Ultimate Lentil and Walnut Meatloaf

Ultimate Lentil and Walnut Meatloaf | livitygardens.com
Ultimate Lentil and Walnut Meatloaf | livitygardens.com

This Ultimate Lentil and Walnut Loaf is perfect for special occasions, but it’s also wonderful as a weekly meal, since leftovers give you an extra meal the next day. The recipe is simple and straight-forward, and honestly, the kids couldn’t get enough.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

You can serve this great lentil and walnut loaf with an extra dose of the glaze or with this luscious gravy. Or BOTH. 🙂

Print

Ultimate Lentil and Walnut Meatloaf

  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 60-75 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Method: Make Ahead
Scale

Ingredients

  • 1 1/2 cups green lentils, rinsed and drained
  • 3 3/4 cups water
  • 5 cloves garlic, separated (2 smashed, 3 minced)
  • 4 tablespoons tomato paste, separated
  • 2/3 cups walnuts, minced
  • 3 tablespoons flax meal (mixed with 1/3 cup water and put in the fridge to set while you prepare the vegetables)
  • 2 tablespoons olive oil
  • 1 carrot, chopped fine
  • 1 celery rib, chopped fine
  • 1 small onion, chopped fine
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Sea salt and pepper, to taste

For the Glaze (do yourself a favor and double this 🙂

  • 6 tablespoons ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar

Instructions

In a large pot, bring the lentils and the 3 3/4 cups of water to a boil. Reduce heat, add the 2 smashed garlic cloves and 2 tablespoons tomato paste and mix well. Cover and simmer about 35 to 40 minutes, stirring occasionally. Once cooked well, remove the lid and let rest 15 minutes. Do not drain. 

Preheat oven to 350˚. Make the flax egg by mixing the flax meal with 1/3 cup of water. Put in the fridge while you prepare the vegetables. In a skillet, heat the olive oil over medium-high heat. Add the carrot, celery, onion and the 3 minced cloves of garlic. Sauté until the onion is translucent, about 5 minutes. Add the soy sauce, the 2 tablespoons tomato paste, the nutmeg, the cinnamon, the cloves, and some sea salt and pepper, to taste. Mix well and keep cooking for another 3-4 minutes, until nice and fragrant. 

In the bowl of a food processor, place 3/4 of the cooked lentils, the walnuts, the flax egg, the vegetable mixture and process briefly. Remove to a bowl, add the rest of the lentils and mix delicately. Place in a loaf pan lined with parchment paper and press down firmly on the mixture. 

In a small bowl, mix the glaze ingredients. Add about half the glaze on the loaf and place in the oven. Bake for 60 to 75 minutes, in the center of the oven. Remove from the oven and let cool at least 15 minutes before slicing. I have to say I love it even better when refrigerated overnight and sliced the next day. Serve alongside the rest of the glaze. Bon appétit!

Keywords: lentil walnut loaf

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Pain de viande ultime aux lentilles et noix

  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 60 Ă  75 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 portions 1x
Scale

Ingredients

  • 1 1/2 tasse de lentilles, rincĂ©es et Ă©gouttĂ©es
  • 3 3/4 tasses d’eau
  • 5 gousses d’ail, sĂ©parĂ©s (2 Ă©crasĂ©es et 3 Ă©mincĂ©es)
  • 4 c. Ă  soupe de pâte de tomate, sĂ©parĂ©es
  • 2/3 tasse de noix, Ă©mincĂ©es
  • 3 c. Ă  soupe de graines de lin moulues (mĂ©langer avec 1/3 tasse d’eau et placer au rĂ©frigĂ©rateur pendant la prĂ©paration des lĂ©gumes)
  • 2 c. Ă  soupe d’huile d’olive
  • 1 carotte, hachĂ©e finement
  • 1 branche de cĂ©leri, hachĂ©e finement
  • 1 petit oignon, hachĂ© finement
  • 2 c. Ă  soupe de sauce soya
  • 1/2 c. Ă  thĂ© de muscade moulue
  • 1/2 c. Ă  thĂ© de cannelle moulue
  • 1/4 c. Ă  thĂ© de clous de girofle moulus
  • Sel de mer et poivre, au goĂ»t

Pour le glaçage (ne pas se gêner et doubler la recette. Croyez-moi! :):

  • 6 c. Ă  soupe de ketchup
  • 2 c. Ă  soupe de sirop d’Ă©rable
  • 2 c. Ă  soupe de vinaigre balsamique

Instructions

Dans une casserole, porter Ă  Ă©bullition les lentilles et les 3 3/4 tasses d’eau. RĂ©duire le feu, ajouter les deux gousses d’ail Ă©crasĂ©es et 2 c. Ă  soupe de pâte de tomate. Bien mĂ©langer. Couvrir et laisser mijoter environ 35 Ă  40 minutes, en brassant occasionnellement. Une fois les lentilles cuites, retirer le couvercle et laisser reposer 15 minutes. Ne pas Ă©goutter.

PrĂ©chauffer le four Ă  350Ëš. MĂ©langer les graines de lin moulues avec 1/3 tasse d’eau et placer au rĂ©frigĂ©rateur. Dans une poĂŞle, faire chauffer d’huile Ă  feu moyen-Ă©levĂ©. Ajouter les carottes, le cĂ©leri, l’oignon, et les 3 gousses d’ail Ă©mincĂ©es. Faire revenir jusqu’Ă  ce que l’oignon soit translucide, environ 5 minutes. Ajouter la sauce soya, 2 c. Ă  soupe de pâte de tomate, la muscade, la cannelle, les clous de girofle, et du sel de mer et poivre, au goĂ»t. Bien mĂ©langer et laisser cuire pendant 3 Ă  4 minutes. Retirer du feu.

Dans le bol d’un robot culinaire, placer 3/4 des lentilles cuites, les noix, le mĂ©lange de graines de lin, et les lĂ©gumes cuits. Pulser quelques fois. Placer dans un bol Ă  mĂ©langer et ajouter le reste des lentilles cuites. MĂ©langer dĂ©licatement. Placer dans un moule Ă  pain recouvert prĂ©alablement d’une feuille de papier parchemin. 

Dans un petit bol, mĂ©langer les ingrĂ©dients du glaçage. Verser la moitiĂ© du glaçage sur le pain de lentilles et Ă©tendre. DĂ©poser au four et cuire pendant 1 heure Ă  1h15. Retirer du four et laisser reposer au moins 15 minutes avant de trancher. Je dois dire que je le prĂ©fère le lendemain, après une nuit Ă  “prendre” au frigo. Servir avec le reste du glaçage. Bon appĂ©tit!

Keywords: lentilles, noix, pain de lentilles

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smokehouse Green Lentil Soup

Smokehouse Green Lentil Soup
Smokehouse Green Lentil Soup

When you want a straight-forward soup with every day ingredients, this Super Simple Green Lentil Soup is a wonderful addition to your recipe arsenal. The addition of liquid smoke takes this to the next level.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you like green lentils, check out this Lentil and Sweet Potato Stew.

Print

Smokehouse Green Lentil Soup

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 cup green lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 3 carrots, minced
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 34 sprigs thyme
  • 1 sprig rosemary
  • 3 plum tomatoes, chopped
  • A few generous glugs of liquid smoke (you could also use smoked paprika, to taste)
  • 6 cups vegetable broth
  • Sea salt and pepper, to taste

Instructions

In a soup pot, heat the olive oil over medium-high heat. Add the carrots, onion, garlic, sprigs of thyme and rosemary and sauté until the onion is soft, about 4-5 minutes. Add the tomatoes and keep cooking for 3-4 minutes, until the tomato is saucy. Add the lentils and the liquid smoke and stir well. Add the broth and bring to a boil. Reduce the heat to a simmer, season to taste with sea salt and pepper, and let cook, stirring occasionally until the lentils are cooked, about 20 minutes. Cooking time may vary depending on the type of lentils. Ensure you are testing for doneness as you cook, and remove from the heat before the lentils are mushy. Adjust seasonings if necessary, remove from the heat, and serve. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Soupe de lentilles vertes super simple

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 portions 1x
Scale

Ingredients

  • 1 tasse de lentilles vertes, rincĂ©es et Ă©gouttĂ©es
  • 1 c. Ă  soupe d’huile d’olive
  • 3 carottes, Ă©mincĂ©es
  • 1 oignon, Ă©mincĂ©
  • 4 gousses d’ail, Ă©mincĂ©es
  • 3 Ă  4 branches de thym
  • 1 branche de romarin
  • 3 tomates italiennes, hachĂ©es
  • Quelques gĂ©nĂ©reux traits de fumĂ©e liquide (vous pouvez aussi utiliser du paprika fumĂ©)
  • 6 tasses de bouillon de lĂ©gumes
  • Sel de mer et poivre, au goĂ»t

Instructions

Chauffer l’huile dans un chaudron Ă  soupe, Ă  feu moyen-Ă©levĂ©. Ajouter les carottes, l’oignon, l’ail, les branches de thym et de romarin, et faire revenir jusqu’Ă  ce que l’oignon soit tendre, environ 4 Ă  5 minutes. Ajouter les tomates et continuer de cuire pendant 3 Ă  4 minutes. Ajouter les lentilles et la fumĂ©e liquide et bien mĂ©langer. Ajouter le bouillon et porter Ă  Ă©bullition. RĂ©duire le feu, assaisonner au goĂ»t de sel de mer et de poivre, et laisser mijoter pendant environ 20 minutes, jusqu’Ă  ce que les lentilles soient tendres, mais pas trop cuites. S’assurer de goĂ»ter pendant la cuisson. Ajuster les assaisonnements, si nĂ©cessaire et servir. Bon appĂ©tit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Creamy Tomato Lentil Soup

Creamy Tomato Lentil Soup
Creamy Tomato Lentil Soup

This Creamy Tomato Lentil Soup will warm your bones. It’s not spicy, unless you make it, and the kids always ask for more (little trick for the kids: serve it on rice!). I usually enjoy my adult serving over a bed of spinach or fresh kale from the garden.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For a different twist on this wonderful soup, make sure to try this Coconut Red Lentil Soup.

Print

Creamy Tomato Lentil Soup

  • Author: Karine K
Scale

Ingredients

  • 1 tablespoon grapeseed oil
  • 3 carrots, in small dices
  • 1 medium onion, in small dices
  • 4 cloves garlic, minced
  • 12” piece of fresh turmeric, pounded
  • 1 bay leaf
  • 1 sprig thyme
  • 3 ounces tomato paste (1/2 small can)
  • 1 can coconut milk
  • 34 cups vegetable broth (depending how thick you want the soup)
  • 1 cup sprouted lentils (red lentils would also work here, but might need to cook slightly longer)
  • Sea salt and pepper
  • 2 cups greens (kale, spinach, Swiss chard) (optional)
  • 1/2 teaspoon sambal oelek (optional)

Instructions

In a soup pot, heat the grapeseed oil over medium-high heat. Add the carrots, onion, garlic, turmeric, bay leaf, and thyme, and stir well. Add generous pinches of salt and pepper. Lower the heat to medium and cook, stirring often, until the onion is soft and golden, about 15 minutes. If the vegetables stick to the bottom, lower the heat a little. You want everything nice and caramelized, but not burnt.

Add the tomato paste and mix everything well. Let the tomato paste cook for a good 5-6 minutes, stirring most of the time. You want the tomato paste to become a rich, dark red in color and have a sweet aroma.

Add the coconut milk, lower the heat and scratch the bottom of the pan nicely. Let the base of the soup become creamy and luscious, while simmering slowly for 3 minutes. Add the vegetable broth and the lentils and bring to a boil. Reduce the heat and simmer until the lentils are cooked, about 5-6 minutes. Remove from the heat. If using, add the 2 cups of greens and sambal oelek, and stir well.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Soupe crémeuse aux tomates et lentilles

Les journĂ©es sont courtes, les nuits sont froides. Mais oui, c’est l’hiver, mĂŞme en Arizona. Les matins se pointent en affichant les 2 ou 3 tristounets degrĂ©s, et disons que ça me prend du temps me rĂ©chauffer. Mais c’est que je suis comme mon jardin, on dirait bien! Blague Ă  part, cette soupe vous rĂ©chauffera les os. Elle n’est pas piquante, ce qui fait que les enfants en redemandent. Je la sert sur du riz vapeur pour eux. Je profite pendant ce temps de ma portion adulte, servie sur un lit d’Ă©pinards ou de kale du jardin.

  • Author: Karine K
Scale

Ingredients

  • 1 c. Ă  soupe d’huile de pĂ©pins de raisin
  • 3 carottes, en petits dĂ©s
  • 1 oignon moyen, en petits dĂ©s
  • 4 gousses d’ail, Ă©mincĂ©es
  • 1 bout de curcuma frais de 2 pouces, Ă©crasĂ© avec le rebord d’un couteau
  • 1 feuille de laurier
  • 1 branche de thym
  • 3 oz de pâte de tomates (la moitiĂ© d’une petite boĂ®te)
  • 1 boĂ®te de lait de coconut
  • 34 tasses de bouillon de lĂ©gumes (moins de bouillon pour une soupe plus Ă©paisse)
  • 1 tasse de lentilles germĂ©es (les lentilles rouges peuvent ĂŞtre utilisĂ©es, mais le temps de cuisson doit ĂŞtre ajustĂ©)
  • Sel de mer et poivre
  • 2 tasses de lĂ©gumes verts (kale, Ă©pinards, bette Ă  carde) (optionnel)
  • 1/2 c. Ă  thĂ© de sambal oelek (optionnel)

Instructions

Dans une grande casserole, chauffer l’huile Ă  feu moyen-Ă©levĂ©. Ajouter les carottes, l’oignon, l’ail, le curcuma, la feuille de laurier et le thym, et bien mĂ©langer. Ajouter de gĂ©nĂ©reuses pincĂ©es de sel et de poivre. Baisser le feu Ă  moyen et cuire, en brassant souvent, jusqu’Ă  ce que l’oignon soit tendre et dorĂ©, environ 15 minutes. Si les lĂ©gumes ont tendance Ă  coller, baisser le feu. Les lĂ©gumes doivent ĂŞtre tendres et caramĂ©lisĂ©s.

Ajouter la pâte de tomates et bien mélanger. Laisser la pâte de tomates cuire pendant environ 5 à 6 minutes, en brassant. La pâte de tomates doit devenir un rouge foncé et développer un arôme subtilement sucré.

Ajouter le lait de coconut en grattant bien le fond de la casserole. Baisser le feu et laisser le mĂ©lange devenir crĂ©meux, tout en mijotant, environ 3 minutes. Ajouter le bouillon de lĂ©gumes et les lentilles, et porter Ă  Ă©bullition. RĂ©duire le feu et mijoter doucement jusqu’Ă  ce que les lentilles soient cuites, environ 5 Ă  6 minutes. Retirer du feu et ajouter les lĂ©gumes verts et le sambal oelek, si dĂ©sirĂ©, et bien mĂ©langer.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Lentil and Sweet Potato Stew

Lentil and Sweet Potato Stew
Lentil and Sweet Potato Stew

This Lentil and Sweet Potato Stew is a great as a last-minute dinner idea. Change it up by using the vegetable of your choice, or simply the one you have on hand. A once uninspired dinner solution turns into something the whole family enjoys very much. On the picture, you can see it served on Coconut Ginger Brown Rice, but I also serve it over garlic mashed potatoes, for the utmost kids’ delight.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more recipe ideas using lentils, check out this Creamy Tomato Lentil Soup and this Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette.

Print

Lentil and Sweet Potato Stew

  • Author: Karine K
Scale

Ingredients

  • 1 tablespoon virgin coconut oil
  • 2 large shallots (about 1 cup), diced
  • 1” piece fresh ginger
  • 1” piece fresh turmeric (optional)
  • 1 cup lentils, sorted and rinsed well
  • 1 sprig fresh thyme
  • 3 1/2 cups vegetable broth
  • 1 can coconut milk
  • 3 small sweet potatoes (about 3 cups), peeled and diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 red bell pepper, diced
  • 1 large handful of greens (kale, spinach, spigarello, etc.)
  • Garnishes: fresh cilantro, fresh lime juice

Instructions

In a large straight-edge sauté pan with a lid, heat the coconut oil over medium heat. Add the shallots, ginger and turmeric, and sauté until soft, about 5 minutes. Add the lentils, vegetable broth and sprig of thyme and stir well. Bring to a boil, reduce heat, cover, and simmer until half way done, about 10 minutes. Add the sweet potatoes, coconut milk, sea salt and pepper. Bring to a boil, reduce heat, cover, and simmer until the potatoes and the lentils are tender, about 10-12 minutes. Uncover, add the red bell pepper and the greens. Mix well and cook for an additional 2 minutes until the greens are wilted. Taste and adjust seasonings. Serve topped with some fresh cilantro and a squeeze of fresh lime juice. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Râgout de lentilles et patates douces

J’ai dĂ©veloppĂ© cette recette un de ces soirs oĂą mĂŞme le frigo crie famine. Je n’avais que des patates douces sous la main, et ce que le jardin voulait bien me donner en verdures. J’ai donc choisi les lentilles, pour leur fabuleuse teneur en fibres et en protĂ©ines, et parce que je les aime tant! Ça cuit vite, ça sent bon. Ce qui s’annonçait comme un souper de grosse bouillie moche a donc fait sensation auprès de tous, enfants inclus! J’en ai donc refait, imaginez donc, et je vous partage la recette tellement c’Ă©tait bon!

  • Author: Karine K
Scale

Ingredients

  • 1 c. Ă  soupe d’huile de coconut vierge
  • 2 grosses Ă©chalotes françaises, hachĂ©es (environ 1 tasse)
  • Cube de 1” de gingembre frais, Ă©crasĂ©
  • Cube de 1” de racine de curcuma, Ă©crasĂ© (optionnel)
  • 1 tasse de lentilles, bien rincĂ©es
  • 1 branche de thym frais
  • 3 1/2 tasses de bouillon de lĂ©gumes
  • 1 boĂ®te de lait de coco
  • 3 tasses de patates douces, pelĂ©es et coupĂ©es en cubes 
  • 1 c. Ă  thĂ© de sel de mer
  • 1/2 c. Ă  thĂ© de poivre noir
  • 1/2 poivron rouge, coupĂ© en dĂ©s
  • 1 gĂ©nĂ©reuse poignĂ©e de kale, Ă©pinards, ou spigarello
  • Garniture: coriandre fraĂ®che, quartiers de lime

Instructions

Dans une grande poĂŞle Ă  bords droits (avec un couvercle), faire chauffer l’huile de coconut Ă  feu moyen. Ajouter les Ă©chalotes françaises, le gingembre et le curcuma, et sauter pendant environ 5 minutes. Ajouter les lentilles, le bouillon de lĂ©gumes et la branche de thym, et bien mĂ©langer. Porter Ă  Ă©bullition, rĂ©duire le feu, couvrir et laisser mijoter pendant environ 10 minutes, ou jusqu’Ă  ce que les lentilles soient mi-cuites. Ajouter les patates douces, le lait de coco, le sel de mer et le poivre, et porter Ă  Ă©bullition de nouveau. RĂ©duire le feu, couvrir, et laisser mijoter jusqu’Ă  ce que les lentilles et les patates soient tendres, environ 10 Ă  12 minutes. Ajouter le poivron rouge et la verdure (kale, Ă©pinards ou spigarello), bien mĂ©langer et mijoter 2 minutes. Ajuster les assaisonnements, si nĂ©cessaire. Servir garni de coriandre fraĂ®che et d’un trait de jus de lime. Bon appĂ©tit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Lentil, Bean and Mushroom Burger Patty

Lentil, Bean and Mushroom Burger Patty
Lentil, Bean and Mushroom Burger Patty

This is the best Lentil, Bean and Mushroom Burger Patty you’ll ever make. Dressed with sun-dried tomato spread, sautĂ©ed onions and mushrooms, red cabbage slaw, and spicy mayo, you’ll feel like you’re eating out.

I’ve been attempting to make a perfect plant-based burger for months. I tried doing it with chickpeas, quinoa, beans, tofu, sweet potato, and I finally feel like this is it! I was actually struggling with two things: the patties kept crumbling, and I felt like the flavor profile was off. Well, not anymore. This burger nails it and is pretty easy to make, compared to other concoctions I’ve tested.

But my friend Cat shared a secret with me: The best way to make the burger stick together perfectly and not crumble is to make it the day before and reheat it in the oven or lightly sauté in a pan the following day. It really makes a difference.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Lentil, Bean and Mushroom Burger Patty

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 can beans (I used pinto, but you can use any other variety you like), rinsed and drained
  • 1 tablespoon olive oil, plus 1 teaspoon, divided
  • 3 large onions, thinly sliced
  • 2 cloves of garlic, chopped roughly
  • 1 cup brown or white mushrooms, chopped
  • 23 sprigs fresh thyme
  • 23 sprigs fresh rosemary
  • 1 cup lentils, rinsed and drained
  • 1/3 cup fresh parsley, chopped
  • 2 tablespoons chia seeds
  • 1 tablespoon smoked paprika
  • 2 tablespoons flour
  • 1 green onion, minced
  • Sea salt and pepper, to taste

Instructions

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, while stirring, until golden and caramelized, about 7-8 minutes. Take out about 3/4 of the mixture and set aside for later, to dress the burgers. Keep the rest in the pan.

In the same pan, and to the rest of the onions, add 1 teaspoon olive oil and the mushrooms along with the thyme and rosemary sprigs. Sauté until golden, about 5-6 minutes. Then add the lentils, 2 cups of water, and 1/2 of the chopped parsley. Bring to a boil, reduce the heat and cook until tender, about 20-30 minutes. Season to taste with sea salt and pepper.

Preheat the oven to 375Ëš. Soak the chia seeds in enough water just to cover, and let rest 10 minutes. Once the lentils are cooked, discard the thyme and rosemary sprigs, drain and transfer to a bowl. Add the beans, the smoked paprika, the soaked chia seeds, the second half of the chopped parsley, the green onion, and flour. With an immersion blender or with a potato masher, blend until you have a good patty consistency. Add sea salt and pepper to taste. Assemble patties and place them on a parchment-covered sheet pan. Place in the oven and cook for 30-35 minutes, turning them half way.

Once cooked, you’re ready to assemble the burgers as you like. Don’t forget to add the caramelized  onions. I highly recommend using the spicy mayo, the sun-dried tomato spread and the red cabbage slaw, or the fabulous combination of smoked coconut bacon and sliced avocado. Bon appĂ©tit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Burger aux lentilles, haricots et champignons

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 1 heure 15 minutes
  • Total Time: 50 minute
  • Yield: 4 portions 1x
Scale

Ingredients

  • 1 boĂ®te de haricots, rincĂ©s et Ă©gouttĂ©s (j’ai utilisĂ© des haricots pinto, mais utilisez la variĂ©tĂ© que vous avez sous la main)
  • 1 c. Ă  soupe d’huile d’olive, plus 1 c. Ă  thĂ©, sĂ©parĂ©
  • 3 gros oignons, tranchĂ©s mince
  • 2 gousses d’ail, hachĂ©es
  • 1 tasse de champignons blancs ou cafĂ©, hachĂ©s
  • 2 Ă  3 branches de thym
  • 2 Ă  3 branches de romarin
  • 1 tasse de lentilles vertes, rincĂ©es et Ă©gouttĂ©es
  • 1/3 tasse de persil frais, hachĂ©
  • 2 c. Ă  soupe de graines de chia
  • 1 c. Ă  soupe de paprika fumĂ©
  • 2 c. Ă  soupe de farine
  • 1 oignon vert, Ă©mincĂ©
  • Sel de mer et poivre, au goĂ»t

Instructions

Dans une grande poĂŞle, chauffer 1 c. Ă  soupe d’huile d’olive Ă  feu moyen-Ă©levĂ©. Ajouter les oignons et l’ail et cuire, en brassant, jusqu’Ă  ce que les oignons soient dorĂ©s, environ 7 Ă  8 minutes. Retirer environ 3/4 des oignons de la poĂŞle et rĂ©server pour garnir les burgers. 

Dans la mĂŞme poĂŞle avec le reste des oignons, ajouter 1 c. Ă  thĂ© d’huile d’olive. Ajouter ensuite les champignons, les branches de thym et de romarin. Faire revenir jusqu’Ă  ce que les champignons soient dorĂ©s, environ 5 Ă  6 minutes. Ajouter les lentilles et 2 tasses d’eau, et la moitiĂ© du persil hachĂ©. Porter Ă  Ă©bullition, rĂ©duire le feu et laisser mijoter jusqu’Ă  ce que les lentilles soient tendres, environ 20 Ă  30 minutes. Assaisonner au goĂ»t de sel de mer et de poivre.

PrĂ©chauffer le four Ă  375Ëš. Recouvrir les graines de chia d’eau et laisser reposer 10 minutes. Une fois les lentilles cuites, retirer les branches de thym et de romarin, Ă©goutter l’excĂ©dent d’eau et placer dans le bol d’un robot mĂ©langeur. Ajouter les haricots, le paprika fumĂ©, les graines de chia, le reste du persil frais, l’oignon vert et la farine. Pulser jusqu’Ă  l’obtention d’une consistence adĂ©quate. Assaisonner de sel de mer et de poivre, au goĂ»t. Assembler des galettes et placer sur une tĂ´le de cuisson, prĂ©alablement recouverte de papier parchemin, Cuire au four de 30 Ă  35 minutes, en retournant Ă  mi-cuisson.

Une fois les galettes cuites, assembler des burgers au goĂ»t. Ne pas oublier d’ajouter les oignons caramĂ©lisĂ©s. Je recommande fortement l’utilisation de la mayo Ă©picĂ©e tout usage, du confit de tomates sĂ©chĂ©es et de la salade de chou rouge. J’adore aussi garnir avec du bacon de coconut fumĂ© et de l’avocat tranchĂ©. Bon appĂ©tit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette
Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

Talk about a super punch meal! You have everything you need in this Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette to satisfy your body and soul. I used Chinese long beans because that’s what I had on hand, but feel free to use green beans. I’ve been getting the Chinese long beans in my CSA (Community Supported Agriculture) basket, and they are TASTY! They work perfectly in this recipe, and I get to use a big chunk of my bag in just one meal. The kids love this kale salad, too! The picture shows a time when I topped it with fresh figs, but they are not on the recipe. But be creative, add some things and experiment with your food. Love your food!

Print

Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 cup green lentils
  • 3 cups Chinese long beans (or any green beans), cut into bite-size pieces
  • 2 tablespoons red onion, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 3 tablespoons grapeseed oil, plus more
  • 2 teaspoons fresh tarragon, minced
  • 2 cups Tuscan kale (or any kale), sliced thin
  • Sea salt and fresh pepper
  • Garnishes: toasted seeds, toasted pistachios

Instructions

Bring a pot of salted water to a boil, then add the lentils. Cook until just tender, drain, and rinse under cold water to stop the cooking process. Make sure your lentils still have a crunch to them, or they will disintegrate in the salad and it won’t look nice.

Place a large skillet over medium-high heat. Add two big drizzles of grapeseed oil to the skillet and add the beans. Sprinkle with some sea salt and let cook, unturned, for about 4 minutes. Stir and turn the beans as much as possible to obtain a nice char on all sides. Cook for a total of 6-7 minutes. Remove from the heat and set aside.

In a small bowl, whisk the red onion, Dijon mustard, maple syrup, grapeseed oil, and tarragon. Season to taste with sea salt and pepper.

In a large salad bowl, place the lentils, the beans, the kale, and the vinaigrette. Mix well until evenly coated. Serve topped with toasted seeds and toasted pistachios. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Salade de lentilles, haricots verts et chou kale avec vinaigrette Ă  l’estragon

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x
Scale

Ingredients

  • 1 tasse de lentilles vertes
  • 3 tasses de haricots verts ou jaunes, hachĂ©s en morceaux de 1 pouce (2,5 cm)
  • 2 c. Ă  soupe d’oignon rouge, Ă©mincĂ©
  • 1 c. Ă  soupe de moutarde de Dijon
  • 1 c. Ă  thĂ© de sirop d’Ă©rable
  • 3 c. Ă  soupe d’huile de pĂ©pin de raison
  • 2 c. Ă  thĂ© d’estragon, Ă©mincĂ©
  • 2 tasses de chou kale toscan (ou autre), hachĂ© finement
  • Sel de mer et poivre, au goĂ»t
  • Garnitures: graines rĂ´ties, pistaches rĂ´ties

Instructions

Dans une casserole moyenne, placer de l’eau et porter Ă  Ă©bullition. Ajouter une pincĂ©e de sel de mer et les lentilles. Cuire jusqu’Ă  ce qu’elles soient tendres, mais pas trop cuites, de 15 Ă  20 minutes. Égoutter et rincer Ă  l’eau froide.

Chauffer un gĂ©nĂ©reux trait d’huile d’olive dans une grande poĂŞle Ă  feu moyen-Ă©levĂ©. Ajouter les haricots verts et une pincĂ©e de sel de mer. Laisser cuire, sans tourner, pendant 4 minutes. Remuer les haricots afin de cuire de tous les cĂ´tĂ©s, pour un total de 6 Ă  7 minutes. Retirer du feu et rĂ©server.

Dans un petit bol, fouetter l’oignon rouge, la moutarde de Dijon, le sirop d’Ă©rable, l’huile de pĂ©pin de raisin, et l’estragon. Assaisonner au goĂ»t de sel de mer et de poivre.

Dans un grand bol à salade, placer les lentilles, les haricots, le chou kale, et la vinaigrette. Bien mélanger. Servir garni de graines et de pistaches grillées. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!