Lentil Chard Curry

This lentil and chard curry is perfect served over rice and absolutely delicious!

Ingredients:
1 serving of red lentils
1 serving of vegetables (chard, onions, and carrots)
1 serving of mango (or fruit according to plan)
Curry powder
Turmeric
Cumin
Vegetable broth
Fresh ginger
Fresh garlic
Fresh mint

Preparation:
Wash the lentils and cook for 10 minutes. Cook the onion cubes, chopped garlic and chopped ginger in some vegetable stock. Add cleaned, chopped and peeled vegetables and simmer for 5 minutes. Add the cooked lentils to the steamed vegetables and bring to a boil. Add the fruit of your choice, cut into small pieces, and season, taste and finally add the chopped mint. Enjoy!

Pumpkin Lentil Stew

This warm and comforting soup is perfect for a cold winter day!

Ingredients:
1 serving of lentils
1 serving of vegetables (pumpkin, broccoli, leeks)
1 cup (250 ml) vegetable broth
Chili
1 garlic clove
Curry powder
1/2 Tbs. chopped parsley
Majoram/oregano
Salt and pepper

Preparation:
Wash the lentils, soak if necessary, boil with fresh water until al dente, and drain. Wash and clean the vegetables, chop them and cook them with some oil, garlic and chili. Deglaze the pan with vegetable stock, add the lentils, and cook until soft. Add fresh parsley and season before serving. Enjoy!

Lentil Muffins

These muffins are easy to make, packed full of protein, and will keep you full!

Ingredients:
1 serving of red lentils 
1 serving of vegetables (z. B. red peppers, zucchini) 
Olives
Garlic 
Chili powder
Salt and pepper
1/2 cup (125 ml) water 

Preparation:
Prepare the lentils (soak/boil) and process into flour using a blender. Wash and chop the vegetables, add spices and mix everything. Slowly add the water until the mixture is slightly wet. Bake in the oven 275°F (130°C), 50 minutes. 

Tip: Fill the muffin tins up to the top, as they will hardly rise.

Let’s Talk Legumes!

Legumes are one of the best sources of vegetable protein and are far more than just a simple ingredient on the winter menu. 

For far too long, dishes with legumes have been considered simple or “just” for vegetarians. But after a number of star chefs showed creative ways to use peas, lentils, and beans, legumes started gaining popularity. The United Nations even named 2016 the International Year of Pulses (Legumes) to raise awareness about the sustainability, affordability, and versatility of this food group.
Since the legume group encompasses everything from quinoa to beans (there are over 12,000 different types of legumes), there are thousands of recipes to explore.

Lentil Salad with Raspberries

Ingredients (1 serving):
1 serving of Beluga lentils
1 serving of vegetables according to your plan (e. g. 1/2 tomato, cucumber, artichoke hearts, iceberg lettuce)
1 tbsp. of chopped shallots 
1/2 chopped garlic clove
1 serving of fresh raspberries
2 tbsp. of fresh basil
1/2 tsp. of fresh lemon thyme
1/2 tsp. of vegetable stock
3 tbsp. of olive oil
2 tbsp. of apple vinegar
1 pinch of cayenne pepper 
Salt and pepper

Preparation:
Boil the Beluga lentils until al dente and then rinse with cold water. Cut the vegetables of your choice into bite-sized pieces. To make the dressing, mix the spices and herbs the oil and vinegar. Add the lentils, vegetables, and raspberries in a bowl and then pour over the dressing. Mix thoroughly and enjoy! 

By the way: Raspberries do not only taste great, they are also rich in fiber and stimulate digestion.