EASY VEGAN LENTILS [TWO vegan lentil recipes in one video!] Healthy food for you from Tina T.

Hi everyone and welcome to my home kitchen. I’m a fan of healthy eating the majority of the time. I do like my sweets! I don’t like to have to think too much about meal preparation every day and these lentil dishes are a go to in my home. We all lead busy lives and want quick meals that leave us feeling satisfied.

Eating lentils offer benefits as they are LOW IN CALORIES, RICH IN IRON, EXCELLENT SOURCE OF PROTEIN. These recipes are filling on their own but I also like to eat them with a handful of pita chips and sometimes shredded vegan cheese on top.

Here are two easy vegan lentil recipes in one quick video! I’ve laid out all the ingredients for both recipes. The first part of the video is savory lentils. The second part is coconut milk red curry lentils. Both dishes as I’ve prepped yield approximately 2.5 quarts of food.

To keep the preparation time short for viewing there are some speedy edits.

I hope you like the video!
#vegan

■Savory French Green Lentils

2 cups rinsed French green lentils ( I buy in bulk and rinse in a fine mesh colander)
1, 28 oz. can of fire roasted diced tomatoes (use the whole can, don’t drain)
2 carrots, chopped
2 celery stalks, chopped
1 white onion, diced
5 garlic cloves, diced ( I like garlic)
2 bay leaves
1 TBLSP minced fresh thyme
1 TBLSP onion & herb salt blend
3 TBLSP garlic & herb seasonings blend ( I buy in my local store bulk isle)
2-4 TBLSP olive oil to sauté the chopped garlic & onion ( I eyeball this amount)
4 tsp. vegan broth powder to yield 2 cups broth when combined with 2 cups water.
▼(buy from link below)

To make:
○ Place olive oil in pot of your choice that would accommodate approximately 2.5 quarts of food.
○ Heat the olive oil over medium heat, add chopped garlic & onion.
○ Shuffle the garlic & onion around as they cook in the oil just so they don’t stick to the bottom of pot. You don’t have to constantly stir them. 6-8 minutes or until they appear sort of glassy/soft.
○ Add can of fire roasted tomatoes, rinsed lentils, carrots, celery, bay leaves, thyme, broth, salt and seasonings.
○ Give a good stir to combine all ingredients.
○ Bring pot to a boil then reduce heat to low simmer, cover and let cook approximately 1 hour.
You can check on them and stir every 20 minutes or so until done to taste test. Thats it!
Remove bay leaves before eating.
yields approximately 2.5 quarts of cooked lentils. If not consumed in a week I’ll put them in freezer.

■Coconut milk red curry lentils

2 cups red lentils ( I buy in bulk & rinse at home in fine mesh colander-these will stick together when wet. I’ll use a spoon to move them to let water rinse through)
1, 28 oz. can diced fire roasted red tomatoes (use whole can don’t drain)
1, 13.5 oz. can whole fat coconut milk.
1 large sweet potato *can also add chopped carrot, chopped red potatoes…
1 yellow onion
5 cloves garlic
1/2 teas. ground black pepper
1/2 teas. fine granule sea salt
1-2 teas. ground cumin (personal preference of amount, start with 1 teas.)
1 TBLSP turmeric powder
1-2 teas. ground ginger ( personal preference of amount, start with 1 teas. -can also use fresh minced ginger for a more intense flavor)
1/2 teas. HOT Indian Curry Powder.
2-4 TBLSP olive oil
2 tsp. vegan broth powder to yield 1 cup broth when combined with 1 cup water.
▼(buy from link below)

1 TBLSP Malaysian 7 Seas Curry spice
▼(buy from link below)

1 TBLSP Rani Mild Curry Powder
▼(buy from link below)

To Make:
○ Dice onion & garlic cloves
○ Peel and chop sweet potato
○ Rinse lentils
○ Place olive oil in pot of your choice that would accommodate approximately 2.5 quarts of food.
○ Heat the olive oil over medium heat, add chopped garlic & onion.
○ Shuffle the garlic & onion around as they cook in the oil just so they don’t stick to the bottom of pot. You don’t have to constantly stir them. 6-8 minutes or until they appear sort of glassy/soft.
○ Add coconut milk, fire roasted tomatoes, broth, all seasonings, sweet potato, lentils.
○ Give a good stir to combine all ingredients.
○ Bring pot to a boil then reduce heat to low simmer, cover and let cook approximately 1 hour. ○ You can check on them and stir every 20 minutes or so until done to taste test. Thats it!
yields approximately 2.5 quarts of cooked lentils. If not consumed in a week I’ll put them in freezer.

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