Spiced Lentils in The Instant Pot

I love my lentils cooked firm, not mushy. The Instant Pot is the perfect (and easy) way to get a perfect lentil.

This spicy lentil recipe is delicious. It can be eaten as a plant-based entree with a salad and or a cooked vegetable such as butternut squash, or it can be made into my delicious (link to recipe) lentil loaf or even lentil meatballs.

End of Summer Recipes and Fall Soups

Summer has been slow to say adieu with the mid-day temperatures still lingering in the lower and upper 80s. Thus, local summer farm produce is still readily available. I a finding an abundance of corn, cherry tomatoes, eggplant, and zucchini still available at the farm stands!

I was looking through end of summer recipes that I had posted over the years (13 years of blogging) and selected six of my favorites to share today. 

Asian Vegan Lettuce Wraps

Have you ever made lettuce wraps? 

Skip the bread and bring out the romaine in this simple appetizer.

Vegan Lentil "MeatLoaf" Recipe

Who's mom made meatloaf? 

Probably everyone's from the 1950's-1970's -right? 

Growing up in the 1960's, we had meatloaf once a week. 

Meatloaf was a frugal meal that stretched the meat to feed the whole family. Now(being vegan), I make a vegan lentil "meatloaf" which we simply call a lentil loaf. I'm not trying to make it to stretch anything, I make it mainly for the convenience, texture, and taste. 

Very few vegan/meatless meals (that are whole food) can be sliced- but vegan lentil loaf can-which makes this loaf easy to serve and easy to eat. Sometimes I just get tired of stew-like meals and look for a burger or loaf. 

Lentil loaf is also convenient to pack for lunches for a day at the beach, shopping, visits, work or school.

For those just wanting to add some healthier plant-based meals to their diet, vegan "meatloaf" or lentil loaf is a good tasty choice. 

This recipe handles before cooking like mom's meatloaf and cooks up easily.

Best of all it's very low in saturated fat and high in fiber which is perfect for heart healthy living. 

It holds together well, sliced well, freezes well. I often make two and after I slice them up, I freeze the slices in baggies. I'll take out two slices when I want a quick lunch. 

In the past, I've tried a great deal of "lentil loaf" vegan lentil loaf recipes before I created this one. I use chunky salsa and sun-dried tomatoes to give the recipe flavor.

My lentil loaf is gluten-free, oil-free, dairy-free, nut-free, parve, and vegan- a perfect allergy friendly recipe.

I think this one is a winner. 

 

To cook the lentils:

Ingredients:

2 cups of dry lentils, washed well 

3 cups of water

2 cups of chunky salsa 

Instant Pot : 

Add lentils, water, and salsa to your Instant Pot and cook set to pressure cook for 11 minutes. When done, allow to slow release for 5 minutes and then manually release steam according to manufacturers directions. When all steam has been released, carefully remove lid. Drain any liquid and use in the recipe.

Stove top: 

Add lentils, water, and salsa to a medium sauce pan. Add an extra cup of water or broth and bring to a boil. Reduce to as simmer and cook covered until lentils are soft and most of the liquid has evaporated. (about 20 minutes). Drain off any extra liquid before using in the recipe.

Notes: Cook the lentils first, even the day before. Once your lentils are cooked, pour off any liquid or allow the lentils to sit to soak up the liquid. I often make my lentils the day before to absorb liquid, but I still allow to sit in a colander if they seem wet. 

Ingredients for lentil loaf

2 cups of cooked lentils using directions from above

2 cups of grated raw zucchini squash, squeezed well to remove liquid or 

any vegetable such as raw grated carrots but make sure it is not wet.

1 cup of oatmeal (1/2 blended to flour and half left whole)

1 cup of sun-dried tomatoes (not in oil)- soaked for 15 minutes and then drain. (see notes)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of paprika

1 teaspoon of Italian seasoning

1/4 cup of tomato paste or ketchup

Directions 

Preheat oven to 400 degrees

Line a baking dish with parchment paper

Mix all ingredients by hand in a large serving bowl. Remove and shape into the parchment lined baking dish. 

Cook for 40 minutes in a preheated oven.

Remove, allow to cool somewhat. The loaf with become firmer as it cools. Place in the refrigerator and allow to cool to become completely firm.  

 

Notes: 

1. Sun dried tomatoes- find sun dried tomatoes that are dry in a pouch as opposed to a jar with oil. 

2. Soak sun dried tomatoes for at least 15 minutes in water, then drain and pat try to use in the recipe.

3. Chunky salsa- When I don't make my own, I use organic chunky salsa from Aldi- inexpensive and very tasty. 

Lentil Loaf- oil-free

As we speak, my vegan lentil loaf is in the oven.

I have been wanting to find a good vegan meatloaf recipe for a few years. I could never find one that held together and that we liked. After all, a vegan meatloaf is a far stretch from the real thing. This recipe held together and sliced beautifully. 

My lentil loaf after I removed it from a square pan

I found a recipe on a wonderful whole food plant-based blog called Nutmeg Notebook- authored by Tami. 

Her recipes are oil-free and mostly gluten-free-says Tami. I was really impressed with her site and am going to explore more of her delicious looking recipes. 

Although I'm cooking oil free, remember that oil-free does not necessarily mean fat-free. Oil-free recipes may still use good fats such as avocado, nuts, and seeds. 

 I wanted to the lentil loaf recipe precisely, but I did not have all the ingredients- so I improvised with what I had on hand and also aligned with our personal taste preferences. 

We liked it. Did I love it?  I'm not sure what I was expecting. I guess I thought it would taste like meatloaf (which I have not tasted in over 42 years because I have been eating a vegetarian diet) 

My lentil loaf was sort of creamy in the middle (but good). I sliced it and crisped it up in my air fryer- we loved that. 

It will be a perfect item to pack if I need to bring my lunch anywhere. It holds together great. I will probably take it for a long road trip we are taking in a few weeks. 

I froze packets of slices to use in the future. 

Since I made so many substitutions, I'm not sure how Tami's recipe would have turned out. 

I might have liked it somewhat dryer but I can't fault her recipe since I made multiple substitutions. 

For example: 

I used salsa instead of tomato paste 

I used amino acids instead of balsamic vinegar (I'm allergic) 

I dislike nutritional yeast, so I omitted it. 

I didn't make the date glaze, I just used ketchup. 

Tami's recipe  Lentil Loaf with Date Glaze

Red Lentil Golden Borsht - Instant Pot or Not

This red Lentil borsht takes traditional borsht to a whole new level. Its hearty, satisfying, vegan, and provides lots of plant-based protein. In other words, it could be a meal in itself. 

Golden Lentil Soup- Instant Pot or Not

It's Fall and that means it's soup weather!!

I have quite a stash of lentil soup recipes, but this one is special. Why? It's made with two kinds of lentils- red lentils and brown lentils. The two varieties of lentils create a unique flavor and interesting soup. In addition it's flavored with turmeric, a golden spice now recognized for its anti-inflammatory properties.

Instant Pot Red Lentil Vegetable Soup

Red lentils make a hearty soup that can be cooked in the Instant Pot in just 10 minutes ( plus warm up time). Since red lentils do not require pre-soaking, it's a great last minute soup for a cold evening.

My Lentil Soup Hack

Sometimes I just don't have the energy, desire, or time to wash, trim, and chop up vegetables for a homemade soup. Yet, I still want a nourishing bowl of soup that is homemade. This is a quick and easy hack to substitute for chopping veggies. Of course, I used my Instant Pot- as I always do- but you can use the stovetop too.

Moroccan Appetizers at Casablanca Restaurant near Doylestown, Pa

We had delicious Moroccan appetizers and dinner that was gluten free at Casablanca restaurant in Warrington/Warminster Pennsylvania near Doylestown, Pa.
Casablanca is neatly tucked away off Route 611

We were looking for someplace different to celebrate my husband's big birthday! The grandkids are ages 2, 7, and 11. I wanted somewhere that was casual and the kids could move around a little, something a little exotic, and something that could accommodate both my vegetarian and gluten free needs. Casablanca seemed to be the perfect place.

Hearty Red Lentil Vegetable Soup

Red lentil vegetable soup is a perfect fall or winter soup. Red lentils are hearty and have a different taste than the more familiar brown lentil. 

Red lentils have the consistency of split peas but with a milder and sweeter taste. You will love the way the lentils just melt into the soup!

I've shared my delicious recipe for  Egyptian red lentil soup in the past; today I'm sharing my friend Seraphine's red lentil soup. Her recipe is a little chunkier than mine with different seasonings and vegetables.

Have you cooked with red lentils before?
Satisfying, soothing, and filling are synonyms that describe this  nutritious soup. The lentils are full of fiber, healthy proteins (17 grams per cup), low on the glycemic index, and have lots of antioxidants.

No Need to Pre- Soak Red Lentils
Red lentils cook quickly, so there is no need to pre-soak.

Red lentils look orange but transform to a golden color while cooking.

uncooked red lentils: a rich orange color

These colorful orange lentils fit perfectly into the fall color theme, providing a nutritious soup for a chilly fall evening. Eat it with salad and a sandwich for a nutritious quick meal.

Where can you buy red lentils?
They are everywhere but especially in any ethnic (Indian, Middle Eastern) store, health food store, Trader Joe's, and in the "Goya foods" section of most supermarkets.

These little lentils are naturally vegan, gluten free, hearty and tasty!! This satisfying soup is a winner! 

To my friend Seraphine - I enjoyed eating this soup at your home and appreciate that you shared your recipe with me. 

Seraphine's Red Lentil Soup Recipe

Ingredients: 
16 oz. bag of red lentils, washed well 
2 large carrots, diced
1 onion, diced small
2 stalks celery, diced small
1 bunch fresh parsley, chopped fine
Himalayan salt and pepper to taste
6 cups water (or 3 cups water and 3 cups vegetable broth) 

Directions:   Place washed and drained lentils into an 4 quart soup pot. Add the carrots, onion, celery, parsley and liquid.  Bring to a boil and then reduce to a simmer. Cover the pot and cook for about 30-40 minutes until lentils are tender, stirring frequently to avoid lentils sticking. If you serve this soup the next day, you may need to add more vegetable broth as the lentils absorb liquid.

My Instant Pot version is now in my new soup cookbook soup  

Shared on    Souper Sunday

My Notes: 

1. I have made this soup in the Instant Pot too 

2. This is a wonderful soup for Thanksgiving. If you don't want to add soup to your Thanksgiving dinner, consider it for the next day with leftovers.

3. In my adapted version, I add 2 bayleaves to my soup when cooking, and then remove them before eating.

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Easy Lentil Pilaf Dinner

                               

Looking for a healthy gluten free main course or great side dish?
Lentil pilaf is a perfect dish in the summer since it tastes great at room temperature.

Lentils are nutritional powerhouses that cook more quickly than beans , and do not need to be soaked overnight first. Perfect for dinner or summer parties.
This recipe is a keeper.

My friend Paula called me to find out what she could make with lentils?
She didn't want to make lentil soup in the summer but couldn't think of any other ideas!

I suggested this tasty lentil pilaf that is full of summer veggies,  easy to make, vegan and gluten free!

                          

I like this recipe because:

• Pilaf is vegan,  fast and easy to make, and has lots of  nutritious raw chopped veggies and aromatic spices, yet lentils have a mild flavor that most people like.
•  It's a great summertime entree or side dish when you don't want to turn on the oven. 
• The lentils can be made in advance too and you can then just assemble the recipe the next day.
• It's also an economical meal because a bag of lentils is usually less than a dollar. Can't go wrong with that.
• If you like your pilaf a little more perky, you could add some salad dressing to it, like an Italian dressing or some lemon juice and olive oil. 
• You could also add some chopped parsley, cilantro, chopped garlic or anything of your liking.
• For a more filling meal ,eat the pilaf over quinoa, brown rice, or even GF noodles.

Did you know that eating lentils may help lower your cholesterol and help balance your blood sugar? 

Lentils are a real food from nature and only real food provides real health benefits. 

• lentils are an excellent source of soluble and insoluble fiber which is known to help lower cholesterol and help manage blood sugar disorders.
• In addition, lentils provide important minerals, B vitamins  and protein. 
• Amazingly, they have practically no fat.
•  There are about 115 calories in 1/2 cup cooked. 
• Also, lentils are a good source of iron. 
• So, don't forget to incorporate these nutritional powerhouses into your family's diet.

When is the last time you ate some lentils? Isn't it time you tried them again. This is a light, delicious, and satisfying recipe . Why not try it?

Ingredients: 

2 cups of cooked lentils, cooled ( cook according to package instructions) 

1/2 cup carrot, chopped fine

1/2 cup red pepper, chopped fine

1/2 cup cucumber, chopped fine

1/2 cup marinated artichokes, chopped

1/2 cup celery, chopped fine

1/4 cup chopped sweet  red onion, chopped fne 

1/2 cup chopped parsley ( optional) 

1 tsp. cumin powder

2 Tablespoons of marinade from the artichokes or

2 Tablespoons of Italian dressing or oil and lemon juice

Directions: 

Mix all ingredients in a large bowl. Toss and eat at room temperature

.
In general, the excellent nutritional benefits of lentils make them well worth eating . They are very versatile and taste great in  soups, salads, vegetarian burgers and entrees which you can find additional recipes on my blog.

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Egyptian Lentils, Rice and Cartelized Onions- Mujadara

Mujadara ( pronounced moo-ga-dara in Egypt) or (Mih- jed -dera in Lebanon) is a delicious, yet simple, Middle Eastern entree made with  brown lentils, rice, and caramelized onions. 

This is my mother-in-law's recipe from Egypt

I learned to make this tasty recipe from my mother-in-law who was born and lived in Cairo, Egypt in a Jewish community. They had a wonderful life there until for many generations until the late 1960's when the political climate began to endanger and threaten their lives because they were Jews. 

She escaped with her husband and 5 children ranging from age 6 months to 17 years. She still misses and has great memories of her home, life, culture, food, and community in Egypt. However, she learned English, worked many jobs, and made a new stable life in New Jersey at the age of 49. Although they couldn't bring money or possessions with them, she did bring her incredible recipes.

Naturally gluten-free, Mujadara is a healthy plant-based entree that is quick and easy to make. It is also a complete protein that is high in valuable fiber, iron and other minerals that our bodies need. 

I served this tasty recipe last week with a large wedge of plain steamed red cabbage (which was fabulous too- I love cabbage) doused with a generous splash of fresh lime.

Use any kind of rice that you like: 

Brown rice, white rice, or basmati. 

Personally, I used brown rice in this recipe.

It's all made in one pan and is quick and easy. It is a frugal, yet healthy recipe that fed the peasants but is fit for a king. 

Ingredients:

1 cup brown lentils, cleaned and washed

1 and 1/2 cup rice

Vegetable broth or 2 Tablespoons of olive oil for sautéing.

•  ** I have learned I can sauté the onions without oil over a high heat for a few minutes, stirring continuously, and then add 1/4 cup of water or broth and allow to simmer on a very low flame until onions are soft and reddish color (saves a lot of calories and fat)

2 onions, sliced and caramelized

2 teaspoons of cumin seeds or ground cumin (or more to taste)

4 and 1/2 cups water (or vegetable broth)

optional: pinch of cinnamon (I prefer not)

salt and pepper to taste.

1/2 cup chopped parsley to decorate

Directions:

In a large dutch oven type of pan, sauté the onions in oil (or water) on slow until they are reddish and caramelized. Add lentils and rice on top of the caramelized onions and allow to toast a little;  stir or toss frequently for about 5 minutes Add cumin and water (or broth) bring to a boil, turn down heat and simmer covered on low until rice and lentils are soft. (about 1/2 hour) Add salt and pepper to taste and cinnamon if desired. 

** NOTE: Add the salt after the lentils are soft; some say if you add the salt in the beginning, it will keep the lentils from softening up.  Top with chopped parsley.

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegan, and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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