Vegan Style Lentil Ramen
My vegan style ramen is a hit in my house – it’s so easy to make and doesn’t take too long to prepare. Just make sure you soak the lentils in filtered water for at least 6 hours before use. I find it easiest to soak them in the morning, on the day that I use them. I also use zucchini ‘zoodles’ noodles for this recipe, made using a spiralizer; but you can replace them if need be. Just try and keep the replacement noodles clean .
- 3 large zucchinis
- 2 cloves organic garlic
- 2 organic carrots
- 1/2 organic broccoli
- Pinch dried chilli
- pink himalayan salt
- unrefined, organic coconut oil
- A few sprigs of organic shallots
- 4 tbsp organic tamari
- 8 - 10 cup filtered water
- 1 cup dried organic green lentils
- Rinse lentils. In a large pot, cook the pre-soaked lentils in about 4 cups of water and lightly salt. Keep an eye on the water level. The lentils should always be covered in water. Add more water if you need to. While the lentils are cooking, spiralize your zucchinis. If you don’t like the raw skin taste, peel the zucchinis and keep the peels for later. Add all zoodles to a bowl and lightly salt. You will have some ‘leftovers’ from making zoodles – chop these up and save these as well.
- In a pan, heat coconut oil and sautee garlic. Add carrots and stir fry, then add zucchini leftovers and broccoli. Try not to overcook the vegetables – try and keep some crisp in them.
- The lentils should be ready now – in this pot, you will make the ‘broth’. Add 2 cups of water to the lentils and allow to heat. Add tamari and pink himayalan salt. Add as much water as you need to and keep taste testing as you do this. Once you are happy with the ‘broth’, you are ready to plate.
- In a deep bowl, add some of the zoodles, then top with stir fried vegetables. Top with lentils and broth. To finish, top with chilli and shallots.