Tag: lentils

Lentil Minestrone

Vegetarian Cooking for Everyone by Deborah Madison is one of the first vegetarian cookbooks I owned. It was a gift in .. 1996, I think. And even now as a vegan I use it on a regular basis.

This time I cracked it open for a lentil soup variation, Lentil Minestrone. The only veganizing the recipe requires is to replace the parmesan with a vegan version, or just omit it. This soup straddled the line between a minestrone and a straight up lentil soup. It hinted at Italian seasoning without the obvious oregano and basil. I’m always a fan of something that cooks in one pot and can be a meal in a bowl. With lentils, pasta and a nice veggie assortment this one meets my meal in a bowl needs.

Cakeapalooza potluck

 

The theme for this month’s Atlanta Vegan Lunch Group‘s potluck was Cakeapalooza in honor of Lisa‘s Birthday. It wasn’t all cake though. We made a pretty good well-rounded meal out of it. We brought zucchini frittata. A double recipe fills a half sheet pan like so.

 

And we also brought a lentil potato salad.

Note, if you’re going to mix lentil sizes, start the bigger ones cooking before adding the smaller ones. My small ones got a little mushy. But they ate just fine.

My plate full of tasty bits:

 

How adorable are these cupcakes? They came from a bakery we didn’t know existed.

 

Dessert plate!

 

 

For Indian food lovers

If you want to cook something that is about as close to the tastiest Indian food you can get in a restaurant, you’ll want to try these lentils from Dino’s Alternative Vegan cookbook. This is one of those recipes I keep going back to. It’s another one you can whip together with mostly pantry items.

I had a couple of options for something green to eat on the side. Instead of keeping the green beans plain, I used the treatment Dino gives to broccoli and roasted them up in the oven. There might have been just a bit more seasoning than I needed for the amount of green beans I had, but it was amazingly good.