Lentil Love

I’m spreading a little lentil love in this week’s post 💓

I don't care if they're red, green, black, brown or yellow lentils, I love them all 👍

Today I want to share my favourite green lentil recipes with you.

 

I make these all the time and they totally transform these family favourite meals into delicious, healthy meat free alternatives that even the kids will love!!!

Lentils belong to the same family as beans and they pack a massive nutritional punch 👊

They're a rich source of fibre and they're high in lean protein too.  

After soybeans, lentils are the highest source of plant based protein 👌

One cup of cooked lentils contain:

230 calories

a trace of fat

40g of carbohydrates

16% RDA potassium, zinc, magnesium and vitamin B-6

18g of protein

16g of fibre (64% RDA)

Since gut health is where it's at, this high fibre content is fantastic!

.

BE WARNED HOWEVER!!

This is such a high amount of fibre that you should start with small portions and gradually increase it, especially if you’re not used to eating fibre 😕

SLOWLY DOES IT...

Suddenly adding too much fibre to your diet can cause side effects like gas or diarrhoea 😖🙈

If you’re not sure how much fibre you eat it's a good idea to track it for a few days to see where you're at.

Women need 25g daily and men need 38g daily.

SHEPHERDLESS PIE

This recipe makes 4 portions and will keep well in the fridge for 3 days.

The sweet potato and cauliflower mash is to die for.  This really is comfort food at its best J

INGREDIENTS

👉 200g green lentils

👉 1 veg stock pot

👉 1 red onion diced

👉 3 cloves garlic minced

👉 2 celery stalks chopped

👉 4 medium carrots diced

👉 100g petit pois

👉 16 mushrooms sliced

👉 4 tsp vegetable gravy granules (I used Tesco free from)

👉 2 tbsp tomato puree

👉 1/2 tsp dried thyme

👉 1/2 tsp dried sage

👉 1 large sweet potato peeled and chopped

👉 1/2 head cauliflower florets

👉 a dash of milk (I used almond)

👉 1 tbsp butter (I used dairy free olive spread)

👉 Salt and pepper to taste

WHAT TO DO

👉 boil the lentils in the stock and 600 ml of water until tender

👉 sauté the onion, celery and garlic in a little water until soft

👉 add the carrot and cook for another 2 minutes

👉 add the rest of the veg along with the cooked lentils and the stock

👉 mix the gravy but use less water than the directions state (around 3/4’s)

👉 Stir the herbs, gravy and tomato purée into the lentil mix and simmer on low until the veg are cooked

👉 season to taste

👉 meanwhile cook the potatoes and cauliflower until tender

👉 drain well and mash

👉 I used vegan butter and almond milk to make them nice and creamy

👉 place the lentil mixture into an oven dish and top with the mashed spuds

👉 bake in a preheated oven for 20 minutes until the top is golden brown

We had it with some veg on the side but beans or peas would be lovely too.

LENTIL STEW

This recipe is a twist on a traditional Irish stew.  Again this recipe makes 4 big portions.  You can use any veg you like, don't be afraid to try different variations.  The stew will hold in the fridge for 3 days and it also freezes well.

INGREDIENTS

👉 200g green lentils

👉 1 red onion diced

👉 3 celery stalks sliced

👉 4 medium carrots sliced

👉 1/2 head turnip

👉 2 parsnip

👉 1 large sweet potato

👉 1 medium butternut squash

👉 2 veg stock pots

👉 Salt and pepper to taste

WHAT TO DO

This recipe could't possibly be any easier...

I just bung everything in a big saucepan bring it to the boil and then simmer until the veg are tender.

If I'm pressed for time I use the slow cooker.  Just put everything in the baisin and cook on medium for 4 hours 😋

LENTIL CHILLI

As a meat eater chilli was one of my favourite dishes and I have to say this recipe is pretty awesome.  Add more or less spice depending on how hot you like it, everyone is different.

Again this recipe makes 4 portions and it stores well in the fridge or freezer (it never lasts that long in my house).
We have it on its own but you could serve it with rice, on a baked spud, in a wrap or a pitta bread.

INGREDIENTS

👉 200g green lentils (rinsed)

👉 1 red onion diced

👉 3 cloves garlic diced

👉 Tin chopped tomatoes

👉 2 tbsp tomato puree

👉 Veg stock pot

👉 Tin kidney beans (rinsed)

👉 1 red and green pepper diced

👉 4 medium carrots

👉 16 white mushrooms sliced

👉 1.5 tsp cumin

👉 2 tsp chilli powder

👉 1/4 tsp cayenne pepper

👉 Salt and pepper to taste

WHAT TO DO

👉Throw everything except the beans into the slow cooker and turn on to medium for 4 hours

👉Stir in the beans before serving 

Or

👉Boil the lentils in 1 litre of veg stock until almost tender and most of the water is gone 

👉Add all the other ingredients except the beans and return to the boil

👉Simmer and cover until veg are tender

👉Add the beans and season to taste

I hope you get some inspiration for some meat free dinners here.

Trust me!!!

They really are good 👍

Let me know if you give them a go 🍴