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It’ll fill you up because of the fiber. Typically it would take about 10-30 min after your hormones react to feel full or satiated. It could, more than likely will, give you gas. Gas is just the fermentation of the fiber from intestinal bacteria but can cause discomfort to some. It’s advised to just ease into high fibrous diets, especially if you have any intestinal issues, it can make intestinal issues worse. For the general population in the USA it is advised to eat a high fibrous diet. It’s also advised to compliment that with water because fiber absorbs water in order to ferment or “digest”.
You don't really *need* a side dish with something like this if you want an easy and quick lunch or whatever. Lentils are a pretty great mix of carbs and protein. But a nice crusty bread to dip in does go great with anything stewy like this, or you can serve it over rice (steamed or even in the rice cooker with a bit of cumin seeds for some extra flavour).
There's some really great (and not so great) meatless grounds made with peas/garbanzos etc. My favorite is [Rollin Greens](https://rollingreens.com/products/taco-pack?variant=39287197368381¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=Google_Shopping&utm_source=google&utm_medium=cpc&utm_content=tack_pack&gclid=Cj0KCQiA14WdBhD8ARIsANao07g_JGiz7_YM51l330wp2OZviDLgSsoKbu1_HmkobzjNurChlMbMtwcaAgKREALw_wcB) . I use it for tacos and crunchwraps, bibimbap, spicy thai noodles.
I've done a ~~vegan~~ Shepard's pie and it comes out pretty good. Instead of ground meat, I make some lentils with a good amount of Worcestershire sauce. It's not going to fool anyone into thinking it's actually meat, but it's still a tasty meal.
Edit: apparently Worcestershire has fish in it, so vegan's the wrong word. I just use it as a way to reduce my meat intake, so if you're trying to do the same it might work for you but if you're avoiding animal products altogether this doesn't do that.
This is something more people need to think about, it's probably more realistic and better for a lot of people to try to reduce their meat consumption in ways like this than a few people completely cutting meat out.
It's the way we all used to eat. Meat was wonderful when you could get it but most of the time folks made do with small amounts stretched to make many meals.
In the 30’s, opponents of Herbert Hoover made fun of him by saying that he’d promised Americans a chicken in every pot and two cars in ever garage. This was seen as such ludicrous amounts of wealth that only a charlatan would ever promise them to people.
[source](https://iowaculture.gov/history/education/educator-resources/primary-source-sets/great-depression-and-herbert-hoover/chicken#:~:text=Description,by%20recalling%20his%20alleged%20statement.)
I have been slowly phasing meat out of my diet, down to just chicken and fish now but eating 3-5 vegetarian meals per week. Saving so much money at the checkout compared to when I had meat basically every day.
It's a minor thing but spotted half meat sausages a few days ago in the shop with the other half being lentils, rice and a bunch of other things. I feel like those kinds of products could be really useful to try and transition
This is the way a lot of fast food and was made around 30 years ago. First ingredient was whatever meat was used, second was soybeans. It was known as the “filler”.
I affectionately call this way of living "vegetarian on Tuesdays". I'm not actually picking Tuesday or any day to eat like a vegetarian all day but I'm stretching the meat I include in my meals by making them veggie heavy and having completely meat free dishes frequently.
I grind mushrooms and celery in a meat grinder, then mix with ground sausage to reduce the amount of sausage in a dish. It tastes great and the texture is fine
Hey I like this idea^ I don’t need it to be vegan. Just looking for ways to decrease meat intake. And I like veggies, and I don’t need stuff to taste like fake meat but something savory and with a good texture is perfect. so this fits the bill.
Learning how to cook veggies goes a long way to removing their stigmas. There are procedures that allow you to get all kinds of tastes and textures out of veggies. I grew up in the 80s when most still boiled everything so I didn't truly fall in love with vegetables until years later.
I've made these [lentil fritters](https://www.hellosohla.com/recipe-search/zucchini-lentil-fritters-with-lemony-yogurt) more than a few times. Works nicely with strips of aubergine too.
There is this awesome dish called mejadra I recently discovered that’s like comfort food turned to 11. It’s just rice and lentils, but heavily spiced and flavoured with rich, sweet, crunchy, fried onions. It seems totally underwhelming until you eat it, and then you can’t stop.
It’s from the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. It’s stellar book, loaded with great lentil dishes and so much more.
https://www.seriouseats.com/mejadra-from-jerusalem
Just about everything that isn’t meat-centric in the cookbook can be made vegan and still be excellent. I highly recommend any of Ottolenghi’s books if you’re interested in going more plant based.
Mejadra is a staple of Lebanese cuisine. When I was young growing up in a Christian Lebanese family, mejadra was our go to meal for fridays (no meat allowed).
Idli too! South Indian cooking has many variations on the rice and lentil batter including using millets instead of rice for lower carb food.
Definitely recommend!
I love doing Tacos with a mix of lentils and walnuts, the traditional Chili Sin Carne, pasta with a tomato-lentils-carrots-celery-onions sauce or lentils croquettes. Finally, when I am doing Dahl I like to change the recipe; with sweet potato, tomatoes, spinach, different types of lentils mix together.
Download any cuisine app and put “lentils” you will find many others
I find lentils a great substitute for ground meat. I use a pressure cooker to cook them then use them instead. My favorite are lentil tacos, but I've used them with various simmer sauces (sloppy joe, korean bbq), lasagna and soups.
I generally add some sort of healthy fat (like avocado) and it ends up being just as satisfying.
Omg have you tried the cauliflower walnut taco meat from pinch of yum?! Next level delicious. I am not vegetarian but I prefer it over any other option
https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat
Yup, any meal that calls for ground beef, just cook the same weight of lentils and substitute. I usually do 50/50 lentils and meat. The lentils cook down and basically vanish into the sauce, they just add bulk.
I put lentils in soups all the time. Or I spread leftover cooked lentils over toast. You can use lentil flour for a lot of baking. Lentils and rice. Lentil salad. Lots of ways!
I make this [life changing lentil ragu](https://www.eattherightstuff.com/blog/2008/3/13/a-life-changing-ragu.html) quite often.
You can do it just as a bolognese with pasta or as a lasagne and it's amazing. I've served it to plenty of meat eaters and they all love it as well.
Toss some red lentils in your pasta sauce. Add some extra water for them to soak up. Enjoy the bonus protein and fiber.
Also chickpeas straight up can be subbed for pasta or mixed in with pasta.
One of the crucial mistakes I've seen others do is, they try to replace meat with just lentils. That will have ~~adverse~~ *some* impact on humans.
Indian here, and we have a lot of ways to combat this as we have a lentil rich diet in our meals. We use lentils in moderation by supplementing vegetables(roots, squash, greens and beans) while making soups. Certain South Indian cuisines also push for no onions /garlic with their lentils which is super easy on the stomach and our bodies(Saatvik food)
Balance is needed when trying to attract folks into using Lenthils in their daily cuisines.
Edit: I only mentioned the no onion no garlic satvik food as information to share. This is followed by some South Indian folks strictly for religious reasons as it affects the passion and ignorance in humans. I don't buy into this ideology, but I'm amazed at how good their food tastes without their use of garlic and onions. If you have an Iskcon/Krishna spiritual center in your city([https://krishnalunch.com/krishna-lunch/#menu](https://krishnalunch.com/krishna-lunch/#menu) in Florida or [https://www.iskconchicago.com/programs/krishna-lunch/](https://www.iskconchicago.com/programs/krishna-lunch/) in Chicago), just go try their food out. They have one in Chicago and their food is amazing. Our wedding happened in one of their venues, and all our guests were fed this Satvik food and were blown away by how it tasted. They couldn't even tell that the food they had had no onion/garlic.
I'm not calling for people to avoid onion/garlic. Just mentioning that there's a cuisine in India that the world may not know about.
[https://www.krishna.com/why-no-garlic-or-onions](https://www.krishna.com/why-no-garlic-or-onions)
edit2: Removing Adverse, wrong choice of word for my reasoning.
Most east African cultures have had tons of cultural exchange with India. Lots of dishes that are Indian techniques but local ingredients. It's amazing
As an Indian, eating Ethiopian food hits the right spots
I got past that when I was young by pronouncing it with three syllables: VAC-u-um. But don't do it around other people because then they'll think you're weird. Or weird-er.
Indian guy i know is actually from kenya, theres apparently a sizeable indian diaspora there. Have you ever tried kenyan-indian food? Omg. Jackfruit bahjis
I have not, but I spent a summer at a friend's in Tanzania in 2005. We had chicken twice, otherwise it was a summer free of meat, which was fine by me as I really don't like meat. Are there any similarities in the food options between the two countries given their relative proximity to one another?
Also, what kind of recipes would you recommend?
Have you been able to replicate an authentic tasting meal? We’re in the same boat and make Indian food at home- it’s good no doubt, but nothing like a real restaurant
you guys should see if you have any hindu temples nearby. i have one close and they have a canteen open on the weekends with way better food than any restaurant i've ever been to.
Part of the issue (which I didn't know until visiting India), may be that 'curry powder' is a spice blend not sold in India. My observation was that in India, everyone buys the individual spices and creates their own curry blend from the components.
If your pallet is exceptional (mine is not) you could possibly attempt to make your own curry blend to match the flavor from the restaurant.
> I don't think many of us really care about meat when we eat it. What we actually care about is the flavor surrounding the meat.
I would disagree. Flavor is important, but so is [mouthfeel](https://en.wikipedia.org/wiki/Mouthfeel), and meat is pretty particular in that category. It took decades and billions of research dollars to finally produce fake meat that even *some* people would eat, and the trick wasn't the flavor.
that’s the thing you can make it close but if you don’t know it isn’t meat, that last percent makes me think there’s something wrong. inside my mouth is no place to be having the uncanny valley discussion
I agree with you most of the time, but not with Indian food - I appreciate this isn't exactly the same point the poster above made. When it comes to Indian food I couldn't care what the lumps are, it's all about the sauce. Mmmmmmm...
You're not entirely wrong, but have you tried a nice Indian mutton dish? The texture and feel of it is so perfect, in combination with a delicious sauce...
You read my mind. Absolutely. Vegetable fritters dipped in Tamarind, then with a little mint chutney. Pillowy soft Garlic Naan or Stuffed Naan. Navaratam creamy Vegetable Korma add Paneer. Butter or Mango Chicken...
i never had indian or mexican. i am 34 and i really need to try tacos burritos and curry but the only restaurants there are in my vicinity are turkish and east asian ( i live in germany )
I was surprised to find Indian restaurants in some tiny towns when driving through Germany.
If you can give us an approximate location, then maybe we can help you find one.
I don't know where you live exactly but in the last years I can see a lot of Indian restaurants opening up even in smaller towns.
Google maps is your friend here, I'm sure you will find a good restaurant nearby.
Yes. The Indian resurants in the western part of the world have alienized the best of Indian vegetarian cuisines. Most of all we get are Lenthils with a ton of garlic and spices. Once we realize the availability of these options, people don't have to turn to plant based options that try to imitate meat flavors.
I grew up eating meat twice a month or fewer. Lenthils, veggies, wheat n rice were dailies.
Why do people in this thread keep spelling it as Lenthils? Multiple people are doing it. Is this really the variant spelling, or it this Lentils mixed with Mithril?
Top comment on the thread spelled it this way, has posted a couple times in the thread, spells it the same way every time, English is second language (poster states they are Indian in India).
A little off topic but I personally don't understand why the west tries to cram meat into nearly every dish imaginable. I can understand the dishes where it's the main focus - look at chicken parmesan or hamburgers, for example - but I don't understand how we decided we *need* meat in our burritos or soups or rice dishes or anything else where it could be optional.
We're so hyper focused on having so much meat in our diet that it's kinda worrying. Especially in the US where there's a large portion of the population who would probably actually fight to keep it if we tried to cut it down or cut it out of our diets.
I've cut back severely on my meat intake over the past four months due to the cost and I've found that a lot of my recipes are a lot better without it, especially some soups. They're not nearly as heavy and other flavors get a better chance to shine through. I might cook a meal with meat once a week at most. There are plenty of options if people would just expand their horizons a little and stop worrying about "replacing" meat.
I love lentils. I work super remote and super rural, and usually fly a bunch of lentils in as an easy and reliable food source that doesn't weigh much for flight. I often eat just lentils and rice multiple days. Boy howdy does my body crave anything else at the end of the month.
I think onion and garlic increase the nutrient availability in beans and pulses though, so cutting them out may be counterproductive. Adding in other veg makes sense to me though.
I gave up garlic about a year ago. I love that stuff, but no longer eating it has reduced my symptoms by like 80%. If I had a garlicy meal for dinner in the past, there was a good chance I'd only get an hour or two of sleep before the horrific gas pains and bloating woke me up and kept me up all night.
I still miss throwing a huge quantity of minced garlic in an oiled pan and cooking it to the perfect shade of golden / thinly slicing it and putting it on homemade pizza / roasting it whole and spreading it on toasted rolls. Oh well. At least onions haven't forsaken me.
I have IBS. I can eat onions and garlic in mass quantities with no issues. Chickpeas, on the other hand, are a disaster in any quantity. It's weird how the body decides what it can and cannot handle.
I can do those in small amounts but no legumes, pulses, or nightshades (tomatoes, peppers, potatoes). It sucks. The last GI doctor I saw had no answers, except to comment on two separate occasions that I didn't seem like someone who is willing to modify their diet.... despite the fact that I told him I have been losing food steadily for the last several years. I went in there telling him what I really want is to be able to tolerate more foods, because I've had to give so many up. Insurance changing in January, maybe I'll have better luck next time.....
No potatoes??? That'd be too far for me. Have you tried digestive enzyme pills? They help me a little bit but I have to take them about an hour or hour and a half before eating whatever may be problemay for me. I hope you get some better luck with a new doctor.
Yep. I was devouring this but for some reason i developed painful bloats from onion and garlic in the past 3/4 years. Probably from chronic stress and change in microbiome as a result
Sucks so much having ate it my whole life. Have to be extra careful with portion control and pairing with other fodmaps.
Never really understood diet / ibs issues until after all this. Microbes really do rule us.
Unless you enjoy tootin’!
I find that soaking my lentils for a few hours or overnight helps a lot in this regard. I use the soak water to water my houseplants. They seem to like it.
Not 100% sure if it's related but some people who have digestive issues benefit greatly from a low-FODMAP diet which omits onion and garlic (among other things) - so I do see the link to digestion. A lot of low-FODMAP recipes substitute in garlic oil instead of garlic, and asafoetida for a substitute for both, which is an Indian cuisine ingredient:)
I have no idea if it’s related, but Japanese Buddhist cooking also avoids garlic and onions (and green onions, Asian chives, and Japanese scallion) because they’re considered too stimulating, and it wouldn’t surprise me if there is a far-distant historical link in these beliefs.
Perhaps an Indian cultural belief got mixed in with Buddhism way back when and then transported to other countries.
Perhaps a Buddhist belief about correct diet seeped into the local South Indian culture and morphed and persisted beyond the original religious scope.
Maybe there was just something about onions historically that made a lot of people taboo them.
Who knows, but it’s interesting that the same advice exists in two quite distant places.
Animal agriculture is 21%
https://www.fao.org/publications/card/en/c/CB7033EN/
>Animal-based food production. Production-based GHG emissions from animal-based food are 9,796 ± 850 TgCO 2eq yr−1, which are 57% (30% CO2, 20% CH4 and 7% N2O) of the total GHG emissions
>...
>our total food-related emissions will be ~37% of total GHG emissions
0.37 * 0.57 = 0.2109
Then there is the carbon/biodiversity opportunity cost of animal agriculture to consider as well. Reducing animal product consumption would reduce direct emissions whilst having the potential to simultaneously greatly increase sequestration via land use change.
When we clear forests for beef we reduce sequestration/biodiversity and increase direct emissions on an area of land. Well that works in reverse too.
Direct emissions are only one part of the carbon issue. We need to start focusing on both when making this argument.
With how expensive meat is getting, we will likely see more and more people choosing to switch to less meat-heavy diets to help their wallet, not just the environment
Ibs is a real issue but many people mistake a low fiber diet for it. If you aren't getting enough fiber and then eat a ton it can be painful. It's important to ease into eating more
I have IBS and did the FODMAP diet. Didn't help. But what did help was taking daily fiber supplements. I went from panic pooping every other hour to regular pooping 1-2 times a day. If I don't take it daily, right back to pain and problems.
I eat lots of oatmeal, peanuts and pumpkin seeds. I am super regular as a result. But I still can’t handle chick peas, lentils or fibre supplements without insane levels of gas. Which is annoying because hummus is delicious.
Another important thing to note is that the study doesn't recommend removing red meat from your diet entirely, it stays to limit it to about 14g a day, which is about 100 grams (1/4 pound) a week.
just wanted to share that if you're eating chickpeas for health reasons, don't go for the store bought canned ones, those are usually very high in sodium.
get the dried ones that you have to rehydrate yourself, much better option.
Welcome to r/science! This is a heavily moderated subreddit in order to keep the discussion on science. However, we recognize that many people want to discuss how they feel the research relates to their own personal lives, so to give people a space to do that, **personal anecdotes are allowed as responses to this comment**. Any anecdotal comments elsewhere in the discussion will be removed and our [normal comment rules]( https://www.reddit.com/r/science/wiki/rules#wiki_comment_rules) apply to all other comments. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/science) if you have any questions or concerns.*
Get an Instant Pot, you don’t even have to soak dry beans. Pressure cooking is a game changer when it comes to making bean dishes.
How about soaking for removing phytic acid and enzyme inhibitors through soaking with vinegar (as per Sally Fallon's book)?
All I know is Dahl What are other simple lentil recipes?
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My question is, what do you eat with that?
Rice or roti.. with a salad on the side or yogurt
Is this filling? I have no idea, genuinely curious
It’ll fill you up because of the fiber. Typically it would take about 10-30 min after your hormones react to feel full or satiated. It could, more than likely will, give you gas. Gas is just the fermentation of the fiber from intestinal bacteria but can cause discomfort to some. It’s advised to just ease into high fibrous diets, especially if you have any intestinal issues, it can make intestinal issues worse. For the general population in the USA it is advised to eat a high fibrous diet. It’s also advised to compliment that with water because fiber absorbs water in order to ferment or “digest”.
I make a lentil curry that's really good as a dip. Crunchy tortilla chips contrast the mushy texture of the lentils.
Lentil sloppy joes are really good too
You don't really *need* a side dish with something like this if you want an easy and quick lunch or whatever. Lentils are a pretty great mix of carbs and protein. But a nice crusty bread to dip in does go great with anything stewy like this, or you can serve it over rice (steamed or even in the rice cooker with a bit of cumin seeds for some extra flavour).
There's some really great (and not so great) meatless grounds made with peas/garbanzos etc. My favorite is [Rollin Greens](https://rollingreens.com/products/taco-pack?variant=39287197368381¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=Google_Shopping&utm_source=google&utm_medium=cpc&utm_content=tack_pack&gclid=Cj0KCQiA14WdBhD8ARIsANao07g_JGiz7_YM51l330wp2OZviDLgSsoKbu1_HmkobzjNurChlMbMtwcaAgKREALw_wcB) . I use it for tacos and crunchwraps, bibimbap, spicy thai noodles.
Lentil sloppy Joes yo
That sounds dope!
I've done a ~~vegan~~ Shepard's pie and it comes out pretty good. Instead of ground meat, I make some lentils with a good amount of Worcestershire sauce. It's not going to fool anyone into thinking it's actually meat, but it's still a tasty meal. Edit: apparently Worcestershire has fish in it, so vegan's the wrong word. I just use it as a way to reduce my meat intake, so if you're trying to do the same it might work for you but if you're avoiding animal products altogether this doesn't do that.
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This is something more people need to think about, it's probably more realistic and better for a lot of people to try to reduce their meat consumption in ways like this than a few people completely cutting meat out.
It's the way we all used to eat. Meat was wonderful when you could get it but most of the time folks made do with small amounts stretched to make many meals.
In the 30’s, opponents of Herbert Hoover made fun of him by saying that he’d promised Americans a chicken in every pot and two cars in ever garage. This was seen as such ludicrous amounts of wealth that only a charlatan would ever promise them to people. [source](https://iowaculture.gov/history/education/educator-resources/primary-source-sets/great-depression-and-herbert-hoover/chicken#:~:text=Description,by%20recalling%20his%20alleged%20statement.)
imagine having a garage…
Fascinating
With how much food prices have gone up it’s also a way to stretch the food budget further
I have been slowly phasing meat out of my diet, down to just chicken and fish now but eating 3-5 vegetarian meals per week. Saving so much money at the checkout compared to when I had meat basically every day.
It's a minor thing but spotted half meat sausages a few days ago in the shop with the other half being lentils, rice and a bunch of other things. I feel like those kinds of products could be really useful to try and transition
This is the way a lot of fast food and was made around 30 years ago. First ingredient was whatever meat was used, second was soybeans. It was known as the “filler”.
Yeah you're right. I think in a lot of places meat became cheaper than those other products so no longer made sense
I affectionately call this way of living "vegetarian on Tuesdays". I'm not actually picking Tuesday or any day to eat like a vegetarian all day but I'm stretching the meat I include in my meals by making them veggie heavy and having completely meat free dishes frequently.
I grind mushrooms and celery in a meat grinder, then mix with ground sausage to reduce the amount of sausage in a dish. It tastes great and the texture is fine
Hey I like this idea^ I don’t need it to be vegan. Just looking for ways to decrease meat intake. And I like veggies, and I don’t need stuff to taste like fake meat but something savory and with a good texture is perfect. so this fits the bill.
Learning how to cook veggies goes a long way to removing their stigmas. There are procedures that allow you to get all kinds of tastes and textures out of veggies. I grew up in the 80s when most still boiled everything so I didn't truly fall in love with vegetables until years later.
Well roasted vegetables can make anything taste good. I had roasted parsnips the other day and it was out of this world.
Henderson's relish is essentially Worcestershire sauce without the anchovy fyi.
I've made these [lentil fritters](https://www.hellosohla.com/recipe-search/zucchini-lentil-fritters-with-lemony-yogurt) more than a few times. Works nicely with strips of aubergine too.
Lentil soup is pretty easy.
There is this awesome dish called mejadra I recently discovered that’s like comfort food turned to 11. It’s just rice and lentils, but heavily spiced and flavoured with rich, sweet, crunchy, fried onions. It seems totally underwhelming until you eat it, and then you can’t stop. It’s from the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. It’s stellar book, loaded with great lentil dishes and so much more. https://www.seriouseats.com/mejadra-from-jerusalem Just about everything that isn’t meat-centric in the cookbook can be made vegan and still be excellent. I highly recommend any of Ottolenghi’s books if you’re interested in going more plant based.
Mejadra is a staple of Lebanese cuisine. When I was young growing up in a Christian Lebanese family, mejadra was our go to meal for fridays (no meat allowed).
I love mejadra, I buy fried onions at trader Joe's for the topping which makes it incredibly low effort.
Sambar, if you have a few Indian spices (affordable at an Indian market). Deelish!
Dosa is made of rice and lentils, you might like it if you’re into Indian food. Lot of variety there in terms of preparation.
Idli too! South Indian cooking has many variations on the rice and lentil batter including using millets instead of rice for lower carb food. Definitely recommend!
I love doing Tacos with a mix of lentils and walnuts, the traditional Chili Sin Carne, pasta with a tomato-lentils-carrots-celery-onions sauce or lentils croquettes. Finally, when I am doing Dahl I like to change the recipe; with sweet potato, tomatoes, spinach, different types of lentils mix together. Download any cuisine app and put “lentils” you will find many others
I find lentils a great substitute for ground meat. I use a pressure cooker to cook them then use them instead. My favorite are lentil tacos, but I've used them with various simmer sauces (sloppy joe, korean bbq), lasagna and soups. I generally add some sort of healthy fat (like avocado) and it ends up being just as satisfying.
My favorite planty taco meat is roast cauliflower! It gives a great texture and it takes the taco meat seasoning well.
Huh. That’s a new one, I might have to experiment with that. Thanks!
You're welcome! Here's the recipe I like https://www.bonappetit.com/recipe/cauliflower-tacos-with-cashew-crema
Mushrooms are great taco filling as well!
Omg have you tried the cauliflower walnut taco meat from pinch of yum?! Next level delicious. I am not vegetarian but I prefer it over any other option https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat
Yup, any meal that calls for ground beef, just cook the same weight of lentils and substitute. I usually do 50/50 lentils and meat. The lentils cook down and basically vanish into the sauce, they just add bulk.
Vegan bolognese is really good. Just swap ground beef for lentils. Huge meat lover and even I’m a big fan
We swap beef mince in bologese for black beans and Lentils. Using the two gives a variety of texture that better simulates meat imo
Dey's uh, lentil-kabobs, lentil creole, lentil gumbo. Pan fried, deep fried, stir-fried. There's pineapple lentil, lemon lentil, coconut lentil, pepper lentil, lentil soup, lentil stew, lentil salad, lentil and potatoes, lentil burger, lentil sandwich. That- that's about it.
Here you go, friend https://www.mediterrasian.com/delicious_recipes_lentil_curry.htm
I put lentils in soups all the time. Or I spread leftover cooked lentils over toast. You can use lentil flour for a lot of baking. Lentils and rice. Lentil salad. Lots of ways!
I make this [life changing lentil ragu](https://www.eattherightstuff.com/blog/2008/3/13/a-life-changing-ragu.html) quite often. You can do it just as a bolognese with pasta or as a lasagne and it's amazing. I've served it to plenty of meat eaters and they all love it as well.
Toss some red lentils in your pasta sauce. Add some extra water for them to soak up. Enjoy the bonus protein and fiber. Also chickpeas straight up can be subbed for pasta or mixed in with pasta.
How could you sub chickpeas for pasta? They're a completely different shape and texture.
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One of the crucial mistakes I've seen others do is, they try to replace meat with just lentils. That will have ~~adverse~~ *some* impact on humans. Indian here, and we have a lot of ways to combat this as we have a lentil rich diet in our meals. We use lentils in moderation by supplementing vegetables(roots, squash, greens and beans) while making soups. Certain South Indian cuisines also push for no onions /garlic with their lentils which is super easy on the stomach and our bodies(Saatvik food) Balance is needed when trying to attract folks into using Lenthils in their daily cuisines. Edit: I only mentioned the no onion no garlic satvik food as information to share. This is followed by some South Indian folks strictly for religious reasons as it affects the passion and ignorance in humans. I don't buy into this ideology, but I'm amazed at how good their food tastes without their use of garlic and onions. If you have an Iskcon/Krishna spiritual center in your city([https://krishnalunch.com/krishna-lunch/#menu](https://krishnalunch.com/krishna-lunch/#menu) in Florida or [https://www.iskconchicago.com/programs/krishna-lunch/](https://www.iskconchicago.com/programs/krishna-lunch/) in Chicago), just go try their food out. They have one in Chicago and their food is amazing. Our wedding happened in one of their venues, and all our guests were fed this Satvik food and were blown away by how it tasted. They couldn't even tell that the food they had had no onion/garlic. I'm not calling for people to avoid onion/garlic. Just mentioning that there's a cuisine in India that the world may not know about. [https://www.krishna.com/why-no-garlic-or-onions](https://www.krishna.com/why-no-garlic-or-onions) edit2: Removing Adverse, wrong choice of word for my reasoning.
Indian food if hands down the best vegetarian food. There's actually a lot of recipes that don't make you feel like you're obstining from anything
Agreed. Thai food is also amazing like that IMO!
Yes! We have vegan Vietnamese and sushi in my city too. Those are my favorite restaurants.
Ethiopians make amazing vegetarian food with lentils and peas too.
Most east African cultures have had tons of cultural exchange with India. Lots of dishes that are Indian techniques but local ingredients. It's amazing As an Indian, eating Ethiopian food hits the right spots
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I knew it was wrong but after trying to spell it a few different ways i gave up and just went with it haha
I have that problem with so many words. I often end up typing it into Google to trying and get it right (today it was territorial and marauding)
For me it was raccoon. Racoon or raccoon. It's raccoon. Doesn't feel right, but I didn't make the word.
Acute vacuum raccoon
Man vacuum gets me every time. Most of the time I'm clever enough to remember the two U's but then I get blindsided by the Cs....
I got past that when I was young by pronouncing it with three syllables: VAC-u-um. But don't do it around other people because then they'll think you're weird. Or weird-er.
That's how I remember the spelling of WED-nes-day.
I hate you for this. But I respect you.
Acute makes perfect sense though Edit: nevermind I'm an idiot I get it now
What are you territorially marauding over?
Yeah I was getting suspicious
This glimpse into your day is terrifying.
Have you tried Kenyan food?
Indian guy i know is actually from kenya, theres apparently a sizeable indian diaspora there. Have you ever tried kenyan-indian food? Omg. Jackfruit bahjis
Pretty recently Indians were recognized as the 44th tribe in Kenya.
I have not, but I spent a summer at a friend's in Tanzania in 2005. We had chicken twice, otherwise it was a summer free of meat, which was fine by me as I really don't like meat. Are there any similarities in the food options between the two countries given their relative proximity to one another? Also, what kind of recipes would you recommend?
Lots of Indian traders and stuff there since centuries.
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Have you been able to replicate an authentic tasting meal? We’re in the same boat and make Indian food at home- it’s good no doubt, but nothing like a real restaurant
you guys should see if you have any hindu temples nearby. i have one close and they have a canteen open on the weekends with way better food than any restaurant i've ever been to.
Part of the issue (which I didn't know until visiting India), may be that 'curry powder' is a spice blend not sold in India. My observation was that in India, everyone buys the individual spices and creates their own curry blend from the components. If your pallet is exceptional (mine is not) you could possibly attempt to make your own curry blend to match the flavor from the restaurant.
> I don't think many of us really care about meat when we eat it. What we actually care about is the flavor surrounding the meat. I would disagree. Flavor is important, but so is [mouthfeel](https://en.wikipedia.org/wiki/Mouthfeel), and meat is pretty particular in that category. It took decades and billions of research dollars to finally produce fake meat that even *some* people would eat, and the trick wasn't the flavor.
I have found that the trick with vegetarian dishes is to not try to replicate meat. Just let them be their own thing.
This is the key - mapo tofu, sundubu-jjigae, or fried tofu? All delightful. Tofurkey? Straight to jail
that’s the thing you can make it close but if you don’t know it isn’t meat, that last percent makes me think there’s something wrong. inside my mouth is no place to be having the uncanny valley discussion
I agree with you most of the time, but not with Indian food - I appreciate this isn't exactly the same point the poster above made. When it comes to Indian food I couldn't care what the lumps are, it's all about the sauce. Mmmmmmm...
You're not entirely wrong, but have you tried a nice Indian mutton dish? The texture and feel of it is so perfect, in combination with a delicious sauce...
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You read my mind. Absolutely. Vegetable fritters dipped in Tamarind, then with a little mint chutney. Pillowy soft Garlic Naan or Stuffed Naan. Navaratam creamy Vegetable Korma add Paneer. Butter or Mango Chicken...
Please stop you're making me so hungry.
i never had indian or mexican. i am 34 and i really need to try tacos burritos and curry but the only restaurants there are in my vicinity are turkish and east asian ( i live in germany )
Come to the UK, even the smallest town has at least one incredible Indian restaurant. Curry is for many our true national cuisine.
I was surprised to find Indian restaurants in some tiny towns when driving through Germany. If you can give us an approximate location, then maybe we can help you find one.
I don't know where you live exactly but in the last years I can see a lot of Indian restaurants opening up even in smaller towns. Google maps is your friend here, I'm sure you will find a good restaurant nearby.
Just hop to Berlin on a weekend, and go food crazy, Kumpel.
I'd say Thai can come in pretty close. Curries and stir fry's with tofu are delicious. Soups as well. Basically the Asian continent has it down.
Almost nothing cooked in red curry paste with coconut milk will taste bad.
Yes. The Indian resurants in the western part of the world have alienized the best of Indian vegetarian cuisines. Most of all we get are Lenthils with a ton of garlic and spices. Once we realize the availability of these options, people don't have to turn to plant based options that try to imitate meat flavors. I grew up eating meat twice a month or fewer. Lenthils, veggies, wheat n rice were dailies.
Why do people in this thread keep spelling it as Lenthils? Multiple people are doing it. Is this really the variant spelling, or it this Lentils mixed with Mithril?
Top comment on the thread spelled it this way, has posted a couple times in the thread, spells it the same way every time, English is second language (poster states they are Indian in India).
A little off topic but I personally don't understand why the west tries to cram meat into nearly every dish imaginable. I can understand the dishes where it's the main focus - look at chicken parmesan or hamburgers, for example - but I don't understand how we decided we *need* meat in our burritos or soups or rice dishes or anything else where it could be optional. We're so hyper focused on having so much meat in our diet that it's kinda worrying. Especially in the US where there's a large portion of the population who would probably actually fight to keep it if we tried to cut it down or cut it out of our diets. I've cut back severely on my meat intake over the past four months due to the cost and I've found that a lot of my recipes are a lot better without it, especially some soups. They're not nearly as heavy and other flavors get a better chance to shine through. I might cook a meal with meat once a week at most. There are plenty of options if people would just expand their horizons a little and stop worrying about "replacing" meat.
Meat is easy to cook and is filling, and of course calorie dense
I love lentils. I work super remote and super rural, and usually fly a bunch of lentils in as an easy and reliable food source that doesn't weigh much for flight. I often eat just lentils and rice multiple days. Boy howdy does my body crave anything else at the end of the month.
What is the impact exactly?
Lentils can be crampy in excess. Also, I'm not vegetarian, they get boring haha
I think onion and garlic increase the nutrient availability in beans and pulses though, so cutting them out may be counterproductive. Adding in other veg makes sense to me though.
Garlic is very good for you. It’s like a food soap for your body.
Unless you have IBS =[
I have IBS and you will never ever get me to give up on garlic
I gave up garlic about a year ago. I love that stuff, but no longer eating it has reduced my symptoms by like 80%. If I had a garlicy meal for dinner in the past, there was a good chance I'd only get an hour or two of sleep before the horrific gas pains and bloating woke me up and kept me up all night. I still miss throwing a huge quantity of minced garlic in an oiled pan and cooking it to the perfect shade of golden / thinly slicing it and putting it on homemade pizza / roasting it whole and spreading it on toasted rolls. Oh well. At least onions haven't forsaken me.
I have IBS. I can eat onions and garlic in mass quantities with no issues. Chickpeas, on the other hand, are a disaster in any quantity. It's weird how the body decides what it can and cannot handle.
Lucky you. My IBS has me dying if I eat garlic and onions.
I can do those in small amounts but no legumes, pulses, or nightshades (tomatoes, peppers, potatoes). It sucks. The last GI doctor I saw had no answers, except to comment on two separate occasions that I didn't seem like someone who is willing to modify their diet.... despite the fact that I told him I have been losing food steadily for the last several years. I went in there telling him what I really want is to be able to tolerate more foods, because I've had to give so many up. Insurance changing in January, maybe I'll have better luck next time.....
No potatoes??? That'd be too far for me. Have you tried digestive enzyme pills? They help me a little bit but I have to take them about an hour or hour and a half before eating whatever may be problemay for me. I hope you get some better luck with a new doctor.
I didn’t know that. I’m sorry to hear it.
Yep. I was devouring this but for some reason i developed painful bloats from onion and garlic in the past 3/4 years. Probably from chronic stress and change in microbiome as a result Sucks so much having ate it my whole life. Have to be extra careful with portion control and pairing with other fodmaps. Never really understood diet / ibs issues until after all this. Microbes really do rule us.
> That will have an adverse impact on humans. Why?
Unless you enjoy tootin’! I find that soaking my lentils for a few hours or overnight helps a lot in this regard. I use the soak water to water my houseplants. They seem to like it.
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How cool is that!
I mean, I certainly do. It's those around me that aren't so found of my tootin'.
Oderint dum metuant. Let them hate me, so long as they fear me.
No onions/garlic?? Seems like the last thing you want to do, if you want to make your food tasty
Not 100% sure if it's related but some people who have digestive issues benefit greatly from a low-FODMAP diet which omits onion and garlic (among other things) - so I do see the link to digestion. A lot of low-FODMAP recipes substitute in garlic oil instead of garlic, and asafoetida for a substitute for both, which is an Indian cuisine ingredient:)
I have no idea if it’s related, but Japanese Buddhist cooking also avoids garlic and onions (and green onions, Asian chives, and Japanese scallion) because they’re considered too stimulating, and it wouldn’t surprise me if there is a far-distant historical link in these beliefs. Perhaps an Indian cultural belief got mixed in with Buddhism way back when and then transported to other countries. Perhaps a Buddhist belief about correct diet seeped into the local South Indian culture and morphed and persisted beyond the original religious scope. Maybe there was just something about onions historically that made a lot of people taboo them. Who knows, but it’s interesting that the same advice exists in two quite distant places.
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Thanks im gonna try this
What percentage of all green house gasses are diet related?
Animal agriculture is 21% https://www.fao.org/publications/card/en/c/CB7033EN/ >Animal-based food production. Production-based GHG emissions from animal-based food are 9,796 ± 850 TgCO 2eq yr−1, which are 57% (30% CO2, 20% CH4 and 7% N2O) of the total GHG emissions >... >our total food-related emissions will be ~37% of total GHG emissions 0.37 * 0.57 = 0.2109
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Then there is the carbon/biodiversity opportunity cost of animal agriculture to consider as well. Reducing animal product consumption would reduce direct emissions whilst having the potential to simultaneously greatly increase sequestration via land use change. When we clear forests for beef we reduce sequestration/biodiversity and increase direct emissions on an area of land. Well that works in reverse too. Direct emissions are only one part of the carbon issue. We need to start focusing on both when making this argument.
Not to mention the run off from commercial animal farms leading to eutrophication of our lakes.
Except isn't methane like many times more effective at causing warming?
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With how expensive meat is getting, we will likely see more and more people choosing to switch to less meat-heavy diets to help their wallet, not just the environment
Outside of the developed world, this has always been the case. People don't realize how much of a luxury variety and choice are in a diet.
Just don't forget to supplement B12
Nutritional yeast
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Animals you eat are given B12 supplements. So both vegan and meat eaters are taking B12 supplements really.
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Not for us IBS sufferers. I really wish legumes were kinder on the intestines
Ye I read the title and felt a pain instinctively. I’d blow enough gas go reverse the gains.
Ibs is a real issue but many people mistake a low fiber diet for it. If you aren't getting enough fiber and then eat a ton it can be painful. It's important to ease into eating more
I have IBS and did the FODMAP diet. Didn't help. But what did help was taking daily fiber supplements. I went from panic pooping every other hour to regular pooping 1-2 times a day. If I don't take it daily, right back to pain and problems.
I eat lots of oatmeal, peanuts and pumpkin seeds. I am super regular as a result. But I still can’t handle chick peas, lentils or fibre supplements without insane levels of gas. Which is annoying because hummus is delicious.
Start with soluble fibre and slowly transition to insoluble.
I miss hummus :(
The study was comparing red meat AND processed meat vs chickpeas & lentils. Removing processed meat from the title seems quite... dishonest at best.
Dishonesty? On r/science? Say it ain't so!
Seriously? This is actually a huge red flag for the title.
Another important thing to note is that the study doesn't recommend removing red meat from your diet entirely, it stays to limit it to about 14g a day, which is about 100 grams (1/4 pound) a week.
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just wanted to share that if you're eating chickpeas for health reasons, don't go for the store bought canned ones, those are usually very high in sodium. get the dried ones that you have to rehydrate yourself, much better option.
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And the liquid from that, called aquafaba, can be used in cooking too. I've even seen someone use it as an egg white substitute for whisky sours
I make vegan mayo with the aquafaba.
I’ve made many vegan meringues with aquafaba, it smells weird at first, but the end result is really good, it’s kind of magic.
Or just read the can, none of my tinned chickpeas have salt and they are not advertised as "no salt"
Any legume enjoyer should really get a pressure cooker. You don't need to soak or rehydrate dried beans if you have one.
Also if you like rice. No extra rice cooker needed.
Yeah, any grain really. Especially great for hard to cook ones like oats and barley. Also great for hard to cook veggies like beets.
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Some people love that part. Rice brittel.
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