Recipes

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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

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.