Ingredients:
Serves 4 to 6

For the pilaf
1 cup farro
1 cup lentils
1 teaspoon salt
1 bay leaf
Extra virgin olive oil

For the salad
2 medium tomatoes
2 medium cucumbers 
1 large sweet pepper
1 small onion
2 tablespoons fresh oregano leaves
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper

Directions:

To make pilaf
1. Put farro, 4 cups water, and salt in a medium or large pot. Bring to a boil. Lower heat and simmer, uncovered, until tender but still chewy – about 40 minutes.

2. Once farro is on the stove, rinse and sort the lentils. Put in a separate pot with bay leaf and water to cover by about an inch. Bring to a boil. Lower heat and simmer, uncovered, until tender – about 30 minutes.

3. When farro and lentils are done cooking, drain any excess water. Remove bay leaf from lentils. Combine farro and lentils into one pot, tossing with a little olive oil.

To make salad
1. Make the dressing and salad while the farro and lentils are cooking. In a large bowl, whisk olive oil into lemon juice and add salt and pepper to taste. Chop the tomatoes, cucumbers, peppers, and onions into bite-size pieces. Add to the bowl with the oregano and toss to coat with dressing.

2. To serve, plate the pilaf and then top with the salad. The contrast of warm grains and beans and refreshing salad makes this a particularly good seasonal transition meal, but the dish can also be refrigerated for up to a day and served cold.

thekitchn.com

Makes enough to feed 8 as a side or 4 for lunch.

Ingredients:

1 cup lentils
2 cups or 1 (15 ounce) can cooked chickpeas, rinsed and drained
1 teaspoon salt
3 tomatoes, seeded and diced
1 yellow bell pepper, diced
1 small zucchini, peeled and diced
1 celery stalk, diced
1 jalapeno pepper (optional)
1/2 small red onion, diced
1/3 bunch flat-leaf parsley, finely chopped
2 tablespoons oil
Juice of 1 large lemon
Salt and pepper to taste

Directions:

1. Cook lentils according to package instruction, OR bring to a boil with salt. Reduce heat to a low simmer and cook until lentils are tender but not mushy, 20 to 25 minutes.

2. Strain lentils. Cool completely by rinsing. Drain and move to a large bowl that will hold the whole salad.

3. Add the vegetables and chickpeas to lentils. Drizzle on the oil and lemon juice. Mix well. Season with salt and pepper as you like.

Ingredients:
1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach, cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped

Directions:

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

thekitchn.com

Yield: 1 – 9″x5″ loaf  Servings: 8

Ingredients
2 tbsp ground flax seeds
6 tbsp boiling water
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 tbsp fresh thyme, roughly chopped
3/4 cup spicy vegan BBQ sauce, recipe below
salt and pepper, to taste
2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
1 cup gluten-free rolled oats, split in half *see note
1/2 cup almond flour
 
Directions:

1. Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
2. Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
3. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
4. Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
5. Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5,pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.

healthfulpursuit.com

Ingredients:

For the stew:
Olive oil (from 1 teaspoon to 2 tablespoons, depending how much you
feel like using)
1 small onion, diced medium
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
Several dashes fresh black pepper
1 teaspoon salt
1/2 cup green lentils
1 1/2 cups baby carrots
2 lbs plum tomatoes, chopped
4 cups vegetable broth
1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)
2 bay leaves
3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
Fresh rosemary or thyme for garnish (optional)

For the polenta:
4 cups vegetable broth
1/2 teaspoon salt
2 tablespoons olive oil
1 cup dry polenta 

Directions:

To make the stew:
1. Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.

2. Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened (now is a good time to start the polenta).

3. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

4. To make the polenta: Bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

theppk.com

Ingredients:
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)


Spice mix:
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt

Directions:

1. First  combine all of the ingredients for the spice mix and set aside. Also,  keep a cup of water within reach, you’ll need to add splashes as you  cook.

2. Preheat  a large skillet over medium-high heat. Sautee the onion and garlic in  the oil with a pinch of salt for about 3 minutes, until lightly browned.  Add spices and toss them for 30 seconds or so to toast.

3. Lower  heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this,  just use a
fork. Do this for about 5 minutes, adding splashes of water  as necessary if it appears dry. Taste for salt and seasoning; you may  want to add more spices or hot sauce. And that’s it, time to serve!

theppk.com

Ingredients:
1 1/4 cups cooked, cooled brown rice
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs
Olive oil for the pan

Directions:

1. Peel beets and shred with the shredder attachment of your food processor, then set aside.

2. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat. 
 
3. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

4. Place the mixture in the fridge for a half hour to chill.

5. Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold. Otherwise, just shape them into burgers with your hands.

6. Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed.
Burgers should be charred at the edges and heated through.

7. Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

theppk.com

Ingredients:
Yield: 4-6 servings
2 cups dry green lentils
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced
1 medium sweet potato, peeled and diced small*
14-oz can diced tomatoes (about 1.5 cups)
2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
1/2-1 tsp fine grain sea salt + ground pepper, to taste
1-2.5 tbsp apple cider vinegar, to taste

Directions:

1. Rinse and drain lentils. In a large oven-safe pot or Dutch oven*, add lentils along with 4 cups of water. Turn heat to high and bring to a boil. Reduce heat to low-medium and simmer for about 30 minutes, uncovered, stirring often. Add more water if necessary. Lentils are ready when they are just tender (but not mushy) and most of the water is absorbed.

2. Preheat oven to 375F. Add onion, garlic, apple, sweet potato, tomatoes (with juice), maple syrup, blackstrap molasses, mustard, salt, and pepper to the pot with the lentils. Stir well to combine. Add half of the apple cider vinegar (you’ll add the rest later if desired).

3. Cover with lid (or tin foil in a pinch) and bake at 375 for 20-25 minutes. Remove from oven, uncover, and stir. Bake for another 8-12 minutes, uncovered, until the sweet potato is tender. Stir in the rest of the apple cider vinegar if desired and season with salt and pepper to taste before serving.

4. Serve over toasted bread or with a salad.

ohsheglows.com

Ingredients:
1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
1 cup uncooked grain of choice, such as brown rice or quinoa (yield 2 cups cooked)
1/2 tbsp olive oil, for sautéing
1/2 red onion (~1 & 1/3 cups), chopped
3-4 garlic cloves, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped
1/2 cup fresh parsley, minced
1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
Kosher salt & black pepper, to taste
 Lemon Wedges & lemon zest, to garnish

Directions:

1. Cook lentils and chosen grain according to package directions. Drain and set aside.

2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.


Lightened Up Tahini-Lemon Dressing (makes just under 1 cup)
1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup Nutritional yeast or a bit more, to taste
2-4 tbsp Extra virgin olive oil, to taste
1 tsp kosher salt + freshly ground black pepper, or to taste
3 tbsp water, or as needed

ohsheglows.com

Ingredients:
1 large onion - cut in half & each half thinly sliced
1 tbsp coconut butter
1 1/2 cups cooked lentils/ (1) 15oz can
1 tbsp tomato paste
1 tsp smoked paprika
1 tbsp chipotle seasoning
1/2 tsp liquid smoke
1/2 tsp salt
juice of 1 lime
4 corn, or other vegan GF tortillas

toppings:
handful of greens
1 tomato sliced or cubed

Directions:

1. Thinly slice each onion half - in a medium pan melt coconut butter over medium heat. Add onion slices, tossing to coat. Cook onions over medium - low heat stirring occasionally for 15 minutes or until onions begin to caramelize. 2. Meanwhile, in a medium sauce pan add lentils through liquid smoke - simmer over medium/low heat for 10 minutes. Just prior to assembling tacos stir in salt & lime juice.

3. To assemble tacos, create a base layer of greens in the tortilla, then add your tomatoes & top with lentils and caramelized onions.

sundaymorningbananapancakes.blogspot.com