Recipes

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Mediterranean Lentil Salad

Ingredients:

Ingredients for Salad:
- 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
Ingredients for Dressing:
- 1 tsp dijon mustard
- 3 Tbsp lemon juice
- 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.

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 egg
1-1/4 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

Beans

Beans are great sources of: Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women. - Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Magnesium helps with muscle function and energy production.

Instructions:

How to Store:
- Keep beans in an airtight container in a cool, dry, dark place.
- Beans can last up to 1 year.
- Store cooked beans in a covered container in the refrigerator for up to 5 days.
- You can also freeze cooked beans in an airtight container for up to 6 months.
How to Cook:
- If cooking dry beans, soaking them for 6-8 hours (overnight) before cooking will reduce cooking time.
- Drain well
- Put beans in a large pot with 2 inches of water to cover them
- Bring to a boil and skim off any foam that forms.
- Once the water is boiling, reduce heat to a simmer.
- Cook for 1-2 hours; when the beans are easily mashed with a fork, they're done.
- Don't add salt as this toughens the beans.
- You can add bay leaves, cumin, or other spices to flavor the beans.

Avocado

Avocados are great sources of: Vitamin E protects cells in our body from damage and keeps our immune system healthy. - Vitamin K helps our bodies heal quickly. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Healthy fats are good for our skin and brain, and help us feel satisfied after a meal.

Instructions:

Choose avocados that are firm but give slightly when pressed with a finger.
These are ripe and ready to eat.
If you buy a hard avocado, leave it on your counter for a couple days to allow it to ripen.
Store unripe avocados at room temperature on the counter for 2-4 days.
Refrigerate when ripe for up to 5 days.
Cut avocado in half lengthwise around the pit.
Quickly hit the pit with a sharp knife and twist to free the pit.
Discard.
Cube or slice each half, then scoop out with a spoon or knife.
Eat as is or add to salad, sandwiches, or spread on toast.

Acorn Squash

Instructions:

Wash squash, cut it in half, and scoop out seeds with a spoon.
Bake skin side down in a 400 degree oven for 45-60 minutes.
Squash is ready when a knife easily pierces through.
Scoop out flesh and mash with butter and salt - or fill the center and eat like a baked potato.

Rambutan

Rambutans are a tropical fruit with a sweet flavor similar to a grape.
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.

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Instructions:

To eat a rambutan, use a sharp knife to cut a shallow sliver into the rind or chop off the tip of the fruit where the stem connects.
Gently tear the skin open to expose the fruit and squeeze it out of the shell.
Avoid the large, bitter seed in the middle; some people simply bite the flesh off the pit, however, you can use a knife to cut around the diameter of the fruit and then peel the fruit off the pit (this is helpful when using rambutan in recipes).

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