Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

A tasty quick vegan, gluten-free lunch!

on 12/12/2013
Tasty vegan & gluten-free lunch! :)

Tasty vegan & gluten-free lunch! 🙂

Recipe: For 2 persons


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


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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28 responses to “A tasty quick vegan, gluten-free lunch!

  1. A healthy and delicious lunch, Sophie.

  2. A Tablespoon of Liz says:

    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!

  3. Liz says:

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

  4. lou says:

    Hello Sophie,
    A very tasty lunch. Thanks.

  5. Jim Brennan says:

    I have to eat more lentils. Thanks Sophie!

  6. Chickpeas and mushrooms sound just about perfect right now!

  7. Now that’s a vegan dish I really like the look of. Cheers!

  8. hotlyspiced says:

    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

  9. Light and healthy.. good one Sophie!

  10. Koko says:

    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!

  11. I am sure that the rosemary oil gives this an awesome taste!

  12. afracooking says:

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

  13. Yum I love lentils! This dish looks really nice 🙂

  14. This looks easy and to the point. Thank you for letting me know what witloofs were. 😀

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