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Friday, June 18, 2021
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Protein Vegan

  • Total time
    1h 00min
  • Prep time
    0h 15min
  • Cook time
    0h 30min
  • Servings

This is a very healthy recipe that we used to serve at Royal. Note that you can replace the bulgur wheat with either couscous or rice. Enjoy!


1 Servings

Original recipe yields 1 servings

The ingredient list now reflects the servings specified

How to make it

  • Step 1
    To make the lentils, first sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit. Add the garlic about a minute before the vegetables are finished sautéing.
  • Step 2
    Add the red lentils, and stir until mixed with the vegetables.
  • Step 3
    Pour in the tomato passata, cumin, cinnamon and hot powder, if using.
  • Step 4
    Bring to a simmer over medium heat and reduce heat to medium-low.
  • Step 5
    Simmer until the lentils are tender, about 25 minutes.
  • Step 6
    Next, for the couscous, bring a vegetable broth to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt. Add the couscous. Take the pan off the heat, cover, and let the couscous steam for 5 minutes. When you lift the lid, the grains will appear flat in an even layer. Use a fork to fluff it up and break up the clumps for light and fluffy couscous.

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