Serves 4
Ingredients
2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)
Dressing:
1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste
Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.
From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)
Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts
Tuesday, November 30, 2010
Thursday, September 16, 2010
Indian Lentils with Spinach and Eggplant
Ingredients:
•1 medium onion, medium diced
•1 eggplant, cubed
•1 cup sliced mushrooms
•1.5 cups whole mushrooms
•3 cloves garlic
•1.5 cups lentils
•3 cups vegetable broth
•2 tsp cinnamon
•2 tsp turmeric
•2 tsp curry
•2 tsp ginger
•1 tsp garam masala
•1/4 tsp cayenne pepper (less if you don’t want it too spicy!)
•1 bay leaf
•3 cups fresh spinach
•1 cup brown or white rice (optional)
To Prepare: Start by browning your onions in a large Dutch oven (or other heavy bottomed pan) over medium high heat. Then add the eggplant and mushrooms and continue to cook, stirring often. I really liked use of both whole and sliced mushrooms in this recipe. The whole mushrooms gave a great texture contrast in the final product!
Add the spices and stir to coat, letting the spices get toasty on the dry heat for about a minute or so.
Time for the star of the show – LENTILS! I used light green, but you could use the dark green or black lentils too. Just make sure to adjust your liquid accordingly. (Orange or red lentils would probably be too mushy for this!)
Give the lentils a quick stir, making sure to get them completely tossed in with the vegetables and spices.
Now add your broth. Approximate here. You’re going to want about 3ish cups, but really just eyeball it to have just enough to cover the top of the veggies and lentils. Don’t go too far over the top or you will have too much liquid in the final product.
Throw in a bay leaf for good measure.
Bring the liquid up to a simmer and then turn down the heat to low, cover and let simmer for about 30-35 minutes. The longer the better. Unlike rice, you don’t need to be afraid to open the top and check on lentils.
While you’re waiting, you can go ahead and make your rice.
Okay finally – the last step! Once the lentils are softened to your liking and your kitchen smells amazing, grab some fresh spinach and stir it in. It will seem like a TON of spinach, but it will wilt down into nothingness and you will see why we used so much. Stir it in really well, making sure it is all nice and wilted – should only take a minute or two.
From The Front Burner (http://www.thefrontburnerblog.com/2010/03/recipe-indian-lentils-with-spinach-eggplant.html)
•1 medium onion, medium diced
•1 eggplant, cubed
•1 cup sliced mushrooms
•1.5 cups whole mushrooms
•3 cloves garlic
•1.5 cups lentils
•3 cups vegetable broth
•2 tsp cinnamon
•2 tsp turmeric
•2 tsp curry
•2 tsp ginger
•1 tsp garam masala
•1/4 tsp cayenne pepper (less if you don’t want it too spicy!)
•1 bay leaf
•3 cups fresh spinach
•1 cup brown or white rice (optional)
To Prepare: Start by browning your onions in a large Dutch oven (or other heavy bottomed pan) over medium high heat. Then add the eggplant and mushrooms and continue to cook, stirring often. I really liked use of both whole and sliced mushrooms in this recipe. The whole mushrooms gave a great texture contrast in the final product!
Add the spices and stir to coat, letting the spices get toasty on the dry heat for about a minute or so.
Time for the star of the show – LENTILS! I used light green, but you could use the dark green or black lentils too. Just make sure to adjust your liquid accordingly. (Orange or red lentils would probably be too mushy for this!)
Give the lentils a quick stir, making sure to get them completely tossed in with the vegetables and spices.
Now add your broth. Approximate here. You’re going to want about 3ish cups, but really just eyeball it to have just enough to cover the top of the veggies and lentils. Don’t go too far over the top or you will have too much liquid in the final product.
Throw in a bay leaf for good measure.
Bring the liquid up to a simmer and then turn down the heat to low, cover and let simmer for about 30-35 minutes. The longer the better. Unlike rice, you don’t need to be afraid to open the top and check on lentils.
While you’re waiting, you can go ahead and make your rice.
Okay finally – the last step! Once the lentils are softened to your liking and your kitchen smells amazing, grab some fresh spinach and stir it in. It will seem like a TON of spinach, but it will wilt down into nothingness and you will see why we used so much. Stir it in really well, making sure it is all nice and wilted – should only take a minute or two.
From The Front Burner (http://www.thefrontburnerblog.com/2010/03/recipe-indian-lentils-with-spinach-eggplant.html)
Tuesday, July 27, 2010
Pierce Street Vegetarian Chili
2 tablespoons olive oil
1 leek, chopped
1-2 cups carrots, diced
1-2 cups celery, diced
8 small/med garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
1 1/2 cups black lentils
3/4 cup French green lentils
2/3 cup pearled barley or pearled farro
2/3 cup bulgur wheat
1 teaspoon fine grain sea salt (or to taste)
In a large stockpot pot over medium heat add the olive oil, leeks, carrots, and celery. After a few minutes, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the tomatoes and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil.
A huge pot of chili - serves 12 or more.
Modified from 101 Cookbooks (http://www.101cookbooks.com/)
1 leek, chopped
1-2 cups carrots, diced
1-2 cups celery, diced
8 small/med garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
1 1/2 cups black lentils
3/4 cup French green lentils
2/3 cup pearled barley or pearled farro
2/3 cup bulgur wheat
1 teaspoon fine grain sea salt (or to taste)
In a large stockpot pot over medium heat add the olive oil, leeks, carrots, and celery. After a few minutes, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the tomatoes and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil.
A huge pot of chili - serves 12 or more.
Modified from 101 Cookbooks (http://www.101cookbooks.com/)
Wednesday, July 14, 2010
Spinach Dhal
2 cups red lentils, rinsed and drained
5 cups water
1/4 tsp turmeric
2 tsp freshly grated ginger
1 medium bunch spinach, washed well and roughly chopped (leaves only)
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
5 garlic cloves, thinly sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 fresh jalapeno, thinly sliced (for garnish)
Put the lentils, water, turmeric, and ginger in a dutch oven or large pot. Bring to a boil and skim off any foam that collects on the surface. Turn the heat down so the mixture is simmering, and let cook for 20 minutes, stirring occasionally and adding more water in 1/4 cup increments if it begins to look dry. If they are particularly soupy, turn the heat up slighly so some of the water evaporates.
Add the spinach, cilantro, and a few pinches of salt, cover, and simmer for about 5 minutes.
Taste and add more salt if necessary.
Heat the oil in a small frying pan over medium high for about 30 seconds. Add the garlic, cumin, mustard seeds, ground cumin, and ground coriander. Stir fry for about 2 minutes, then pour into the lentils and stir well.
Serve immediately, with slices of fresh jalapeno (if desired)
From Cate's World Kitchen (http://catesworldkitchen.com/)
5 cups water
1/4 tsp turmeric
2 tsp freshly grated ginger
1 medium bunch spinach, washed well and roughly chopped (leaves only)
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
5 garlic cloves, thinly sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 fresh jalapeno, thinly sliced (for garnish)
Put the lentils, water, turmeric, and ginger in a dutch oven or large pot. Bring to a boil and skim off any foam that collects on the surface. Turn the heat down so the mixture is simmering, and let cook for 20 minutes, stirring occasionally and adding more water in 1/4 cup increments if it begins to look dry. If they are particularly soupy, turn the heat up slighly so some of the water evaporates.
Add the spinach, cilantro, and a few pinches of salt, cover, and simmer for about 5 minutes.
Taste and add more salt if necessary.
Heat the oil in a small frying pan over medium high for about 30 seconds. Add the garlic, cumin, mustard seeds, ground cumin, and ground coriander. Stir fry for about 2 minutes, then pour into the lentils and stir well.
Serve immediately, with slices of fresh jalapeno (if desired)
From Cate's World Kitchen (http://catesworldkitchen.com/)
Sweet Potato Lentil Chili
Published in the January 2009 issue of Alive magazine, this recipe is from Eat, Drink and Be Vegan.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice
Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice
Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.
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