Healthy Blender Recipes

Gluten Free Vegan Brown Lentil & Vegetable Pasta

vegetarian vegan dairy_free gluten_free egg_free nut_free soy_free blender processor
  • 2 cups brown lentils
  • 10 cups filtered water
  • 6 cups vegetable broth (I use Massel when I can't make my own)
  • 2 cups finely chopped brown onion (about 1 medium)
  • 2 cups carrot (about 4 carrots) finely diced
  • 1 cup zucchini (about 1 medium) finely diced
  • 1 cup finely chopped broccoli stalk or broccoli slaw
  • 1 cup flat leaf parsley (about 1 bunch) chopped finely
  • 1 ½ cups chopped tomato (about 2 medium tomatoes)
  • ½ cup chopped celery (about 1 -2 ribs)
  • 1/2 cup sun dried tomato
  • 2 Tbsp finely chopped fresh garlic
  • 1 Tbsp coconut sugar
  • 2 tsp Celtic sea salt or Himalayan salt
  • 1 Tbsp dried basil
  • ½ Tbsp dried oregano
  • ½ tsp dried red chili pepper flakes (optional. leave out if serving to children)
  • freshly ground pepper to taste
  1. Cook the lentils in 10 cups of water and a pinch of salt for about 30-40 minutes until cooked.
  2. While the lentils are cooking:
  3. Blend the tomatoes and the sun dried tomatoes with the coconut sugar and ½ tsp Celtic sea salt until pureed. Set aside.
  4. Heat 1 cup of the vegetable broth with 1 tsp salt, ¼ tsp cracked pepper, and ½ tsp red chili flakes and saute the garlic and onions for about 5 minutes until translucent.
  5. Now add in the celery and carrots and stir for another few minutes.
  6. Next add in the broccoli, zucchini, tomato puree, and remaining stock and bring to the boil.
  7. Reduce to a simmer and add in the cooked lentils and parsley.
  8. Simmer for 30 minutes. Check frequently in case you need to add a bit more stock.
  9. Serve tossed through gluten free pasta of your choice. YUMMO!
  10. Serve 8 

Piggy Cooking Tips

don’t waste those broccoli stalks

Have you ever been asked the question “Do you eat the heads of the broccoli or the stalks”? My answer – both! Most people prefer the heads. But the stalks are really tasty and useful too. If a recipe calls for only the heads of the broccoli don’t throw away the precious stalks! They are loaded with nutrients and really tasty. My favourite way to use the stalks is to grate or julienne the stalks to make broccoli slaw. Toss with some olive oil, lemon juice, salt and garlic and you have a quick raw salad that is bursting with green power!