Stewed Lentils and Tomatoes

Stewed Lentils and Tomatoes

2 onions, diced
5 medium carrots, diced
1 tbsp garlic, minced
1 28oz can diced tomatoes
1 cup green lentils
3 cups broth
1 tsp coriander
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cardamon
2 tsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp fresh pepper
1 tbsp red wine vinegar

Heat olive oil over medium heat.  Add onions and carrots and cook until onions are browned.

Add remaining ingredients except vinegar.  Reduce heat and simmer for 40 minutes.

Stir in vinegar and serve.

Based on these two recipes. 

Chicken Lentil Soup with Kale

Chicken Lentil Soup with Kale

1 onion, diced
3-4 carrots, diced
2 celery sticks, finely diced
3-4 garlic cloves, minced
4 cups broth
2 cups water
1 bullion cube
1 cup lentils
1 1/2 lbs chicken breasts
2 bay leaves
1 tsp dried basil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 can diced tomatoes
4 cups chopped kale
salt and pepper

Combine all the ingredients in the slow cooker and cook on low 8-10 hours.  May need more water as lentils absorb liquid. 

Based on recipe from food.com. 

Red Lentil and Barley Soup

Red Lentil and Barley Soup

1 onion finely diced
1 large carrot, diced
3 cloves garlic
1 1/2 tsp smoked paprika
1 tsp dried thyme
1/2 cup red lentils
1/2 cup barley
1 can diced tomatoes
2 tbsp tomato paste
3 cups veggie broth
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on high for 4-6 hours.

Adapted from this recipe.

Lentil Minestrone

2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 tsp each basil, oregano, thyme, rosemary and parsley
2 tsp paprika
1 tsp poultry seasoning
1/2 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp soy sauce
4-5 cups vegetable broth
2 cups baby spinach (at end)

Add all of the ingredients except the spinach to the slow cooker.  Cook on low 8-10 hours.  Add spinach the last 30 minutes. 

Can be served over pasta.

Adapted from this recipe.

Baked Mujadarah

Baked Mujadarah

2 onions, thinly sliced
2 tbsp buttery spread
2 tbsp olive oil
1/2 cup white wine
1 cup diced mushrooms
1 cup diced carrots
1 cup brown rice
3/4 cup brown or green lentils
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
2 tbsp lemon juice
4 cups broth

Pre-heat oven to 375 degrees.

Heat a large skillet over low heat.  Melt the butter and oil.  Add the onions.  Cook until onion are browned, 30-40 minutes.

Meanwhile, combine the ingredients through lentil in a 9x13in baking dish.

Spread the onions over the rice and lentil mixture.  Use the wine to de-glaze the skillet and pour over the baking dish.  Mix the spices and juice into part of the broth and pour over dish.  Pour the remaining broth. 

Bake for 1 hour and 15 minutes.

Adapted from this recipe by herbivoracious.com.

Lentil Bolognese

Lentil Bolognese

Ingredients:

1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha. 


Directions:

Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add the remaining ingredients and bring to a boil.  Reduce heat and simmer until the lentils are tender (20-30 min).  Using an immersion blender, blend the sauce until smooth.

Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.  

Based on this recipe from the savvy vegetarian.

Dal

 Dal

Ingredients:

2-3 tbsp butter
1/2 onion, diced
4-5 cloves garlic, minced
2 tsp fresh minced ginger
2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
4-6 cups broth
2 cups lentils

Melt better.  Cook onion and garlic for a few minutes.  Add the ginger and spices, cook a minute or two.  Add the remaining ingredients.  Bring to a boil and then simmer for an hour.

Based on this foodnetwork recipe.

RED Lentil Soup

RED Lentil Soup

Ingredients:

28oz can diced tomatoes
4 cups broth
1 cup red lentils
1 onion, diced
2 sweet potatoes, peeled and cubed
3-4 medium carrots, sliced
3-4 cloves garlic, chopped
4 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp balsamic vinegar
2 tsp garam masala
2 tsp minced ginger
1/4 tsp cayenne pepper
2 cups spinach (optional as it ruins the RED!)

Combine all the ingredients except the spinach in the slow cooker.  Cook on low 8-10 hours.  Add the spinach for the last 30 minutes.