Lentils

Ginger French Lentil Stew Recipe with Couscous

This recipe for a french lentil stew is as unique as it is delicious. The simple combination of french lentils with ginger, lightly spiced with coriander and cayenne and served on top of fluffy couscous makes for a delicious and high protein plant-based meal that is SO easy to make.

Lentils are a regular in our household. Most of the time it is this Easy Vegetarian Bean Soup or this Greek Red Lentil Soup with Lemon. I dug this recipe up from my university years – this used to be my go-to recipe when I needed something inexpensive and easy to make. Over the years this recipe has evolved so much that I can’t recall what the original recipe looked like. What I do know is that they savouriness of the lentils cooked in broth, mixed with the spiced ginger, coriander and cayenne, and served with a hit of lemon juice and a sprinkle of parsley makes for one delicious meal.
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Easy Vegetarian Bean Soup – Budget Friendly

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This easy vegetarian bean soup costs less than $1 per serving and is so simple to make! I love using seasonal vegetables and enjoying this soup all throughout the year. Try starchy potato and parsnips in the colder months, and zucchini and mushroom in the warmer months. I have also included some of my top tips on how to prepare beans to maximize their nutrition!

Beans and lentils are a Dietitian’s best friend. Not only are they a great source of plant-based protein, iron and zinc, they are also inexpensive and incredibly versatile. I also love sharing how sustainable this protein source is (see my post How To Cook Lentils + 5 Reasons Why We Should Eat Lentils). If you haven’t cooked much with beans and other legumes before this Easy Vegetarian Bean Soup is a simple introduction into cooking with legumes. For bean connoisseurs, I’ve included a few of my favourite variations to this classic and simple mixed bean soup recipe – miso anyone?
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Butternut Squash Curry Lentil Soup with Turmeric

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A simple and delicious Butternut Squash Curry Lentil Soup that is as easy to make as it is delicious. The creaminess of the butternut squash is emphasized by the thickness of the red lentils. Red lentils are amazing in soups as they break apart upon cooking, adding a hearty texture. This recipe is packed full of plant-based protein with 20 grams of protein, and only 280 calories per serving.

Legumes are one of the best foods we can feed our body, but often one of the foods we don’t eat enough of. They have a complex nutrient profile and offer plant-based protein, iron and zinc. They are also one of the most sustainable sources of protein we have access to (see my post Five Reasons Why You Should Eat Lentils). Clients tell me the main reason they don’t eat lentils is that they lack the confidence in preparing them. This is one of my favourite recipes for introducing clients to cooking with dried lentils, as red lentils are the easiest to cook with. This Butternut Squash Curry Lentil Soup with Turmeric really is fail-safe and will take only 35 minutes to cook!
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Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing

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This Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing is the perfect mid-week meal. An easy throw-together meal that uses whatever leftover vegetables you have on hand, topped with brown lentils and my favourite homemade dressing.

Who said that cold-season vegetables have to be boring. Salads have taken the sideline and roasted vegetable dishes are taking main-stage during these colder months. I love the combination of roasted vegetables with plant-based protein, smothered in a creamy homemade dressing for a simple mid-week meal. This Vegan Buddha Bowl with Lentils and a Miso Tahini Dressing is a great versatile dish and an easy way to use up any leftover produce in your fridge.
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How To Cook Lentils + 5 Reasons Why We Should Eat Lentils

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Do you feel like you want to delve into the world of lentils but don’t feel confident in preparing them? This is my guide on how to cook lentils, plus some of my top reasons why we should all be eating lentils, from both the health and environmental perspective.

Lentils are in my opinion the superfood of all superfoods. They are a great source of plant-based protein and important minerals including iron and zinc. They are also cost-effective in terms of money, but also greenhouse gas emissions, and have the ability to nourish our bodies on a budget, and not at the expense of the environment. Now let me tell you why lentils should be allowed centre stage at your next meal. I’ve included a simple prep guide on how to cook lentils and my top 5 reasons why we should be eating lentils.
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Greek Red Lentil Soup with Lemon

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This Greek Red Lentil Soup with Lemon has been adapted from two of my favourite cookbooks. The addition of crumbly feta and fresh rosemary on top makes it a quintessentially Greek recipe, though this can be omitted for a vegan red lentil soup more representative of a Turkish or Lebanese red lentil soup.

Red lentils are my absolute favourite lentil to cook with. They have the shortest cooking time (12 minutes!) and once cooked, they break apart to help form a thick and satisfying soup consistency. I recently learned that red lentils are, in fact, brown lentils, but without the outer skin! If you have browsed my other recipes you will see that 99% of my lentil dishes contain the humble red lentil, and 98% of those are curry based dishes. I’m adding this Greek Red Lentil Soup with Lemon to the repertoire because the combination of lemon and lentils is really something special and I was thankfully introduced to this flavour combination during my travels through Turkey. This recipe for Greek Red Lentil Soup with Lemon is adapted from two of my favourite cookbooks – Rebar from Victoria, and Whitewater Cooks from Nelson because, well why not enjoy the best of both worlds.
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Lentils

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