Tag Archives: lentils


IMG_10291 cup brown lentils
2 cups water
1 teaspoon sea salt
1 small onion; minced
1 carrot; shredded
1 clove garlic; crushed
1 egg; beaten
1/2 cup tomato sauce
1 Tablespoon extra virgin olive oil
1 Tablespoon dried oregano
1/4 teaspoon fresh ground black pepper
1/4 cup water
1/2 cup besan (chick pea flour)
1/2 cup oat flour (or old fashioned oats ground in a food processor)

Bring lentils, water and sea salt to a boil, reduce heat and simmer until the water is absorbed (20-30 minutes).
Meanwhile prepare the remainder of the ingredients. In a medium sized bowl combine the onion, garlic, egg, tomato sauce, extra virgin olive oil. oregano, black pepper and water. Generously oil a loaf pan with extra virgin olive oil.
Preheat oven to 350. Allow the lentils to cool slightly then coarsely mash. I used a pastry knife. Add the cooked and mashed lentils to the bowl with vegetables and seasoning and combine well. Add the flours and combine well.
Pour the lentil mixture into the prepared loaf pan and spread with the back of a spoon.
bake for 30 minutes.
Meanwhile, prepare the rest of the meal. I marinated garden vegetables (in garlic, lime juice, extra virgin olive oil, coriander, cumin, sea salt and fresh ground black pepper) and prepared a “lazy” aioli (garlic mixed with homemade mayonnaise).
Take a knife and run it along the edge of the lentil loaf to loosen from the pan. Place a platter or plate on top of the loaf pan, hold the edge of the platter/plate and the loaf pan and flip. The lentil loaf should plop out.
Slice into desired thicknesses and serve as desired.


Curried Vegetables, Spiced Basmati Rice and Dahl


4 Tablespoons canola (or mild olive) oil
2 cloves garlic; minced
1 teaspoon fresh ginger; minced
1 teaspoon fresh turmeric; mince
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel; crushed/ground with a mortar and pestle
optional 1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/16 teaspoon ground cloves
2 cups crushed tomatoes (I use Pomi brand)
8 cups of seasonal vegetables cut into bite size pieces. I used onion, green cabbage, carrot, celery, parsnips, and butternut squash
Enough water to cover the vegetables plus more if needed during the cooking process.

In a large soup pot saute garlic, ginger and turmeric in oil for 2 minutes, stirring so they don’t burn and adding a tablespoon of water at a time as needed to prevent sticking. Add spices, stir and sauté briefly just to heat. Add remaining ingredients, bring to a boil, reduce heat and simmer until the vegetables are tender (about 30 minutes). This is a large batch so I froze half.

1 1/2 cups brown basmati rice; soaked for at least 1 hour and up to 8, drained, rinsed and drained
2 Tablespoons canola (or mild olive) oil
1/2 onion; minced
1 clove garlic; minced
1/2 teaspoon cumin seed
2 whole cloves
1 teaspoon sea salt
1 turkish (or 1/2 California) bay leaf
1/4 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1/8 teaspoon fresh ground black pepper
pinch ground cardamom
optional 1/4 teaspoon chili flakes
2 1/2 cups water

Saute onion in oil for 2 minutes. Add garlic and spices and continue to sauté for 1 minute. Add rice and mix to coat with oil and spices then sauté for 1 minute. Add water, bring to a boil, reduce heat and simmer with lid on till all the water has absorbed (about 20 minutes). Remove from heat, leave lid on for 5-10 minutes. *remove bay leaf and cloves after cooking

1 cup red lentils; rinsed
3 cups water
1/4-1/2 teaspoon sea salt

Combine, bring to a boil, reduce to simmer and cook 20 minutes or until the lentils are soft and begin to break apart.

Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper


Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.

Chapatis, Curried Red Lentils, Romaine Lettuce with Feta Cheese Salad and Fresh Mango Chutney


This fusion meal of warm spicy and savory curried lentils, fresh crispy salty salad, sweet and tangy chutney and warm chewy bread was really satisfying. Omit the feta cheese for a vegan meal. I have made gluten free chapatis in the past using a combination of gluten free grains. Modify the meal to suit your needs.

Fresh Mango Chutney
2 ripe mango; pealed, pit removed and diced
1/4 red bell pepper; minced
1/2 inch piece of fresh ginger; pealed and minced
1/8 teaspoon sea salt
dash ground white pepper
1/2 teaspoon apple cider vinegar
1 Tablespoon good quality extra virgin olive oil (California Olive Ranch)

Mix ingredients together and set aside while preparing the rest of the meal.


1 cup whole wheat flour
1 cup white flour
1/2 teaspoon sea salt
2 teaspoons baking powder
2 Tablespoons canola or extra virgin olive oil
3/4 cup water

In a medium bowl mix together dry ingredients. Add oil and 1/2 cup water and combine. Continue adding water a little at a time until a soft dough is formed. Place on counter and knead for 5 minutes, wet hands and smooth the dough into a ball, place back in the bowl, cover with a lint free kitchen towel and let rest for half an hour. (While dough rests, prepare the lentils.) Form the dough into a log and cut into 8 pieces and form into balls. Preheat a heavy bottomed skillet on medium hight. With a rolling pin roll out each ball into a thin disc and fry in oiled skillet 15 to 20 seconds on each side . Drain on paper towels and serve immediately.
DSC_0054 DSC_0055 DSC_0057 DSC_0058

DSC_0061Curried Red Lentils
2 Tablespoons canola oil
1/2 onion; minced
1 carrot; minced
1 celery stalk; minced
1/2 red bell pepper; minced
1 teaspoon sea salt
1 1/2 teaspoons curry powder
1/2 cup tomato sauce (Pomi brand is BPA free and non-gmo)
1/2 cup red lentils
1 1/2 cups water

Preheat a 2 quart pot on medium heat. Add canola oil, chopped vegetables and salt and cover. Allow vegetables to simmer and soften, about 10 minutes, stirring occasionally. Add curry, tomato, red lentils and water. Increase heat and bring to a boil. Reduce heat to medium low and simmer for 30 minutes. Meanwhile, prepare the salad.

DSC_0060Romain Lettuce with Feta Cheese Salad
1 head romain lettuce; rinsed and sliced into strips
1 quart cherry tomatoes; rinsed and halved
1-2 cloves garlic; crushed
1/8 teaspoon sea salt
pinch freshly ground black pepper
1 Tablespoon red wine vinegar
2 Tablespoons good quality extra virgin olive oil (California Olive Ranch)

Combine and toss all ingredients together.