Easy Lentils with Tempeh Bacon (Vegan Recipe)
This simple one pot lentil recipe is packed with nutrition and protein. Great for lunch or dinner, and still tasty when cold. It comes with a tempeh bacon recipe that I have added at the end of this blog post for you. This recipe is also eggless, gluten free, nut free, and a crowd pleaser!
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Great as lunch or dinner, or even as a snack if you are a lentilholic like me. Simple idea when you need a quick one pot meal for you and/or for the family. And even if you don’t like tempeh, you’ll enjoy this tempeh bacon!
Vegan Lentils with Tempeh Bacon
I’m a lentilholic, I could eat lentils every single day, in savory or sweet/dessert dishes. I just love them! My mom used to make them once a week or so, and then later in life I had a fabulous roommate from India who used to cook split red lentils almost every night with different spices, and I got hooked for life! Her lentils were so good.
Split red lentils are cooked in 5-7 minutes, which helps a lot when we have little time for cooking but still want a nutritious meal. I love this recipe because it’s:
A one pot meal.
Super quick and easy to make.
Made with whole food ingredients, which means real food.
Great as a post-workout meal, especially with the addition of the high protein Tempeh Bacon.
Simple Ingredients
Red lentils
Poultry seasoning or bouillon
Onion
Green beans
Green pepper
Sweet potato
Baby carrots
Olive oil
Chili powder
How to Make Lentils with Tempeh Bacon?
You do you need a large pot and a nonstick saucepan.
Sauté veggies with spices in a pot.
Add the lentils, water and cook til lentils are soft.
Sauté tempeh in a saucepan and then add bacon spices.
You can store leftovers it in the fridge for 5-6 days.
These Easy Lentils Are
Gluten free
Egg-free
Dairy-free (without butter)
Healthy
Easy to make
Fast to make
Amazing as lunch, dinner, or as a post workout meal
Thanks!
Easy Lentils with Tempeh Bacon
This simple one pot lentil recipe is packed with nutrition and protein. Great for lunch or dinner, and still tasty when is cold. It comes with a tempeh bacon recipe that I have added at the end of this blog post for you. This recipe is also eggless, gluten free, nut free, and a crowd pleaser!
Ingredients (US Customary)
- 1 1/2 cups uncooked red lentils
- 5 tsp poultry seasoning (or 1-2 bouillon cubes)
- 1 small white onion
- 4 oz green beans (113 grs)
- 1 medium green pepper
- 1 small sweet potato
- 1 cup baby carrots
- 4 cups boiling water
- 1 tsp olive oil
- 1 tsp salt
- Pinch of chili powder (or cayenne pepper)
- Pepper to taste
Instructions
- Chop your veggies, sauté onion for 7 minutes and add the spices.
- Next add the rest of the veggies and sauté for another 5 minutes.
- Add the uncooked lentils and boiling water, stir, put the lid on, and give it another 10-12 minutes. You’re done.
- Bouillon is usually pretty salty, so you might want to skip the salt.
Notes
Tempeh Bacon Recipe: 4 oz (123 grs) tempeh, 1 tbsp soy sauce, 2 tsp liquid smoke, 2 tbsp water, 2 tsp olive oil. Method: mix the liquid, except the oil, and set aside. Chop the tempeh into thin slices and sauté 2 min. aprox. with 1 tsp olive oil, flip them, add the other tsp oil and sauté til brown. Pour the liquid mix and cook 30 seconds each side. You’re done.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 350 | ||
| % Daily Value* | ||
| Total Fat 6g | 10% | |
| Saturated Fat 0.97g | 5.4% | |
| Total Carbohydrates 59g | 23.6% | |
| Fiber 12g | 43% | |
| Sugar 5g | 12.5% | |
| Protein 19g | 24% | |
*Values are based on a 2000 calorie diet.
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