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Plant-based lentils

A delicious protein-rich plant-based gluten-free recipe.

Course Main Course
Keyword Gluten Free, Healthy, Plant-based, Protein-rich, Vegan, Vegetarian, Whole foods
Servings 4 people
Author silviafooding

Ingredients

  • 1.5 cups brown lentils (soaked)
  • 1 clove garlic
  • 1 shallot
  • 2 tbsp chia seeds
  • 4 g nutritional yeast (1 tbsp)
  • 1 thumb ginger
  • 6 leaves chard
  • 1 courgettes (small)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 dash black pepper
  • 1 tbsp chipotle chile
  • 1 tbsp Sriracha
  • 4 potatoes (small)
  • 1/4 cup raw almonds

Instructions

  1. Boil the potatoes.
  2. Meanwhile, fry the shallot with the minced garlic and ginger.
  3. Add the chard stems.
  4. Once they start becoming translucent, add the lentils (uncooked, just soaked) and cook covered for 10 minutes.
  5. Add the chopped courgette, the chia seeds and a bit of water.
  6. Mix with the nutritional yeast, the boiled potatoes cut in chunks and the salt and pepper.
  7. Cook covered for another 5 minutes.
  8. Uncover and let the water evaporate. Once its done, add the chiles and the chard leaves and finally the almonds. Cook 1 or 2 minutes, don't let the leaves get too soggy.

Recipe Notes

  • This is a great pre or post-workout dish, very fulfilling, full of protein and healthy carbs.
  • If you wish, you could add some tabasco instead of Sriracha, but be careful to adjust the acidity by adding some chopped carrots.