high protein red lentil vegan recipes please :)

Couple here for Spaghetti sauces:

1 heaped cup red lentils, uncooked
2 tbsp oil
1 chopped onion
2 cloves garlic, chopped
1 x 800 tin tomatoes (or 2 x 400g)
2 tbsp tomato paste
1 tsp sugar
1/2 tsp Marmite (optional)
2 tbsp basil pesto or fresh/dried chopped herbs
salt and pepper

Bring a large saucepan of water to the boil. Pour in the lentils and stir to ensure they are not stuck on the bottom. Boil the lentils for 8 - 10 minutes until soft.

Heat the oil in a small pan and saute the onion and garlic until soft. In a food processor place the tomatoes, tomato paste, cooked onion and garlic, sugar, Marmite, pesto and salt and pepper. Pulse to combine. If you do not have a processor, just chop the tomatoes and combine all the ingredients in a bowl). Drain the lentils and add them to the mixture. Adjust seasonings to taste.

The pesto really makes this dish, we love it topped with grated cheese just like meat bolognaise too!

Red Lentil Bolognaise: #2
1pkt red lentils, cooked
1 large onion, finely chopped
1 capsicum, really finely chopped
2 - 3 garlic cloves
2 tbsp olive oil
1 tsp oregano
1 tsp basil
2 bay leaves
2 x 420g tins tomatoes
3 tbsp tomato paste
1 x Massel all vegie beef stock cube
pasta shape of your choice

METHOD

In a large saute pan, fry up onion, add capsicum and cook well.
Add dried herbs and garlic, being careful not to burn.
Add in the pot of cooked lentils which will boil suddenly like crazy, so turn the heat down and mix thoroughly.
Add tins of tomatoes and mix well, then add tomato paste, bay leaves and stock cube.
Simmer gently for about 20 minutes.
Serve atop freshly cooked pasta. Grown-ups can add dried chilli for extra zing.

VARIATION

Try hiding other vegies in this dish - our favourite is the flesh of an eggplant that has spent an hour roasting in the oven.

1 cup of dried red lentils (pre-soaked) $0.90c
1 can of 4 bean mix $0.90c
1 satchel of taco mix $1.90 OR SEE MEXICAN SEASONING MIX RECEIPE
1 can tinned tomatoes $0.90c
1 capsicum, chopped $1.00
Total cost is $5.60

This makes a hearty, chunky sauce which can then be used in a variety of Mexican dishes. The strong flavouring of the taco seasoning really gives the lentils and beans a tasty boost and helps me sneak it past a beef loving hubby! You can use this recipe to make burritos and enchiladas and tortilla snacks (a Mexican lasagne made with tortillas instead of pasta).
PS I am Aussie so these are $Aus prices

MEXICAN SEASONING
1 heaped Tbsp ground cumin
2 tsps sugar
1 tsp salt
1 tsp oregano
1 Tbsp chilli powder
1 Tbsp onion powder or flakes
1 Tbsp garlic powder or flakes

Process all ingredients in a coffee grinder, blender or food processor, or grind in a mortar and pestle.

Place in a screw top jar and use as a sprinkle over spicy wedges or in salsas, chilli dishes and refried beans.

Bump!