On Today's Menu: ''Verdant Spanish Lentil Delight''

My Favorite Vegan Recipes!

Verdant Spanish Lentil Delight

Elevate your culinary experience with the Verdant Spanish Lentil Delight, a vibrant twist on the classic Spanish lentil dish. This hearty and wholesome vegan recipe is brimming with nutrient-dense vegetables like carrots, tomatoes, and bell peppers, complemented by the earthy goodness of protein-packed lentils. Enhanced by a symphony of aromatic spices such as smoked paprika and cumin, each bite delivers a satisfying depth of flavor that nourishes both body and soul. Perfect for anyone seeking a meal that balances health and indulgence, this dish offers a delicious way to enjoy the best of plant-based eating with a Spanish flair!

Ingredients:

• 1½ cups dry brown lentils, soaked overnight*

• 2-3 garlic cloves, peeled and minced

• 1 cup white onion, chopped

• 1 medium potato, chopped

• 2 medium carrots, chopped

• 1 cup red bell pepper, chopped

• 1 cup green bell pepper, chopped

• 1 cup zucchini, chopped

• 1 bay leaf (2 if small)

• ½ teaspoon ground turmeric

• ¼ teaspoon ground ginger

• Black pepper, to taste

• 4-5 cups water

• 1 teaspoon white miso paste (optional)

Instructions:

1. In a large pot, sauté minced garlic and chopped onion until fragrant and translucent.

2. Add soaked lentils, chopped potato, carrots, red bell pepper, green bell pepper, zucchini, and bay leaf(s) to the pot.

3. Sprinkle ground turmeric, ground ginger, and black pepper over the veggies and lentils. Stir well to coat evenly.

4. Pour in 4-5 cups of water, enough to cover the ingredients. Bring the mixture to a boil.

5. Once boiling, reduce the heat to a simmer and cover the pot. Let the lentils and veggies cook for about 20-25 minutes, or until they are tender.

6. If using, dissolve the white miso paste in a small amount of warm water and add it to the pot. Stir gently to incorporate.

7. Remove the bay leaf(s) and season the dish with additional black pepper if desired.

8. Serve the Verdant Spanish Lentil Delight hot, garnished with fresh herbs like parsley or cilantro.

Note: *Make sure to follow the instructions on the lentil package for soaking times as different types of lentils might have different requirements.

Serves: 4-6

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General Resources

Books:

• Dominion: The Power of Animals in Nature and in Our Imagination by Matthew Scully

• Animal Liberation by Peter Singer

• Eating Animals by Jonathan Safran Foer

• A Billion Hungry Mouths: Feeding the World Without Consuming the Planet by Colin Tudge

Websites and organizations:

• Veganuary

• The Vegan Society

• PETA

• Mercy for Animals

• Compassion in World Farming

• The Humane Society of the United States

Documentaries:

• Earthlings

• Cowspiracy

• What the Health

• Forks Over Knives

• Dominion

Articles:

• "The Case for Animal Rights" by Tom Regan

• ‘‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’’ by Melanie Joy

• ‘‘Animal Rights: The Abolitionist Approach’’ by Gary L. Francione

• ‘‘Fellow Creatures: Our Obligations to the Other Animals’’ by Christine Korsgaard

• Seeds of Compassion: Finding Jesus Christ in a Vegan World by Michael Corthell

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The information on this vegan/plant-based blog is for general informational purposes only. It is not intended as legal, medical, or professional advice. Readers should consult with appropriate professionals for specific advice tailored to their situation. The blog owner is not responsible for any reliance on the information herein.

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