Although we like pretty much every bean there is, the little protein machines we eat most often is, hands down, lentils. And more specifically, red lentils. They are really easy to cook, and if you cook them a little bit longer they mush themselves up so there is no need to break out the blender. That's a win-win, if you ask me.
Last year we mostly ate our red lentils in dahl form, but this year we have branched out a bit.
Red lentil make a great base for these Neat Balls, which also had things like oats, some gluten flour, and probably a grated carrot. I baked them for a bit before covering them with a garlicky tomato sauce, and we served them up with salad and roasted veggies.
This plate looks like a massive, colourful jumble of veggies (it sort of is). But on the left is a Potato and Lentil Bake from
Wild Morsels. This was really yummy, perfectly spiced and easy to make.
And finally, red lentils are our favourite thing to bulk up a Neat Loaf. This one is based on the recipe for Lentil Burgers from
Hot Damn & Hell Yeah, with the addition of some leftover risotto, grated sweet potato and gluten flour. This was the best loaf we've made so far. And it was extra good served with smashed potatoes,
BrisVegan style.
Last year we mostly ate our red lentils in dahl form, but this year we have branched out a bit.