Tag Archives: lentils

Lentils!

This week’s ingredient was lentils because I use them ALL THE TIME.  I love them and they are so versatile.  Lentils are part of the legume family and are high in B vitamins (especially folate), fiber, iron and protein (18g in 1 cup). Lentils can help to stabilize blood sugar, lower cholesterol, increase energy and keep you feeling full.

I often use lentils in place of ground meat when “veganizing” a recipe.  They are great in sloppy joes, tacos, burritos, bolognese, burgers, salads, soups, etc.

Here are a few ways we ate our lentils this week:

Red Lentil Cauliflower Burgers

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These held together really well!  I did end up having to add a bit more chickpea flour, but ultimately, it worked out great.

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Delicious and the kids ate them up too!

Lentil Grape Salad

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I have been making this salad since long before I decided to eat plant based.  It is one of my favorites for potlucks, BBQs or just a big crowd.  The original recipe calls for honey and feta cheese.  You can sub agave or raw sugar for the honey and just leave out the feta.  If you are a salt person (I am not), you may want to add some extra salt to make up for the lack of feta.  Maybe use salted roasted walnuts instead of raw…or maybe add some olives (no idea if that would work,  I despise olives, but they would definitely add that salty flavor).

Massor Dal Tadka (Pink Lentil Stew)

Masoor Dal Tadka

I love lentil soups and stews of all kinds.  I actually wasn’t sure about this one going in.  I usually would chop my garlic very fine…not generally a big fan of bigger garlic slices.  And I was worried about the spice level.  I did use a jalapeno instead of  a Serrano because I have an abundance of them in my garden.  I LOVED this!  I wish I would have doubled the recipe because I ate the whole thing (myself) in one day.  The garlic melts right into the soup and you can’t taste any bits of it or the cumin seeds (another worry I had).  It all just blended so nicely and the seasoning was perfect, not spicy.

Cheeze Lentil Rice Bake

Sadly, I did not photograph this one.  I’ve made it at least 5 times now over the past year and I have not one picture.  Wha?  But, just trust me, you will love this.  My kids all love it too!  In fact, recently, I’ve been doubling the recipe cause we end up eating all the whole thing in one sitting.

In other news:  I am super excited that I have been accepted as a recipe tester for Vegan Richa.  She is a vegan food blogger and working on a new Indian cookbook.  Obviously, I can’t share any recipes with you, but I may post up some pics every now and then about what I’ve been testing.  I’ve already made a few very tasty dishes!!  FYI:  two of the recipes I made this week with lentils were from her blog and I didn’t do that on purpose; I had them on the menu before I even knew of the recipe testing opportunity.  I just really like her food!

Smoky Lentil Quinoa Soup

I promised you a yummy soup recipe last week and here it is!  I LOVE the smoky flavor from the smoked sweet paprika – I think it totally makes this soup what it is.  Other than the smoked paprika, I think you probably have all of the ingredients in your pantry to go make this today!  Really easy!  It’s super high in protein from the lentils and the quinoa and it’s loaded with vitamins and minerals as well.  A hearty soup with not a lot of calories.

Smoky Lentil and Quinoa Soup  (click for link to recipe)

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This is going down as one of my all time favorite soups.  I know it doesn’t look like much, but I just can’t stop eating it.  Sooo delicious!  Thank you to The Simple Veganista for such a delicious dish.  She equates this recipe to the Trader Joe’s soup, Lentils with Ancient Grains, and I agree.  I also love love love that soup from Trader Joe’s, but am so happy to have a homemade version I can make myself.

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I hope you make this soup yourself.  Hopefully, it will keep you warm during the next snowstorm!  Enjoy!

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Fettuccine with Lentil Bolognese

Here is the recipe I promised from yesterday.  Another “lucky” meal for New Year’s Day.  We ate this for lunch yesterday and enjoyed leftovers today.  Long noodles represent longevity and lentils resemble coins representing wealth.  Health and wealth…who doesn’t want that?!  But, don’t just save this meal for New Year’s Day, it is great eaten all year round.  The lentils make it hearty enough that your carnivore friends won’t miss the meat.

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Lentil Bolognese

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 2 carrots, peeled and diced
  • 1 rib celery, diced
  • 1 29oz can crushed tomatoes (or tomato puree)
  • 1 29oz can diced tomatoes
  • 1/2 cup red wine (or veggie stock)
  • 1 tbsp tamari (or liquid aminos or soy sauce)
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • salt and pepper to taste
  • 2-3 cups cooked lentils (depending on how thick you want your sauce) (I cooked my lentils in veggie stock for added flavor)

Heat the oil, add the onion and cook until onions have softened and are translucent (a few minutes).  Add the garlic and cook for another minute.  Add the carrot and celery and cook for another 3-4 minutes until veggies start to soften.  Add the remaining ingredients except the lentils, bring to a boil, cover, reduce heat and simmer for about 30 minutes to allow flavors to blend.  Add cooked lentils and simmer for another 10 minutes to heat through.  With an immersion blender, puree about half of the sauce or to your desired consistency.  If you like a really chunky sauce, you don’t need to puree at all; if you like a smooth sauce, puree until smooth.  If your sauce seems too thick, add veggie stock or water and simmer a few more minutes to heat through.

I served this over fettuccine noodles, but it would be great over any type of noodle or as a sauce for stuffed shells.  Feel free to sprinkle with nutritional yeast if desired.

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Lentils are super nutritious and cook up quickly with no pre-soaking required.  Click HERE to learn how to cook dried lentils on your stovetop.

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Enjoy!

Lentil and Brown Rice Stew

Sometimes the simplest recipes turn out to be the best.  This one is crazy easy and very inexpensive (especially if you use homemade veggie broth), however, the nutritional content is sky high.

Yesterday after M got home from school, I bundled up all three kids and we went out to play in the snow while this stew simmered away on the stove.  It was the perfect meal to warm us up and fill our bellies after all those snowball fights!

My picky littlest eater refused to even take a bite, but her twin sister ate THREE bowls and M ate 2 bowls.  I myself went back for seconds as well.  We still have quite a bit leftover too, which I LOVE…made for a qiuck lunch today.

Lentils are incredibly healthy, providing high amounts of fiber, B vitamins, iron and protein.  All that and only 230 calories per cup.  Learn more about the health benefits of lentils HERE.

Brown Rice is another super food that will help keep you feeling full and looking trim.  Learn more about the health benefits of brown rice HERE.

Lentil and Brown Rice Stew

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Along with the brown rice and lentils, this stew is loaded with onions, carrots and celery.  Super healthy, super delicious!  A perfect winter meal.

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