French Puy Lentils With Beets Vegan Vegetarian Food

FRENCH (PUY) LENTILS WITH BEETS, (VEGAN, VEGETARIAN)

French (Puy) Lentils With Beets, (Vegan, Vegetarian) image

I got this recipe from the back of a McKenzie's lentil packet which I bought just for the recipe. It's very simple to make, filling, healthy and cheap. I reckon you could sub the puy lentils for whole brown ones. It has coriander in it but I didn't use it when I made it because I didn't have any. Feta is nice of this but if you are making it vegan leave it out but you might want to add more salt. Also add in a bay leaf when boiling the lentils

Provided by canthelpmyself

Categories Lentil

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup of puy lentils (boiled in salted water till tender and drained, 25mins approx)
4 whole baby beets (cooked till tender, peeled, cut into medium wedges)
1/2 red onion, cut into thin wedges
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon grainy mustard
2 tablespoons lemon juice
1/3 cup of crumbled feta (optional)

Steps:

combine the beets, lentils, onion and herbs in a medium bowl.
Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
Serve with crumbled feta on top if desired.

VEGGIE LENTIL CHILI NON CARNE!

Veggie Lentil Chili Non Carne! image

Not everyone wants to use minced beef or Quorn mince for a chili, so here's a version that uses Puy-style lentils. It's also a great way of using up (or disguising!) winter root vegetables. t's scrummy enough to get past some of the most devout meat-eaters I know, so why not give it a go, served with brown rice? Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chili is too hot.

Provided by English_Rose

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 1/2 ounces puy lentils or 3 1/2 ounces green lentils
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 parsnip, peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 (14 ounce) can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
7 ounces kidney beans, drained and rinsed
1 fresh red fresh chili pepper, deseeded and finely chopped, adjust to suit your taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 stock, cube
handful fresh cilantro leaves, chopped

Steps:

Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
Serve with brown rice and a garnish of natural yoghurt.

Nutrition Facts : Calories 150.8, Fat 4.2, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 23.2, Fiber 7.2, Sugar 7.6, Protein 6.7

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