Quinoa & Red Lentil 'Porridge' with Veggies

Thoughts and Inspiration

This is another one pot meal.  As always, I wanted to make something that my husband and I could take to lunch that wouldn't require too much effort.  It is a meal in itself and you can definitely have this for dinner as well!

I use canned tomatoes in the recipe, along with some frozen veggies to save time.  This dish has got a punch of protein from the lentils, edamame and quinoa.

Red lentils cook differently (in my opinion) than green lentils.  They are definitely softer in texture and sort of melt away into the dish.  So don't expect to be biting into the lentils here, rather the quinoa and lentils combine into a porridge-like consistency.

Ingredients
1 Tbsp olive oil
1/4 red onion, diced 
1/2 cup mushrooms, sliced and diced
2 garlic cloves, chopped
*1/2 cup Trader Joes frozen Soycutash
3/4 cup Trader Joes frozen mixed bell peppers (or you can use fresh)
14.5 oz can fire roasted tomatoes (I used Hunt's)
2 cups vegetable broth
2 cups water
**3/4 cup red lentils
**1/2 cup quinoa
1 tsp paprika
1 tsp McCormick Grill Mates Roasted Garlic & Herb Seasoning
1 tsp crushed red pepper
2 tsp dry parsley
Salt and pepper to taste

In a soup pot saute onions, mushrooms and garlic in olive oil on medium heat for about 5-6 minutes.  Next, add in all frozen vegetables and saute for an additional 3-4 minutes.  Stir in tomatoes, broth, water, lentils and quinoa.  Bring this all to a simmer - once it has reached a simmer place a lid on pot and continue to simmer (not boil) for about 15 minutes.  Add in all spices mixing gently and simmer (uncovered) for 5 more minutes (try a spoonful to make sure lentils and quinoa have cooked through - if not, simmer an additional few minutes).  When serving garnish with parsley and a little crushed red pepper... and maybe even a few shavings of Parmesan!
 

*Note: You can easily substitute with 1/4 cup frozen corn + 1/4 cup frozen shelled edamame

**Red lentils and quinoa generally have similar cooking times anywhere between 12-16 minutes.

Chickpea & Lentil Salad with Sumac

Thoughts & Inspiration

I obviously cook with lots of lentils and various legumes.  Lentils are a good source of protein for a vegetarian and they are hearty/healthy.  They have great texture (depending on how long you cook them) and can be dressed with pretty much any flavor that you like!  This is a quick and simple salad that you can do lots with.  Use it as a base and add in your favorite ingredient, or simply enjoy this as is!

Time: 20 minutes

Lentil and Chickpea Salad Ingredients

1 cup green lentils, cooked (+ 2 garlic cloves)

1 15 oz. can chickpeas, drained and washed

6-7 radishes, sliced thin and chopped

1/4 cup fresh dill, chopped

1/4 cup fresh mint, chopped

Lemon Dressing

1 lemon, juiced

2 Tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp Champagne vinegar

1 clove garlic, minced fine

*1 tsp Sumac berries

Salt and fresh pepper to taste

For the dressing:  In a medium bowl, whisk together all ingredients until well combined. 

Cook lentils according to package but add in my twist for some extra flavor: while cooking add 2 slightly mashed garlic cloves to the water (this adds a hint of flavor to the lentils).  Once lentils are cooked, allow to cool.

Mix lentils, chickpeas, radishes and herbs with dressing.  Toss to combine.

Optional: This tastes great with some feta and cherry tomatoes mixed in!

*Sumac is a spice that has a tangy lemony flavor.  If you can't find this you can make a substitute... 1/4 tsp fresh ground black pepper + 1/4 tsp lemon zest + 1/4 tsp paprika

Lentil Tacos with a Crunchy Slaw

Thoughts & Inspiration

These tacos are another dish that utilize the "Red Wine Braised Lentils".  They are a great variation to your normal everyday tacos.  You get protein from the lentils, crunch from the slaw and spice from the homemade salsa.  As always, be creative!

Crunchy Slaw Ingredients

1 cup cabbage, shredded

1 Daikon radish, shredded (if you can't find Daikon radish, you can use a couple normal red radishes)

1/4 white onion, sliced thin

1 jalapeno, sliced thin (de-seeded if you don't want it spicy)

1/2 lime, juiced

Salt to taste

Spicy Chipotle Salsa Ingredients

1 whole chipotle + 1 tsp sauce from canned chipotles in adobo sauce

1 lime, juiced

1/4 white onion, chopped

1/2 cup cilantro

1 medium sized Roma tomato, chopped

Salt to taste

Other Ingredients

1 cup of red wine braised lentils (recipe posted on 07January2015)

*Tortillas (I used a gordita style tortilla - it is a bit thicker and holds better - not the healthiest but really tasty nonetheless!)

Iceberg or Romaine lettuce, shredded

Any Mexican blend cheese

*Note: I used flour tortillas, but feel free to use corn or whole wheat based on your liking

For the slaw: Mix all ingredients together in a bowl.  Let sit for at least 10 minutes before eating to allow lime juices to quickly marinate through the veggies.

For the salsa: Place all ingredients, except salt, into a food processor or blender.  Pulse to create a chunky or smooth salsa.  I made mine slightly chunky!

Assembly:  Place 1-2 Tbsp of the lentils (warmed), topped with 1 Tbsp of slaw, a bit of lettuce, salsa and cheese all in the center of your tortilla.  Fold and enjoy!

Here is what I used:

I always keep a can of chipotle peppers at home.  They have a nice spicy, smoky flavor and add really great depth into so many dishes.  Once I open them, I transfer the remainder into an air tight glass tupperware and leave them at the back of my fridge.  They usually stay good for a month or two!

Red Wine Braised Lentils with Burrata

Thoughts & Inspiration

It was a Sunday and I was trying to think ahead for the week.  I wanted to make something that would be hearty, yet light and filled with protein.  I've been craving lentils, but not Indian style this time.  This lentil recipe can be used as a base for many different dishes.  Here I am featuring my lentils with burrata; next week I will be posting another recipe, lentil tacos, using these same lentils .  Just be creative with how you'd like to enjoy them!

Active time 20 minutes
Cook time 55 minutes

Lentils - Ingredients
1 Tbsp olive oil
1/3 red onion, diced
1 carrot, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced
1 cup French green lentils, washed
1 cup dry red wine (preferably a Cabernet Sauvignon)
1 cup mushroom broth (if you don't have mushroom broth, you can use water or vegetable broth)
1/2 cup water
1 bay leaf
2 small dried red chilis
Salt/Pepper

Additional - Ingredients (Serves 2)
1/2 roasted red pepper, diced
1 burrata ball, sliced
Torn basil leaves
2 tsp extra virgin olive oil
Sprinkle of sea salt

This recipe makes a good amount of lentils.  It can be used for a couple meals.

In a medium sized soup pot saute onions, carrot and celery in olive oil on medium heat for 3 minutes.  Add in garlic and saute for 3-4 more minutes.  Next, add lentils, wine, broth, water, bay leaf and red chilis.  Simmer with lid on for 40-45 minutes, stirring a couples times throughout the cooking.  Depending on the texture you want for the lentils, you may need to add an additional 1/2 cup of water after about 35 minutes*.  Once lentils are fully cooked remove lid and discard bay leaf.  Turn off gas and add salt and pepper to taste.

*Note: I cooked the lentils for 45 minutes total and when there was roughly 10 minutes remaining, I added an additional 1/2 cup water.

Plating: Place 1/3 cup of cooked lentils onto a plate.  Add a few pieces of roasted red pepper and 2 slices of burrata.  Top with basil, extra virgin olive oil and sea salt**.
**Note: I served the lentils with grilled asparagus spears on the side.  I sauteed 1 bunch of asparagus in 1 Tbsp butter (on a grill pan) and finished with fresh squeezed lemon juice and salt.

This is what they should look like when cooked

I will be posting another dish next week which uses these same lentils!!!  Stay tuned for my lentil tacos recipe!!!

Lentil & Couscous Medley Over Greens

Thoughts & Inspiration

My girlfriend invited us over for a Moroccan Tagine so I told her I'd bring a salad to go with dinner.  This salad is hearty and delicious.  It has a rich flavor profile and different textures which will delight your palate.  The lentil/couscous medley can last for at least a week in the fridge so you can do a lot with this recipe.

Ingredients
1/2 cup green lentils (cooked according to package) 

1/2 tsp lemon pepper

1 package Near East Pearled Couscous Mix - Roasted Garlic and Olive Oil

10-15 cherry tomatoes, diced

1 whole roasted red pepper, diced

10 fresh mint leaves, chopped

2 green onion sprigs, chopped

1 tsp Sumac (Sumac has a really nice tart flavor)

2 tsps finely grated lemon zest
1/2 head of frisee

3.5-4 ounces arugula (approximately 1/2 bag)

Dressing - combine together with a whisk

1 lemon, juiced

3 Tbsp extra virgin olive oil

Salt and pepper

Garnishes

1/4 cup of hazelnuts, chopped

Goat cheese crumbles (however much you like - I used about 2-3 ounces)
Drizzle of balsamic glaze

Mint leaves

Optional

Dollop of Tahini Sauce (See bottom picture: If you don't like TJ's you can always combine 1 Tbsp tahini + 1 Tbsp Greek yogurt with a pinch of salt and a little squeeze of lemon juice)

Cook green lentils according to package (a little bit al dente since this is a salad).  Once the lentils are ready remove from heat and mix in lemon pepper while still warm.  Transfer lentils into a large mixing bowl.  Cook couscous according to package.  Once couscous is cooked remove from heat and allow to cool.  Gently fluff with a fork and transfer into mixing bowl with lentils.

In the mixing bowl add tomatoes, red peppers, mint leaves, green onions, sumac and lemon zest to the lentil/couscous.  Gently fold ingredients together.

In a separate bowl toss frisee and arugula with the dressing. 

Plating: Place greens on the bottom of a serving dish.  Spoon lentil/couscous medley over greens.  Sprinkle goat cheese crumbles on top and then drizzle balsamic glaze in a zig-zag pattern.  Top with chopped hazelnuts and a dollop of tahini sauce.

Note: The lentil/couscous medley can be used for other dishes.  Try stuffing this into bell peppers, mushrooms or tomatoes!  Stuff your favorite vegetable, bake and top with your favorite cheese!

Here are some of the ingredients I used: