Meal Prep This ONE Dish for (Almost) Unlimited Meals

Video Description

If you meal prep anything this week it should be these hearty stewed lentils! Recipes are below in the description box and in the pinned comment. Support the channel and receive exclusive content, recipe PDFs and early access to youtube videos on Patreon:   / earthygoodnesskitchen   💚 Stewed Lentils (Makes approximately 1.2kg of stewed lentils which is enough for 6-8 portions of any of the dishes below) Complete instructions within ingredients list before starting the method Ingredients: 1 onion, finely chopped 3 garlic cloves, finely chopped 1 bay leaf 250g green lentils, rinsed 3 tbsp hemp seeds 80g walnuts 800ml mushroom or vegetable stock 1 tsp tamari Method: In a large saucepan, fry the onion and bay leaf in 1 tbsp extra virgin olive oil over a medium heat until starting to caramelise. Add a splash of water if the onions start to stick. Add the garlic and fry for 1 minute stirring regularly. Add the green lentils, hemp seeds and mushroom stock. Bring to a boil then lower to a simmer and cook for 30-35 minutes with the lid slightly ajar stirring occasionally. I like to slightly undercook them (al dente) as they’ll continue to cook for 5-10 minutes in the recipes below. Add the tamari and a good grinding of black pepper. Bolognese: Serves 4 Ingredients: 2 tsp dried thyme 2 tsp dried oregano 3 tbsp tomato puree 150ml red wine 500-600g passata 800g stewed lentils 1 tsp balsamic vinegar 1 tsp maple syrup or any sugar Method: In a medium saucepan, heat 1 tbsp olive oil over a medium heat. Add the dried herbs and let them sizzle for 30 seconds. Add the tomato puree and fry for 30 seconds stirring regularly. Deglaze with red wine and cook down until sticky. Add the passata and stewed lentils and simmer for 10 minutes. Add the balsamic vinegar, season to taste and serve with spaghetti and pesto. Walnut and rocket pesto Ingredients: 30g toasted walnuts 60g rocket, washed 1 tbsp nutritional yeast 1 tsp miso 1 tbsp lemon juice 1 medium garlic clove 30-40ml olive oil 30-40ml rapeseed oil 1 tbsp water if needed Method: In a food processor blend walnuts into a rough sand texture. Pour out into a medium bowl. Add all the other ingredients to the food processor and blend until smooth. Pour onto the walnuts. Mix to combine, taste and adjust seasoning. Add more nutritional yeast for cheesiness or more lemon juice for freshness etc. Shepherdless pie Serves 4-6 Ingredients: 1kg stewed lentils 300g mushrooms, cut into bite sized pieces 2 carrots, finely diced 2 sticks of celery, finely diced 1 tsp dried thyme 1 tbsp fresh rosemary, finely chopped 1 tbsp tomato puree 150ml red wine 75-125ml vegetable stock 1 tbsp tahini 1-2 tsp Worcestershire sauce 1.2kg fluffy potatoes (King Edward, Maris piper, Russet, Sebago) 1 tbsp vegan butter Method: Preheat the oven to 200C. In a saucepan add your potatoes and bring to a boil. Reduce to a simmer cook for 15-20 minutes or until a knife can slide through them easily. Strain and leave to steam for 5 minutes. Mash your potatoes and add the vegan butter, salt and pepper. Leave aside. In a large saucepan heat 1 tbsp olive oil over a medium heat. Add carrots, celery, thyme and rosemary and fry gently for 10 minutes until nearly soft. While this cooks, add your mushrooms to the air fryer with 1 tbsp olive oil, salt and pepper. - Roast at 180c for 10 minutes or until caramelised. Add the tomato puree to the carrot and celery mix and cook for 1 minute. Deglaze with red wine. Add the lentils, vegetable stock, tahini, worcestershire sauce and bring to a simmer. Cook for 5-8 minutes. Add the mushrooms, season to taste then transfer to an oven proof dish. Top the stew with mash potatoes and bake for 20 minutes until golden brown. Stewed lentil and carrot soup Ingredients: 6 medium carrots, grated 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground ginger ½ small bunch fresh parsley A pinch of chili flakes (optional) 1l vegetable stock 1 tbsp lemon juice 400g stewed lentils Toasted seeds for garnish Vegan yoghurt for garnish Method: In a large saucepan add 1 tbsp olive oil over a medium-high heat followed by the grated carrots. Cook for 5 minutes then add the ground cumin, coriander, ginger and chili flakes if using. Cook for a further 1 minute stirring regularly. Add the vegetable stock, lentils and parsley and simmer for 10 minutes. Leave to cool for 10 minutes then transfer to a blender and blend until smooth. Top with vegan yoghurt and toasted seeds and serve with crusty bread. 0:00 Intro 0:00 Stewed lentil recipe 2:15 Bolognese recipe 3:35 Rocket and walnut pesto recipe 5:25 Shepherdless pie recipe 9:25 Fluffy brown basmati rice recipe 9:50 Chili con lentil recipe 11:15 Spiced carrot soup recipe