Name: Lentil Veggie Asparagus Frittata
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 0.5 cup red lentils (masoor dal, split red lentils, or use Moong Dal); 1 cup water; 0.25 cup almond meal; 1 tbsp flax seed meal (or chia seed meal); 2 tsp cornstarch (like cornstarch or arrowroot starch); 1 tsp baking powder; 0.67 tsp salt; 0.25 tsp turmeric (for color (0.13 tsp or more Indian kala namak (Indian sulphur salt) - for the eggy taste (optional))); 0.33 tsp garlic powder (chipotle pepper powder and garam masala (or use other spice blend and cayenne)); 0.33 tsp chipotle pepper powder (garam masala (or use other spice blend and cayenne)); 0.33 tsp garam masala (or use other spice blend and cayenne); 2 tsp extra virgin olive oil; 2 tbsp nutritional yeast (or more); 2 tsp sun dried tomatoes (or more, optional); 1 tsp lemon juice; 1 tsp oil; 0.5 cup chopped onion; 3 null large cloves of garlic; 1 cup asparagus (loaded, chopped into 1 inch size bites); 2 cups chopped cauliflower ((small florets), 1/2 cup chopped carrots and some red bell pepper, peas, mushrooms etc.); 0.5 cup carrots (chopped); 0.25 null red bell pepper; 0.25 null peas; 0.25 null mushrooms; 0.5 cup packed baby spinach ((I used spinach + celery leaves + 1/4 cup chopped cilantro)); 0.25 null celery leaves; 0.25 cup chopped cilantro; 0.33 tsp salt (or to taste); 0.33 tsp chipotle pepper powder (a dash of black pepper); 0.1 null black pepper (a dash)

Lentil Veggie Asparagus Frittata

These Lentil Veggie Asparagus Frittatas offer a delicious, gluten-free, and soy-free vegan alternative to traditional frittatas. Blended red lentils create a savory egg-like base, generously filled with fresh spring vegetables like asparagus, cauliflower, carrots, and spinach, seasoned with aromatic spices. Perfect for a hearty breakfast or brunch, this easy-to-make dish is a flavorful and protein-rich meal, ideal for those seeking wholesome plant-based options. It can be made in a pie or cake pan and customized with other vegetables or vegan cheese.

Instructions

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1

Soak the red lentils (0.5 cup) in hot water (1 cup) for at least minutes (20). Prepare your pan by lining with parchment or greasing well. Preheat the oven to 365 degrees F / 180°C.
2

Chop up the veggies. Heat oil (1 tsp) in a skillet over medium heat. Add chopped onion (0.5 cup) and cloves of garlic (3 large) and cook until the chopped onion (0.5 cup) are translucent (3-4 minutes).
3

Add cup asparagus (1 loaded), chopped cauliflower (2 cups), chopped carrots (0.5 cup), bell pepper (0.25 red), peas (0.25), mushrooms (0.25) and mix in. Cover and cook for minutes (2). Add salt (0.33 tsp), chipotle pepper powder (0.33 tsp), pepper (0.1 black), oregano (0.33 tsp), thyme (0.33 tsp), packed baby spinach (0.5 cup), leaves (0.25 celery), chopped cilantro (0.25 cup) and mix in. Cover and cook for minutes (2) or until the packed baby spinach (0.5 cup) is wilted. Take off heat and let it sit covered for another minute.
4

Drain the red lentils (0.5 cup) and blend with water (1 cup) until smooth. Add almond meal (0.25 cup), flax seed meal (1 tbsp), cornstarch (2 tsp), baking powder (1 tsp), salt (0.67 tsp), turmeric (0.25 tsp), garlic powder (0.33 tsp), chipotle pepper powder (0.33 tsp), garam masala (0.33 tsp), extra virgin olive oil (2 tsp), nutritional yeast (2 tbsp), sun dried tomatoes (2 tsp), and lemon juice (1 tsp) and blend until smooth.
5

Transfer the cooked veggies to the parchment-lined pan. Mix in optional [vegan cheese shreds].
6

Drizzle the lentil mixture on the veggies and spread with a spatula. Tap once or twice so the mixture settles.
7

Bake for minutes (45) until a toothpick from the center comes out almost clean and not wet.
8

Cool in the pan for minutes (10), then cool on a cooling rack for another minutes (5) before slicing. Serve with [avocado] and [sriracha] or other sauce, chutney, or dressing.