VEGGIE LEGUMES & BEEFLESS GROUND
Fresh cooked green beans and baby carrots mixed with split green peas, lentils and Gardein Beefless Ground. Seasoned with turmeric, allspice, smoked paprika and sage!
Makes 11-1/2 cups
1 c. dried lentils, rinsed in wire mesh strainer to remove all foam
1 c. dried split peas, rinsed in wire mesh strainer to remove all foam
7 c. water
Combine lentils, peas and water in large pot. Bring to boil, cover tightly, reduce heat to low and cook 1 hour or till tender. Not adding salt at this stage will cook the legumes quicker.
3/4 lb. fresh green beans, steamed till tender and cut into 1 inch pieces
1 lb. baby carrots, boiled separately till tender, drained – reserve 2 c. water – dice or slice
13.7 oz. pkg. Gardein Beefless Ground (or other meat-free beef crumbles)
2 c. carrot water
2 t. turmeric
1/2 t. ground allspice
1 t. smoked paprika
1 t. ground sage
2 t. salt plus to taste
When lentils are done, add steamed green beans, boiled carrots plus 2 c. carrot water, Gardein Beefless Ground, turmeric, ground allspice, smoked paprika, sage, and salt.
Stir well and cook, uncovered, till spices permeate the entire pot.
When cooled to room temperature, pack into covered containers and refrigerate or freeze.
Notes: I refrigerate half and freeze half.
Lilly Belle always knows when I’m cooking for her. She’s the taste master. If she likes it, I go with it. She definitely likes this one!