Author: Michael Hetrick

Lentil Sweet Potato Kale Soup

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Lentil Sweet Potato Kale Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Image Source/Recipe Source:www.mywholefoodlife.com

Keyword: Soup
Servings: 6
Ingredients
  • 2 cups green lentils
  • 5-7 cups vegetable stock
  • 3 small carrots chopped
  • 2 small sweet potatoes cubed
  • 1 onion chopped
  • 2-3 cloves garlic minced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • sea salt to taste
  • 3 leaves kale stems separated and roughly chopped
Instructions
  1. In a large stock pot, add all the ingredients, except the kale. Bring to a boil, then cover, turn down and simmer until the lentils are soft. About 30 minutes. For the last 5 minutes of cooking, add the kale. Serve immediately or refrigerate for later.
  2. This soup should last at least a week in the fridge. It can also be frozen for up to 6 months. Enjoy!
Recipe Notes

Recipe from pulses.org

Lentil Shepherds Pie

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Lentil Shepherds Pie
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

Image Source/Recipe Source:www.pulses.org

Keyword: Entrée
Servings: 4
Ingredients
  • 2 medium sweet potatoes
  • 2 tbsp unsalted butter
  • 1 1/2 cups lentils rinsed
  • 1 cup frozen vegetable mix can vegetable mix is an alternative to frozen
  • 3 cups vegetable broth
  • salt and pepper
Instructions
  1. Pre-heat the oven to 425 degrees. Chop the sweet potatoes into 1 inch pieces. Bring 2 cups of water to a boil over high heat and add the sweet potatoes. Cook until they are easily pierced with a fork, about 20 minutes.
  2. Drain the water and use a fork to mash the potatoes. When they are almost completely mashed, add the butter and a sprinkle of salt and pepper. Continue mashing until smooth.
  3. In a sauce pan, combine the lentils, frozen vegetables and broth. Cover and cook for 20 minutes, until lentils are cooked and liquid has reduced by about 50 percent. Add 2 tbsp of sweet potato to the pot and stir to thicken the mixture.
  4. Grease an 8x8 baking pan and spoon the lentil mixture in. Spread the potatoes over the top to cover the lentils, then bake for 20 minutes.
  5. Cool slightly before serving.
Recipe Notes

Recipe from pulses.org

Lentil Taco Soup

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Lentil Taco Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Image Source/Recipe Source:www.pulses.org

Course: Main Course
Keyword: Soup
Servings: 12
Ingredients
  • 2 cups dry brown lentils rinsed
  • 6 cups vegetable broth
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned red beans drained and rinsed
  • 1 tablespoon olive oil
  • 1/3 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon oregano
  • 1 can (28 oz) can crushed tomatoes
  • 1 cup frozen corn
  • 2/3 cup cilantro chopped
  • 2 teaspoons garlic powder
  • 1 Tbsp chili powder
Instructions
  1. Place lentils and vegetable broth in a large pot. Gently simmer with lid titled for about 15 minutes.
  2. While the lentils are simmering, add the oil to a saucepan and sauté the onion and garlic.
  3. After the lentils have been cooked, add the onion and garlic mixture.

  4. Add the chili powder, garlic powder, oregano, tomatoes, black beans and red beans.

  5. Bring to boil and simmer for 10 minutes. Make sure you do not overcook the lentils or they will become mushy.
  6. Sprinkle cilantro on top.

  7. Optional: serve with light sour cream.

Recipe Notes

Recipe modified from pulses.org

Seasoned Lentil Rice

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Seasoned Lentil Rice
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Image Source/Recipe Source:www.foodheavenmadeeasy.com

Course: Main Course
Keyword: Entrée, Side
Servings: 3
Ingredients
  • 1 cup uncooked brown rice
  • 2 1/2 cups water
  • 1/4 cup lentils
  • 1 tablespoon tomato paste
  • 1 teaspoon oil
  • 1/2 onion chopped
  • 3 garlic cloves sliced
  • salt and cayenne pepper to taste
  • 1/2 cup fresh cilantro leaves optional
Instructions
  1. In a pot, bring the 2 ½ cups of water to a boil
  2. Add uncooked brown rice and cook over low-medium heat for 35 minutes with lid on. Remove lid for last 5 minutes, or until all the water has evaporated and the rice is tender
  3. While rice cooks, add ¼ cup of lentils to another pot of water. Cook for 35 minutes or until lentils are tender.

  4. Once rice and lentils are cooked, heat oil and tomato paste in a pan. Add the onions and garlic and sauté for 2 minutes

  5. Add cooked rice and lentils to pan and combine
  6. Cook on low heat for 3-4 minutes
  7. Remove from the stove, and season with salt and cayenne pepper to taste
  8. Add fresh cilantro and mix well (optional)

Chickpea, Avocado and Quinoa Lettuce Wraps

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Chickpea, Avocado and Quinoa Lettuce Wraps
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Image Source/Recipe Source:www.simplyquinoa.com

Keyword: Entrée
Servings: 6
Ingredients
  • 1 can (15 oz) chickpeas (garbanzo beans) drained + rinsed
  • 1 medium avocado
  • 1/4 cup cooked quinoa substitute brown rice
  • 1/4 cup cilantro chopped
  • juice of half a lime
  • salt and pepper to taste
  • 1 head romaine lettuce
  • Optional toppings: sliced cherry tomatoes, chopped cilantro, sour cream, tahini
Instructions
  1. Add the chickpeas and avocado to a large bowl. Mash with a potato masher or fork until chickpeas are broken up and the avocado is creamy.

  2. Stir in quinoa, cilantro and lime juice. Add salt and pepper to taste.

  3. Divide into lettuce leaves and top with desired toppings.

Recipe Notes

Recipe by Simply Quinoa