Tamari and masala-spiced French lentils and amaranth

Served with with roasted kale, cabbage and red onion this make a light lunch or a good savoury breakfast.


1 cup water
1/4 cup amaranth
3T French lentils
1 ‘sprig’ dried kombu, about 2″
1T tamari
1T cooking oil
1T garam masala
2T nutritional yeast
Sea salt and black pepper to taste

For the vegetables
1T cooking oil
1/4t coarse sea salt
1 scallion, minced
1 cup green cabbaged, shredded (I use coleslaw mix)
1/2 cup red onion, thinly sliced
1/2 cup green kale, coarsely chopped
Sea salt and black pepper to taste


Start the amaranth and lentils, then make the vegetables. In a small pan with a lid, bring the water to a boil. Add the amaranth, lentils and kombu. Cover, reduce heat to low and simmer 30 minutes or until the lentils are soft, stirring occasionally.

While the amaranth cooks, make the vegetables. Preheat the oven to 450F. Toss the vegetables in the oil and sea salt. In a lightly oiled roasting pan, roast for 20-30 minutes turning occasionally, until the vegetables are lightly browned. Ovens vary; use the colour and texture of the vegetables as a guide.

When the lentils are soft, remove the kombu. Add the tamari, cooking oil and masala to the amaranth and cook another 5 minutes. Remove from heat, add the nutritional yeast and stir to combine. Let stand 10 minutes to cool.

When the vegetables are done, season both the amaranth and the vegetables to taste. Plate the amaranth and lentils in a small even circle. Add the vegetables to the middle and enjoy!