Tag Archives: lentils

Lentil Lettuce Wraps


Sautee 1/4 large white onion and 1 tbsp minced garlic in coconut oil until onions are becoming clear. Add 1 cup lentils and stir.
Add 2 cups water, 2 tbsp cumin, 1 tsp freshly ground black pepper, 1 tsp coarse sea salt and mix until well combined.  Cover and let cook for 45 min.

Meanwhile prepare 1-2 cups brown rice.

Sautee 1/2 red bell pepper, 1/2 green bell pepper (both peppers cut into strips),  and 1/3 cup chopped baby portobello mushrooms in 1 tbsp coconut oil on medium for 8-10 minutes.

Rinse leaves of butter lettuce.

When everything is cooked, layer lettuce, rice, lentils, peppers/mushrooms,  and enjoy!


Lentil burgers and buffalo cauliflower


Lentil burgers

1/2 cup dry lentils, rinsed
2 cups water
1 tsp cumin
1 tsp vegan Worcester sauce
1/2 tsp Tony Chachere’s Cajun seasoning
Olive oil to coat pan (about 1/2 tbsp)
Half an onion- finely chopped
Half a carrot- finely chopped
1 tsp Braggs Liquid Aminos
1/3 c quick cooking oats, ground
1/3 c bread crumbs
Pepper to taste

Combine lentils, water, cumin, Worcester sauce and cook on medium heat until cooked through, 45 min- 1 hr. Most of the liquid will be gone, keep an eye on them to make sure this doesn’t happen prematurely and burn your lentils. If it gets close to this and the lentils aren’t ready just add a bit more water, tbsp at a time, being careful not to overdo it.
Preheat oven to 450○
Sautee carrot and onion in a skillet coated in olive oil for about 5 minutes.
Leave skillet, lower heat.
Combine cooked ingredients with remaining ingredients and mix well.


Shape into patties, should make 4 depending on the size you go with.
Bring skillet heat back to medium.
Cook on skillet until browned on both sides (a few minutes per side,  up to 5) and finish off in the oven for another several minutes, until burgers are firm, about 5-10 minutes.
We had these on Oroweat buns (yep, vegan!)

We had these along with one of my favorites: Buffalo Cauliflower!

1 cup unsweetened almond milk
1 cup flour (I love chickpea flour here! You can use unbleached all purpose or spelt too)
3 tsp garlic powder
1 head cauliflower,  chopped into bite size pieces
1 cup hot sauce
1 tbsp melted Earth Balance buttery spread

Preheat oven to 450 ○
Mix water, milk, and garlic powder until well blended and lump free.
Coat cauliflower and place in a casserole dish. Bake for 20 minutes.
In the mean time, combine hot sauce and melted butter.
After the 20 minutes,  pour hot sauce mix evenly over cauliflower and  bake for 5-10 more minutes.

I have this with:
1/2 cup Vegenaise
1/4 tsp garlic powder
1/2 tsp apple cider vinegar (or more to taste)
A few pinches freshly ground black pepper
Mix well, enjoy!

With the leftovers:

The next night we still had 2 patties and just enough Buffalo Cauliflower for 2 small servings. We made a gravy for the patties, and enjoyed a lentil loaf type of dinner. Fast and easy!

Got lentil taco left overs?


We had lentil tacos the other night, and as you may have noticed if you’ve made it, the recipe makes a good bit.
With parades making it a little tough to get home, by the time I made it home I wasn’t wanting to cook anything too complex. Hooray for leftovers!
For one of these I heated two tortillas and reheated the lentils. I added a slice of Daiya cheddar slice to a tortilla, topped with lentils, topped with another slice of cheese and put into a preheated skillet. Heat until cheese has started to melt and flip. I put a plate on top before flipping to make it easy and clean. Heat the other side until the cheese on that side is melting. I then opened it up, added some chopped lettuce, half a mashed avocado,  and some Toffuti Sour Cream. Cut into triangles and enjoy!
Nothing like a simple to prepare dinner that doesn’t taste like it was!

Lentil tacos


This is one of my absolute favorite recipes, I love making this when we’re having people over because it makes a pretty good amount and there isn’t very much active cooking time.

Canola oil
1/2 onion diced
1 c lentils, uncooked and rinsed
2 c (plus 1/4 c) veggie broth or water
1 tbsp (plus 1 tsp) cumin
2 tsp garlic powder (seperated)
2 tsp onion powder (seperated)
1/2 tsp turmeric
Several dashes kelp granules (or finely ground sea salt)
Several dashes freshly ground black pepper
A pinch ground green pepper or cayenne
1 tbsp nutritional yeast (optional)
1/2 package (4 oz) Upton’s Chorizo Seitan
Taco shells or wraps
Toppings! (Lettuce, sprouts, avocado, salsa, vegan cheese and/or sour cream,  diced tomato)

Coat a skillet with grapeseed oil (or veggie oil) and heat on medium.
Add onion and sautee for a couple of minutes.
Add lentils, stir, add 2 cups water. Mix in 1 tbsp cumin, 1 tsp garlic, 1 tsp onion powder,  1/2 tsp turmeric, kelp granules (or salt), and peppers. Mix well and cover. Allow to sit for 15 minutes.
After the 15 minutes, stir, make sure it isn’t sticking to the bottom and add 1/4 cup broth or water. (If it is sticking adding the water will take care of that)
Mix in 1 tsp each cumin, garlic powder, onion powder, 1/2 tsp turmeric,  1 tbsp nutritional yeast. If using, add chorizo seitan.  Mix and cover for 15 more minutes checking occasionally to make sure it isn’t sticking.  If it is sticking and the lentils are not quite finished, add another splash of broth.
Smash lentils gently with spatula.
Heat up your taco shells/wraps according to their instructions and fill with lentils and the toppings of your choice!

I used Daiya havarti style wedge cheese in these, adding a bit to the shells before putting the lentil mix in. It’s a nice melty surprise to help hold the lentils to the shells. I’m a big Daiya fan. They have shreds, wedges, and slices. It melts very nicely and makes vegan grilled cheeses so much more accessible!  Here’s their site: Daiya!

I used Toffuti Sour Cream also, I very much enjoy this product and definitely recommend it for all of your sour cream alternative needs! Here’s their link: Toffuti Sour Cream!

This was the first time I’ve used Upton’s Chorizo Seitan and it was great!


I usually use Light Life Smart Ground Original Protein Crumbles if I add anything to the lentils, which I do prefer. Light Life has a Mexican Style protein crumble, and between the Upton’s Chorizo and Light Life Mexican Style I prefer Upton’s. All yummy options but completely unnecessary to this recipe, it just gives it a little bit extra and a good taco texture.

lentil-a-roni inspired!


If you don’t have it, I highly recommend picking up Isa Does It! It’s a beautiful and fantastic cook book by Isa Moskowitz with so many great recipes like the one pictured. The lighting isn’t great but you get the idea! This is a “cheesy” pasta with lentils added in. The Lentil-A-Roni recipe in Isa Does It has me playing a lot more with soaking lentils to mix into sauces. This one is mainly nutritional yeast and soaked cashews.

The Lentil-A-Roni recipe is absolutely fantastic, I’ll have to post a picture the next time I make it. You soak cashews and blend them in with pasta sauce to make a delicious, creamy tomato sauce. The lentils add such great texture and a healthy little bonus to the meal.  I occasionally  send favorite recipes to my Nanny, and this was included in the most recent letter, I’m a huge fan!