Search Results for "lentil"

The other day, I did a group presentation on “superfoods.” You know, nutrient-dense, health-promoting foods? And when we came to a pause, I asked the crowd, “What is your biggest barrier to eating healthy?” “Time” was the overwhelming answer. [Read more →]

This was great, my friends. And SO healthy. [Read more →]

It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! [Read more →]

I’ve decided we need to eat more lentils. They’re a terrific source of protein, they cook up quickly and they’re versatile. Think of them as the boneless, skinless chicken breast of the vegetarian world . . . .  So to that end, this week I tried out this new recipe and it’s going to be a regular (to the extent we have those) at our house.  It’s zingy (more or less, depending on your taste for cayenne) and flavorful and warming.  And quick and easy too.

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I’m happily carving out time for cooking this week, despite my hairy schedule.  I’ve always found cooking to be relaxing, and I have to say it’s nice to have a warm, “real” meal at the end of a long day.

My quest for flavorful slow-cooker meals continues . . . today’s recipe is an adaptation of a Better Homes & Gardens recipe I found at a great site, Fatfree Vegan Recipes.  I have de-veganized it and added some fat to it, but the option for a hearty vegan stew is there.  Veggie or not, take just 30 minutes to chop up your ingredients and throw them into your Crock-pot, then belly-up for a warm bowl of nutritious and flavorful goodness.

Slow-Cooker Spiced Butternut Squash and Lentil Stew

Rinse and drain lentils. Place lentils, squash, onion, carrot, celery, curry and garlic in the slow-cooker. Pour the broth over the top.  Cover and cook on low for 8-9 hours or on high for 4-4 ½ hours. Add salt and pepper to taste.  Serve in bowls, topped with either a drizzle of olive oil or a dollop of Greek yogurt, if desired.

Serves 4.

More cooking inspired by my CSA loot – last night I used local butternut squash and cilantro, and man, this recipe is terrific!  Sorta sweet from the squash, sorta zingy and a little spicy from the curry powder, nice toasty crunch thanks to the walnuts and nice, brite topnotes provided by the lime juice and cilantro.  A party in your mouth . . . and your belly, because every darn thing in here is great for your body.  This took about 40 minutes to prepare – that’s an outside estimate, which includes running into the living room twice to assist in the selection of an appropriate television show for L.  Your cooking time may vary . . . .

Lentils With Butternut Squash & Walnuts

Preheat the oven to 425 degrees.  Halve, peel and seed squash and cut it into 1/2-inch pieces. In a 9×13-inch baking dish, toss the shallot with the squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 20 minutes.

While the squash is baking, boil the chicken broth in a small saucepan, add the lentils, and cook until the lentils are just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.

Chop the walnuts and place them in a small, dry frying pan.  Toast the walnuts over low-medium heat, stirring constantly. 

To the lentils add the squash mixture, cilantro, lime juice, toasted walnuts and salt and pepper to taste and toss until combined well.

The original recipe says that this serves 2 as a side dish, but that’s a big portion of  what I’d consider a very hearty side dish!  I ate 1/2 of this recipe as my main course and was quite full . . . you could even serve this with brown rice or quinoa to stretch it out a bit if you like.

A note on toasting nuts:  did you know that if you toast your nuts before adding them to recipes it’ll boost their flavor?  All you need is a few extra minutes and a dry skillet.  Toast the nuts over low heat, and stir them constantly.  Watch them closely because they’ll toast all-of-a-sudden and can burn just as quickly!

Aw yeah, I love love love all this fresh produce!  Sunday night we had an improptu pizza dinner at home, so I whipped up a quick tossed salad with what I had on hand – some of the delicious lettuce I got in my share on Saturday.  I added some diced super sweet red peppers that were also included . . . and it was delicious.  Even D. (a.k.a. “King Carnivore”) was raving about the tasty veggies.

So some of you have been wondering “what the heck is a CSA?”  CSA stands for Community Supported Agriculture, and here’s how it works.  The CSA I bought into is called the Shared Harvest CSA (formerly the Belmont CSA), which offers items from a few different farms in each share.  So far, so great!  I have one more distribution, next month, but I’m completely sold on them and will re-up for the spring/summer months if they go forward with that.  I don’t have the space or growing conditions (too shady) to have a vegetable garden in the backyard, so this is the next best thing.  Sure, I lack some control over what I get, but you know what?  It’s an adventure, and I know I’ll be trying things I never have before (rutabaga, anyone?).  Bring it on!

One of my goals for this fall and winter is to make more soup – it just hasn’t been something I’ve cooked often.  Dunno why.  Last night I made this Garlicky Lentil Soup using some of the garlic and onions I received in my share.  It’s pretty quick to prepare – about 10 minutes to chop up the onions and garlic and throw it all in the pot, then approximately 25-30 minutes to cook.  So you could come home from work, throw it together, then get lunches packed, answer emails, throw in laundry, etc. while it simmers. If you want to make it vegan, use vegetable broth instead of chicken.  In either case, your house will smell yummy from all the garlic and thyme. 

I served this up with a fresh green salad (I had more of my lettuce and peppers).  It’d be super-delish with some crusty bread or toasty open-faced grilled cheese sandwiches on the side . . . .

Garlicky Lentil Soup

In a medium-sized saucepan, saute the onions and garlic in the 1 T. of olive oil until the onions are translucent.  Add the lentils and the thyme, then pour in the chicken broth.  Bring to a boil, then cover and simmer for 25 minutes, or until the lentils are tender.  Stir in the parsley, salt and pepper to taste. Serve the soup drizzled with a little olive oil and red wine vinegar – the oil adds richness and the vinegar adds brightness.  This recipe serves 2, but could easily be doubled.  I ate one portion of this, and I imagine the leftovers will be spectacular today because the flavors will’ve had a chance to meld.

Hello, sweeties! So much has been going on – good and not-so-great. My daughter’s had all sorts of health issues this summer – nothing too serious, but serious enough to suspend plans and abort vacations and visit emergency departments in two different countries. So needless to say, that’s where I’ve been. And not here. She’s getting sorted out, and now, so am I! [Read more →]