I started out just craving some tempura-style vegetables. But not the usual kind – I wanted to try it with chickpea flour, spiced it up a bit, and with bold dipping sauces on the side. I began digging around online, and within seconds realized: wait a minute, this is an actual thing. What I really wanted… was vegetable pakoras.

Pakoras are a beloved Indian dish made by coating vegetables in a spiced chickpea flour batter and deep-frying them until golden and crispy. You’ll find variations in other cuisines too, but the idea remains the same: crispy, flavorful veggie fritters that can be served as a snack, appetizer, or side dish. They’re great on their own, but even better when paired with a good dipping sauce, or two. In this recipe, I made two excellent dippings. The first, a zesty cilantro-mint yogurt dip, and the second is a soy-based one with sesame oil and ginger.

For the vegetable pakoras you can use all sorts of vegetables. I went with cauliflower, broccoli, red bell pepper, and zucchini. You can also use sweet potatoes, carrots, green beans, eggplant, onions (even scallions), and just about any firm vegetable . The key is to control how thinly you slice or cut them—since frying is the only cooking they’ll get. The thickness has to match the type of vegetable. Softer vegetables can be a bit chunkier, but denser ones should be sliced thinner or even parboiled to make sure they cook through.

The batter is made with chickpea flour, which means these pakoras are naturally gluten-free. I season the flour with toasted coriander and fennel seeds, turmeric, garlic powder, and chili flakes. Toasting and grinding the seeds adds extra aroma, but you can absolutely use pre-ground spices or a curry powder blend if that’s what you have on hand.

How to make the crispy chickpea flour vegetable pakoras?

To make the vegetable pakoras batter, combine all the dry ingredients in a bowl and gradually whisk in cold soda water. The soda helps create a light and airy texture around the vegetables. The batter should be thinner than typical pancake batter – smooth and pourable, but still thick enough to cling to the vegetables. Since chickpea flour absorbs liquid quickly, the batter tends to thicken as it sits—so don’t hesitate to add a splash more soda water as you go to keep it workable.

I recommend prepping all the vegetables in advance, cutting them into bite-sized or thin pieces depending on the type. When ready, dip them in the batter and coat them well. It’s best to fry one type of vegetable at a time – finish frying one batch before moving on to the next.

Heat a pot with enough oil for deep-frying. I use canola oil, but grapeseed or other neutral oils work well too. The oil temperature should be medium, around 160–170°C (320–340°F). If it’s too hot, the batter will brown too quickly before the veggies are done. If it’s too cool, the pakoras will absorb oil and won’t crisp up properly. I always recommend frying one test piece to help you adjust the heat.

Carefully place the battered vegetables in the hot oil and fry for 3–5 minutes until the coating is fully golden. Remove and drain on a paper towel lined plate.

Let’s talk dips!

Now, let’s talk dips—because a good pakora deserves a great dipping sauce. I made two:

Spicy cilantro-mint yogurt dip – In a blender or shaker cup, combine a handful of fresh cilantro, a green chili (adjust to your heat preference, I used half of a very spicy one), a clove or two of garlic, and a few fresh mint leaves. The mint adds a cooling freshness that really lifts the flavor. Add plain yogurt (dairy or plant-based), a pinch of salt, and a squeeze of lemon juice. Blend everything together until smooth and vibrant.

Soy-ginger dipping sauce – This one’s super simple: mix soy sauce, sesame oil, finely grated fresh ginger, a pinch of crushed red pepper flakes, and a bit of brown sugar to balance the flavors. Stir well and you’re done.

Serve the vegetable pakoras immediately while they’re crispy. If you need to reheat them, a few minutes in a hot oven will do the trick.

Scroll down for the full recipe!

Looking for more tasty recipes?

• Mango Curry
• Vegan Patties with Chickpea Flour
• Green Lentil and Mushroom Soup
• Quinoa Wraps (VEGAN + GF)

Print Recipe

Crispy Chickpea Flour Vegetable Pakoras (Tempura-Style)

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer, Snack

serves: 4

Ingredients:

• 1 red bell pepper, sliced into ½–¾ inch (1.5–2 cm) strips
• ½ medium cauliflower, cut into small florets
• 2 zucchini, sliced into ⅛ inch (½ cm) rounds
• ½ head broccoli, cut into small florets
• Oil for deep-frying (canola, grapeseed, or other neutral oil)

For the batter:

• 1½ cups (180 g) chickpea flour (besan)
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons ground turmeric
• 1 teaspoon salt
• About 1½ cups (360 ml) cold soda water, plus more as needed

For the cilantro-mint yogurt dip:

• 1 cup loosely packed fresh cilantro
• ¼ cup fresh mint leaves
• 1 –2 garlic cloves
• ½ green chili (adjust to taste)
• 200 ml (about ¾ cup + 1 tbsp) plain yogurt (dairy or plant-based)
• 2 tablespoons lemon juice
• ½ teaspoon salt

For the soy-ginger dip:

• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon brown sugar
• Pinch of crushed red pepper flakes

Instructions:

• Prepare the vegetables: Cut all vegetables as described and set aside.
• Toast and grind spices: In a dry skillet, toast coriander and fennel seeds for about 1 minute until fragrant. Remove and grind coarsely.
• Make the batter: In a large bowl, mix the chickpea flour, spices, and salt. Gradually whisk in cold soda water until smooth and pourable—thinner than pancake batter but thick enough to coat the vegetables. Add more water as needed during prep.
• Heat the oil: Fill a pot with oil (about 1½ inches/4 cm deep) and heat to 160–170°C (320–340°F). Test with one piece and adjust heat accordingly.
• Fry the vegetables: Dip vegetables in the batter and fry in batches, one type at a time, for 3–5 minutes or until golden. Drain on paper towels.
• Make the yogurt dip: Blend cilantro, mint, garlic, chili, yogurt, lemon juice, and salt until smooth.
• Make the soy-ginger dip: Stir together soy sauce, sesame oil, ginger, red pepper flakes, and sugar.
• Serve: Enjoy immediately while hot and crispy. Reheat in a hot oven if needed

Notes:

• You can use many different vegetables – just adjust thickness based on how dense they are.
• Toasting whole spices adds bold flavor, but you can use ground versions or even curry powder instead. Just note the flavor will be milder.
• To keep it gluten-free, double-check all packaged ingredients.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Crispy Chickpea Flour Vegetable Pakoras (Tempura-Style) הופיע לראשונה ב- The Happy Lentils.

This vegan mango curry is the kind of dish that feels both comforting and a little transporting. The ripe, juicy mango melts into a creamy coconut sauce, gently spiced and full of warmth. It’s a vibrant, cozy meal that comes together in just 30 minutes—and it’s wonderfully flexible, too. Serve it with tofu as I did, or swap in hearty vegetables like cauliflower or potatoes for an easy, colorful plant-based dinner.

How to make the mango curry?

If you’re using tofu, I recommend starting by cutting it into cubes and searing it in a pan until golden on all sides. This adds both texture and flavor, and helps the tofu hold up beautifully in the curry. Once it’s ready, remove it from the pan and set it aside.

Next, crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don’t have one, place the spices on a cutting board and crush them gently with a rolling pin. This releases their aroma and gives the curry a deeper, more complex flavor.

In the same pan you used for the tofu, sauté chopped onion in a little oil until soft and translucent. Add garlic and ginger, cooking just until fragrant, then stir in your crushed spices, curry powder, and chili flakes. Toast the mixture briefly to bring out the full depth of flavor.

Pour in the coconut milk and add the mango, cut into cubes — fresh or frozen both work well. Bring to a gentle boil, then add the tofu (or any vegetables you’re using instead, such as cauliflower or potatoes). Bring to a second boil, then cover, reduce the heat to low-medium, and let simmer for about 25 minutes.

Once the mango curry has finished simmering, use a potato masher to gently mash the sauce — just enough to break down some of the mango and create a thicker, creamier texture. Let it cook for 5 more minutes uncovered.

Serve warm with rice, quinoa, or flatbread, and top with freshly chopped cilantro. You can add chili flakes or fresh chili slices if you like a little kick.

Scroll down for the full recipe!

Looking for more cozy and delicious recipes?

• Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food
• Miso Mushroom Pasta
• Vegan Sweet Potato Shepherd’s Pie
• Green Lentil and Mushroom Soup

Print Recipe

Mango Curry

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Ingredients:

For the curry base –

• Use 300 g (10.5 oz) of plant-based protein or hearty vegetables such as cauliflower, potatoes, or pumpkin.
• If using tofu (as I did):
• 300 g (10.5 oz) tofu, cut into cubes
• 2 tbsp olive oil or other neutral oil (such as grapeseed

For the mango curry –

• 3 mango, peeled and roughly chopped
• you can use fresh of frozen, about 4 cups
• 1 tbsp oil (olive, grapeseed, or any oil you prefer)
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 3 cardamom pods
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, finely grated
• 1 tsp ground turmeric
• 1 chili pepper (optional), chopped
• 1/4 tsp ground nutmeg
• 400 ml (13.5 fl oz) coconut cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• For serving: 1/2 cup chopped fresh cilantro

Instructions:

• If using tofu, begin by cutting it into cubes and pan-frying it in 2 tablespoons of olive oil or another neutral oil until golden and crispy on all sides. Set aside.
• Crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don’t have one, place them on a cutting board and carefully crush them with a rolling pin.
• In a wide, deep skillet or sauté pan (you can use the same one you used to fry the tofu), dry-toast the crushed spices for about a minute, stirring constantly.
• Add the canola oil, chopped onion, garlic, ginger, chili (if using), turmeric, nutmeg, salt, and pepper. Sauté everything for 3–5 minutes, stirring occasionally, until fragrant.
• Add the cubed mango, fresh or frozen, coconut cream, and water. Mix well and bring to a boil.
• Once boiling, add the tofu or your chosen vegetables. Bring to a second boil, then cover, reduce the heat to medium-low, and simmer for about 25 minutes, stirring occasionally.
• Use a potato masher to gently mash the sauce, just enough to break down some of the mango and thicken the curry. Simmer uncovered for another 5 minutes.
• Serve warm with rice, quinoa, or flatbread, and top with fresh chopped cilantro.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Mango Curry הופיע לראשונה ב- The Happy Lentils.

If there were a global competition for the best comfort food, vegan mujadara would easily make my top three. This Middle Eastern classic of lentils and rice has it all: flavor, balance, and warmth. There are endless ways to make mujadara—but this is my version, and at least according to my daughter, it’s the best one out there.

This is a classic mujadara recipe, made with green lentils and rice. I use basmati rice, which gives that perfect fluffy texture—every grain separate, just the way I like it. Jasmine or plain white rice will work too. Start by rinsing the green lentils well and soaking them for about an hour. Do the same with the basmati rice, soaking it in plenty of water for 30 minutes. You can begin soaking the rice right at the start of cooking, since it’s added later in the process.

While the mujadara is cooking—and this part is just as important!—start making the crispy onions to go on top. How much onion? Honestly, the more the better. The recipe says two onions, but in my opinion, there’s no such thing as too much crispy onion. The key here is time, so begin frying the onions as soon as you start cooking the mujadara, or even a bit earlier. Peel the onions, slice them in half lengthwise, then cut into thin half-moons (about 2–3 mm thick). Heat 2–3 tablespoons of olive oil in a pan, add the onions and a generous pinch of salt, and cook on low heat (not the lowest—just low). Stir occasionally and give them time to slowly turn golden and caramelized.

How to make the foolproof mujadara?

In a large pot, heat 3 tablespoons of olive oil—don’t go with less than that. Add one finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent. Add the soaked green lentils, along with the spices: cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 3 cups of water, stir, and cover the pot with a lid. Bring to a boil, then lower the heat and let it simmer, covered, for 20 minutes on low heat.

Next, add the soaked basmati rice to the pot. No need to add more water. Give it a gentle stir, cover with a lid, and bring everything to a boil over medium-high heat. Then lower the heat again and let the mujadara cook on low for another 20 minutes. Once done, turn off the heat and let it sit—still covered—for an additional 5–10 minutes.

Serve with a generous amount of crispy onions on top (don’t be shy!), and if you’d like, a sprinkle of fresh parsley. Store in an airtight container in the fridge for up to 3 days.

Scroll down for the full recipe!

Looking for more tasty recipes?

• Wild Rice with Red Cabbage
• Lentils and Kale Stuffed Baked Sweet Potato
• Vegan White Bean and Almonds Meatballs
• Green Veggie Pot

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Foolproof Mujadara: The Ultimate Lentil and Rice Comfort Food

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course, Side Dish

serves: 8

Ingredients:

For the mujadara:

• 1 cup green lentils, rinsed well and soaked in plenty of fresh water for 1 hour
• 1 cup basmati rice, rinsed well and soaked in plenty of water for 30 minutes
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 3 cups water

For the crispy onions:

• 2 large onions (or more!)
• 2 –3 tablespoons olive oil
• A generous pinch of salt

Instructions:

• See notes below for tips on timing the lentil and rice soaking.
• Start frying the crispy onions at the same time you begin cooking the mujadara. Peel the onions, slice them in half lengthwise, and cut into thin half-moons (about 1/8 inch thick / 2–3 mm thick). Heat 2–3 tablespoons of olive oil in a pan, add the sliced onions, season with a generous pinch of salt, and fry on low heat, stirring occasionally, until beautifully golden.
• In a wide pot, heat 3 tablespoons of olive oil. Add one finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent.
• Add the soaked lentils (drained) along with the cumin, cinnamon, nutmeg, salt, and pepper. Pour in 3 cups of water, stir, cover, and bring to a boil. Once boiling, lower the heat and simmer, covered, for 20 minutes.
• After 20 minutes, add the soaked rice (drained). Give it a single stir, cover again, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer, covered, for another 20 minutes.
• Turn off the heat and let the pot sit, covered, for 5–10 more minutes.
• Serve topped with lots of crispy onions—and chopped parsley if desired.

Notes:

• One hour before you start cooking, rinse the lentils thoroughly and soak them in plenty of water for 1 hour.
• Just before cooking (and once the lentils are soaked), rinse the rice and soak it in plenty of water for 30 minutes. Then begin cooking.
• You can also use jasmine or regular white rice if needed.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food הופיע לראשונה ב- The Happy Lentils.

If you’re looking for an easy, healthy, and seriously delicious recipe, these red lentil patties are it. They’re crisp on the outside, soft on the inside, and full of flavor. You can bake them or fry them, and they freeze beautifully too. I love making a batch to have on hand for quick lunches or to add to salads and sandwiches. Plus, they’re a hit with kids! The prep is minimal – just a quick blend in the food processor – with a little planning ahead to soak the lentils.

How to make the red lentils patties?

Start by soaking red lentils in plenty of fresh water for at least three hours. Soaking softens the lentils, making them perfect for blending and cooking. It also helps improve digestion. (There’s no need to cook them beforehand!) If you’re planning ahead, you can soak them in the morning before work, and they’ll be ready by dinnertime. For longer soaks, I recommend refrigerating them. After soaking, rinse well and drain the lentils thoroughly to remove any excess water.

Honestly, the hardest part of this recipe is remembering to soak the lentils — the rest is a breeze! Everything comes together quickly in a food processor. Start by adding chopped carrots, onion, fresh cilantro (including the stems), curry powder, salt, and black pepper. Pulse until the mixture looks finely chopped and a little crumbly but still colorful and fresh.

Add the drained lentils, rolled oats, and a bit of baking soda to the food processor. Blend everything together for about a minute, until you get a smooth, cohesive batter. Don’t worry if the mixture feels a little loose — it will firm up perfectly once cooked.

To bake, preheat your oven to 180°C / 350°F and line a baking sheet with parchment paper. Lightly spray the parchment with oil to help the patties release easily after baking. Scoop the batter into small patties, about 5 cm / 2-inches wide. Bake for 20–25 minutes until set. To fry, heat about 2 cm / ¾-inch of oil in a skillet and fry the patties for about two minutes on each side until golden and crisp. Serve them fresh with some good tahini sauce – or freeze for later. Enjoy!

Looking for more delicious recipes?

• Quinoa wraps (VEGAN + GF)
• Vegan Smoky Tofu Ham
• Sautéed Green Beans with Mushrooms
• Antipasto Brown Rice Salad

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Easy and Delicious Red Lentil Patties

Prep Time10 minutes mins

Cook Time25 minutes mins

Soaking Time3 hours hrs

Total Time35 minutes mins

Course: Main Course

serves: 20 patties

Ingredients:

• 1 cup red lentils, well rinsed
• 2 medium carrots, roughly chopped
• 1 medium onion, roughly chopped
• ½ bunch fresh cilantro, including stems
• ½ cup rolled oats
• 1 tablespoon curry powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon baking soda
• Oil for frying (optional)

Instructions:

• Soak the red lentils in water for at least 3 hours. You can also soak them for longer if needed — in that case, it's best to refrigerate them while soaking. After soaking, rinse well and drain thoroughly.
• If baking the patties, preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper. Lightly spray the parchment with oil.
• In a food processor, combine the onion, carrots, cilantro (including stems), curry powder, salt, and black pepper. Pulse until finely chopped and crumbly.
• Add the soaked lentils, rolled oats, and baking soda to the food processor. Process for about one minute, until smooth.
• Form the mixture into patties about 5 cm /2-inches in diameter.
• For baking: Place the patties on the prepared baking sheet and bake for 20–25 minutes until fully set.

  For frying: Heat about 2 cm/¾ inch of oil in a skillet. Carefully add the patties and fry for about 2 minutes on each side until golden and crispy. Avoid moving them during the first 2 minuter of frying to prevent breaking – they will firm up as they cook.
• Serve with tahini or any other sauce if desired.

Notes:

• You can substitute the carrots with one medium sweet potato (about 250 grams).
• Since the oats are blended, you can use either regular or quick oats.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Easy and Delicious Red Lentil Patties הופיע לראשונה ב- The Happy Lentils.

A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love – simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself – go for brown rice!).

As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:

1. Celery is a must – it’s an essential ingredient that contributes to the overall flavor.
2. Cooking time matters – be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.

How to make the green veggie pot?

In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and sauté for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.

The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini – I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.

While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.

Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.

To finish, sprinkle with freshly chopped cilantro. If cilantro isn’t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!

Love veggies? Here are some more recipes you might enjoy:

• Sautéed Green Beans with Mushrooms
• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

Print Recipe

Green Veggie Pot

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Side Dish

serves: 6

Ingredients:

• 3 tbsp olive oil
• 1 large onion, thinly sliced into half-rings
• 3 celery stalks, roughly chopped
• 2 zucchini, sliced into 1 cm (½-inch) half-moons
• 2-3 fennel bulbs, cut into long wedges
• 1 cup frozen peas
• 1 cup frozen or fresh green beans
• 2 tbsp silan (date syrup)
• 3 garlic cloves, minced
• Zest of 1 lemon, finely grated
• ¼ cup (60 ml / 2 oz) fresh lemon juice
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup (180 ml / 6 oz) water
• For serving: chopped fresh cilantro (or substitute with parsley, mint, or dill)

Instructions:

• In a wide, deep skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, stirring occasionally.
• Add the celery, fennel, and zucchini. Continue cooking for another 7 minutes, allowing the vegetables to sweat slightly while stirring occasionally.
• In a small bowl, mix together the silan, minced garlic, lemon zest, lemon juice, turmeric, salt, black pepper, and water. Pour the mixture over the vegetables, gently stir, and cover the skillet with a lid. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
• Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
• To finish, sprinkle with freshly chopped cilantro or your choice of herbs. Enjoy!

Notes:

• Feel free to add other green vegetables such as kohlrabi, cauliflower, cabbage, or broccoli. If using broccoli, add it along with the peas and green beans to prevent overcooking.
• Don’t skip the celery – it’s essential for the dish’s flavor.
• The zucchini in this dish becomes very soft. If you prefer firmer zucchini, slice it into thicker pieces (about 1.5 inches / 3-4 cm thick).
• Experiment with different fresh herbs for garnish, such as parsley, mint, or dill.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Green Veggie Pot הופיע לראשונה ב- The Happy Lentils.

If you love fresh, vibrant salads, this quinoa and green fava bean salad is a must-try. It’s packed with refreshing flavors, thanks to the combination of mint, lemon, and green onions. The addition of crunchy cashews gives it a satisfying texture, while the fava beans add a delicious creaminess. Plus, it keeps well in the fridge for a few days, making it perfect for meal prep.

What Are Fava Beans? 

Fava beans, also known as broad beans, are a type of legume with a rich, slightly nutty flavor and a buttery texture. They are a great source of plant-based protein, fiber, and essential vitamins like folate and iron. While fresh fava beans require a bit of prep—boiling and peeling—they add a wonderful depth of flavor to dishes and are well worth the effort.

How to Make the quinoa & green fava beans salad?

To prepare this salad, start by thoroughly rinsing the quinoa under cold water. This step is essential to remove its natural coating, which can make it taste bitter—so don’t skip it! Once the quinoa is well-rinsed, it’s time to cook it. I like to use the rice method—first, I heat a bit of olive oil in a pot, then add the quinoa with a generous pinch of salt and black pepper. Sautéing it for a minute brings out its nutty aroma. Next, I add water, bring it to a boil, cover, and let it simmer until the liquid is fully absorbed. Once it’s ready, I let it cool to room temperature.

While the quinoa is cooking, I prepare the fava beans. If using fresh beans, I cook them in boiling water for a few minutes, then drain and remove the outer skins to reveal their tender centers. If using frozen fava beans, I simply cook them according to the package instructions.

With the quinoa and fava beans ready, it’s time to bring everything together. In a large mixing bowl, I combine the quinoa, fava beans, thinly sliced green onions, and plenty of fresh mint. To brighten the flavors, I add lemon zest, a bit of minced garlic, and a handful of crunchy, chopped cashews. A drizzle of olive oil and freshly squeezed lemon juice tie everything together beautifully. A quick toss, a taste test for seasoning, and it’s ready to enjoy!

This salad is wonderful straight away, but it also keeps well in the fridge for a few days, making it a great option for meal prep or a quick lunch. Enjoy!

Looking for more great recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Green Salad with Charred Broccoli and Avocado
• Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
• Wheat Berry Salad with Roasted Tomatoes and Peppers

Print Recipe

Quinoa & Green Fava Bean Salad

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Salad, Side Dish

serves: 6

Ingredients:

• 1 cup quinoa, well-rinsed and drained
• 1 cup fresh or frozen green fava beans
• 4 green onion stalks, thinly sliced
• ¾ cup fresh mint leaves, finely chopped
• ⅓ cup cashews (I used roasted), roughly chopped
• Zest of 1 lemon
• 1 garlic clove, minced
• 4 tbsp olive oil
• 3 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

• Cook the quinoa: There are several ways to cook quinoa, but I prefer the rice method. In a suitable pot, heat 1 tbsp olive oil. Add the quinoa, a generous pinch of salt and black pepper, and sauté for about a minute while stirring. Add 2 cups of water, stir, and cover with a lid. Bring to a boil, reduce the heat, and cook for 10-15 minutes until all the water is absorbed. Let it cool.
• Prepare the fava beans: If using frozen fava beans, cook them according to the package instructions. If using fresh fava beans, bring a pot of water to a boil (similar to cooking pasta) and cook for about 5 minutes. Drain and peel the beans one by one.
• Assemble the salad: In a mixing bowl, combine the cooked quinoa, cooked fava beans, sliced green onions, chopped mint, lemon zest, minced garlic, roughly chopped cashews, 3 tbsp olive oil, lemon juice, salt, and black pepper. Mix well.
• Storage: Store in an airtight container in the refrigerator for up to 4 days.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Quinoa & Green Fava Bean Salad הופיע לראשונה ב- The Happy Lentils.

My favorite type of noodles for this summer without a doubt are glass noodles. They are light, tasty, take exactly 4 minutes to make and are great to eat hot or cold. For that (and much more), they are ideal to use in a salad. Glass noodle salad in a delicious peanut butter sauce. It has in it lots of crunchy vegetables, sliced as thinly as possible, all wrapped in a gorgeous sauce inspired by thai cuisine.

Glass noodles (also called cellophane noodles) name so because they get transparent after cooking. It usually made from mixing mung bean starch (or other starch) with water. Glass noodles can be prepared either by cooking or simply soaking. If cooking – 3 minutes in boiling water is enough. After that, immediately rinse in cold water (so that the cooking process stops) and strain excess water. If soaking – soak in a bowl with boiling water for about 5 minutes, and immediately afterwards rinse and strain excess water.

How to make?

The vegetables used in this glass noodle salad with peanut butter sauce are mostly hard vegetables. I used carrots, kohlrabi, red cabbage, radishes, scallions and red chili. In addition, the salad has cilantro and basil, as well as coarsely chopped peanuts. That’s a crunchy salad for you! Slice the vegetables as finely and as thinly as possible. It’s more pleasant to eat and also lets the sauce be well absorbed. Ideally you should slice the vegetables using a mandoline slicer. However, if you don’t have one – a good knife will do the job. Just be careful with your fingers.

The salad dressing is important and dominant. I like making salad dressing in a jar with a lid. Place in a jar the peanut butter, soy sauce, maple syrup, lemon juice, sesame oil and finely grated ginger. Season with a pinch of salt and pepper, close the lid and shake until a thick and smooth sauce is obtained. Pour the sauce over the salad and mix well until all the ingredients are covered and well wrapped in the sauce. The salad is kept well in the refrigerator for two to three days. Enjoy!

Looking for more great recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
• Sautéed Green Beans with Mushrooms
• White Corn and Miso Soup with Chili Oil

Print Recipe

Glass Noodle Salad with Peanut Butter Sauce

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

• 125 gr/ 5-oz glass noodles
• 2 medium size carrots
• 1 kohlrabi
• ¼ small red cabbage
• 2-3 radishes
• 3 green onion springs
• 1 red chili pepper, more or less to taste
• ½ cup peanuts
• ¼ cup basil, leaves only
• ½ cup cilantro, leaves only

For the sauce –

• 3 tablespoons natural peanut butter
• ¼ cup soy sauce
• 3 tablespoons maple syrup
• 3 tablespoons lemon juice
• 2 tablespoons sesame oil
• 1 tablespoon finely grated ginger root (about 5 cm/ 2-inch)
• A pinch of salt, a pinch of black pepper

Instructions:

• Rinse well all the vegetables, peel the carrots and kohlrabi. Slice the vegetables as thinly as possible with a mandoline slicer or a knife. The carrots, kohlrabi and radishes are sliced ​​into thin sticks. The red cabbage into thin strips. The green onion and chili pepper into thin rings. The peanuts are chopped very coarsely. The basil and coriander leaves can be left whole or very coarsely chopped.
• Cook the glass noodles either using the stoves or by soaking.

  If cooking on the stoves – place the glass noodles in a pot with plenty of boiling water and cook for 3 minutes. At the end of cooking, rinse the glass noodles in cold water (to stop the cooking process) and strain off the excess water.

  If by soaking – place the glass noodles in a wide bowl filled with boiling water. Allow the glass noodles in the boiling water for 5 minutes and then rinse the noodles with cold water and strain the excess water.
• Prepare the sauce – in a jar with a lid, place all the sauce ingredients: peanut butter, soy, maple syrup, lemon juice, sesame oil, finely grated ginger, a pinch of salt and a pinch of black pepper. Mix well until a thick and smooth sauce is obtained.
• Place the cooked glass noodles in a large mixing bowl. Add the chopped vegetables on top (carrots, kohlrabi, red cabbage, radishes, scallions, chili peppers, basil and cilantro) and the chopped peanuts. Pour over the peanut butter sauce and mix well until all the ingredients are covered in the sauce. Enjoy!

Notes:

 

• For a gluten-free version, make sure to buy gluten-free ingredients (eg GF glass noodles, GF soy sauce, etc.)
• You can vary the hard vegetables that are added to the salad and change according to your personal taste. Try using peppers of different colors, white cabbage, cucumber, green beans and beets.
• Adjust the amount of chili pepper depending on the degree of spiciness you like.
• Glass noodles often come in large packages. It is easiest to disassemble the package using sizers.

 

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הפוסט Glass Noodle Salad with Peanut Butter Sauce הופיע לראשונה ב- The Happy Lentils.

There is a wonderful salad, originally from North African cuisine, called Mechouia salad (mashwiya). This salad has in it tomatoes, bell peppers and chili peppers, roasted until practically burned on the grill. It has the most wonderful and spicy flavors, which are enhanced with the (good!) taste coming from the vegetables’ charred peel. This wheat salad is based on it. This is a perfect recipe if you are having a BBQ. Simply pre-cook the wheat at home, and than toss the vegetables on the grill. If you want to make it at home, just bake the vegetables in the oven until perfectly roasted.

How to make?

Cooking the wheat berries –

The first part for the wheat salad is cooking the wheat berries. I used regular wheat, but you can also use farro (spelled wheat). Other good options are coarse bulgur (burghul) or freekeh. For a gluten-free version use rice, preferably whole. Firstly rinse the wheat well and drain the water. Some soak the wheat, from an hour to half a day, in plenty of water. This of course shortens the cooking time of the wheat, which is relatively long. The wheat is cooked in plenty of water, similar to pasta. About 45 minutes after boiling. When finished, strain off the excess water and allow the cooked wheat to cool.

Roasting the vegetables –

The next step is roasting the vegetables. Use ripe tomatoes, bell peppers and chili peppers (traditionally green chili). The amount of chili peppers depends on how much you want it hot. There are 3 ways to roast the vegetables: on a grill, on a griddle pan or in the oven. The vegetables are roasted until they are completely cooked and the peel is burnt, even very burnt. If preparing on the grill or in a griddle pan then turn the vegetables from side to side every few minutes until the vegetables are nicely burnt on all sides. In the oven there is no need to turn because the heat is received from all sides. The tomatoes and chili peppers will be ready before the bell peppers so remove them from the heat before or add them later. After finished, transfer the vegetables to a bowl and let them cool slightly.

After the vegetables have cooled, you can use a kitchen towel or clean hands to roughly peel off parts of the peel. However, make sure to leave some of the burnt peel. It adds the burnt taste we’re looking for. Transfer the vegetables to a cutting board and chop them coarsely together.

The last step is assembling the wheat salad. In a large mixing bowl, place the cooked wheat berries and top it with the roasted tomatoes and peppers. Don’t forget to add all the juices of the vegetables left on the board, they have so much flavor in them. Add 4-5 cloves of crushed garlic and chopped parsley. Season with olive oil, lemon juice, salt and pepper. Stir gently until all the wheat is covered in the wonderful juices. Enjoy.

Looking for some more wonderful salad recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Lentils and Roasted Beets Salad
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad

Print Recipe

Wheat Berry Salad with Roasted Tomatoes and Peppers

Prep Time1 hour hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Salad, Side Dish

serves: 6

Ingredients:

• 1 cup wheat berries, well washed and drained
• 4-5 ripe tomatoes, medium size
• 2 bell peppers
• 1-2 chili peppers (traditionally green) , use more or less depending on how spicy you prefer
• ½ cup parsely, chopped
• 4-5 cloves of garlic, chopped or crushed
• 3 tablespoons olive oil
• juice from half a lemon (2-3 tablespoons)
• ½ teaspoon salt, or more to taste + a teaspoon of salt for cooking the wheat
• ½ teaspoon black pepper

Instructions:

• Cooking the wheat berries – place the wheat berries in a pot with plenty of water and a teaspoon of salt. Bring to a boil and continue to cook over a medium heat until the wheat is ready, about 45 minutes. If during cooking the water evaporates – add more boiling water. At the end of cooking, drain the wheat from the excess water and allow to cool. If you choose to soak the wheat before cooking, the cooking time will be shorter (see notes at the end of the recipe).
• Cooking and charring the vegetables – can be done on the grill, in a griddle pan or in the oven.

  On the grill or in a griddle pan: make sure that the grill / griddle pan is very hot. Place the tomatoes, bell peppers and chili peppers on the grates/ pan and roast them well until the vegetables are tender and the peel is burnt. Rotate the vegetables every few minutes so that the burn is done on all sides. The tomatoes and chili will take about 15 minutes, the sweet peppers about 25 minutes in total. Remove from the heat and allow to cool slightly.

  In the oven: preheat the oven to 400°F/200°C. Cut the bell peppers lengthwise in half and get rid of the sting and seeds. Place in a pan with the part of the peel facing up and bake in the oven for 25 minutes. After 25 minutes, add the tomatoes and chili pepper to the pan and continue to bake for another 15 minutes. Allow to cool slightly before the next step.
• Roughly peel off some of the vegetables' burnt peel using a clean kitchen towel / kitchen paper or just very clean hands. Make sure not to completely peel the vegetables and leave some of the burnt peel, it has lots of good flavors in it. Remove and discard the stings of the peppers, as well as the seeds. The seeds of the chili pepper can be left, keep in mind that they are spicy of course.
• Transfer the charred vegetables to a cutting board and chop them coarsely. Keep all the wonderful fluids that come from the vegetables, they have plenty of flavors and we'll add it later to the salad.
• In a large mixing bowl place the cooked wheat, burnt and chopped vegetables and all the juices drained from them. Add chopped parsley, crushed garlic, olive oil, lemon juice, salt and pepper. Stir gently until all the ingredients are evenly coated. Taste and add salt if necessary. Enjoy!

Notes:

 

• Instead of wheat you can use farro (spelled wheat), freekeh or coarse bulgur. For a gluten-free version, you can use rice, preferably whole rice. Cooking time will vary accordingly.
• Some people prefer to soak the wheat before cooking. Soaking wheat can be from a minimum of an hour to half a day. The cooking time of the wheat will vary accordingly, and can also be 25-30 minutes for wheat that has undergone long soaking.

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Please let me know how it turned out!
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הפוסט Wheat Berry Salad with Roasted Tomatoes and Peppers הופיע לראשונה ב- The Happy Lentils.

This pasta recipe is all about the umami. That fifth flavor that is a bit salty and a bit sour, and mostly is simply umami. There’s no other way to describe it. This recipe combines pasta with mushrooms, sautéed in vegetable oil, along with a miso-based sauce. The miso is mixed with butter, which greatly refines the strong miso flavors. The result is a delicious miso mushroom pasta, simple to make, special, and one that you just can’t stop eating.

Miso is a seasoning paste that comes from Japanese cuisine. It is (mostly) based on soybeans that are fermented together with koji mushrooms. In Japanese cuisine miso is very common and is used for seasoning almost any type of dish. There are many types of miso, but you can roughly divide them into two – the light miso and the dark miso. The light miso (white / yellow) ferments less time than the dark (red), and therefor less salty. In today’s recipe I use dark miso.

How to make this miso mushroom pasta?

The first step is mixing butter with miso. The butter should be soft (but not liquid), so you should take the butter out of the fridge before starting to prepare the recipe. If it is hot outside – a few minutes will do. However, in the winter, take out the butter about half an hour before start. Beat the butter with the miso until a smooth, uniform mixture is obtained. Set aside.

The next step for the miso mushroom pasta is to sauté the mushrooms. I used portabella mushrooms and shimji. You can use any type of mushrooms that are suitable for sautéing, including button mushrooms. Roughly slice the mushrooms. Grease a wide pan with some vegetable oil (neutral in flavors). Than, sauté the mushrooms for a few minutes while stirring. After a few minutes, add about 3 cloves of crushed garlic and continue to cook for another minute, just until you start to smell the garlic. Transfer the mushrooms from the pan to a separate plate.

Cooking the pasta –

Now you can start cooking the pasta. An important pasta rule is that pasta should be transferred immediately after cooking into an already ready sauce. Pasta can’t wait for the sauce, because it almost certainly will leave us with overcooked pasta. In the recipe I use dry pasta. You can use any type of pasta, just pay attention to the cooking time which varies depending on the type of pasta. Cook the pasta one minute less than the cooking time recommended by the manufacturer. That is because the pasta will continue to be cooked in the sauce for another minute.

The last part of preparing the sauce should take only 3-4 minutes. Time to start cooking the pasta accordingly. You can definitely start the next step about 5 minutes before the end of the pasta’s cooking time, and if you have to wait for the pasta to be ready – lower the flame to minimum heat and wait.

Transfer the miso and butter mixture to the same wide pan in which we sautéed the mushrooms. Add one cup of the pasta’s cooking water to the miso mixture. Mix until a smooth, uniform sauce is obtained. Bring the sauce to a boil and add the mushrooms we sautéed and kept aside. Lower the heat and wait until the cooking time of the pasta is over. Add the cooked pasta into the sauce, stir and continue to cook for another minute. Turn off the heat, stir in chopped green onions and serve immediately.

Looking for more great recipes?

• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Sautéed Green Beans with Mushrooms
• Vegan Cherry Crumb Bars

Print Recipe

Miso Mushroom Pasta

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: pasta

serves: 2

Ingredients:

• 250 gr/ 9-oz dry pasta
• 2 tablespoons red miso paste
• 3 tablespoons soft butter (40 gr / 1½-oz), regular or vegan
• 2 tablespoon vegetable oil (eg canola, grape seeds)
• 400 gr / 13-oz mushrooms , clean and coarsely chopped. use any kind of mushroom suitable for sautéing (button, portabella, shimji, carmine etc.)
• 3 cloves garlic, chopped
• ½ teaspoon black pepper
• pinch of salt
• 2-3 springs of green onions, chopped
• for cooking the pasta – a pot with plenty of boiling and well-salted water

Instructions:

• Place the miso paste and soft butter in a small mixing bowl. Whisk the miso and butter together until a uniform paste is obtained. Keep aside.
• Heat a wide skillet with vegetable oil. Add the chopped mushrooms, a pinch of salt and a teaspoon of black pepper, and sauté while stirring for 2-3 minutes. Add the crushed garlic and continue sautéing, while stirring, for another minute and no more. Transfer the prepared mushrooms to a separate plate and set aside.
• Cook the pasta in a pot with plenty of boiling and well-salted water (at least one teaspoon of salt). The cooking time depends on the pasta you have chosen to use, but in any case the pasta should be cooked one minute less than the cooking time recommended by the manufacturer. Start preparing the next step 5 minutes before the end of the pasta's cooking time.
• Heat a wide pan, the same pan in which we made the mushrooms. Place in it the miso and butter mixture and add one cup of the pasta's cooking water. Mix well until a uniform mixture is obtained and bring to a boil. Add the sautéed mushrooms that we kept aside and mix. If you have to wait until the pasta is ready – then lower to minimum heat and wait until the pasta is done cooking.
• Strain the cooked pasta and transfer it to the prepared miso and mushrooms sauce. Mix well so that all the pasta is covered in the sauce and continue to cook for another 1 minute. Turn off the heat and add chopped green onions. Serve immediately. Enjoy!

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הפוסט Miso Mushroom Pasta הופיע לראשונה ב- The Happy Lentils.

A very delicious quinoa salad, with sweet potatoes, carrots and red onions, which are baked in the oven. The quinoa and baked vegetables are wrapped in a wonderful dressing of olive oil, lemon juice and date syrup (silan), which compliments the sweetness from the baked vegetables. This is the kind of salad that holds up well. You can definitely make it in one day and enjoy it 3-4 days later. If you want to turn this salad into a meal on its own – add cooked chickpeas (protein!)

How to make?

Firstly, preheat the oven to 400°F/200°C. Peel the sweet potatoes and carrots and slice into cubes. Slice the sweet potatoes into cubes of about 0.5-inch/1.5 cm, and the carrots into smaller cubes – about 0.25-inch/1 cm. Peel the red onion and than cut lengthwise into eighths. Place the vegetables on a baking sheet, drizzle over olive oil and season with a pinch of salt. Bake in the oven for about 25 minutes.

While the vegetables are in the oven, cook the quinoa. There are two main methods for cooking quinoa. The first is similar to cooking rice and the second is similar to cooking pasta. I like to cook quinoa like rice – in a suitable pot heat olive oil. Add the quinoa and salt to the pot, and sauté for 2-3 minutes. Add water in a ratio of 1: 2. That is, for every cup of quinoa – 2 cups of water. Cover and bring to a boil. After boiling, lower to a low heat and cook until all the water is absorbed into the quinoa, about 25 minutes. Turn off the heat and leave the pot covered for at least another 5 minutes.

The salad dressing has in it olive oil, lemon juice, date syrup (silan), salt and black pepper. I love silan – date syrup. It has the sweetness of dates and deep flavors. However, if you don’t have silan on hand, you can replace it with maple syrup. There is a bit of sweetness in the dressing that compliments very well with the light sweetness of the baked vegetables. I like to make dressings in a jar – put all the ingredients in, place the lid and shake until well combined.

After that, the final step in the quinoa salad is to assemble it. Place all the ingredients in a bowl: cooked quinoa, baked cubes of sweet potatoes and carrots, baked red onion and chopped parsley. Pour over the dressing and mix well. Enjoy!

Here are some more great recipes for salads :

• Green Salad with Charred Broccoli and Avocado
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad
• Winter Green Salad

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Quinoa Salad with Sweet Potatoes and Carrots

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

For cooking the quinoa –

• 1 cup quinoa
• 1 tablespoon olive oil
• ½ teaspoon salt

For the baked vegetables –

• 1 sweet potato, medium to larg
• 2 carrots
• 1 red onion
• 3 tablespoons olive oil
• ½ teaspoon salt

For the dressing –

• 2 tablespoons olive oil
• 2 tablespoon date syrup (silan) or maple syrup
• 2 tablespoons lemon juice
• pinch of salt
• pinch of black pepper
• ½ cup finely chopped parsley

Instructions:

• Preheat oven to 400°F/200°C. Prepare a pan lined with baking paper or a silicone mat.
• Peel and slice the sweet potatoes into 0.5-inch/1.5-2 cm long cubes. Peel and slice the carrots into 0.25-inch/1 cm long cubes. Slice the red onion ​​lengthwise into eighths. Place the chopped vegetables on the baking pan, drizzle over olive oil and season with salt. Mix gently so that all the vegetables are covered in oil and flatten them into one layer. Bake for 20-25 minutes until the vegetables are ready and lightly golden.
• At the same time, cook the quinoa. In a small pot, heat olive oil. Add the quinoa and salt, and sauté for 2-3 minutes while stirring. Add 2 cups of water, stir and cover with a lid. Bring to a boil, then lower to a low heat and cook until all the water is absorbed into the quinoa, about 25 minutes. Leave the quinoa pot covered for at least 5 more minutes after the end of cooking.
• Prepare the dressing – in a jar with a lid, place all the dressing ingredients. Close the jar and shake until a smooth dressing is obtained.
• Place all the salad ingredients in a suitable bowl – cooked quinoa, baked sweet potato and carrot cubes, baked red onion and chopped parsley. Pour over the dressing and mix gently. Enjoy!

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הפוסט Quinoa Salad with Sweet Potatoes and Carrots הופיע לראשונה ב- The Happy Lentils.

This recipe is one of those recipes that have it all. It’s delicious (that’s the main thing right?), simple, quick to prepare and good for our body – sautéed green beans with mushrooms. The beans in the recipe are frozen, the kind I always keep in my freezer. The mushrooms are sautéed with red onions, garlic and spices. Than adding the green beans, that are cooked shortly in boiling water prior to that. The preparation of the whole recipe takes 10 minutes.

A quick word about cleaning the mushrooms. A well-known rule is that you shouldn’t wash mushrooms in water. Rinsing mushrooms means the mushrooms will absorb water into it and damage their texture. As a rule, most edible mushrooms are grown in a sterile environment and do not need to be cleaned at all before use. But, admit I always clean mushrooms by wiping it with clean paper towel or a very clean kitchen towel. I also pluck the tip of their foot.

How to make sautéed green beans with mushrooms?

Start with the sautéing of the mushrooms. In a wide pan, wide enough to later also contain the beans, heat olive oil. Add finely chopped red onion, a pinch of salt and black pepper and sauté while stirring for 2 minutes. After that, add coarsely chopped mushrooms and sauté for another 2 minutes, stirring occasionally, until the mushrooms begin to sweat. Add chopped garlic, and lots of it, and cook for just one more minute, until you start to smell the garlic.

At the same time, prepare the green beans. In the recipe I use frozen green beans, which have a short cooking time. The green beans are cooked in boiling water with half a teaspoon of salt, for 3 minutes. Start counting the time after the second boil. Then, strain the beans and add it to the mushroom mixture.

Along with the green beans, add to the mushroom mixture soy sauce, sesame oil and lots and lots of black pepper. In my opinion there is no need to add salt beyond what we added, and the soy sauce is salty enough, but taste and check according to your personal taste. If necessary – add of course. If you don’t have sesame oil at home – buy it. Really. It’s a great product. Despite its name, it’s usually not used as an oil but as a spice, and it brings great Asian flavors. A small bottle will last you for loads and loads of time.

Stir the mixture gently for a couple of minutes till evenly covered and that’s it. Already ready. You can eat it hot or cold. See the accurate recipe below.

Here are some more side dish you’ll enjoy:

• Baked Acorn Squash with Harissa and Date Honey
• Cauliflower Rice with Mushrooms
• Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
• Wild Rice with Red Cabbage

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Sautéed Green Beans with Mushrooms

Prep Time2 minutes mins

Cook Time10 minutes mins

Total Time12 minutes mins

Course: Side Dish

serves: 4

Ingredients:

• 10 oz / 250 gr frozen green beans
• 7 oz / 200 gr button or cremini mushrooms, clean and coarsely chopped
• 1 small or ½ big red onion, finely chopped
• 4-5 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons soy sauce, for GF please use GF soy sauce
• 2 tablespoon sesame oil, for GF please use GF sesame oil
• pinch of salt
• 1 teaspoon ground black pepper
• for cooking the green beans – a pot with boiling water and ½ a teaspoon of salt

Instructions:

• Clean the mushrooms with paper towel or a very clean kitchen towel, and slice them roughly.
• Heat a wide skillet with olive oil. Add finely chopped red onion, a pinch of salt and a pinch of black pepper and sauté, stirring occasionally, for 2 minutes.
• Add coarsely chopped mushrooms and sauté for another 2 minutes while stirring. Add chopped garlic and cook for another minute until you can smell the garlic.
• At the same time, cook the green beans. Place the green beans in a pot filled with boiling water and ½ a teaspoon of salt. Bring to a boil and cook for 3 minutes from the moment of boiling. Strain.
• Transfer the cooked green beans to the pan with the mushroom mixture. Season with soy sauce, sesame oil and black pepper. Mix carefully until the green beans and mushrooms are evenly coated with the seasoning, and cook for another one minute. Turn off the heat and serve. Enjoy!

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הפוסט Sautéed Green Beans with Mushrooms הופיע לראשונה ב- The Happy Lentils.

Dreamy and VEGAN shepherd’s pie with green lentils and chestnuts as the base. I replaced the traditional potato puree with sweet potato puree and it’s soooo good. Delicious, comforting and sweet – a real celebration. This recipe has a few steps in it, but trust me – it’s so worthy.

How to make Vegan Sweet Potato Shepherd’s Pie

This vegan sweet potato shepherd’s pie has 2 layers in it – the lentils layer as the base, and the sweet potato layer on top.

The sweet potato layer:

The first step will be cooking the sweet potatoes. There are lots of ways to cook sweet potatoes. One of my favorite methods is to roast it on a bed of coarse salt. That way, there’s no added liquid to the sweet potatoes, and all the sweet and wonderful flavors are highlighted and concentrated. The method is very simple – after thoroughly washing the sweet potatoes, brush it with some olive oil and poke it with a fork or a knife a few times. Prepare a suitable baking pan, and sprinkle cover it with coarse salt. It should be about 1/4-inch (or 0.5 cm) thick. Place the sweet potatoes on the coarse salt bed. Bake on high heat for about an hour, until very soft.

After the sweet potatoes are cooked, cool and then pill off its skin. The sweet potatoes’ skin should come off pretty easily. Place the cooked and pilled sweet potatoes in a bowl and mash them. Since they are so soft, you can easily mash them using a fork. You can also use a potato masher. To the sweet potato puree add olive oil, finely chopped parsley and season according to the recipe.

The lentils’ base:

While the sweet potatoes are in the oven, you can start making the lentils’ layer that is the base of the shepherds pie. Regarding the lentils – I always soak green (and also black) lentils for at least two hours. Soaking lentils is not mandatory, so it’s absolutely your choice whether to soak it or not. Start by briefly sautéing diced onions and celery. Add raw and finely grated sweet potato, and then the rest of the ingredients as listed in the recipe, like chestnuts, oregano, rosemary and crushed tomatoes. As for the chestnuts, I use ready to use peeled and roasted chestnuts.

Cook the lentil mixture over medium-low heat for about half an hour, with the lid closed . During cooking, the lentils will absorb all the liquids and soften. At the end of cooking, leave the lid on for a few more minutes, before moving on to the next step.

Assembling the dish :

Prepare your 8X12-inch (20X30 cm), or similar size, oven safe baking dish and grease it lightly with olive oil. Place the lentils’ layer at the bottom and smooth it. After that, layer the sweet potato puree over. You can use a fork to smooth down the puree and gently score the top a bit.

Bake the vegan sweet potato shepherd’s pie in the oven for one hour. If you desire to get a golden crush on top (and trust me – you do!), carefully take out the shepherd’s pie from the oven after 50 minutes, drizzle some olive oil on top, and return the dish to the oven for the last 10 minutes of baking.

Enjoy!

Looking for more recipes with sweet potatoes?

• Vegan Adzuki Bean, Kale and Sweet Potato Soup
• Lentils and Kale Stuffed Baked Sweet Potato
• Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing

Print Recipe

Vegan Sweet Potato Shepherd’s Pie

Prep Time25 minutes mins

Cook Time2 hours hrs 15 minutes mins

Total Time2 hours hrs 40 minutes mins

Course: Main Course

serves: 1 8X12-inch (20X30 cm), or similar size, baking dish

Ingredients:

for the sweet potatoes puree –

• 3 medium size sweet potatoes – about 2.2 pounds/ 1 kg, well washed
• 2 tablespoons olive oil
• ¼ cup parsley, finely chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

for baking the sweet potatoes –

• 1 pound/ ½ kg coarse salt
• olive oil for brushing the sweet potatoes

for the lentil layer –

• 1 cup green lentils, washed well and drained. although not mandatory – I prefer soaking the lentils for at least 2 hours
• 1 medium onion, finely chopped
• 2 sprigs of celery (1 cup), chopped
• 1 small sweet potato (1 cup), pilled and grated finely
• 3½-oz / 100 gr peeled and roasted chestnuts, coarsely chopped
• 14-oz / 400 gr crushed tomatoes ot tomato puree
• 3 cloves garlic, chopped
• 3 tablespoons olive oil
• 2-3 springs of fresh oregano, chopped, or 1 tablespoon dry oregano
• 1 sprig rosemary (1 tablespoon), chopped
• 1 tablespoon sweet paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup water

Instructions:

• starting with baking the potatoes – preheat the oven to 400°F/200°C. Prepare a baking pan lined with baking paper or silicone mat and sprinkle a thick layer of coarse salt on it, which will serve as a base for the sweet potatoes. Brush the sweet potatoes with some olive oil and prick them all over using a fork. Place them on the coarse salt bed, and bake for about an hour, until the sweet potatoes are very soft. Allow to cool.
• While the sweet potatoes are baking, start preparing the lentils' layer. In a wide, deep pan, heat olive oil. Add chopped onions and celery and sauté for 3-4 minutes, stirring occasionally. Add finely grated sweet potatoes and chopped garlic and continue to cook for another 2 minutes. Add the rest of the ingredients – coarsely chopped chestnuts, crushed tomatoes (or tomato puree), oregano, rosemary, sweet paprika, salt, black pepper and one cup of water. Mix well, cover and bring to a boil. After boiling, lower to medium-low heat and cook for 25-30 minutes, until all the liquid evaporates and the lentils are soft. Leave covered for a few more minutes.
• Preheat the oven to 350°F/180°C, lightly grease a 8X12-inch (20X30 cm, or similar size) baking dish with a little olive oil.
• Prepare the sweet potato puree – remove the peel from the sweet potatoes, it should peels off quite easily. Transfer the sweet potatoes to a bowl and mash the sweet potatoes with a fork or a potato masher. Add to the mixture 2 tablespoons of olive oil, finely chopped parsley, salt and pepper and mix well.
• Assembling the dish: place the lentil stew on the bottom of the baking pan and flatten it using a fork or a spoon. Place the sweet potato puree on top of the lentils' layer and flatten it evenly. If desired, you can move a fork over the top layer and create a nice shape. Bake uncovered for an hour. If you want a nice brown crust of the top layer, carefully take the dish out of the oven after 50 minutes of baking, drizzle over some olive oil and return to the oven for the last 10 minutes of cooking. Enjoy!

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הפוסט Vegan Sweet Potato Shepherd’s Pie הופיע לראשונה ב- The Happy Lentils.