lentil bolognese

This lentil bolognese turned out so flavorful!  I had some lentils lounging in the fridge that needed to be used, so as usual, I planned my meal around them.  I always like to cook a legume on the weekend to have in the fridge to build meals easily- lentils go so well in grain salads, green salads, soups and more.  They are perfect little gems: gorgeous, easy to digest and packed with protein and iron.  Plus they have a nice hearty texture and can hold their own in this sauce.  Crimini mushrooms and tamari add a little umami, and plenty of aromatics make everything pop.  YUMMM let’s get to it.

lentil bolognese (serves 4)

INGREDIENTS:

olive oil for sautéing

1/4 cup minced shallot or onion

1/4 cup minced carrot

1/4 cup minced celery

1/2 cup chopped mushrooms

4 cloves chopped garlic

2 teaspoons dried Italian seasoning OR 1 teaspoon dried oregano

1/2 teaspoon chili flakes

3 cups tomatoes- you can use chopped fresh or canned

1 tablespoon tamari

1.5 cups cooked lentils- I used French green; you can use any EXCEPT red lentils which will turn to mush

1/4 cup chopped basil or parsley + more for garnishing

METHOD:

Heat the oil in a large sauté pan or Dutch oven.  Add in the shallot, celery, carrot, and mushrooms and cook, stirring occasionally, until softened- about 7 minutes.  Add in the garlic, dried herbs, and chili flakes and cook, stirring constantly, 1 minute.  Add in tomatoes and tamari, stir, and simmer 20 minutes or until sauce has reduced and thickened.  At this point I pureed half of it before returning it to the pot; my kids prefer a smoother sauce.  You can do that too or leave as is; up to you!  Add in the lentils and basil and let cook minute or two to heat through.  Toss with pasta or zoodles or spaghetti squash, plate, and sprinkle with more chopped herbs and a generous sprinkle of my crumbly vegan parm .  Yum!  Keeps well in the fridge too.  Hope you guys enjoy it as much as we did!  If you make it, I’d love to see!  Tag me on instagram @mamaeatsplants .  Have a lovely weekend friends! xx A.

loaded carrot soup

The other night I came home from work starving and exhausted.  I guess this is where normal people order takeout, but I don’t think I’ve done that in years.  Too much work, plastic, money, and I can cook something way better at home.  Not to put down anyone who does get takeout, it’s just not my style.  Cooking things myself is self-love, a way I give love to my family, and a creative outlet.

Surveying the fridge, I saw a jar of carrot soup that I’d pulled out from the freezer that morning, and decided to make my meal around that.  The result was so easy and delicious that I made it for dinner the next night, too.  Here’s the recipe.

loaded carrot soup (serves two very hungry people)

INGREDIENTS:

4 cups of roasted carrot soup – this recipe is so simple and tastes amazing.  I double or triple cook it and then freeze in mason jars.

1 cup of quinoa

2 small or 1 large zucchini (other green veggies would work well here, too- like brussels or broccoli)

2 cloves garlic, minced

1-2 tablespoons olive oil

2 tablespoons seeds- like pumpkin, sesame, sunflower or a mix

1 avocado, pitted and sliced

any other toppings you’d like- fresh herbs, chili flakes, green onions, flaky sea salt, cherry tomatoes, dollop of coco yogurt, the options are endless.

METHOD

Place quinoa in a small pot with 1.5 cups of water or broth and a pinch of salt.  Bring to a boil, then turn to low and simmer for 15 minutes.

Pour the soup into a small pot to heat.

Chop up zucchini and heat oil in a skillet.  Add in zucchini and a sprinkle of salt and let sear without stirring for a minute or two on high.  Stir and let cook another minute or two until tender.  With broccoli or brussels, cover the pan at this time to let it steam a bit.  Pull off the heat, add in the garlic, and stir quickly to incorporate, taking care not to burn the garlic.

Toast the seeds in a dry pan until popping and toasty, about 2 minutes over med-high.

Divide soup between bowls and dollop the quinoa (you may not use it all) in a pile towards the side so it doesn’t disperse all the way into the soup.  Add the zucchini.  Add the avocado, seeds, and any other toppings and serve!

*also, the first picture is from when I made it the second night and wasn’t rushing.  This picture below is from the first night and arguably is even prettier.  REAL fast food.