Some say lentils are the world’s healthiest food! They are an excellent source of folate, as well as a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6. In short, lentils should be considered a super food! And they are cheap, even if you buy organic. I buy my lentils and beans in bulk, dry, as that’s the cheapest, and without any unnecessary packaging. Some people have trouble digesting lentils, then try adding some savory while cooking your lentils or beans. If you are looking for a quick and filling meal, make a lentil with roasted veggies combo.
Ingredients (about 4 servings)
- 1,5 cup of brown lentils, 300g (or green or Du Puy, or Beluga, ..)
- 800g (or more) different vegetables to roast (carrots, sweet potato, red beet, turnip, zucchini, onion, …)
- Greens (lettuce, purslane, rocket, …)
- Fresh herbs (basil, parsley, coriander, …)
- Capers (optional)
- Olive oil
- Lemon juice (1 lemon)
- 1 tsp pomegranate molasses (optional)
- 1 tsp mustard
- 1 tsp savory
- Cayenne pepper
- Salt & pepper
- Preheat the oven to 180°C.
- Rinse the lentils.
- Put the lentils in a cooking pot with plenty of cold water, bring to boil and let simmer for about 20 minutes, or until perfectly cooked (taste). Add some savory if you have trouble digesting lentils.
Don’t add salt while cooking (this prolongs the cooking time).
- Wash (scrub) the veggies, peel if necessary. Cut in same size chunks (not too small, not too big).
- Prepare a large bowl with some olive oil, salt & pepper and mix all the veggies in there until they’re evenly coated.
- Spread the veggies on greaseproof paper covering a large oven grid and roast for about 30 minutes (turn them after about 15 minutes), or until nicely roasted but with still crispy bite.
- Make the dressing: mix some tablespoons olive oil with mustard, lemon juice, some black pepper and Cayenne pepper (optional: add the pomegranate molasses).
- Rinse the lentils with cold water in a sieve when perfectly cooked.
- Put in a large bowl, add the roasted veggies and then the dressing. Mix well.
- Add the capers.
- Add salt & pepper to taste.
This salad is delicious warm, lukewarm & cold. Enjoy!
TIP: you can add some lettuce, purslane or rocket as well as fresh herbs (parsley, coriander, basil, …).
Last night I wanted to eat something healthy & light, but warm, as it’s still cold & rainy weather. I made a quick & dirty noodles dish that was simply delicious.
Ingredients (3 servings)
- +/- 160g King Soba organic sweet potato & buckwheat noodles
- 1 medium sized broccoli
- 6 leaves of Swiss chard
- 2 cm fresh ginger
- 1 garlic clove
- Lima tamari sauce, less salt
- Sesame oil
- salt & black pepper
- Kimchi (vegan, store bought), optional
- Boil a pan with water for the noodles. Cook following the instructions (not too long!).
- Cut the broccoli in florets, wash. Put in a pan with just enough cold water to not cover the florets, add a pinch of salt & put on the stove to boil. Once boiling, let them simmer for a few minutes (max. 5), drain & rinse with cold water.
- Cut the stem & leaves of the Swiss chard, wash and set aside.
- Peel & slice the garlic and ginger.
- Heat sesame oil in a skillet or wok, add the ginger, stir fry for 2 minutes; add the Swiss chard, stir fry for 3-5 minutes; add the garlic, stir fry for 1 minute; add the broccoli & mix it all together. Add a few tablespoons of the tamari, some salt & black pepper to taste; add the noodles and mix it all together. Add more tamari & sesame oil if necessary.
- Serve in a bowl with some kimchi on top.
Use any vegetable you like according to the season or what you have in your fridge or freezer. Alway lightly blanching the hard vegetables before stir frying them.
You can add a source of protein such a mock meat, TVP or tofu. Season & stir fry it separately before adding it to the noodles.
Om shanti -ॐ शान्ति
Hachis Parmentier* is a typical French cuisine dish, that I’ve never tasted in it’s original form (with meat). I discovered it while working on a project for the vegan/ vegetarian organisation EVA vzw in Belgium. It’s a perfect recipe for winter evenings, very comforting food actually. By the way, it’s great for kids! And as often with oven meals, it’s even better when you reheat it (in the oven) the day after.
- 800 g potatoes
- 300 g lentils (brown or yellow (blond))
- Vegetable stock
- 2 cloves garlic
- 2 small (red) onions
- 250 g mushrooms
- Optional: 2 x leek
- 250 ml soy cream
- 2 tbsp tomato paste
- 1 tsp savory (in French: sarriette; in Dutch: bonenkruid)
- 1 tsp thyme
- Tamari or soy sauce
- Olive oil
- A pinch of chili flakes
- Salt & pepper
- A small piece of black chocolate
- Optional: 1 handful ground walnuts, or other nuts
- Preheat the oven to 180°C (gas oven: 5).
- Peel and wash the potatoes and cut in quarters. Boil for about 15 minutes with a pinch of salt (until tender), drain and set aside.
- Rinse the lentils thoroughly and boil in a pot with at least double the amount of vegetable stock and the savory for about 15-20 minutes, or until tender. Then rinse directly with cold water and set aside.
- Cut and wash the onions, garlic and leek.
- Trim and clean (with paper towels) the mushrooms.
- Mash the potatoes with a potato masher and mix with olive oil and soy cream until you have a nice cream texture, add a few pinches of ground nutmeg. Set aside.
- Heat some olive or coconut oil in a skillet; fry the onions until golden; add the mushrooms, stir fry for a few minutes; add garlic and lentils, stir fry for a few minutes; add tomato paste, chocolate, thyme, tamari/ soy sauce & chill flakes and crushed nuts (optional). Mix everything, turn of the heat and set aside.
- Optional: stir fry the leek for a few minutes, add the remainder of the soy cream, season lightly with some salt & pepper. Turn of the heat and set aside.
- Take a large oven dish; add a thin layer of mashed potatoes; all the lentils; the leek & cream mixture (optional); end with a thick layer of mashed potatoes; spread evenly.
- Optional: add some vegan cheese on top if you like (this version had some mozzarisella).
- Put the oven dish for about 20 minutes in the oven.
- Serve with some seasonable vegetables or salad, in my photo version I stir fried some endives until lightly roasted and then added a tbsp of sugar and a dash of balsamic vinegar.
Om shanti -ॐ शान्ति
So one night I got home late & was hungry but hadn’t done groceries that day. Luckily I still had some fresh vegetables in my fridge and made up this quick dish. It’s great warm for dinner, but equally yummy as a (cold) lunch.
- Pasta (for 4 people), I used 300g whole wheat penne.
- 1 leek (medium)
- 10 mushrooms (medium)
- 10-15 cherry tomatoes
- 1 garlic clove (or 1 tsp asafetida powder)
- Handful of fresh basil leaves
- Good quality olive oil
- Salt & black pepper
- Boil water for pasta.
- Wash and cut the vegetables (leek: sliced; tomatoes: halves; mushrooms: quarts).
- Slice and dice the garlic clove.
- Heat olive oil in a skillet or wok and add leek, fry for 2 minutes, add mushrooms, fry until golden. Add garlic, stir for about 2 minutes. Add cherry tomatoes and let simmer.
- Add pasta to boiling water and cook according to instructions on packaging.
- Before draining the cooking water of the pasta, take out a small amount in a cup and set aside.
- Drain the pasta & splash with cold water.
- Add the pasta to the vegetables, add olive oil, salt, pepper & fresh basil and stir well.
- Add a bit of the cooking liquid if the mixture is too dry.
- Serve with a side salad (in picture: lettuce, tomato, nutritional yeast, roasted pumpkin & sunflower seeds with ume su vinegar) with a mustard dressing.
TIP: You can also add fresh spinach or endives or whatever you have in your fridge at that moment and you feel like adding. The tomatoes and cooking liquid give you a simply but deliciously light sauce.
Om shanti -ॐ शान्ति
Sometimes you come home to a nearly empty fridge or fresh produce, but to lots of ingredients in your freezer/ pantry. Then this dish is easy to whip up in about 30 minutes.
- A block of firm tofu, about 400 grams
- 200 ml of soy cream
- 2 tbsp soy sauce (I used organic tamari)
- 2 tsp turmeric powder
- 1 tsp asafetida powder
- Black pepper
- 2 tbsp nutritional yeast
- 0,5 tsp chili powder
- 250g frozen spinach
- 150g frozen green peas
- Pasta of your choice (about 75g pp)
- Coconut oil
- Squeeze the excess water from the tofu above the sink.
- Cut the tofu into bite size cubes.
- Season the tofu cubes with the soy sauce, turmeric, asafetida, black pepper & chili powder coating all cubes evenly. Set aside.
- Heat up water for the pasta.
- Heat up oil in a frying pan or wok and add the seasoned tofu cubes. Stir fry for about 8-10 until golden.
- Cook the pasta according to directions.
- Add spinach until cooked.
- Add green peas.
- Add soy cream and stir well.
- Stir in nutritional yeast.
- Drain the pasta and quickly add some cold water to stop cooking process.
- Add the pasta to the sauce and mix well.
- Season with salt & black pepper to taste.
Om shanti -ॐ शान्ति