u/autismpony

i used 1 box of the 'near east' brand's garlic & olive oil couscous & one can of chickpeas as the base, which gave me four portions. i also made a vegan tzatziki using 150g of forager project plain unsweetened yogurt, 2 cloves of garlic, some grated cucumber, dill, salt & pepper and a loosely shirazi inspired salad with cucumber, tomato, red onion & red bell pepper (i didn't add any as i'm currently losing weight, but i would recommend adding some olive oil to this salad for the best possible flavor!)

served with an incredibly impressive vegan feta (follow your heart brand) and a lot more sriracha than pictured haha

threw this together in a hurry for lunch today

lentil ingredients:

- 1/2 cup red lentils, sorted through to ensure no rocks & rinsed (no soaking necessary)

- 1 cup water

- 2 tbsp soy sauce

- 1/2 tbsp mirin

- 1 tbsp maple syrup or sugar

- drizzle sesame oil

- 1/4 tsp ginger powder

- 1/2 yellow onion

- neutral cooking oil

lentil instructions:

- sautee onion on medium heat in as much cooking oil as desired for 2-3 minutes, i just did a spray for cost & diet purposes

- add mirin to onions & cook off at high heat for ~1 minute

- add lentils & sauce ingredients

- bring to simmer & cook for ~10-15 minutes until lentils are thoroughly cooked and there is not excess liquid

this would probably be good with some veg on the side & some garlic in the lentils but i was being lazy lol

the pic is weird cause when i took it i just wanted to show off how good the daiya vegan cheese i bought melted onto it lol