Tag Archives: lentils

Savory Red Lentils With Sweet Potato

Man, nutrient dense comfort food, that’s what’s up. The earthy, savory flavor of herbs with the creamy sweet goodness of sweet potatoes makes this a dream. Something about the flavors and creamy texture remind me of thanksgiving, eating this gave me the same cozy smile on my face. While I intended to eat this on rice, I ended up just eating this by itself with a spoon, no regrets. 😋  A mere 1/4 cup of dry red lentils has 15% DV of iron. For those of us wanting to avoid red meat for ethical or health reasons, lentils are a great source of this essential nutrient!


You need:

-1 onion chopped

-2 sweet potatoes cubed

-garlic cloves chopped (I used like 6, but I’m a garlic lover, so 2-4 is probably good)

-1 cup rinsed red lentils

-1 bay leaf

– 1/2 tsp black pepper

-1/4 tsp crushed red pepper

-1/2 tsp basil

-1/2 tsp oregano

-1/4 tsp sage

-dash of salt if you want (I forgot it and it was great in my opinion)

-1-2 TBS coconut oil 

I used my instant pot so that this was a 1 pot speedy operation, but you could do the same in a large saucepan with lid on the stove.

Start by heating some coconut oil and then sautéing onions, sweet potatoes, and garlic until onions are somewhat wilted. Then add your herbs and spices, followed by lentils and enough water to just cover the lentils completely. Then set instantpot to 15min on the bean setting or simmer on the stove for 15-20min until lentils are soft. Sweet potatoes should be perfectly soft by then as well. If using stovetop, add water as needed while stirring intermittently. If you have an instantpot, just let it slow release and serve hot! Enjoy!

Lentil Adobo Stew

I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.

 

You need:

Carrots

Bay leaf

Garlic

Celery

Vegetable broth

Brown lentils

Peppercorns

Vinegar
I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it! 

Enjoy!

Lentils With Sweet Potato and Collards!

Yum, this turned out great first time around! I just love my Instant-Pot, seriously makes cooking all grains and legumes effortless. But you can make this on the stovetop as well. I used a big ripe heirloom tomato, but you could used canned tomatoes as well. This recipe is so savory, filling, and satisfying, the perfect end to a day 🙂
You need:

1/2 cup green lentils, washed and sorted

1 large heirloom tomato, sliced

1/2 large leek

2 cloves garlic

Pepper to taste

Turmeric 1tsp

Cumin 1/2 tsp

Ginger 1/2 tsp

Sweet potatoes (3 small/med), lightly steamed 

1/2 large bunch of collards, washed and chopped

2 cups water

Cook for 15 minutes in an instant-pot or pressure cooker (on legume setting), or simmer on a stovetop for 15-20 minutes  or until lentils are tender. Easy and delicious.
I served mine over spelt berries (cooked with lemon juice, salt, pepper), but any grain of choice will do!

Serve with some avocado or hummus for some healthy fat, and garnish with cilantro and green onions.

Enjoy!!!

Warm Vegan Buddha Bowl

I gotta tell ya, hit it out of the park with this one, man it hits the spot! So creamy, so comforting, so necessary on a rainy winter day! I think I’m gonna make a bunch more so I can eat this every day! It is that beautiful and satisfying! And despite how indulgent it tastes, this is one that won’t give you a Buddah belly because it is clean whole vegan foods 😉

You need:
1 cup grain of choice, (i actually used 1 cup quinoa, 1/2 cup raw buckwheat groats
1/2 cup lentils, any kind, cooked
1 large stalk broccoli
1 cup raw baby carrots
Handful of mushrooms
1/6 large onion chopped
2 cloves garlic minced
handful fresh basil, chopped
large handful kale, chopped
coconut oil spray (always)
oregano and crushed red pepper

For garnish:
1 slice chopped large jalapeno
1/4 avocado
1 tbs sesame seeds

For creamy lemon sauce:
1/2 tsp vinegar
1 lemon juiced
1/4 cup raw cashews
1tbs tahini
Oregano, dash
Crushed red pepper, dash
1/8 cup water

Make quinoa/buckwheat in rice cooker, mix with lentils, keep warm.

Oven roast cut broccoli and whole mushrooms with coconut spray and oregano/rosemary/crushed red pepper flakes at 350 for 20-24 min.

You could also roast your carrots the same way, but I simply steamed mine in the rice cooker while my grains cooked.

Clean and tear kale. Sautée in hot skillet with garlic, onion, an basil for about 5 min, until slightly wilted.

To make your creamy lemon sauce, place ingredients in a high speed blender, adding more water if you prefer it thinner.

Place lentils/grains in bowl, top with shredded sauté.

Next arrange warm roasted veggies.

Top with fresh avocado, diced jalapeno, sesame seeds, and drizzle creamy sauce on top.

Enjoy hot and immediately, feeling comfort and well being from the inside out! SOOO nourishing and full of comfort feels and flavors. Be well!

Sauce makes 2-3 servings, store refrigerated.

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Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!

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