lentils

Marion’s lentil salad

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lentils-salad
Marion's lentil salad
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Marion’s lentil salad

Course: Lunch, DinnerDifficulty: Easy
Servings

15

servings
Prep time

35

minutes
Cooking time

25

minutes
Calorieskcal
Total time

1

hour 

After a hard morning of work under the beautiful sun of Greece, a salad is always welcome.

Ingredients

  • 500 gr of green lentils

  • 2 full onions

  • 1 large bowl of spinach (at least as much as the amount of lentils)

  • 500 gr of cherry tomatoes

  • 250 gr of feta

  • Lard (optional)

  • Seasoning

  • Dijon mustard

  • Olive oil

  • Salt and pepper

Directions

  • Chop the white part of the onions and sweat them in a pan with olive oil. Split them in two.
  • Put half of the onions in a pot with the lentils and add some water and a little bit of salt.
  • Lentils are ready when they are soft (15 to 20 minutes of cooking time). Take them out of the water and cool them on a flat plate.
  • In the meantime : in the pan with the rest of the onions add the lards. When the lard is cooked add the tomatoes cut in two and let them fry just a little. Put it with the lentils.
  • When everything has cooled down, mix it with the chopped feta, spinach and green parts of the onions, add the seasoning to your liking and serve!

Notes

  • Sam’s tip: to add the perfect amount of water and have some super tasty lentils cover them with water with no more than half a thumb above the lentils level.
  • Matteo’s tip: the lentils cooking water is full of good things and taste amazing, do not hesitate to keep it as broth or stock.

Zucchini and lentil lasagna

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Zucchini and lentil lasagna
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Zucchini and lentil lasagna

Course: dinner
Servings

8

servings
Prep time

55

minutes
Cooking time

30

minutes
Total time

1

minute

This lasagna recipe uses no pasta and little cheese and is more satisfying than any other lasagna and includes lentils for a protein boost!

Ingredients

  • Lasagna

  • 1kg zucchini (approx. 3 pieces of medium size)

  • 4 tomatoes

  • 300g red lentils

  • Olive oil

  • 4 cloves of garlic

  • 750ml milk or alternative milk

  • 100g butter, margarine or 80ml sunflower oil

  • Flour

  • 100g grated cheese

  • Pepper, salt

  • Breading

  • 1 egg and a spoon of milk (some plant milk, 1 tsp egg replacer powder, or soya flour can be substituted)

  • Breadcrumbs

Directions

  • Wash the red lentils and cook them in twice the amount of water until they are soft. Season with salt, pepper, and 2 cloves of crushed garlic. Add enough olive oil to make a spreadable mixture.
  • Cut the zucchini into 1cm slices, toss in the egg mix and the breadcrumbs. In batches, fry in oil until golden brown.
  • At the same time, make the béchamel sauce in a separate sauce pan. Heat the butter/oil then sprinkle in 2 tbsp flour and whisk to mix. Add the milk and cook briefly, stirring, until a thick mixture. Season to taste with salt, pepper, spices, and the remaining garlic.
  • Cut the tomatoes into thin slices.
  • Alternate layers of béchamel sauce, zucchini slices, soft lentils, and tomatoes in a baking dish. Sprinkle the top layer of tomatoes with cheese.
  • Bake in the preheated oven for approx. 30 minutes at 175 degrees until the cheese on top is golden brown.

Notes