I’ve proclaimed my love for lentils before: lentil stew, lentil tacos, lentil-walnut loaf, the list could go on for days.
Inexpensive, high in protein, fiber, folate, iron, and almost fat-free. I eat them almost every day. Recently, I’ve been bored with our usual lentil dishes and decided to experiment with some new flavor combinations. Totally hooked.
This is one of those big pot meals you can make and eat throughout the week. Delicious over rice, on naan or by itself, I hope you enjoy it as much as I did!
What’s your favorite way to eat lentils?
Red Lentil Curry
Ingredients:
2 cups red lentils
1 cup diced onion
2 tbsp. red curry paste
2 tbsp. Indian Curry Powder
1 1/2 tsp. ground cumin
1 tsp. tumeric
1 tsp. chili powder
2 tsp. minced ginger root
2 garlic cloves, minced
1 can tomato puree
1 tsp. maple syrup
1/2 cup cilantro, chopped
Brown rice, cooked
Directions:
Rinse the lentils very well until water runs clear. Add lentils in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low and cook until lentils are tender.
Heat 2 tbsp. oil in a large skillet or pot. Add the onions, a pinch of salt, and cook until reduced and caramelized. Reduce heat to low and stir in the maple syrup.
While the onions are cooking, mix together the curry powder, paste, cumin, chili powder, turmeric, pinch salt, garlic, and ginger. Increase the heat on the onions back to medium and add the spice mixture. Cook 2-3 minutes, stirring often being sure not to burn.
Add the tomato puree, stir together and cook another 2-3 minutes until warm. Add drained lentils and stir together. Stir in chopped cilantro and serve over rice.
Hey Mom! (and Lilly)
Happy early Mother’s Day! Certain holidays just scream brunch: my birthday, Easter, and Mother’s Day. Brunch is one of my favorite ways to celebrate; an excuse to eat and drink for hours, lingering until it’s time for a nap.
Seriously, is there anything better? While some things are a non-negotiable for me: fruit salad, coffee, and rosemary potatoes, I always like trying and serving something different. And, if your mother is anything like mine- you bond over food. While flowers & cards are nice, I know the real way to my momma’s heart: cooking & eating! Try one or all of these for a memorable brunch for Mom.
A fun way to say “Mom, I love you. Enjoy this flaky crust and Spring’s fanciest vegetable.”
There are a few dishes I associate with my mother and Puttanesca tops the list. Her signature dish; she makes jars of her sauce and gives them away as Christmas gifts. Why not try it in a scramble? Swapping tofu for eggs also says, “Mom. I love your heart… and your lipid panel.”
Recipe and Photo: The PPK, Vegan Brunch
Ok, the title alone makes this a winning recipe. I haven’t had these yet but keep meaning to make them! Mother’s Day brunch sounds like the perfect excuse to me. Kristy also has an amazing Baked Coffee Cake French Toast recipe that I keep eying as well. Yeah… I know. I’m beyond impressed. All vegan too! Check it out- keepinitkind.com
Recipe & Photo: Keepin it Kind
A good reminder that while my current photography isn’t food gawker, it’s a huge step up from my iphone days. What was I thinking? I usually consider muffins to be breakfast cupcakes but dare I say these are healthy? Full of oats, shredded carrots, and whole grains, enjoy these muffins warm from the oven. They are also delicious broken up and stirred in with fruit and yogurt.
xo Love you mom!
What a week. As I noted in my reflection yesterday, I have been in a trance for most of it. First Boston, then Congress, then the devastating tragedy in Texas. I think we’ve all hugged our loved ones a little tighter lately. I am ready to enjoy the weekend and spend some quality time with BL.
Pacific is hosting a Green Fashion show tomorrow night and I am beyond excited that I have been asked to judge! I can’t wait to see what creative items our students will showcase. Happy early Earth Day as well. If you are in the Stockton area, I will be at Victory Park on Sunday with my smoothie bike, giving out fresh smoothies that you peddle yourself!
I can’t get enough of the new site layout. Ah! I get giddy every time I sign on. One of the main reasons for updating the site was to provide more ease in navigating through the many recipes, nutrition posts, and exercise tips. On the top of the page you will notice headers for all 3. I encourage you to click around to find old favorites and let me know what you think! Do you like the layout? Is it easier to get around?
While my Recipe Roundup’s usually focus on favorite’s from other blogs, this week I am sharing past favorites that are perfect for spring. Hoe you enjoy them as much as I do, have a great weekend!
Thin Mint Brownie Balls: I am so happy that everyone is loving these as much as I do! If you haven’t tried them yet, seriously- what are you waiting for?
Read more…
I know it’s spring when I find the first bunch of asparagus in my grocery cart. Asparagus is one of my favorite vegetables, something I eat multiple times a week in the spring. While I prefer it best just roasted with a little olive oil and salt, it’s the perfect vegetable to dress up and welcome warmer weather with.
Enjoy this week’s Recipe Roundup, all healthy recipes featuring asparagus. Look for my version of Asparagus Tart coming next week!
Recipe & Photo: VegNews
Photo & Recipe Credit: My San Francisco Kitchen
