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Tag: lentils

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Hearty Lentil Soup

Hearty Lentil Soup

Hearty Lentil Soup

What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el

Hearty Lentil Soup

Yield 4

Ingredients

1 Tbsp. avocado oil

1 large carrot, peeled and sliced into rounds

1 celery stalk, sliced

1 yellow onion, fine chop

2 garlic cloves, minced

1/2 tsp. whole cumin seeds, pan toasted for 1 minute or until fragrant

1 cup lentils

8 cups vegetable stock

1 tsp. Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
  2. Combine the cumin, lentils, vegetable stock, salt, and black pepper to the pot. Bring to a boil and reduce heat to low and simmer for 1 hour.
  3. Serve with a slice of toasted bread and drizzle of lemon juice.

 

Chef’s tip: Instead of cumin seeds, you can use cumin powder- just season to taste.

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Simple Shepherd’s Pie

Simple Shepherd's Pie
Simple Shepherd's Pie

Have left over mashed potatoes in the fridge and don’t know what to make? This easy shepherds pie recipe is a great place to start. I love this meal — it’s a great way to repurpose ingredients and make one comforting meal. Topped with creamy mashed potatoes, once baked, they became ever so crispy on top with a slight golden tint to them. If you are looking for an easy meal during a busy week, then this is your go-to recipe.

Yields 3-4 servings

Ingredients

2 cups lentils, cooked

3 carrots, chopped

2 celery stalks, chopped

1/2 cup peas

1 Tbsp. tomato paste

1/2 cup red wine

1 tsp. dijon mustard

2 bay leaves

1 cup vegetable broth

1 tsp, fresh thyme

1 medium onion, chopped

2 cups mashed potatoes

1 Tbsp. avocado oil

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

  1. In a frying pan on medium-high heat, add the oil, onions, celery, and carrots. Sauté for 7-10 minutes or until translucent, not browned.
  2. Turn to high heat, add the wine and deglaze pan. Cook for 1-2 minutes and reduce heat to medium.
  3. Add the cooked lentils, peas, tomato paste, Dijon, bay leaves, vegetable stock, thyme, and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes on low-heat.
  4. Preheat oven to 350 degrees F.
  5. One thickened, scoop mixture into a grease casserole dish. Top with mashed potatoes and optional smoked paprika. 
  6. Bake for 20-30 minutes or until top is golden brown.
  7. Serve and enjoy.

Chef’s tip: Feel free to add mushrooms to this dish!

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Balsamic-Ketchup Glazed Mushroom “Meatloaf”

Balsamic-Ketchup Glazed Mushroom “Meatloaf”
Balsamic-Ketchup Glazed Mushroom “Meatloaf”

This is an easy no-fail meatless “meatloaf” recipe smeared with a homemade balsamic-ketchup glaze. Being thst it doesn’t take long to make, you’ll be ready to eat in no time. This flavorful recipe is one of my old favorites growing up- minus the meat, egg, and dairy products that are normally used. My favorite part about “meatloaf” is slicing it for leftover sandwiches the following day. Sometimes if you’re feeling creative you can top it with caramelized onions, lettuce, tomato, some extra sauce, and cook it on a grill pan for the perfect crunch!

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

Yields 8-10 slices

Ingredients

1 (8 oz. container) baby Bella mushrooms

2 cups cooked lentils

1/2 cup steamed carrots

1/2 yellow onion, chopped

1-1/2 tsp. fresh thyme, chopped

1 tsp. fresh parsley, minced

2-3 garlic cloves, minced

2 tsp. tamari sauce

1/2 tsp. onion powder

1 cup rolled oats

1/4 cup organic flour

1/2 cup cooked potato or sweet potato

Sauce:

4 Tbsp. ketchup

1 tsp. siracha

1 Tbsp. maple syrup

1 Tbsp. balsamic vinegar

Directions

  1. Prepare sauce ingredients by combining in a small bowl and whisking until mixed. 
  2. Preheat oven to 375 degrees F.
  3. In a food processor, combine all ingredients and pulse until chunky and well combined.
  4. Pour mixture into a bowl, add the flour, oats, and mix until mixture comes together.
  5. On a baking sheet lined with foil, lightly oil and place mixture on to the baking sheet. Shape into a loaf shape and wrap sides up.
  6. Bake for 15-20 minutes. Remove from oven 5 minutes before it is done and add the sauce on top.
  7. Serve with mashed potatoes or choice of side.

Chef’s tip: Feel free to opt-out of the sriracha sauce if you are not looking for a spicy sauce.