lentils Archives - Epicurean Vegan

Quick & Easy Lentils with Spinach & Mushrooms

June 27, 2016 by Epicurean Vegan

As much as I love to cook, there are times when I want to spend as little time in the kitchen preparing a meal as possible. We’re busy—we’ve got places to go, things to do, people to see! And I’m guessing you’re the same way. Unfortunately, the Standard American Diet (SAD) has allowed us to spend practically no time in the kitchen preparing healthy meals, but rather digging into a greasy bag or a plastic container of some deli salad that’s been sitting all day.

Thankfully, I’ve discovered these ready-to-eat lentils from Trader Joe’s.

I think I paid $2.99 for this 1 lb 1.6-oz package that contains 5, 1/2 cup servings. First, let’s talk figures: We’re looking at 8 grams of fiber, 9 grams of protein, and 20% of your daily intake of iron—and that’s just in half a cup! Lentils contain no fat or cholesterol either. Even though lentils are high in carbs, that’s okay because whole grains gives us the slow and steady release of glucose that our bodies need to keep going. Plus, in case you haven’t heard . . . fiber is awesome. It helps control your weight because it adds volume to foods without a lot of calories so you feel fuller longer. It also helps stabilizes blood sugar so you don’t go from satisfied to ravenous in a matter of two hours.

Okay, are you convinced? Good.

Anyway, I threw this together in about 20 minutes. We had been out of town, so the fridge contents were sparse, but I was able to scrounge up some items. I also had some leftover Cilantro-Cashew Sauce in the freezer that I defrosted in some hot water. I sauteed some onion, mushrooms, and spinach, then topped these bowls with some pepitas and fresh chives. Check out THIS LIST of other sauces you could easily whip up in no time.

INGREDIENTS:
1 pkg. Trader Joe’s Ready-to-Eat lentils (in the produce section)
2 cloves garlic, minced
1 tsp olive oil
1 small onion, diced
2-3 C mushrooms, sliced
3-4 C fresh spinach, chopped
Salt and pepper
Juice from half a lime
Pepitas
Fresh chives, chopped
Sauce of your choice (see above)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; saute for 2 minutes over medium heat. Add the onion and cook 5-7 minutes, or until they soften and begin to brown. Add the mushrooms and cook 3-4 minutes. In the meantime, heat the lentils by making 3 slits in the bag and cooking for 3 minutes on high in the microwave. Then add them to the skillet and mix in well. Add the spinach and cook until it begins to wilt.
Season with salt and pepper, then add the lime juice. Stir to combine. Serve in bowls and top with pepitas, chives and sauce. Enjoy!

Chipotle Lentil & Walnut Taco Filling

February 16, 2016 by Epicurean Vegan

It’s obvious we like our tacos around here. Unfortunately, we’ve lost our taste for most varieties of meatless crumbles; they just don’t taste great and for some reason, our tummies tend to not agree with them later on. That’s where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils–which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he’s been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

INGREDIENTS:
2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
1/2 large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

DIRECTIONS:
Preheat oven to 350. Toast the walnuts for 10 minutes; set aside. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don’t want them too mushy, but not too crunchy (I know, vague, but you’ll know what I mean when you taste them.) You might need to add some more broth if it’s getting absorbed but the lentils aren’t done.

While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened. Toss the Field Roast sausages in the food processor and pulse a few times until they’re chunky–not too pureed. Add them to the skillet and saute with the onions.

Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Chipotle Lentil & Walnut Taco Filling

It's obvious we like our tacos around here. Unfortunately, we've lost our taste for most varieties of meatless crumbles; they just don't taste great and for some reason, our tummies tend to not agree with them later on. That's where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils--which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he's been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

Author: Epicurean Vegan

Ingredients

2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
½ large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

Directions

Preheat oven to 350. Toast the walnuts for 10 minutes; set aside.
Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don't want them too mushy, but not too crunchy (I know, vague, but you'll know what I mean when you taste them.) You might need to add some more broth if it's getting absorbed but the lentils aren't done.
While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened.
Toss the Field Roast sausages in the food processor and pulse a few times until they're chunky--not too pureed. Add them to the skillet and saute with the onions.
Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

July 23, 2015 by Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
DIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.

Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

I love these types of meals, but I have to admit, I didn't know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they're simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You'll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you're in business.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into ¼" pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
4-5 green onions, sliced
½ C Pepitas
Tahini-Curry Sauce
½ C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
⅓ C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.

Directions

Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil Bowls with Avocado & Tomato

May 30, 2015 by Epicurean Vegan

This makes a great side dish or main meal. It’s also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They’re full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!

INGREDIENTS:
3 C vegetable broth
1 C green lentils
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs lime juice
4 green onion, sliced
1 tomato, diced
1/4 C pepitas
3 Tbs nutritional yeast
1/2 C fresh cilantro, chopped
Avocado slices

DIRECTIONS:
Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder. Taste the lentils and if they’re soft, with a little firmness, they’re about done. Drain any excess liquid off.
Gently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

Lentil Bowls with Avocado & Tomato

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

This makes a great side dish or main meal. It's also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They're full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!

Author: Epicurean Vegan

Serves: 2

Ingredients

3 C vegetable broth
1 C green lentils
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
2 Tbs lime juice
4 green onion, sliced
1 tomato, diced
¼ C pepitas
3 Tbs nutritional yeast
½ C fresh cilantro, chopped
Avocado slices

Directions

Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes.
Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder.
After the 20-25 minutes, taste the lentils and if they're soft, with a little firmness, they're about done. Drain any excess liquid off.
Gently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice.
Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce

January 6, 2015 by Epicurean Vegan

I’ve made similar burritos, but changed these up a little. You might be amazed at how easy these are to make, and in just over 30 minutes. I love the curry-garlic-coconutty-cashew flavor of the sauce which is perfectly matched with the lentils and veggies tucked inside a warm tortilla. They’re a great meal when you want something fast, healthy, and satisfying.

INGREDIENTS:
1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
Coconut-Garlic Cashew Sauce
3/4 C cashews
3 garlic cloves
3/4 C canned coconut milk
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
The rest
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

DIRECTIONS:
Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them in a fine mesh strainer. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.

Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Once the lentil are done, add them to the skillet and combine thoroughly.
To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.

To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce

Cook time

40 mins

Total time

40 mins

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
.
Coconut-Garlic Cashew Sauce
.
¾ C cashews
3 garlic cloves
¾ C canned coconut milk
½ tsp cumin
1-1/2 tsp yellow curry powder
¾ tsp salt
1 Tbs nutritional yeast
.
The rest
.
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

Directions

Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them over a fine mesh strainer.
Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.
Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Once the lentil are done, add them to the skillet and combine thoroughly.
To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.
To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

September 29, 2014 by Epicurean Vegan

You’re going to need a big bowl to fit in all this goodness. It’s easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they’re gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

INGREDIENTS:
2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
1/2 C pepitas
Cashew-Coconut Curry Sauce:
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

DIRECTIONS:
To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned. Steam the cauliflower florets for about 8-10 minutes—not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little—only a couple of minutes.

Once the rice and lentils are done, fluff with a spoon. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

You're going to need a big bowl to fit in all this goodness. It's easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they're gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

Author: Epicurean Vegan

Serves: 6

Ingredients

2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
½ C pepitas
.
Cashew-Coconut Curry Sauce:
.
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

Directions

To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
Once the rice and lentils are done, fluff with a spoon.
To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

September 8, 2014 by Epicurean Vegan

Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

To make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

You can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
.
Cashew-Curry Sauce
.
¾ C cashews
½ C water, divided
12.3-oz pkg. silken tofu
¼ C coconut flakes
½ tsp cumin
1-1/2 tsp yellow curry powder
¾ tsp salt
1 Tbs nutritional yeast
.
Topping
.
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
½ C cilantro, chopped
.
The rest
.
6 Flour tortillas

Directions

Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

April 5, 2011 by epicureanvegan

This one’s a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn’t rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn’t planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf—packed with vitamins and protein, this meal will be a regular thing at my house.

INGREDIENTS:
12 stalks of rainbow chard
3 medium zucchini
3/4 C panko breadcrumbs
2 Tbs fresh thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

DIRECTIONS:

Start the pilaf—it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.

Next, chop up the chard—both stems and leaves. Transfer to a bowl. (It reminds me of that ribbon candy you see at Christmas time!)

Combine the panko, thyme, salt and pepper in a shallow bowl.

In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I’d start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.

Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.

I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you’d like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.

Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm….Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

This one's a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn't rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn't planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf---packed with vitamins and protein, this meal will be a regular thing at my house.

Author: Epicurean Vegan

Ingredients

12 stalks of rainbow chard
3 medium zucchini
¾ C panko breadcrumbs
2 Tbs fresh thyme
¼ tsp salt
⅛ tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

Directions

Start the pilaf---it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.
Next, chop up the chard---both stems and leaves. Transfer to a bowl
Combine the panko, thyme, salt and pepper in a shallow bowl.
In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I'd start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.
Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.
I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you'd like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.
Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm....Enjoy!

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Breaded Zucchini and Rainbow Chard with Lentil Pilaf

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