Best 6 Lentil Vegetable Pottage Recipes

ONE-POT VEGETABLES AND LENTIL RECIPE

Steps:

• Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
• Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
• Add the onions, garlic, and remaining vegetables.
• Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
• Stir in the lentils, salt and pepper and the remaining spices.
• Add the tomatoes and water.
• Bring everything to a boil for 5 mins, stirring occasionally.
• Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
• Serve hot with your favorite crusty bread or some warm pita!

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.

LENTIL VEGETABLE POTTAGE

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.

HILDEGARDE'S LENTIL POTTAGE (A CIVET)

Steps:

• In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
• At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
• Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
• Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.

VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY

Steps:

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C).
• In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
• Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
• Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
• Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
• Brush with the remaining glaze, then slice and serve.
• Enjoy!

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
• Bake for 20 minutes, flipping halfway through.
• In a medium saucepan, add lentils and water, and bring to a boil.
• Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
• When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
• For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
• Pour dressing over lentils and vegetables and toss until fully coated.
• Transfer lentil salad to two containers and refrigerate for up to 5 days.
• Enjoy!