Posted in Recipes

A tasty quick vegan, gluten-free lunch!

Tasty vegan & gluten-free lunch! :)
Tasty vegan & gluten-free lunch! 🙂

Recipe: For 2 persons

Ingredients:

1 can of brown lentils, rinsed, drained & excess water shaken off

1/3 can of chickpeas, rinsed, drained & excess water shaken off

5 big brown mushrooms, cleaned & cut into thicker pieces

mild smoked paprika: 2 teaspoons, divided into 1 teaspoon + 1 teaspoon!

black pepper

Maldon sea salt

2 fat witloofs ( chicories ), cleaned, hard core cut out, cut into larger smaller wedges, see picture above!

a squeeze of fresh lemon juice

1 fat clove of garlic, peeled & finely cut up

1 medium shalot, peeled & finely cut up

home-made rosemary oil

Method:

1. Take a large non-stick pan & heat up on medium-high. When hot, add 1 tablespoon of home-made rosemary oil to the pan. Swirl around. Now, add shalot & garlic pieces & fry for about 2 to 3 minutes. Then, add chopped mushrooms  & fry it all for a few minutes. Stir often. Add about 5 grins of finely milled black pepper, some sea salt & 1 teaspoon of mild smoked paprika too. Fry for about 2 minutes. Stir everything round in the pan. Now, turn mushrooms over & add chopped up witloof. Pour more rosemary oil to the pan, if you need to. Add another 1 teaspoon of mild smoked paprika. Now, add 1/3 can of chickpeas & the leaked out brown lentils. Stir everything round into the pan & fry until it is to your liking & the witloof has been cooked through. Check the seasoning, one last time & just before serving, add a squeeze or two of fresh lemon juice. Serve straight away with a loved one! This is one filling lunch, not to mention: healthy! 😉 xxx

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

28 thoughts on “A tasty quick vegan, gluten-free lunch!

  1. This looks tasty! I’m always looking for good lunch ideas, something that’s got some protein in it but doesn’t take too long to make, and this definitly fits!

  2. another “dear Liz” reporting in 🙂 Thinking the lemon juice and smoked paprika give this dish the most amazing flavor!

  3. I love how you’ve used rosemary oil – it would give a lovely flavour to the lentils. What a great lunch and so healthy too xx

  4. Lentils, chickpeas, and mushrooms….3 of my favourite things to use in vegetarian dishes. But altogether at once? Just divine!! Especially with a homemade rosemary oil- my favourite herb. It really looks like a filling lunch!

  5. Fabulous sounding dish – love the idea of combining the earthy pulses and mushrooms with the zing of the witlof

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