Posts tagged with Lentils
Honestly, it's pretty easy to make a Meatless Monday night out of a can of soup and a hunk of bread. Chances are that if you're not a cook but you like to go meatless, you've done this a time or a million. Especially on the frigid days of mid-January. Making soup from scratch is often considered a bit laborious. You've got to simmer this, boil that and puree, puree, puree.
But this Meatless Monday entry is a bit different. It takes a lot of the work out of the equation by using ready-made vegetable broth and coconut milk as a base. Add the veggies and lentils and simmer. It only takes about 35 minutes to get it ready once everything is in the pot, just enough time to make a side salad and cut up a crusty baguette. Plus, it serves six, so there should be plenty left over to enjoy later in the week.
Indian Red Lentil Soup
1/2 teaspoon cumin seeds
3/4 cup chopped onion
1 (14.5 ounces) can diced tomatoes
1 1/2 cup red lentils
2 cups low-sodium vegetable broth
1 cup light coconut milk
Juice of 1 lemon (about 2 tablespoons)
1 1/2 cups shredded kale
1/4 teaspoon fine sea salt
Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.
(Recipe from www.wholefoodsmarket.com)
Quinoa is one of the best foods you can eat. A "pseudograin," it has a complete protein profile and its nutty flavor works well in just about any format. I'm constantly using it to replace couscous (a pasta) in recipes. It's more healthy and more filling to boot.
This recipe uses hearty quinoa as a base and then adds lentils, another really beneficial food. Lentils are high in fiber, meaning this salad will stick with you long into the night.
Lentil and Quinoa Salad with Cashews
1 cup quinoa
1/2 cup green lentils
2 tablespoons Bragg Liquid Aminos
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon Bragg Organic Sprinkle Seasoning
1 shallot, minced
2 cups baby arugula
1 fennel bulb, trimmed and sliced as thinly as possible (use a mandolin if you have one)
1/2 cup diced roasted red bell pepper
1/4 cup toasted cashews
1 lemon, cut into wedges
Cook quinoa and lentils separately according to package instructions. Drain lentils well and set aside to let cool. In a large bowl whisk together aminos, mustard, vinegar, seasoning and shallot. Add quinoa, lentils, arugula, fennel and bell pepper and toss to combine. Chill until ready to serve. Garnish with cashews and lemon wedges.
— Recipe from www.wholefoodsmarket.com.
Indian flavors make this dish warm while lentils make it filling and dates make it sweet. Something tells me this would make fabulous winter-day leftovers.
Baked Coconut Lentils
1 tablespoon coconut oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 pound lentils (about 2 1/4 cups)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut
In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350 degrees. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden. Serves 8.
— Recipe from www.wholefoodsmarket.com.
On a gray day like this one, having something warm and hearty is a must. It's not totally winter out there, but it's sure doing a good imitation.
These tacos are filling, full-bodied and warm as warm can be. Plus, they're pretty quick and make great leftovers.
Ancho Lentil Tacos
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
Preheat a large skillet over medium-high heat. Sauté the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!
— Recipe from www.theppk.com.
Oooh, it’s cold all of a sudden (again). Boo.
Well, we might as well embrace it and have some chili.
The best thing about this particular chili, besides its warming effect, is that it takes less than an hour to make. Much better than waiting all night to eat.
Cheer up, it’s supposed to be warmer tomorrow!
8 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15-ounce) cans no-salt-added diced tomatoes
1/4 cup chopped cilantro
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve. Serves 8.
— Recipe from www.wholefoodsmarket.com.
Sometimes it’s just worth it to fall back on that old pantry staple: pasta.
But it doesn’t just have to be pasta with the requisite red sauce. No, vegetarian dishes can be so much more. Here’s a handy (and yummy) example: Linguine with Spinach, Artichokes, and Red Lentil Sauce.
OK, yes, the sauce is technically red, but this isn’t your ubiquitous marinara. Rather, it’s a hearty dish with plenty of protein (thanks, lentils!) and extra special flavor from the spinach and artichokes. Chow down!
Linguine with Spinach, Artichokes, and Red Lentil Sauce
2 teaspoons brown mustard seeds
1 cup low-sodium vegetable broth
1 cup finely chopped yellow onion
3/4 cup dried red lentils
3 cloves garlic, finely chopped
6 tablespoons lemon juice
1/2 pound whole wheat linguine
1 bunch spinach, stemmed and roughly chopped
4 artichoke hearts, rinsed, drained and quartered
In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve. Serves 4.
— Recipe and photo from www.wholefoodsmarket.com.
The snow is almost gone. Hopefully, by tonight the only white stuff left should be those big melting mounds in cleared-off parking lots.
But, in case you're not totally over the cold, we've got a warm Meatless Monday recipe sure to make you toasty from the inside out: Collards with Lentils, Tomatoes and Indian Spices. It's inviting, hearty and super easy.
A recipe for a good Monday thaw-out, if you ask us.
Collards with Lentils, Tomatoes and Indian Spices
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15-ounce) can no-salt-added diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup red lentils
Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. Serves 4.
— Recipe and photo from www.wholefoodsmarket.com