Easy & Quick Mediterranean Greek Meals with Lentils
Cook Once and Enjoy Three Different Vegan Choices
Ingredients
The basic ingredient
- 300 gr brown dried lentils you’ll get about twice as much when boiled
- 1 bay leaf
- 1 onion chopped (optional)
For the 3 different vegan choices: Different types of salad and in the quantity you want (celery, kale, broccoli, cauliflower, lettuce, sprouts, etc.) plus the following
Choice 1
- avocado
- sundried tomatoes
- red onion
- olives
- olive oil
- lemon
- smoked paprika
- oregano
Choice 2
- vegan yogurt
- cumin powder
- garlic
- ginger
- fresh coriander optional
Choice 3
- vegan mayonnaise easy homemade (find it in our blog or store-bought)
- red onion
- pickled cucumber
- sun-dried tomatoes optional
- kala namak salt optional
Instructions
- Boil the lentils until they become soft but not mushy and set aside.
- If you intend to eat a part of them as a soup (4th meal option), add the onion during the boiling time, but be careful not to add a large amount of water, otherwise the lentils will have less taste.
For each of the 3 vegan options, all you have to do is prepare the ingredients and combine them all together!
For option 1
- Mash the avocado with a fork, add the rest of the ingredients and mix.
For option 2
- Chop a small clove of garlic, grate some ginger, add fresh coriander and mix it all together with the yogurt.
For option 3
- Add all the ingredients and mix.