Tag Archives: lentils

Lemon-garlic soup with lentils and rice

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LemonGarlicSoup

Are you feeling a little less than spectacular after a holiday season of indulgences? Here’s the perfect bowl to perk you up. The garlic, lemon, turmeric and parsley are all ready to give you a detox and boost your immune system. This is also a bright, refreshing soup full of great flavour and textures, and you can whip it up in just 30 minutes. Mmmmm.

Ingredients

4-6 cups vegetable broth

The juice from 2-3 lemons (about ½ cup juice)

1 tsp grated lemon rind

1 tsp turmeric

4-5 cloves garlic. Mince half the cloves and slice the other half.

1 bay leaf

1 piece star anise (optional, but I love the tang it gives)

¼ cup chopped fresh parsley (see TIP below)

1 cup cooked lentils. II used ½ cup dried beluga lentils (also called black lentils) because they taste great and cook in 15 minutes.

1 cup cooked brown rice (about ½ cup before it’s cooked)

2 carrots sliced

salt to taste (You probably will need none, but depends on your broth.)

Directions

Put all the ingredients except the rice, lentils and parsley in a pot and bring to a boil. Let simmer for about 10 minutes so the carrots cook. Remove the bay leaf and the star anise. Add the lentils, rice and parsley. Heat through and serve. Enjoy!

TIP: You can freeze your fresh parsley to use in cooking. Make sure it’s clean and dry and place the whole bunch in a zippered freezer bag. When you need fresh parsley for a recipe, simply break off however much you need and crumble it into your dish. No chopping required. Frozen parsley will lose some of its brightness and firmness so I don’t recommend using frozen parsley for garnishes or in dishes such as tabouli.

Linguini with lentils and walnuts …. when condiments get saucy

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linguinicondiments

It’s amazing what very everyday condiments can become with a little coaxing.

I found the original version of this recipe on the Oh She Glows blog. She writes that she made the dish late one night using whatever was in the pantry. My slightly altered version of the recipe adds a few staple ingredients and adjusts some of the measurements. I also used fresh rather than canned lentils.

Beluga or black lentils are much smaller than other lentils so they cook up quickly. You can have a fresh pot of beluga lentils in just 15 minutes and they are nutty and chewy and just generally delightful.

This whole recipe can be ready in 20 minutes – less time than it takes to order in and waaaaay better for you and your wallet!

Ingredients

10 oz linguine or other pasta

½ cup walnut pieces toasted

¼ cup tomato-based salsa of choice

3 Tbsp olive oil

1 tsp garlic powder

3 Tbsp ketchup

5 Tbsp nutritional yeast

½ tsp ground pepper

1 tsp salt

1 cup fresh chopped spinach

½ cup fresh or frozen green peas. If using frozen (I did), thaw them or give them a quick zap in the microwave.

½ cups beluga (black) lentils (or 1 cup of canned lentils drained and rinsed)

½ red pepper diced (optional)

Handful of fresh basil chopped (about ¼ cup)

Directions

Place your lentils in a small saucepan with 1 cup of water. Bring to a boil, then simmer for 15 minutes with the lid on. Remove from heat and let the lentils sit while you prepare the rest of the ingredients. You may have some liquid left in the pot, so just drain that off.

Cook the pasta according to package directions.

Place the peas, spinach, diced red pepper, toasted walnuts, lentils and linguine in a large bowl.

Put the olive oil, ketchup, salsa, nutritional yeast, salt, pepper and garlic powder in a small saucepan. I used the same pan I had cooked the lentils in (less dishes!). Heat the ingredients through and stir them until they are blended. Pour over the bowl of pasta, lentils etc. and toss together. Serve up and enjoy.

This recipe makes 3 very generous portions.

How to toast walnuts

Toast the walnuts by spreading them on a baking pan and baking for 5 minutes at 400 degrees. Know thy oven and watch those nuts – they can burn quickly. I use a toaster oven for minimal power usage (I can still hear my cost-conscious mother moaning every time someone wanted to fire up the “whole oven” for one item).