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Tip 6: This week try to incorporate two vegan meals in your dinner plan. Aim for foods that you are familiar with and then as times for, experiment.

Hearty Lentil Casserole

1 large onion, finely sliced

4 medium carrots, grated

3 leeks, sliced

2 garlic cloves, peeled and crushed

1 sweet potato, peeled and cubed into small pieces

1 inch piece of fresh root ginger, grated

1 teaspoon cumin

2 tablespoon olive oil

8 ounces split red lentils

5 cups of hot vegetable stock

Fresh chopped parsley

Prepare all the vegetables and set aside.  In a large pan of hot water bring the lentils to boil and boil on high for 10 minutes.  Drain and returned to rinsed pan.  Add the vegetable stock, sweet potato pieces and grated carrots to the pan.  Reduce heat and simmer for approximately 40 minutes. 

Meanwhile, heat the olive oil in a non-stick frying pan.  Saute the onion for approximately 4 minutes.  Add the garlic, ginger and cumin and sauté for another minute or so. 

Add this mixtures to the lentils about 10 minutes before the lentils are finished cooking through.  Garnish with fresh parsley and serve.

About the co-contributor:

I am LaTara Ham-Ying, your nature friendly scribe. I have always loved writing and I enjoy making words come to life. Over my 26 year writing journey I have developed curriculum, edited and published magazines and newsletters, taught creative writing courses, wrote a devotional for women, created compelling copy, gave words to a face, audio scripting, and more. As an expert in the field of natural health and living as well as vegan cooking and meal preparation, I have written articles, reports, and sales pages that encourage people to take action. My website is The Natural Writer