Coconut and Red Lentil Soup

This is so good! It is from Crazy Sexy Kitchen!

• 1 1/2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp olive oil
• 1 tbsp cayenne pepper
• 1 onion, diced
• 1 1/2 c red lentils
• 4 c vegetable stock
• 1 can lite coconut milk
• 2 tbsp minced ginger
• Salt and pepper to taste
• 2 tbsp lemon zest
• Juice of 2 lemons
• 1/2 bunch cilantro, chopped
• 1 avocado, diced

Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

Serve with avocado on top.

Serves 8.

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Lentil Gyros

These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!

Gyros:

• 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
• 8 cloves garlic, minced
• 4 3-inch sprigs of rosemary, leaves stripped off
• 8 oz Cremini mushrooms
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp dried cilantro
• 1 tsp garlic powder
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 c rolled oats
• 1 tsp salt
• 2 tbsp ground flax seed in 6 tbsp water or 2 eggs

2 tbsp vegan butter

For serving:

• Tzatziki sauce (from TJs)
• 1 red onion, sliced thin
• 1 english cucumber, sliced thin
• 1 head romain
• 1 tomato, sliced thin
• 8 pita breads
• Feta if not vegan

Preheat oven to 425. Line a pan with parchment and spray with olive oil.

Mix all the dry herbs in a small bowl.

In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.

Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.

Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.

Serves 8.

Red Lentil Coconut Curry

This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!

For the curry:

• 2 c rice, cooked and warm
• 1 onion, diced
• 3 cloves garlic, minced
• 3 inches ginger, peeped and minced
• 2 tbsp olive oil
• 1 c red lentils
• 1 15 oz can diced tomatoes
• 1 15 oz can full fat coconut milk
• 1/4 c red curry paste
• 2 tbsp tomato paste
• 1 tsp salt
• 4 c baby spinach

Cilantro Chutney:

• 1/4 c diced onion
• 2 c cilantro
• 1/4 c golden raisins
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt

In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.

Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.

For the chutney:

Place all ingredients in a blender and smooth.

Serve lentils over rice and top with sauce.

Serves 4.

Lentil Balls in Masala Sauce

So on this one I cheated and got a bottle of sauce from the store. The meatballs are a little wet, so I baked them and they turned out wonderful! Use a spoon to peel the ginger – it goes super quick. One thing to note- it takes 3/4 c chilled rice – so make sure you have that before you start 🙂

• 1/2 red onion, chopped
• 3 cloves garlic
• 1 knob of ginger, peeled
• 1/3 c raw walnuts
• 4 tbsp cilantro leaves
• 3/4 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp cayenne
• 1/2 tsp Garam Masala
• 3/4 cooked chilled rice
• 1 1/2 c cooked lentils
• 1 tsp lime juice
• 1 tsp oil
• 1 flax egg (1 tbsp flax meal & 3 tbsp water)
• 3 tbsp bread crumbs
• Masala sauce – 2 cups

Preheat oven to 375. Spray a pay with olive oil.

Add all ingredients except sauce to a food processor and pulse to combine. Chill for at least 15 minutes.

Use a cookie scoop and form into 1 tbsp balls. Place on baking sheet and spray. Bake for 25 minute until crispy on the outside.

Warm the sauce while the balls bake.

Divide the sauce among bowls and place the balls on top.

Serves 4.

Curried Lentil, Tomato and Coconut Soup

This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!

• 2 tbsp coconut oil or olive oil
• 1 medium onion, sliced thin
• 2 garlic cloves, finely chopped
• 1 2½-inch piece ginger, peeled, finely grated
• 2 tbsp curry powder
• ¼ tsp crushed red pepper flakes
• 1 c red lentils
• 2 a 14.5-ounce can crushed tomatoes
• Salt, freshly ground pepper
• 1 13.5-ounce can unsweetened coconut milk, shaken well
• Lime wedges (for serving)
• ½ c finely chopped cilantro
• 1/2 c basil, chopped
• 1/4 c roasted peanuts, chopped

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.

Serves 4.

One Pot Mujadara

This recipe is totally comfort food – combining the rice and lentils in the multicooker makes for an easy peasy tasty meal!

• 1 c lentils
• 1/4 c olive oil
• 4 leeks sliced thin
• Salt
• 2 cloves garlic, minced
• 3/4 long grain rice
• 2 tsp cumin
• 1/2 tsp allspice
• 1/2 tsp cayenne pepper
• 1 cinnamon stick
• 4 c baby spinach
• Hot sauce

Heat olive oil on sauté in your multicooker. Add leeks and cook until crispy, set 1/2 aside. Add the garlic and stir in the rice, sauté stirring for 2 minutes. Drain the lentils and add them. Pour in 4 1/4 c water and add remaining ingredients. Cover and cook for 4 hours. Just before serving stir in spinach and remove the cinnamon stick. Sprinkle with hot sauce when serving.

Serves 6.

Lentil Salad with Spinach and Goat Cheese

To make this a quick weeknight meal, buy the precooked lentils from TJ’s.

Ingredients:
16 oz cooked lentils
2 red onions, sliced thin
1 tsp curry powder
1/4 c raisins
1 tbsp pomegranate molasses
Juice of 2 lemons
Zest and juice od 1/2 orange
1 tsp red pepper flakes
2 cloves garlic, minced
1 tsp agave nectar
1 apple, chopped into small pieces
Salt and pepper
3 c spinach
1/4 c soft goat cheese
1/2 c sliced toasted almonds
1 c pom seeds

Heat 1 tbsp oil in a large skilled over medium heat. Add onions and 1/2 tsp salt and cook until slightly browned. Add curry and raisins and cook for 5 minutes. Add Pom molasses and remove from heat.

Whisk together lemon juice, orange zest and juice, red pepper flakes, garlic, 1 tsp salt and agave. Stir in apple. Season with salt and pepper.

In a large bowl combine lentils, spinach, onion mixture, apple, crumbled Goat Cheese, Pom seeeds, almonds with the dressing. 

Serves 6.

Lentil Soup with Goat Cheese

So simple and so good! This is a thick soup, you will need to thin any leftovers with a little water. 

Ingredients:
1 tbsp olive oil
1 c onion, chopped
1 c carrot, chopped
1 c celery, chopped
4 cloves garlic, chopped
1 lb lentils, rinsed
8 c water
1 bay leaf
3 sprigs thyme
3 springs parsley
1 parmesan rind
6 oz goat cheese, cut into thin soices
Garlic Croutons (i just TJ’s)

In a multicooker, heat oil over medium heat, add onions, celery and carrots and cook until tender about 5 min. Add garlic, lentils, water and herbs and cheese rind, stir and cover.

Cook on low for 6 hours. Purée and serve with Goat Cheese and croutons.

Serves 6.

Lentils with Sour Cherries, Bacon and Gorgonzola

  
Yes, I’m on a Ottolenghi kick! His food is so flavorful and surprising – I really need to get London so I can try his restaurant, in the meantime I’m pretty content preparing his delicious recipes in my home. This one has it all, smoky, salty and a little sweet/sour! I served it along with grilled lamb. 

Ingredients:
2/3 c lentils
2 bay leaves
3 shallots, finely chopped
2 tbsp olive oil
3 tbsp water
1 tsp sugar
1/2 c dried sour cherries
5 tbsp red wine vinegar
8 slices crisp bacon, chopped
4 c baby spinach
4 oz Gorgonzola, crumbled
Salt and black pepper

Rinse the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.

Place the shallots in a pan with 2 tbsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 – 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.

Drain the lentils and add them to the sauce so they can soak up all the flavors. Stir together and keep on low heat.

Add the bacon to the lentils, then add the spinach and stir well. Stir in the gorgonzola.

Serves 4.

Chicken Tikki with Lentils

This is my take on Jamie Oliver’s Chicken Tikki Salad. It’s healthy and delicious and takes about 45 minutes.

Chicken
1 lb boneless, skinless chicken thighs, pounded thin
1/4 c or so tikka paste

Lentils
4 spring onions, sliced thin
1 fresh red chili, sliced thin
2 tsp mustard seeds
2 tsp ground cumin
olive oil
1 c lentils, cooked
3 tomatoes, chopped
1 TBSP red wine vinegar
1 big bunch of cilantro, leaves and stalks
2 lemons
1/4 c greek yogurt
2 TBSP cashew nuts
1 TBSP mango chutney
2 tsp turmeric
1 bag baby spinach
2 carrot, shredded
1 lb crimini mushrooms, sliced

Salt and pepper chicken, then rub with tikki paste. Set aside in fridge till ready to cook. When ready to cook Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.

Im a food processor or blender combine coriander stalks, juice of 1 lemon, yogurt, cashews, mango chutney and turmeric, then purée until smooth.

Put the mustard and cumin seeds and 1 TBSP of oil into the frying pan, followed by the sliced spring onion and chili. Add the lentils, tomatoes, mushrooms, carrots and add a punch salt and pepper and a splash of red wine vinegar. Add the cilantro leaves and spinach when you start the chicken. Cool until spinach is wilted.

To serve scoop lentil mixture onto plate, drizzle with cilantro sauce and top with chicken.

Serves 5 – 6.