Archive | Lentil

Lentil Sweet Potato Stew with Currants

Don’t we all want a great winter staple, rainy day stew or comfort food that won’t ruin the diet, waste line or leave you feeling guilty after eating it? Don’t we all deserve comfort food that leaves us feeling good about what we just ate? So the next time comfort food is in order,  if it has been a long day and the weather has taken a turn for the worst, then give this little gem a try!

If you’ve never had the opportunity to cook with Puy Lentils or French green lentils, maybe this will provide some motivation to pick some up the next time you’re out. They are more pricey then the regular green lentils but with that more flavorful and the texture is considerably better. They keep there small, delicate shape and take about 20 to 25 minutes to cook.

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By on November 18, 2010 in Blog, Dairy Free, Gluten Free, Lentil, Lunch, Main Course, Main Ingredient, Recipes, Uncategorized, Vegan, Vegetarian

Grilled Chicken (or Tofu) with a Roasted Red Pepper Mint Harissa and Lentil Salad

This recipe is a staple in our household.  Some of you may find this recipe sounds familiar if you’re a fan of Bill’s Cookbooks, as I am. His mains always turn out and really inspire me to try different things. I’ve taken a few recipes and made some changes. My husband even enjoys making this one. Though it sounds like there are a lot of steps, it is in fact a super easy recipe to make. If you’re vegetarian then substitute the chicken for extra firm tofu. You’ll love the harissa so much you’ll wish you had doubled the recipe. I even use the left overs sauce as a sandwich spread pr as a dip for crackers and goat cheese. I’m sure you’ll find many creative ways to use it as well.

Use Du Puy lentils if you can find them. They keep their shape so much better than some of the other varieties and have a lovely texture. That and they cook in 20 minutes which is the length of my attention span. I love that I can have this recipe made in 30 minutes (if I remember to marinate the chicken in the morning or get the hubby to do it for me) and that it’s not pasta. As for the roasted peppers, this is the best time of the year to load up on them while they are in season and roast them in large batches and freeze them for fast, easy prep time in the winter. Not to mention it will save you some cash when the red peppers jump to five dollars a pound.

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By on September 5, 2010 in Blog, Dairy Free, Gluten Free, Lentil, Lunch, Main Course, Main Ingredient, Recipes, Vegan, Vegetarian

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