Green Lentil ‘Mince’
- Holly Lacey
- Apr 3, 2016
- 3 min read
I've been contemplating this transition for a while, and I'm not sure exactly what has pushed me to do it, but I'm going vegan... Ish. I say 'ish' because, like with most things I do, I don't want to view it as a restrictive change, or something I have to do. It’s called a transition for a reason; it’s a slow process that’s designed to last for life, not an immediate change destined to last a mere few weeks. I want to enjoy this food transition, not loathe every meal. I've decided to do this for 3 reasons. The first being my health. There have been countless articles published telling the public how animal products, namely a high consumption of meat (particularly red) and dairy foods, can negatively affect our bodies, so I really don’t need to go into an elaborate detail. But the bottom line is, animal products are harmful to human bodies, and are not necessary for us to survive. After feeling increasingly lethargic and generally un-well for the past few weeks, I am going vegan in hopes to become more aware about the foods I’m consuming, and the amount of micronutrients I’m getting. For a while, I became too obsessed with protein, was I getting enough? How can I fit as much as possible in one meal? Thinking back now, it seems quite absurd. Especially when weight training, it’s very easy to get caught up in the notion that you need an abundance of protein, neglecting more important aspects of your diet – Vegetables (which also contain protein).
Warning – Lame mini-rant ahead.
The second reason for going vegan is for the environment. I don’t just want myself to be healthier, but eating less animal products will significantly lower my carbon footprint. It’s also commonly known that the meat industry contributes massively to global warming, which is why I urge everybody to consider reducing their meat consumption, even if it is only one meat-free day a week.
Mini-rant over.
The third reason is ethics. Despite a lot changing within the industry over the past few years, the mistreatment of animals is still rife, and being an advocate of animal-rights, I feel it’s probably time to rid the hypocrisy and actually start practising what I preach.
As much as I love eating meat, I don’t actually eat that much of it. Especially red meat, which I don’t particularly enjoy. And again for other non-meat animal products, they don’t feature prominently in my diet. I already substitute cow’s milk for almond milk, and I very rarely use butter. The only non-vegan foods I eat regularly are eggs. So cutting animal products out entirely doesn’t seem so difficult. As I type, this marks the 4th day of eating no meat and I have only consumed small amounts of dairy products. And so far, it’s been a relatively easy. I have honestly had no meat cravings at all, and, perhaps I’m speaking a little too soon, but I genuinely feel so much better for it. Not just physically, but mentally too. One of the driving forces of this change was my bouts of low-ness, and feeling kind of miserable, despite eating mostly healthy foods. But since swapping out meat and dairy for alternatives, I am feeling so much more positive… and noticeably less bloated.
The transition to veganism is also forcing me to become even more creative in the kitchen, cooking with foods I would’ve never picked off the shelf. Hence this improvised Green Lentil ‘Mince’ recipe below. The recipe is really simple to cook, and I’ve found it to be a pleasant alternative to the classic mash and mince, and a great autumn dish for a chilly evening. It’s quite a basic meal, as I’m still adjusting to veganism, but expect to see more vegan-friendly dishes and desserts on the blog. As I am a newcomer to the vegan lifestyle, I’d appreciate any vegan readers to share tips and advice on different foods and any amazing vegan recipes.
Green Lentil ‘Mince’
Ingredients
Serves 2
1 large white potato
60g Uncooked Green Lentils
1 Knorr Vegetable Stock Pot
1 Spring Onion (green part only) Chopped
Ground Black Pepper
Mixed Herb Seasoning
Almond Milk
The Recipe
Peel and chop the potato into small chunks. Place the potato and lentils into two separate pots, add water and boil. After about 10 minutes, reduce the heat on the lentils and add the vegetable stock pot, black pepper and herb seasoning to taste.
Once the potato is soft, drain and place into a large bowl. Add the chopped spring onion, a sprinkle of black pepper and almond milk. Mash. Add as much milk as you see fit, the more the creamier… But not too much.
Serve the mash in a bowl or on a plate (I always prefer bowl), and ladle the lentil stock mix on top. Sprinkle with more black pepper if you so desire, and eat.
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