A fantastic recipe from Gigi Grassia’s new recipe book, Plant and Protein
A recipe called “Marry Me Lentils” must have a wonderful story behind it! While I don’t know the real tale, I can’t help but let my imagination wander. If you’re as eager to dive into this delicious, healthy, and hearty dish as I am, I promise you’ll be in for a treat!
This gem comes from the wonderful Gigi Grassia, who, as of January 2025, is debuting her first cookbook, Plant and Protein. Gigi has graciously let us share this recipe featured in her book, which is a total win for all of us.
Many of you might already know Gigi from her vibrant Instagram page, @gigi_goes_vegan. She’s a passionate plant-based nutritionist, personal trainer, and ultra-marathon runner hailing from Italy. Gigi is on a mission to show everyone that a high-protein plant-based diet is absolutely possible and can be immensely satisfying. She believes that food is the ultimate love language, creating dishes that fuel your active lifestyle while bringing joy and warmth to shared meals—drawing inspiration from her beloved mom and grandma’s kitchens.
Her cookbook is packed with eighty mouthwatering high-protein, plant-based recipes that she’s poured her heart into. Gigi describes her book as a love story—a delightful cooking adventure without strict rules. Who knows, maybe this recipe played a special role in that love story! I have no doubt it will charm Gigi’s fans and many others, including those of us seeking nutritious and tasty meals full of protein. After all, good food should always be enjoyed by everyone!
A big thank you to Gigi for sharing this recipe with us! I’m wishing her all the success with her cookbook. If you’re interested in finding out more and trying her other fabulous recipes, check the link below to grab a copy of her book (just to note, this isn’t an affiliate link). Enjoy your cooking adventure!
For more Mayfair Foodie recipes, please check out our selection of easy-cook recipes.
Finally, check out our review of one of the best vegan restaurants in London, Tendril.
Marry Me Lentils
Print RecipeIngredients
- small-medium carrot diced
- 1/2 celery stick , diced
- 1 small onion diced
- 2-3 garlic cloves ,very finely chopped
- 1 sprig of rosemary
- 10-12 sun dried tomatoes chopped (plus extra for garnish)
- 1 Tbsp of tomato puree
- 300g split red lentils washed
- 700ml of vegetable sock
- 200ml of Soya milk
- a handful of baby spinach
- 4-5 spoonfuls of nutritional yeast
- plive oil for cooking
- salt and pepper
- To serve;
- Plant based cream or yoghurt
- Small handful of basil
- Plant based parmesan style cheese
Instructions
1. Heat a good glug of olive oil in a saucepan over medium heat. Fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes, and tomato purée for 5–8 minutes until the onion softens and the flavors meld. If the mixture dries out, add a splash of water.
2.Remove the rosemary and stir in the lentils. Toast the lentils for 1–2 minutes, then gradually pour in the vegetable stock while stirring. Add the soya milk and simmer for 10 minutes, stirring frequently.
3.Once the lentils are cooked, season with salt and black pepper. Stir in the nutritional yeast and baby spinach until the spinach wilts.
4.Serve with plant-based cream or yoghurt, extra sun-dried tomatoes, fresh basil, and plant-based Parmesan-style cheese.
