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.

Tofu and Veggie Bowl

This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!

Citrus Sauce

  • 3 tbsp rice vinegar
  • 2 tbsp miran
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • 1 tbsp lime juice
  • Zest of one orange

Combine in a jar and shake. Set aside.

  • 3 c cooked rice
  • 1/4 c mirin
  • 3 tbsp rice vinegar
  • 28 oz firm tofu, cut into thin slices
  • Salt and pepper
  • 3/4 c cornstarch
  • 1/4 c cornmeal
  • 2 tbsp vegetable oil
  • 6 radishes, sliced thin
  • 1 avocado, sliced thin
  • 2 c shredded carrot
  • 1 English cucumber sliced thin
  • 8 scallions sliced thin

Drizzle hot rice with miran and rice vinegar set aside.

Combine cornstarch, cornmeal and salt and pepper in a bowl. Dredge tofu strips in the mixture and set aside.

Heat 1 tbsp oil over medium heat and cook tofu until crispy on all sides. Repeat.

Divide rice among bowls, divide veggies and top with tofu, drizzling with the citrus sauce.

Serves 4 – 6

Persian Split Pea and Rice Soup with Meatballs

This one comes from Food and Wine Magazine. If you are vegan leave out the meatballs. Also note, the split peas need to soak over night.

SOUP

  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 3/4 c short-grain white rice
  • 3/4 c dried green split peas, soaked overnight and drained
  • 2 c finely chopped parsley leaves and tender stems
  • 2 c finely chopped cilantro leaves and tender stems
  • 1/2 c finely chopped mint leaves
  • 2 tbsp pomegranate molasses, plus more as needed
  • Salt

MEATBALLS

  • 1 small yellow onion, grated
  • 1 lb ground lamb
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp dried mint

TOPPINGS

  • 1 large onion, thinly sliced
  • Olive oil spray

Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.

Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.

Preheat oven or air fryer to 350. Make the onions. In a bowl spray onions and toss to coat. Spread on a baking sheet or place in air frye and cook 15 minutes or until crispy, tossing several times.

Fill bowl with soup, top with onions and drizzle with Pom molasses.

Serves 6 – 8.

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.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.

Seared Tuna Bowl

This is a sushi roll in a bowl!

  • 1 lb sushi grade tuna
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp pickled ginger, minced
  • Salt
  • 1 1/2 Toasted sesame oil
  • 1/2 tsp wasabi paste
  • 1/2 c Mayo
  • 1 tbsp sriracha
  • Brown rice, cooked
  • 2 avocados, sliced thin
  • Toasted sesame seeds
  • 3 scallions, sliced thin
  • 1 c microgreens
  • Radishes, sliced thin
  • Cucumber, sliced thin

Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

Whisk together mayo and sriracha.

Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

Serves 4.