Hearty Lentil, Carrot + Potato Soup

If you’re new to Love and Lentils, I don’t only post recipes that include lentils although it may seem so if you’ve been seeing my last few posts.  That’s because I am participating in Canadian Lentils Recipe Revelations Challenge! (wish me luck!)  But today, I am sharing my husband’s recipe.

Vegan Lentil and Potato Soup

 I don’t know what’s going on, but I’ve been battling colds and the flu for the last couple of months.  I rarely get sick throughout the year, but this winter (and daycare germs) have taken their toll on me!  I was finally feeling better over the last couple of weeks, and then boom – I got this awful cold once again.  

To rewind a little, I grew up in a Greek household and I had my fair share of Greek lentil soup, or ‘fakes’ (fah-kehs).  I never got sick of it, and to this day, we ask my mom to make some for us and we all go over to indulge in a bowl or two.

Maybe that’s why this was the only thing I was craving today in my feeling sorry for myself state.  My husband came to the rescue with his delicious version of lentil soup.  When I started my blog last year, one of the first recipes I shared was my hubby’s lentil soup.  I was just having a look with him and I know we were thinking the same thing – those photos need to be retaken! Check it out here. Ha! Link with embarrassing photos has since been removed, sorry. 😉

Vegan Lentil and Potato Soup

He cooks for an army, so feel free to cut this recipe down, or go for the large portion and freeze it!  It tastes great reheated later and it will make for quick and easy weeknight meals.

Hearty Lentil, Carrot + Potato Soup
Serves 8
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Cook Time
45 min
Cook Time
45 min
  1. 1 tablespoon olive oil
  2. 4 onions, chopped
  3. 6 cloves garlic, minced
  4. 5 small carrots, sliced
  5. 6 cups vegetable stock
  6. 2 cups green lentils, rinsed and picked through
  7. 2 large Russet potatoes, peeled and chopped
  8. 2 bay leaves
  9. 1 teaspoon dried oregano
  10. 1 teaspoon dried coriander
  11. 1/4 teaspoon cayenne pepper
  12. Kosher sea salt and pepper to taste
  13. 1 teaspoon white vinegar
  14. Fresh parsley to garnish
  1. In a large saucepan over medium heat, warm the olive oil. Add the onions, garlic, and carrots. Cover and cook until the onions have softened, stirring often, for about 10 minutes.
  2. Add the vegetable stock, lentils, potatoes, bay leaves, oregano, coriander, and cayenne. Turn the heat to high and bring all to a boil. Reduce heat to low, cover and simmer for about 30 more minutes, or until lentils and potatoes are cooked through.
  3. Season with salt, pepper, and vinegar.
  4. Garnish with parsley and serve.
  1. Store in an air-tight container in the fridge for up to a week, or in the freezer for longer.
Love and Lentils http://loveandlentils.com/
Vegan Lentil and Potato Soup

Vegan Lentil and Potato Soup

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Shaved Brussels Sprout Salad With Pear, Cranberries + Vegan Parmesan

Shaved Brussels Sprout Salad

This salad is definitely a winner.  Who says you can’t make friends with salad?  I love fresh salads for lunch or sides, and frankly the bigger the better.  I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later.  I think we all typically boil or roast brussels sprouts, but have you ever had these amazing little greens raw?  They have a similar texture to shredded cabbage, but much more flavourful.  Shaved brussels, chewy dried cranberries, toasted almonds, fresh pear, and vegan parmesan cheese make this salad irresistible.  By the way, I just recently discovered vegan parm, and boy oh boy is it ever delicious and the easiest thing to put together.  It has officially made its way as a topping to almost anything I eat!

You don’t need any fancy tools to shave brussels, it’s actually very quick and easy to do with your kitchen knife.  The best part is, you can do this and store the brussels in an airtight container in the fridge for up to a week and they will stay fresh and crunchy!

How To Shave Brussels Sprouts

Times have definitely changed from when I was a kid.  My son loves his vegetables, and yes, even brussels sprouts.  I think his new favourite way to have them is raw.  Kids like crunch, right?

So, here it is.

Shaved Brussels Sprout Salad

Makes approx. 6 side dish salads

Shaved Brussels Sprout Salad
Yields 6
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  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon pure maple syrup
  3. 1 tablespoon apple cider vinegar
  4. juice of 1 lemon
  5. 1 teaspoon dijon mustard
  6. 1 teaspoon fresh herbs (I used thyme, rosemary would work great as well)
Vegan Parmesan Cheese
  1. 1 cup unsalted cashews
  2. 1/4 cup nutritional yeast
  3. 1 teaspoon sea salt
  1. 5 cups shaved brussels sprouts
  2. 1/2 cup sliced almonds, toasted
  3. 1/2 cup vegan parmesan cheese
  4. 1/2 cup dried cranberries
  5. 1 pear, washed and sliced (I used red anjou)
For the Vinaigrette
  1. Directions: Place all ingredients into a mason jar, tightly secure the lid, and shake!
For the Vegan Parmesan
  1. Directions: Place all ingredients in a food processor and process for 20 seconds. I like the texture crumbly, but you can continue processing to a fine powder if you like. Store in an airtight container in the refrigerator.
For the Salad
  1. Directions: Wash brussels sprouts and trim off ends. Slice in half from top to bottom. Thinly slice each half using a sharp knife then fluff the shreds using your fingers, separating the shreds. Place shaved brussels sprouts onto a serving dish. Top with toasted almonds, dried cranberries, sliced pear and parmesan cheese. Drizzle with vinaigrette and serve. If you want to prepare the salad ahead of time, only add the pear right before serving. Enjoy my friends!
Love and Lentils http://loveandlentils.com/
Vegan Parmesan Cheese


Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad



Kale Eight Ways

Everyone knows that kale is a superfood, but the question is, are you eating your kale?  I decided to make a recipe round up of my favourite kale recipes, which are easy to make and delicious.  I hope you love them as much as we do!

I absolutely love kale in general.  A nutrient powerhouse, one cup of kale has zero fat and only 36 calories and is high in vitamins and cancer-fighting antioxidants.  Any time you see a dark green such as kale, it is a sign that it is highly concentrated with nutrients.
Here are just some of its wholesome features:

  • Super rich in vitamin K (which translates into a super antioxidant!)
  • High in fiber (assists in gut health)
  • High in iron (per calorie, more iron than beef)
  • High in vitamin A (great skin, yes please)
  • High in vitamin C (great for your immune system)
  • High in calcium (per calorie, more calcium than milk!)

I’d love to know, what is your favourite way of preparing kale?

kale 8 ways

1. Penne with Kale + Sautéed Vegetables

2. Cheesy Kale Chips 

3. Lemony Lentil + Kale Rice Bowl

4. Scrambled Tofu + Kale Breakfast Burritos 

5. Creamy Kale Salad 

6. Maple Roasted Butternut Squash + Kale Rice Bowl

7. Black Bean + Kale Soup 

8. Crispy Kale Rice Bowl with Spicy Peanut Sauce


Cauliflower ‘Risotto’

One of my favourite meals to make in the kitchen is risotto.  I actually don’t mind the laborious process, it’s quite meditative and helps slow you down.  A little splash of water, a stir, a sip of wine – so relaxing!  But it’s just not realistic on a weeknight when time is limited and there’s a lot going on (and you’ve been fighting a cold!).  I had heard about people using cauliflower as risotto, which is not only super quick, but also so much more nutritious.  It turned out so well, and unlike typical risotto which leaves you feeling a little guilty and heavy, this is incredibly satisfying, yet light and fresh.  We had our risotto with a side of roasted asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms,  peas, tomatoes, basil, or other veggies and herbs you may be craving.

Cauliflower 'Risotto'

Cauliflower 'Risotto'
Serves 3
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  1. 1 tablespoon extra virgin olive oil
  2. 5 cloves garlic, minced
  3. 2 green onions, chopped
  4. 1 tablespoon fresh thyme
  5. 1 can (15 oz) white beans, rinsed and drained
  6. 1 cup vegetable broth
  7. 1 tablespoon nutritional yeast (optional)
  8. 1 head of cauliflower, chopped to small rice-like pieces in a food processor
  9. 2 cups spinach, chopped
  10. 1/4 cup toasted pine nuts
  1. Heat olive oil in a medium-sized pot over medium heat. Add garlic, onion and thyme and sauté for 2 to 3 minutes until fragrant.
  2. Add beans, vegetable broth (and nutritional yeast if you are using it, it gives a slight cheesy flavour) into the pot, stir, and simmer for 5 minutes.
  3. Using an immersion (handheld) blender, blend the ingredients to a creamy consistency.
  4. Add cauliflower and spinach, stir. Cover with a lid and allow to cook for 10 minutes.
  5. Stir, spoon into bowls and garnish with toasted pine nuts.
  6. Enjoy!
Love and Lentils http://loveandlentils.com/
Cauliflower 'Risotto'

Cauliflower 'Risotto'


Cauliflower 'Risotto'

Roasted Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

I am way too excited about this recipe.  I have entered a time machine and gone back to my childhood.  The only difference is, I’m not eating yellow #5 and #6.  And it doesn’t come out of a box.  Even if you’re not buying Kraft Dinner, homemade versions of mac and cheese are usually loaded with butter, cheese and other unhealthy ingredients.  This mac and cheese is 100% vegan and so healthy!  I’m just smiling ear to ear knowing what I used to make it, and seeing how much my family loved it.  I think you’re all going to love this one just as much as we did.

The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard and nutritional yeast.  The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish!  My son pushed the mushrooms aside, but I couldn’t resist them.

Roasted Sweet Potato Mac and Cheese
Serves 6
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For the mac and cheese
  1. 500 grams gluten-free elbow macaroni
  2. 2 sweet potatoes (about 3 cups), cubed
  3. 2 cups unsweetened almond milk (or other milk of your choice)
  4. juice of 1/2 a lemon
  5. 1 teaspoon tamari (or regular soy sauce)
  6. 1 teaspoon dijon mustard
  7. 1 teaspoon garlic powder
  8. 1 teaspoon dried chili flakes
  9. 1 tablespoon nutritional yeast
  10. 1 tablespoon extra virgin olive oil + more for drizzling
  11. 1 teaspoon sea salt and freshly ground pepper
  12. For garnish: a handful fresh parsley, roughly chopped
For the mushrooms
  1. 8 ounces mushrooms, washed and sliced
  2. 2 garlic cloves, peeled and minced
  3. 1 teaspoon extra virgin olive oil
  1. Preheat oven to 400°F. Place sweet potato cubes onto lightly greased baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven for 35-40 minutes or until tender, turning once half way through.
  2. In the meanwhile, boil your pasta according to packaging instructions. Drain and place pasta back in the pot.
  3. In a medium bowl, combine lemon juice, dijon, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.
  4. In a small pan, sauté mushrooms in oil on medium heat for 5 minutes. Remove from heat and set aside.
  5. Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.
  6. Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.
  7. Remove and sprinkle freshly chopped parsley overtop. Dig in!
Love and Lentils http://loveandlentils.com/


Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese