Recipes

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

Mediterranean Lentil Salad

Ingredients:

1 can brown or green lentils, drained and rinsed OR 1.5 cups cooked lentils
1 green bell pepper, diced
1 red bell bepper, diced
1/2 red onion, diced
1/2 cup crumbled feta cheese
1 tsp dijon mustard
3 Tbsp lemon juice plus zest of
1 lemon
1/8 tsp ground cumin
1/4 cup finely chopped fresh dill

Instructions:

In a large bowl, combine ingredients for salad.
In a small bowl, whisk together ingredients for dressing.
Pour dressing over salad, mix thoroughly, and enjoy.
Ingredients for Salad:
Ingredients for Dressing:

Youtube Tutorial

Lentil Taco Filling

Ingredients:

1 tsp oil
1 medium onion, chopped
1 tsp minced garlic
1 cup dried lentils, rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano2-1/2 cups vegetable broth
1 cup salsa

Instructions:

In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender.
Add rinsed lentils and seasonings; stir for 1 minute.
Stir in broth and bring to a boil.
Reduce heat and let simmer, covered, for 25-30 minutes, until lentils are tender.
Remove cover and continue to cook until mixture is thickened (8-10 minutes) stirring occasionally.
Mash lentils and stir in salsa.
Continue to cook for 3-5 minutes.
Serve in tortilla with desired toppings.

Youtube Tutorial

Lentil Soup

Ingredients:

1 Tbsp olive oil
1 stalk celery
1/2 onion, medium, chopped
1 carrot, medium, chopped
1 clove garlic, minced
3/4 cup lentils, rinsed
1 quart vegetable broth or water
1 sweet potato, medium, peeled and chopped (optional)
2 Tbsp apple cider vinegar or lemon juice (optional)

Instructions:

Heat the oil in a large stockpot over medium-high heat.
Add the vegetables and saute for 6 to 8 minutes, stirring frequently, until the onion is translucent.
Add garlic and lentils.
Cook for 2 minutes, stirring constantly.
Add broth or water, bring to a boil, then reduce heat to low.
Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.
Add vinegar or lemon juice and cook for an additional 10 minutes.

Lentil Brownies

Ingredients:

1/2 cup lentils, dry
1 cup old fashioned rolled oats
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup applesauce
1/3 cup honey
1/4 cup creamy peanut butter
2 tsp vanilla extract
1 egg1-1/4 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350 degrees.
Grease an 8-inch square baking dish with nonstick cooking spray and set aside.
Add dry lentils and 1 cup of water to a small saucepan.
Bring to a boil, cover, and simmer until lentils are tender and most of the liquid is gone, 15-20 minutes.
Add oats, cocoa powder, baking powder, baking soda, and salt to a food processor.
Pulse until a fine flour forms and the oats are smooth.
Add cooked lentils (and any remaining liquid), applesauce, honey, peanut butter, vanilla, and egg and process until a smooth batter forms.
Fold in the chocolate chips.
Spread into prepared baking dish.
Bake for 25 minutes.
Let cool for at least 10 minutes before cutting and serving.

Youtube Tutorial

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies