Delicious Ways With Lentils

Rich in protein and loaded with folate and vitamin B1, lentils are also flavor powerhouses that can be turned into the most scrumptious yet simple vegan treats. They are also a good source of dietary fiber and of iron. Lentils are said to have been introduced to Greece and Egypt before biblical times and were among the first edible plants cultivated in Europe.
Lentils are very nutritious and economical, they can also be prepared in a large variety of ways. For vegans, lentils are a great kitchen asset,
since they can also be turned into scrumptious protein-rich, mineral and vitamin-charged, meat substitutes.

From burgers to homemade skillet sausages, from patties to loaves, and from nuggets and cutlets to, well you get the point, lentils can do it all!
I will share with you just two recipes to get you started, hoping to inspire you to create your own vegan culinary lintil delicacies.
Lentil Patties

These are really tasty, and they are very nutritious!
You will be surprised by the fact that they do not taste like lentils!

1 ½ cups lentils cooked
½ cup oatmeal
1 cup brown rice, cooked
¾ cup whole wheat bread crumbs (you can make your own by toasting your bread and pulverizing it in the blender or food processor)
1/3 cup sliced almonds
½ cup all purpose flour
3 Tbsp. cornstarch (as a binder)
1 large carrot, peeled and sliced
1 stalk celery, washed and sliced
1 tomato, seeded and chopped
1/3 cup sweet peppers, seeded and chopped
½ cup parsley, chopped
1/4 tsp. thyme
½ cup chopped onion
1 Tbsp. garlic powder
3 Tbsp. sweet paprika powder
Salt to taste

In a blender with barely enough water to blend, put the tomato, celery, onion, carrot, pepper and parsley, process till smooth. Scrape into a bowl. Add the rest of the ingredients and blend well till your have a soft dough. Form the burgers with your hands
And cook them on a skillet barely “painted” with olive oil until golden brown on both sides. Serve them topped with your favorite sauce.

Lentil Minestra

1 package lentils cooked till soft (leave them int he pot with the water)

1 cup butternut squash, peeled and cubed

1/2 sweet red and green peppers, chopped

1 small red onion, peeled and halved

1 tsp. garlic

1 tsp. sweet paprika powder

1 cup ziti pasta or penne rigati (uncooked)

1 stalk celery, washed and sliced

1 tbsp. minced parsley

1/2 cup peeled and cubed pumpkin

2 white potatoes, peeled and cubed

1 medium tomato, seeded and chunked

1 medium carrot, peeled and sliced

2 zucchini, washed and cubed

1/2 tsp. Italian Seasoning

2 tbsp. olive oil

When lentils are soft, process all the veggies (peel, chop, mince, etc.) Then add them to the lentil pot and cook for approximately 30 more minutes or until the vegetables are soft. During the last few minutes, add the raw pasta and let it cook in the lentil soup until al dente.

Serve with rice.

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