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Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites Paperback – June 15, 2011

4.1 out of 5 stars 19 customer reviews

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Product Details

  • Paperback: 118 pages
  • Publisher: CreateSpace Independent Publishing Platform (June 15, 2011)
  • Language: English
  • ISBN-10: 1463506430
  • ISBN-13: 978-1463506438
  • Product Dimensions: 8 x 0.3 x 10 inches
  • Shipping Weight: 11.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #1,128,421 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
The Triumph of the Lentil by Hilda Jorgensen is chock full of recipes for delicious, quick and healthy, soy-free vegan meals. The recipes are all made with whole-foods, and as the name suggests, quite a lot of them use lentils. Seitan and other beans such as chickpeas and cannellinis make an appearance too. Just about every recipe has a photo and each recipe states both the amount of kitchen time it takes up the the total time it takes to prepare and cook. Food sensitivities are taken into account and each recipe is labeled to let you know if it's gluten-free, low fat, nightshade free and onion and garlic free. The book begins with info on replacing soy, a vegan nutrition primer and some basics on cooking beans and whole grains. The recipes are arranged into useful categories, and there are are even chapters on healthy baking and raw desserts. This book is a must-have for your vegan bookshelf, especially for those who have soy sensitivities.

On a side note, Hilda is Australian so the book has an international flair. What we know in the US as cookies are called biscuits, bars are called slices, Swiss chard is called sliverbeet and raisins are called sultanas. The terminology isn't so foreign that you won't know you're doing though, and in most cases the "American" word for something is listed in parentheses after it. The recipes include temperatures in both celsius and fahrenheit, and both grams and ounces are used for measurements.
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Format: Paperback
Triumph of the Lentil
Soy-free vegan wholefoods for all appetites
By Hilda Jorgensen

With everyone going nuts over soy these days it's not surprising that some books like this have come out. This time it's the turn of the lentil. And what a show it puts on.

I love this book. Before she even gets to the recipes Hilda provides us with a wealth of information on replacing soy, replacing eggs, different oils, and vegan nutrition including vitamins, proteins and fats. Then there's a rundown on the main ingredients used in the recipes. Handy.

The recipes themselves are arranged into the usual categories, with a helpful contents in the front and an index of ingredients in the back - for when you want to use up that left-over pumpkin etc. What I find particularly appealing is not only the preparation and cooking times listed for each recipe, but there is also a handy colour-coded key for gluten-free, onion and garlic-free, low fat etc. Best of all there is a no special ingredients code. While all the ingredients are easy to come by, some of them will probably not be in the kitchens of those who aren't as involved in buying vegan wholefoods as they might.

Highlight of this book for me was to find out that there is actually a vegan version of egg! And it tastes very nice.

Happy cooking.
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Format: Paperback Verified Purchase
I am not crazy about soy products. I just don't like the taste of soy, and I will not even mention some cheese replacement brands or "fresh" soy pasta, that are for me an insult to taste, and probably highly processed items. You can get all the nutrient you need to be healthy when you follow the recipes of this book.
I like this book for many reasons:
1- The recipes are very easy to follow
2- The recipes i have tried so far taste very good
3- There is a picture for each recipe
4- I love lentils
5- The color code for time of preparation and item content is extremely useful
6- The book is well organized
What I liked less is:
1- The price but still it is worth it
2- Maybe some salads recipes or some raw recipes with lentils (sprouted?)
3- It is hard to find chickpea flour (make it yourself)
I highly recommend this book and i wish, she writes more of that kind. I also used her website to read some additional useful notes for the recipes.
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Format: Paperback Verified Purchase
This is my favorite cookbook. I am vegan and allergic to soy and was on the hunt for a healthy vegan cookbook that was soy-free. I ended up buying this book about 3 months ago and so far have made at least 15 recipes out of the book. All of them turned out great and were delicious. I really appreciate that the author used mainly (if not all) whole foods and did not put in any ingredients that were hard to find. I live in a rural area so finding specialty ingredients can be difficult. Everything was really easy to make as well.
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I have a bit of a cookbook collection, and although I haven't had this one long it looks as though it's been around the block. We use it all the time. And of course, every time we try a new one we like, the family shouts "another triumph of the lentil". (Yeah, we're weird like that.)

It's really challenging finding a cookbook like this--vegan, wholefoods, and soy free. Our family isn't vegan, or even vegetarian, but we really limit our consumption of animal foods, and of soy. This book is well laid out, with tons of photos, and my husband and I have liked every single thing we've made. Our kids love all the desserts (naturally), as well as a lot of the main dishes (and we've got a picky eater or two). Favorites that we've made over and over include Potato Lentil Bake, Refried Bean Enchiladas with Cheesy Sauce, Chocolate Self Saucing Pudding (oh my), Two Lentil Dahl, Party Pies and Chili Con Lentils. There's a chapter on Seitan that looks great, but we haven't used it at all because of wheat sensitivity in the family. Despite that, this is still one of my favorite cookbooks ever.

A few comments regarding the fact that the author is from Tasmania (I think): The oven temps are in ranges (like 320-390degrees), I guess that's how ovens are set up elsewhere, but I just hit for the middle temp and have had no problems at all. Also of note, "lentil" encompasses all beans here.

Really a great whole foods resource.
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