Beet Cordon Bleu

It’s different, it’s special, and it’s versatile. Try it with one of my potato products and lots of veggies from one of my lunches. If you don’t like mustard, you can just leave it out. Everyone likes it differently. This recipe is the basis for a novel treat. Beet Cordon Bleu for people who like to try new things.

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Beet Cordon Bleu

Beet Cordon Bleu is another creation with a special taste.

Course main course, Side dish

Keyword beet, herbs, Lentils, mustard, oil-free, red lentils, Spices, Vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

• 2 – 3 large beet
• 100 g red lentils
• a little curry powder, turmeric powder
• salt and pepper to taste
• Herbs de Provence or other herbs of choice optional
• 1 – 2 tbsp mustard
• 10 tbsp breadcrumbs
• water for cooking the beet as well as the lentils

Instructions

• Peel the beet and cut into slices.
• Simmer in a pot of water for about 30 minutes until tender.
• Then drain.
• On a baking sheet with baking paper, place the slices.
• Wash red lentils and simmer with double the amount of water for about 12 minutes.
• Then puree the lentils with a hand blender. Make sure that the paste is not too soft. Sift off any excess water beforehand.
• Season the lentil paste with the spices.
• Then coat each slice of beet thickly with the lentil paste. Place a second slice on top. Spread the top slice with a little mustard and spread the bread crumbs on top. Press down lightly.
• If you don't like mustard, you can coat the 2nd slice of beet again with the lentil paste.
• Proceed in the same way with the remaining beet slices.
• Preheat the oven to 160 degrees Celsius top/bottom heat and bake the beet cordon bleu for about 5 minutes.

Notes

Beet Cordon Bleu with potato salad

Tips

The cordon bleus can be well prepared and baked as needed.

Bread crumbs are easy to have on hand if you chop leftover bread a bit, mix it in a blender, and then freeze it.

Interesting to know

Beet is a versatile vegetable with a unique taste. It can be prepared in a variety of ways. Not only as a salad, it is an excellent addition to a healthy diet.

Lentil curry spread

The lentil curry spread I eat very gladly on my bread. I often have it at the weekend, when I make freshly baked bread. In addition, I always have various raw vegetables. Lettuce, peppers, cucumbers, chives, sweet onions, tomatoes, arugula, lamb’s lettuce and much more.

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Lentil curry spread

Lentil curry spread with an extra touch of sweetness and spiciness. A real treat. Served with fresh cucumber and salad. Simply perfect.

Course main course, spread

Keyword Apple, Curry, do it yourself, Lentils, oil-free, parsley, spread, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 person

Ingredients

• 150 g yellow lentils
• 1 apple, approx. 100 g
• 1 small onion
• 0,5 tsp curry powder
• 1 pinch of turmeric powder to taste
• salt and pepper to taste
• a little dried or fresh parsley
• 10 g potato flour
• water for cooking the lentils

Instructions

• Wash, core and chop the apple. Also the onion.
• Simmer both together with the lentils in the water for about 12 – 15 minutes until the lentils are soft. Everything should be well covered with water. Add water if necessary.
• After cooking, strain off excess water. Then puree everything with a blender.
• Stir in potato flour and bring to the boil briefly.
• Then stir in the spices and parsley.
• Season to taste.
• Allow spread to cool.
• Enjoy with onion, chives, cucumber and fresh sourdough bread.

Tip

Fresh onion, cucumber and chives can be chopped and mixed into the spread. In addition, it also tastes incredibly good as a change with red lentils.

Interesting to know

The spread is really simple and totally delicious.

Lentil balls in caper sauce

I absolutely love the lentil balls in caper sauce. This tastes just really good and again completely different from what you usually eat. A great meal, which is also perfect for holidays. This also fit many of my terrific potato products.

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Lentil balls in caper sauce

Lentil balls in caper sauce with rice. The perfect treat for those who love a hearty, slightly spicy sauce.

Course main course

Keyword caper, herbs, leek, Lentils, millet, oil-free, peas, Spices, Vegan

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 person

Ingredients

For the lentil balls

• 200 g millet
• 250 g red or yellow lentils
• 1 shallot
• 2 tbsp frozen or fresh peas
• 1 half a leek
• 1 bunch fresh parsley
• 1 – 2 tbsp red beet powder
• 1 tbsp mustard
• 3 – 4 tbsp potato flour
• 0,5 tsp cumin
• 1 pinch of garlic powder
• 1 pinch of onion powder
• salt and pepper to taste
• water for boiling

For the caper sauce

• 500 ml water
• 1 pinch of salt
• 1 shallot
• 1 – 2 tsp tarragon fresh or dried
• 30 – 50 g capers (pickled in jar)
• 3 – 4 tsp mustard
• 2 – 3 tbsp flour type 630

Instructions

• Boil millet with 3 times the amount of water for 15 minutes and then let it steep for another 5 minutes.

  Also prepare the lentils with 3 times the amount of water.
• Chop the leek and add to the lentils with the peas and the finely chopped shallot. Let the whole simmer for 12 minutes.
• After cooking, strain away the remaining water. Mix the mixture with the millet.
• Add spices, red beet powder, parsley and the rest of the ingredients to the mixture and knead everything. If the mixture is too liquid, add more potato flour.
• In the meantime, bring the water to a boil in a large pot for the lentil balls. Simmer the rice also with 3 times the amount of water for 20 minutes.
• From the lentil mixture always cut small balls and round. Put them into the boiling liquid. Turn down the temperature and let them simmer for about 10 – 15 minutes until they float to the top.
• For the caper sauce, simmer the water with salt, shallot and tarragon for 5 minutes. Then stir in the mustard and add the sieved capers. Bind the sauce with flour and season with salt. Depending on the taste and thickness of the sauce, use more or less flour.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• When the balls are ready, remove them from the water with a sieve and place them in the sauce. Then carefully stir in.

Tips

Always let the lentil balls steep extra in water, otherwise they will fall apart in the caper sauce.

If you like, you can add a squeeze of lemon juice to the caper sauce.

The balls can also be served with mashed potatoes or boiled potatoes.

The balls can also be eaten without caper sauce with other vegetables or other sauces.

Interesting to know

Lentils or beans are part of the daily meal.

Stuffed pasta with chard

This recipe is a dream. Stuffed pasta with chard is the trigger to float on cloud 7. So incredibly creamy and flavorful. To cook something like this yourself is just a great feeling. A meal to fall in love with.

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Stuffed pasta with chard

Stuffed pasta with chard in a delicious sauce. A must for every pasta lover.

Course main course

Keyword chard, herbs, Lentils, mineral water, oil-free, spelt semolina, Spices, Vegan, Whole spelt flour

Prep Time 1 hour hour 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours

Servings 2 person

Ingredients

For the noodles

• 250 g whole spelt flour
• 50 g spelt semolina
• 1 g salt
• 250 ml water
• flour for cutting out

For the filling

• 1 swiss chard
• 1 onion
• 1 pinch of garlic powder or 1 fresh garlic clove
• salt and pepper to taste
• 1 pinch of nutmeg
• 100 g red lentils
• 200 ml water
• 1 pinch of cumin

For the sauce

• 250 ml water
• 1 tsp fresh sage leaves finely chopped
• 1 tsp tarragon dried or fresh
• 2 tsp parsley
• salt and pepper to taste
• 2 – 3 tsp flour for binding

Instructions

• Knead the dough together for the pasta. If necessary, add a little more water. The dough should feel elastic. Then wrap in cling film and place in the refrigerator for 1 hour.
• Boil the lentils with double the amount of water for 12 minutes until soft. Make sure that there is not too much liquid left at the end, otherwise the filling will be too liquid. If necessary, strain the liquid. When the lentils are cooked, blend with a hand blender. Let stand a little, so that the mass becomes firmer.
• Wash the chard and cut into small pieces. Simmer in the water with the finely chopped onion also for 12 minutes. Then strain well.
• Put chard vegetables and red lentil puree in a bowl. Season to taste with spices.
• Cook the sauce with water and the spices. Bind with flour so that a firm consistency is obtained. Season to taste with salt and pepper.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Cut small balls from the pasta dough. Roll them out round with plenty of flour. Or alternatively, roll out a larger piece and then cut out round cookies. Put a teaspoon of the filling in the center. Then fold into a half moon shape. Place each piece of pasta on a floured cloth until all the pasta has been filled.
• Bring a pot of water to a boil. When the water boils, turn down and put in the pasta pockets. Let simmer slightly and wait until the pasta pockets float to the top. Then you can take them out.
• Put the pasta in a plate and pour the sauce over it.

Tip

Always roll out the pasta dough well with flour. The firmer the dough, the easier it is to work with.

Interesting to know

And again there is a full vegan delicacy that everyone loves. A change from the classic with tomato sauce.

Lentil bolognese

A popular Italian style meal cooked vegan. Red lentils are the satiating contribution to the whole spelt spagetti. Yeast powder as a topping gives an incomparable taste.

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Lentil Bolognese

Vegan lentil bolognese with red lentils and whole spelt spagetti. As a topping yeast flakes. This gives it the cheesy taste. Herbs round off the dish perfectly.

Course main course

Keyword juicy, Lentils, main course, nutritious, saturating, Spices, Vegan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 person

Ingredients

• 2 cups of red lentils, approx. 250 g
• 2-3 cups of water
• 1 onion
• 1 slice of celery
• 2 stalks of celery
• 3 big carrots
• 1 bell bell pepper red
• 3-4 spring onions
• 1 garlic clove
• 2-3 tsp tomato paste
• 1 can of tomato sauce with chunky tomatoes
• 2 tsp basil dried
• 2 tsp basil fresh
• 1 tsp oregano dried
• 1 tsp oregano fresh
• salt to taste
• pepper to taste
• chili powder to taste
• 1-2 tbsp yeast powder as topping
• 300 g spelt wholemeal spagetti
• water for cooking the spaghetti

Instructions

• Boil spaghetti with water for about 10 minutes until firm to the bite.
• Then drain.
• Chop the vegetables.
• Put in a pot with tomato paste and the tomato sauce.
• Top up with water as needed.
• Wash the lentils and add them to the vegetables as well.
• Simmer the whole thing, lightly covered, for about 20 minutes.
• Finally, season with salt, pepper, chili powder and herbs.
• Arrange the spaghetti on a plate, top with the lentil bolognese and sprinkle with yeast flakes.

Tips

The Bolognese can also be prepared with yellow lentils. Yellow lentils are a little more pithy in taste. Fresh herbs at the end give the dish a special flavor. And if you like, you can crumble a tofu and add it to the sauce as well.

Interesting to know

Lentil bolognese is one of my favorite meals.

Beluga lentils with peppers

The perfect meal! A stew that has it all. The composition can not be better. Hearty tasting lentils with satiating potatoes and in addition peppers round everything off.

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Beluga lentils with peppers

Beluga lentils give the stew a black color and a delicate aroma. Red peppers make the stew stand out in color and appetite. Fresh taste is provided by chives, which are spread over the stew at the end.

Course main course

Keyword Beluga lentils, healthy, Lentils, Peppers, Potatoes, quick, simply, Stew, wholefoods

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 2 person

Ingredients

• 200 g beluga lentils
• 600 g potatoes
• 2 red peppers
• 2-3 spring onions
• 1 small can of tomato paste, about 3 tsp.
• 2 bay leaves
• 1 pinch of nutmeg
• 1 tsp curry powder
• 1 pinch of turmeric
• some coriander herb optional
• 1 bunch of parsley
• salt and pepper to taste
• 400 ml water as needed

Instructions

• Wash beluga lentils and place in a large pot.
• Peel the potatoes and cut into cubes.
• Wash and chop the peppers and spring onions as well.
• Add everything together to the lentils in the pot.
• Add tomato paste and fill with water.
• Simmer the whole thing for about 25 – 30 minutes until the lentils are soft.
• At the end, season with the spices and add the chopped chives on top.

Tip

There are different types of lentils. Why not cook the stew with mountain lentils? These give the stew a nutty flavor.

Interesting to know

A good whole food diet gives energy.

Lentil stew

A lentil stew is a favorite classic in many cuisines around the world. It is not only delicious, but also healthy and filling. You can customize it as you like, for example, by adding extra vegetables or spices. Enjoy your meal!

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Lentil stew

The classic prepared my way. Lentils are part of a wholesome diet. Plate lentils are preferably taken to a typical lentil stew. Vegetables and spices give the stew its flavor. Potatoes are additionally filling and a staple food.

Course main course

Keyword Lentils, main course, oil-free, plant-based, Potatoes, quick, saturating, simply, Spices, Vegan, Vegetables, Whole foods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

• 200 g plate lenses
• 1 onion
• 3 carrots
• 2 slices of celery
• 1 root parsley
• 1 parsnip
• 1 half a leek
• 400 g potatoes
• 1 tbsp parsley
• 1 tsp salt
• 0,5 tsp pepper
• 0,5 tsp cumin
• 500 ml water as needed

Instructions

• Clean and chop the vegetables.
• Peel the potatoes and cut into cubes.
• Rinse lentils in a sieve.
• Put everything together in a large pot with the water.
• Simmer the lentil stew, lightly covered, for about 30 minutes.
• When the lentils are soft, season with the spices.

Tip

Salt lentils only after cooking, otherwise they will not be soft.

Interesting to know

What was that actually like? When did I start eating a vegan diet? It’s been quite a few years now. Almost everyone knows lentil stew from earlier times. This was still made sweet and sour. Personally, I like this vegan way best without any additional sourness or sweetness. My stew is rounded off with a touch of cumin. This gives it that special flavor.