Featured Recipes of The Week: Vegan Chickpea Omelette and Instant Pot Lasagna Lentil Soup

I’m committing to a new blog post series: Featured Recipes of The Week.

I received an overwhelming number of requests for two particular recipes this past week. They were the vegan chickpea omelette and the instant pot lasagna lentil soup. These recipes are a bit unique, so I can see why you were interested in the receiving these. Each week, when I receive a lot of interest for a particular recipe, I will feature them for you.

Without further ado, below are the two featured recipes from this past week!

Instant Pot Lasagna Lentil Soup

• Servings: 3
• Time: 30mins
• Difficulty: Easy
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Ingredients

• 1 tbsp avocado oil
• 1/2 onion chopped
• 4 cloves of garlic chopped
• 1 cup chopped veggies – peppers , carrots, zucchini
• 1/4 cup red lentils (uncooked)
• 1 cup pasta sauce
• 1.5 cup diced tomato
• 2 tsp italian seasoning
• 1/4 tsp garlic powder
• 3 cup veggie broth
• 5 oz lentil lasagna sheets (I like Explore Cuisine)
• 1 cup packed spinach , optional

Directions

1. Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally.
2. Add veggies and mix in. Add red lentils, tomato, seasoning, garlic powder and mix in. Add a tbsp of tomato paste. Add lasagna sheets and broth and mix in. (make sure to use small pieces and mix them in well else they tend to stick)
3. Close the lid and Pressure cook on manual hi for 3 mins. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
4. Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.

Vegan Chickpea Omelette

• Servings: 2
• Time: 5 mins
• Difficulty: Easy
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Ingredients

• 3 large heaping tbsp chickpea flour
• pinch of ground black pepper
• 8 tbsp water
• 1 small green onion, chopped
• 2 tbsp basil, chopped
• 2 tbsp avocado oil

Directions

1. Whisk chickpea flour with pepper. Add water and whisk until you have a creamy omelette batter. Add thinly sliced or chopped onions and chopped herbs.
2. Heat up oil in the pan. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette. Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes.
3. Remove the heat. Let it cool a little bit, cut it and serve it on a bread or as a side with your morning porridge or some other dish.