Wednesday, December 6, 2017

Yummy Plant-based Dinner

Red Lentil Maranara Over Polenta and Spiraled Zucchini.
A completely plantbased vegan meal. 

I had several requests for this recipe after posting the picture on Facebook.  So here it is!

Red Lentil Maranara (for a 100% plant-based meal)
created by Chef John  (Inspired by The Happy Pear)

Makes approximately 3 quarts (or litres)

2 Tbs vegetable or olive oil
1 medium onion (diced)
4 cloves garlic (fine chopped)
1 green bell pepper (diced)
1 red bell pepper (diced)
2 – 12 oz. cans whole tomatoes and juice (chopped)
1 cup chopped kale
1 cup red lentils
1 cup vegetable broth
1 cup chopped mushrooms

3 Tbs tamari sauce (or soy sauce)
2 Tbs pure maple syrup
2 Tbs Italian seasoning
2 Tbs oregano
1 tsp paprika
salt to taste
(optional) 1/3 cup red wine

  1. Brown onion, garlic in large sauce pan or Instant Pot.
  2. Add chopped peppers to saute.
  3. Add remainder of ingredients to pot, stir and adjust liquid to allow sauce to simmer.
  4. Add more vegetable stock as needed during cooking.
  5. Simmer until lentils are soft (we cooked for hours)
  6. Serve over pasta, rice, polenta, potatoes or whatever the hell you want.
  7. Serve with a chapped salad and citrus-based dressing.

Citrus-based Dressing
created by Chef Levonne

Juice of several small limes.
1 Tbs of olive oil
1 Tbs of vegan mayonnaise
pinch of chili powder
pinch of salt

Combine all ingredients well and pour over chopped jicama, fresh tomato, avocada salad up to 20 minutes before serving.



  1. Thanks, Levonne. It looks delicious.

  2. Thank you for stopping by and leaving a comment Irene! I hope all is well and you've totally settled in your new home.