Posts Tagged ‘lentils’

Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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This is one of my favorite soups. I first made this recipe in my Whole Foods Production class during grad school at Bastyr University.  I have made it many, many times since.

3 medium carrots

2 beets

1 Tbsp olive oil

1 large onion, diced

2 Tbsp fresh rosemary (or 2 tsp dry)

1 Tbsp fresh oregano (or 1 tsp dry)

1 cup dry red lentils

2 bay leaves

6 cups water or veggie stock ( I usually do ½ and ½ )

2-3 Tbsp light miso

Chop carrots and beets. Heat oil in large soup pot, add onion and sauté until soft. Add carrots and beets, sauté a few minutes. Finely chop the fresh herbs and wash the lentils. Add herbs, lentils, bay leaves and water/stock to pot. Bring to boil. Lower heat and simmer about 40 minutes. Remove the bay leaves, puree the soup in batches.  Dissolve the miso in ½ cup water and add to the soup. Yum.

Gluten Free Cornbread

This is one of the best GF cornbread recipes I  have found.  This recipe is from  Karina’s Kitchen, a great site for GF recipes!

1 cup stone ground gluten-free cornmeal
3/4 cup white rice flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 eggs
1/4 cup melted Earth Balance

¼ cup canola oil
1 cup very warm water

Preheat your oven to 375 degrees F.

Lightly oil a 10-inch iron skillet or 8 x 8 baking pan.

Combine the dry ingredients in a bowl and whisk.

In a large mixing bowl, whisk eggs with the butter, oil and water and beat for one minute.

Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute.
Heat the prepared skillet over medium-high heat.

Pour the batter into skillet or baking pan.

Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes, and slightly golden around the edges.

A wooden pick inserted into the center should emerge dry.

Place on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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Hearty Lentil Soup

This is one of my favorite lentil soup recipes. The recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone.

olive oil

1 onion, chopped

3 cloves of garlic, minced

1-2 stalks celery, diced

1-2 carrots, diced

2 bay leaves

1/2 cup chopped parsley

1 1/2 cups lentils

3 Tbsp tomato paste

1/2 tsp salt

1 Tbsp Dijon mustard

1 Tbsp sherry vinegar

In a large pot heat the oil over medium high heat, add the onion and saute about 5 minutes.  Add the garlic and saute another 1-2 minutes, add the celery, carrots, bay leaves, and parsley and cook 3 minutes. Add the lentils, tomato paste, salt and 2 quarts of water. Bring to a boil, lower the heat to simmer, partially covered until lentils are tender, about 30 minutes.

Stir in the mustard and vinegar, and remove the bay leaves. Add salt and pepper to taste.

 I served this with some gluten free pasta, but brown rice would work well too.

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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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I always like lentil soups, and this one is no different. The pumpkin spice bread was a nice addition to the soup (and very tasty for breakfast the next day!).  Both recipes adapted from The Whole Life Nutrition Cookbook.

1 Tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

3 large carrots, diced

1 Tbsp dried thyme

1 tsp garam masala

2 cups green lentils

8 cups water

1 can diced tomatoes

4 cups baby spinach

1 tsp salt

2 Tbsp red wine vinegar

Heat olive oil in a large pot over medium heat. Saute onion for about 5 minutes, add the garlic, carrots, thyme, and garam masala and saute for another 5 minutes.

Add the lentils and water, cover and simmer about 35 to 40 minutes. Then add the tomatoes, spinach, salt and vinegar. Simmer 10 minutes more.

Pumpkin Spice Bread

2 1/4 cups brown rice flour

1/2 cup tapioca flour

2/3 cup sugar

2 tsp baking powder

1 1/2 tsp xanthan gum

1 tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp nutmeg

1/2 tsp salt

1 can pumpkin

1 cup pureed carrots

1/3 cup melted Earth Balance

2 tsp vanilla

Preheat oven to 400F. Oil one 9 x 5-inch bread pan.

Mix dry ingredients in a large bowl.  Mix wet ingredients in another bowl.

Pour the wet ingredients into the dry and gently mix.  Place batter into oiled bread pan and bake about 50 minutes or until a knife inserted in the center comes out clean.  Loosen sides with a knife and gently take our of pan and place on a wire rack to cool.

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Oven Braised Lentils

This is a great dish! Very inexpensive to make too.  This is adapted from a Martha Stewart recipe.

1 Tbsp olive oil

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

4 slices of bacon, chopped

2 cups French lentils

4 1/2 cups stock or broth

Salt and pepper

Preheat oven to 300F.  Heat oil in a dutch oven over medium heat, add the vegetables and bacon, and cook until onion is soft and translucent.  Add lentils and cook about 1 minute.  Pour in stock and bring to a boil. Cover and transfer to the oven. Braise until tender and thickened, about 1 hour.  Season with salt and pepper.  Yummy!

 I served this with brown rice and kale sautéed with olive oil and garlic.

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