Hardy Spring Salad

When fresh greens come, they really come! Not complain’….just say’n. For me, I so enjoy a fresh salad on a warm spring day. Having picked a bucket full of spinach and kale, I needed to find ways to use them. After all, who wants the fruits of their labor to go into the compost? Not me!

The inspiration for this salad came while out and about and stopping for some dinner. Eating out is a treat, especially if I really enjoy the experience and the food. Many times, I try to duplicate it once I’m home because I enjoyed it so much I wanted to have those flavors again. This recipe is definitely different, but delicious, nevertheless. Let me know if you like it.

Hardy Spring Salad 

Ingredients:

• ½ cup organic black lentils

• ½ cup organic quinoa

• 1 ½ cups water

• 1 tsp salt

• 4 cups chopped kale and spinach

• 1 small onion, chopped

• 1 tomato, diced

• 1 can organic chickpeas, drained and rinsed

• Feta cheese

• Small bunch of fresh cilantro, chopped

 Directions:

1. Add 1 ½ cups water and salt along with lentils into a medium pot.  Cook on medium until just boiling.  Reduce heat.  Cook for 10 minutes, then add quinoa. Continue cooking until lentils and quinoa are tender, about 15 minutes or until liquid is absorbed

2. While lentils are cooking, chop kale and spinach into small pieces, set aside.

3. Chop onion and tomato, set aside.

4. Remove lentils and quinoa from the pot and add to a large salad bowl.

5. Add 4-5 TBSP dressing (see below), mixing well.  Allow to cool for about 5-10 minutes.

6. Drain and rinse chickpeas.

7. Assemble salad into a large bowl from bottom to the top as follows:

   a.     Lentils and quinoa

   b.     Kale and spinach

   c.     Chickpeas

   d.     Onion and tomato

   e.     Cilantro & Feta

8. Sprinkle dressing over salad, keeping some to add to preferred taste

9. Serve immediately.  Left overs will keep for 2-3 days.

Dressing:

• ½ cup olive oil

• ¼ balsamic vinegar

• 2 TBSP mustard

• 2 TBSP honey

• ¼ tsp garlic powder

Combine all ingredients and serve.

Lentil, Quinoa & Black Bean Tostada

It was one of those days. I got home late from work, hungry and unprepared for dinner. On the way home, I was trying to think of all the options. Remembering I had about a cup of the left overs from the previous recipe….Quinoa and Black Bean Bowl, I decided to add a few food items and make a new dish. Before I new it, I was sitting down to a nice meal in less than 30 minutes. Another reason to love leftovers. Add just a pinch of creativity, and something new emerges. No leftovers, no worries. You can still enjoy the dish.

Lentil, Quinoa & Black Bean Tostada

Ingredients:

• 1 small onion, diced

• 1 small garlic clove, minced

• 1 TBSP chili powder

• 2 tsp cumin

• 1 tsp coriander

• 1/2 cup lentils (uncooked)

• 1 cup water

• 1 can black beans, drained and rinsed

• 1 cup left over quinoa and black bean leftovers (or whatever you have left)

• 8 corn tortillas

• toppings: diced tomatoes, shredded lettuce, diced onions, prepared salsa, cheese, sour cream or greek yogurt, cilantro

Directions:

1. In a medium skillet, add a small amount of water with onion and garlic. Sauté until onions are soft and fragrant. Add spices and continue cooking for 2 minutes.

2. Add lentils and water. Stir to combine. Cover and cook for 10-15 minutes.

3. Add black beans and left over quinoa mixture.

4. Continue cooking until lentils are soft.

5. Meanwhile, heat oven to 400 degrees. Place corn tortillas on a baking sheet. Bake at 400 degrees for 2-3 minutes, or until tostadas reach the desired crunchiness.

6. Add toppings and enjoy.

Curried Lentil Soup

It was only about six years ago when I was introduced to Indian food.  I grew up in a rather traditional, southern cookin’ kinda of house.  Food was mostly bland as I remember, as neither of my parents were enthused about spicy foods.  Lucky for me, I’ve had people in my life who encouraged me to step out of my comfort food rut and experience the bold, rich flavors of culturally diverse foods. Indian food, in particular, is one I really enjoy.  Sign me up for anything curry.  I’m not sure if I’ve acquired a taste for more spicy foods or if, perhaps, I’ve killed my taste buds and, therefore, can tolerate more heat. Either way, I can take a little heat in my dish.  

It’s been a cool few days here in the Shenandoah Valley, and I’m already thinking about soup!  Consuming soup is a great way to ingest many different vegetables and spices that heal and nourish our tired body systems.  Both turmeric and ginger are anti-inflammatory spices, the cinnamon is a blood sugar regular, and coconut oil and milk provide essential fats for our cells.  It’s root vegetable season and what better way to enjoy them but in this exceptional recipe.  Please don’t be intimidated by the list of ingredients.  It’s mostly spices.

Weather today:  Partly cloudy and cooler, temp. 76 degrees

Listening to:  Smooth Jazz on Pandora

Scent in the Diffuser: Peppermint

Curried Lentil Soup

Yields about 10 cups

 Time: 50 min.

 Ingredients:

• 1 ½ cups dried green lentils

• 4 cups water

• 1 tsp ground turmeric

• ½ tsp salt

• 2 TBSP coconut oil

• 1 ½ cups chopped onions

• 2 garlic cloves, minced

• 1 TBSP peeled and grated fresh ginger

• ½ tsp salt

• 1 cup diced carrots

• 1 cup diced potatoes

• 1 tsp ground cumin seeds

• 1 tsp ground coriander seeds

• 1 tsp ground cinnamon

• ½ tsp ground turmeric

• ¼ tsp ground cardamom

• ¼ tsp – ½ tsp cayenne

• 3 cups water or vegetable stock

• 1 cup seeded and diced bell pepper

• ½ cup unsweetened coconut milk

• 2-3 TBSP fresh lemon juice

• ¼ cup chopped fresh cilantro 

 Directions:

1. In a saucepan, bring the rinsed lentils, water, turmeric, and salt to a boil.  Reduce the heat and simmer, covered, until the lentils are tender, 30 – 40 minutes.  Stir occasionally and add more water if necessary.

2. Warm the oil in the soup pot on medium heat.  Add the onions, garlic, ginger, and salt, cover and cook on low heat until the onions are tender.  Add the carrots, potatoes, cumin, coriander, cinnamon, turmeric, cardamom, and cayenne and cook briefly, stirring constantly to prevent burning.

3. Add the water or stock and bring to a boil, then reduce the heat and simmer until the vegetables are barely tender, 5-10 minutes.  Stir in the bell peppers and continue to simmer until all that vegetables are tender.

4. When the lentils are soft, stir them and their remaining cooking liquid into the vegetables.  Add the coconut milk, 2 TBSP of the lemon juice, and the cilantro.  Add more lemon juice and salt to taste.

Adopted from Moosewood Restaurant Favorites Cookbook

Coconut and Lentil Curry

Today I was in the mood for some lentil soup. The weather outside is just beginning to feel like fall and that's a great time to enjoy soup. Lentils are one of my favorite grains and cook up amazingly well. The recipe began as a lentil soup, but then I started throwing in all sorts of ingredients and before I knew it, I had a curry on my hands. I served it in a bowl but would be great over rice or quinoa. The sweet potatoes and coconut milk add sweetness that makes my palate sing. 

Coconut and Lentil Curry 

Ingredients:

• 2 cups vegetable broth
• 1 cup green lentils
• 1 medium sweet potato, peeled and diced
• 1 small onion, diced
• 1 cup celery sliced
• 1 cup cauliflower, chopped
• 2 tsp. turmeric 
• 2 tsp. Gram Marsala 
• 1 can coconut milk

Directions:

1. Combine broth and lentils in a medium pot on medium heat.
2. Add remaining ingredients except coconut milk and bring to a boil.
3. Lower heat and simmer until sweet potato and lentils are tender.
4. Stir in coconut milk and heat through.
5. Serve over rice if desired.