Get super excited about Lentils!! This little nutritional powerhouses pack a punch! They're also extremely versatile. All recipes below are Detox-Approved!
Lentil Balls & Gravy
Ingredients:
½ cup sunflower seeds
1 cup green lentils, cooked
¼ cup rolled oats
¼ cup salsa
1 tbsp tamari
½ tsp sea salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp almond flour
Cashew Gravy:
½ cup cashews, soaked + rinsed
2 cups water
2 tbsp nutritional yeast
1 tsp onion powder
1 garlic clove, chopped
1 tbsp arrowroot powder or cornstarch
2-3 tbsp Bragg's liquid aminos or gluten free soy sauce
½ tsp dried thyme
½ tsp paprika
½ tsp italian seasoning
Pinch cayenne pepper
¼ bunch of parsley, chopped
To Prepare Lentil Balls:
- Mash all ingredients together in a bowl. Preheat the oven 350 degrees F.
- Scoop mixture onto a parchment lined baking sheet form into balls. Bake for 30 minutes or until brown and crispy on the outside.
To Prepare Gravy:
- Combine cashews, water, yeast, onion powder, garlic, arrowroot & aminos in a high speed blender & process until smooth.
- Pour sauce into a saucepan, add thyme, Italian seasonings, paprika & cayenne. Heat on medium-high, stirring constantly with a whisk until sauce thickens.
- Place meat balls on a serving plate. Pour gravy on top and garnish with chopped parsley.
Cauliflower Thai Curry
Serving Size: 4
Ingredients:
1 tbsp extra virgin olive oil
One 14oz can light coconut milk
One 14oz can diced tomatoes, with juices
2 cups cauliflower florets, chopped
2 cups butternut squash, peeled and cubed
1⁄2 cup uncooked red lentils
2 tbsp red curry paste
1 tsp dried flaked onion or ½ tsp onion powder
½ tsp garlic powder
¾ tsp fine sea salt or to taste
¼ tsp cayenne pepper
Freshly ground black pepper, to taste
2 cups kale or chard, stemmed, finely chopped + packed
Serve with:
Cooked brown rice or grain of choice
Fresh chopped cilantro leaves
Fresh lime juice
Instructions:
- Add all of the ingredients except the kale or chard to a large pot, stir & bring to a boil over medium-high heat.
- Reduce to medium-low & simmer, covered, for 25 to 35 minutes {adding the kale/chard during the last 10 minutes}, stirring every so often, until the veggies & lentils are tender. Reduce heat if necessary to prevent sticking to pot.
- {Optional} Mash a bit of the curry with a potato masher or blitz it with an immersion blender to achieve a thicker texture.
- Serve over rice or grain of choice with herb & citrus if desired. Enjoy!
Lentil Taco Meat
Ingredients:
2 tsp olive oil
½ yellow onion, diced
1¼ cup cooked brown lentils
1¼ cup cauliflower rice, fresh or frozen
1 tsp cumin
1 tsp sea salt
½ tsp garlic powder
½ tsp paprika
½ tsp oregano
¼ tsp chili powder
¼ cup vegetable broth
3 tbsp vegan Worcestershire sauce or 1 tbsp gf tamari
½ cup tomato paste
Instructions:
- In a large skillet or Dutch oven, heat olive oil over medium heat & add the onion. Stir until fragrant, about 1 minute.
- Add lentils & cauliflower rice, stirring for 1 minute.
- Add the spices: cumin, garlic powder, paprika, oregano, salt, chili powder. Stir in tomato paste, vegetable broth, & vegan Worcestershire sauce or soy.
- Reduce heat & simmer for 5-6 minutes or until the mixture thickens. The longer you cook the lentils, the thicker & dryer the sauce. For a smoother texture, stop the heat after 3-4 minutes of cooking.
Crockpot Tacos
Ingredients:
1 cup brown lentils, rinsed + picked over
1 medium yellow onion, diced
3 garlic cloves, minced
½ large bell pepper, chopped
1 cup mushrooms, sliced
1 carrot, peeled + sliced
2 ribs of celery, sliced
1½ tbsp chili powder
1 tsp cumin
1⁄2 tsp smoked paprika
1 tsp oregano
Dash cayenne
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp lime juice
Instructions:
Add all ingredients to the slow cooker & cook on low for 4-6 hours. Carefully transfer to a food processor or blender & pulse a few times until a crumbly texture is achieved. Serve over lettuce cups or gluten free tortillas.
Green Taco Wraps
Makes 8 Tacos
Ingredients:
1 cup uncooked green lentils
1 cup walnut pieces, toasted
1½ tsp dried oregano
1½ tsp ground cumin
1½ tsp chili powder
½ tsp sea salt or to taste
1½ tbsp extra virgin olive oil
2 tbsp water
Lettuce wraps from large romaine or butter lettuce
Toppings of your choice:
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Diced tomatoes or salsa
Fresh lime juice & chopped green onion
Sliced avocado, hot sauce, cilantro
Tahini sauce
Instructions:
- Lentils: Rinse & cook the lentils by adding to a pot along with 2 cups water on medium-high heat & bringing to a boil. Reduce heat to medium & simmer for 20-25 minutes until tender. {cook time depends on type of lentils used}
- Walnuts: Toast the nuts in the oven to 300F on a lined baking sheet for 10-13 minutes or until lightly golden and fragrant. Set aside to cool.
- Saute the pepper + onion topping with a little oil over medium heat until desired tenderness, approx 10-15 minutes.
- Taco Meat: Add 1¾ cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped. Make sure to leave it texturized. Stir or pulse in the oregano, cumin, chili powder & salt. Stir in the oil & the water until combined.
- Prepare the rest of the toppings & wash + dry the lettuce wraps.
- Assemble: On a large lettuce leaf, top with taco meat, sauteed peppers + onion & the rest of your desired toppers. Voila!
Lentil Bolognese
Serves 8
Ingredients:
2 cups dry red lentils
2 cups vegetable broth
2 large carrots, grated
1 large onion, diced
1 leek, diced
4 garlic cloves, minced
One - 28oz can diced tomatoes
One- 5.5oz can tomato paste
2 tbsp extra virgin olive oil
1 bunch fresh basil, chiffonade
3 sprigs fresh oregano, stemmed
Sea salt & black pepper
Instructions:
- Heat oil over medium-high heat in a large fry/sauté pan. Add the onions & leeks, cooking for 3 minutes.
- Add in carrots & garlic, cooking for 2 more minutes.
- Stir in tomato paste & cook for 5 minutes.
- Stir in lentils & cook for 3 minutes.
- Season with salt & pepper, cooking for 2 more minutes.
- Add in broth, tomatoes, basil, oregano & more salt/pepper to taste. Lower heat to simmer for 20-25 minutes, or until desired thickness is achieved.
- Remove from heat & serve over your favorite gluten free pasta!
Red Lentil Curry
Serves 4
Ingredients:
1 cup red lentils, or split red lentils (splits will cook quicker)
1 tbsp coconut oil or neutral-flavored oil
4 cloves garlic, minced
2-inch piece fresh ginger, minced or grated
1 tbsp fresh turmeric, minced or 1 tsp ground turmeric
1-2 serrano peppers, diced
1 tsp ground cumin
½ tsp ground coriander
½ tsp Indian red chili powder or 1 tsp regular chili powder
2 tsp curry powder
1 tsp garam masala
1 tsp kosher salt or sea salt to taste
Freshly cracked black pepper to taste
2 cups low-sodium vegetable broth
One 14oz can crushed tomatoes
One 13.5oz can full-fat coconut milk
3 tbsp unsweetened creamy almond butter
½ small lemon, juiced
½ cup fresh cilantro, roughly chopped
Serve over 2 cups cooked rice or cauliflower rice or 4 baked sweet potatoes
Instructions:
- Rinse the lentils in cold water. Heat a large, deep skillet or large saucepan over medium-high heat & melt the coconut oil.
- Add the garlic, ginger, turmeric + Serrano pepper & cook for 2 minutes, stirring frequently to prevent garlic from burning.
- Add the cumin, coriander, chili powder, curry powder, garam masala, salt + black pepper to taste & cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.
- Pour in vegetable broth & use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot.
- Add the lentils + crushed tomatoes, mixing well. Reduce to low heat & cover with lid. Simmer for 20 to 25 minutes, or until lentils are cooked through & mostly softened. {If you find the lentils are not quite soft after 25 minutes, add a little more broth or water & cook for another 5 minutes.
- Stir in the coconut milk + almond butter, season to taste, continuing to cook uncovered on low heat for 5 to 8 minutes, until curry has thickened & is creamy.
- Stir in lemon juice + cilantro & turn off the heat.
- Optional: If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
- Serve over rice or sweet potatoes & garnish with cilantro.
Notes
- Option to include a can of chickpeas for mega protein levels! Add it when you stir in the coconut milk.
- If you don’t tolerate spicy food whatsoever, omit the chili peppers.
- For just a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds).
- If you love spicy, use two Serrano peppers (with seeds intact).🔥🔥
Creamy Crockpot Masala Lentils
Serves 4
Ingredients:
1 yellow onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, minced or 2 drops doTerra ginger
2¼ cups lentils, brown or green
4 cups vegetable broth
1½ cups tomatoes, diced or One 15oz can with juices
¼ cup tomato paste
2 tsp tamarind paste {optional}
1½ tsp garam masala
¾ tsp sea salt
½ tsp black pepper
One 13.5oz can full fat coconut milk
Serve over rice or quinoa with chopped fresh cilantro {optional}
Instructions:
- Place all ingredients except for the coconut milk in your slow cooker. Stir. Cook on high heat for 3-4 hours or on low heat for 6 hours.
- In the last hour or two of cooking, check to see if the lentils need more liquid, adding extra broth or water if needed.
- When the lentils are ready, stir in the coconut milk. Serve over a whole grain, if desired, & garnish with fresh herbs.
Powerhouse Pesto Pasta
Serves 4
Ingredients:
1 cup uncooked green lentils, rinsed + drained
1 cup uncooked quinoa, rinsed + drained
5 cups water or vegetable broth
2 medium zucchini, sliced
3 handfuls spinach
For the Pesto:
½ large avocado
2 small garlic cloves
3 tbsp extra virgin olive oil
¼ cup water
¼ tsp sea salt, to taste
2 tbsp fresh lemon juice
1 cup basil leaves
Instructions:
- Lentils: Add the rinsed + drained lentils to a medium pot along with 2 cups of water. Bring to a low boil, then reduce heat to low-medium & simmer uncovered for 25-35 minutes until softened & tender. Remove from heat & drain any excess water.
- Quinoa: At the same time, cook the quinoa. Add the rinsed + drained quinoa to a medium pot with 2 cups of water or vegetable broth, bring to a low boil, then reduce heat to low-medium & simmer covered for 20-25 minutes until the water has been absorbed. Remove from heat & leave lid on the steam another 5 minutes. Fluff with a fork.
- Sauté: Meanwhile, sauté the zucchini in a skillet with a little bit of oil, salt, and pepper for about 7-10 minutes, until slightly softened. Add a few handfuls of spinach into the skillet & cook until wilted. Remove from heat.
- Pesto: Add all pesto ingredients into a food processor or blender & process until smooth, scraping down the sides as necessary. Adjust salt to taste.
- Assemble: Toss the quinoa & lentils together in one pot. Season with sea salt & pepper if desired. Portion onto plates followed by the sauté & a generous amount of pesto! Voila!
One Pot Pasta
Serves 4
Ingredients:
12oz red lentil pasta
4¼ cups vegetable broth
One-15oz can diced tomatoes, with juices
½ medium size onion, chopped
4 garlic cloves, thinly sliced or minced
2 tbsp extra virgin olive oil
2 tsp dried oregano
10 leaves fresh basil, chopped
Sea salt + black pepper, to taste
½ cup nutritional yeast {optional}
Instructions:
- In a large pot on medium-high heat, combine all ingredients except basil, salt & pepper, stirring.
- Cover pot & bring to boil. Reduce to medium-low heat & simmer, covered, for 15-20 minutes, stirring every so often until pasta is tender.
- Add salt, pepper, basil leaves & nutritional yeast {if using}, stirring to combine + serve.