Smoky Lentils with Kale

This recipe is a bit funny to me because it doesn't look particularly appetizing.  But fear not!  I don't eat food that tastes bad.  I had some lentils.  I had some kale.  I wanted to add some caramelized, sweet onion, so I did.  I actually cooked the lentils first, didn't use them all in the recipe, but stored in the fridge for later use.  This side dish is packed with protein, veggies, and calcium.  Win-win... win.  Made two servings but can easily be doubled.  The onions, red bell and coriander added a bit of sweetness to this smoky, savory dish.  I ate it as a main meal, so it's all gone.  Sorry for not sharing, but you know me (oink).

Use your favorite variety of lentil!

Ingredients:
1 small yellow onion, or 1/2 large one, chopped
4 cups of kale, chopped, washed and drained
1 cup of cooked lentils, any color you like
1 small red bell pepper, chopped
2 T canola or safflower oil (these two withstand high heat)
1/4 tsp. cumin
1/4 tsp. ground coriander
1/8 tsp. salt
1/8 tsp. garlic powder
pepper

What  to do:
Heat oil in a large skillet, saute onions for about 10 minutes until they start to brown and caramelize.  Add in chopped red bell pepper, kale, spices and salt.  Saute 3-4 minutes more for the kale to wilt.   Add in cooked lentils and pepper to taste.  Heat through and serve with a side of brown rice, for some whole-grain action!

(Note: for extra flavor, boil the lentils in vegetable stock instead of water)

This recipe shared on Amee's Savory Dish

Curried Lentils and Brown Rice

This dish is a no-brainer.  It's packed with protein, whole grains, and antioxidants.  Lentils are popular in Indian cuisine, as well as curry.   Curry contains many powerful antioxidants and anti-inflammatory compounds.  Curry is a mixture of several spices, the main one being turmeric.  Curcumin is the substance in turmeric that gives the curry mix its yellow color.  Curry is used as a common antiseptic in India to treat damaged skin such as cuts or burns.  It's even being linked as a possible cure for Alzheimer's disease.  I actually take a curcumin supplement every day.

This dish goes a long way, as well as keeps you full longer with it's complex carbs.   So simple to make, enjoy!

3 cups of cooked lentils (any variety you like)
2 cups of cooked brown rice (white rice is bleached and has no beneficial nutrients, just empty calories)
4 vine ripened tomatoes, diced
2 garlic cloves, diced
1 small onion, diced
1/2 teas. chili powder
1/2 teas. curry powder (or more if you like!)
1/2 teas. cumin
1/4 cup olive oil
dash of red pepper for heat
salt, pepper, garlic powder to taste

Heat oil in a large pan and cook onions and garlic for a few minutes.  Add tomatoes and spices, stir.  Add cooked lentils and brown rice, warm through to let flavors combine.  Can be served warm, or cold like a salad.  Left-overs are delish!

Leek & Lentil Shepherd's Pie

Ahhh, comfort food.  Okay, so this isn't traditional Shepherd's Pie, but not lacking in flavor!  It's my own delicious, savory version, using lentils for protein instead of lamb or beef.   Of course, there are mashed potatoes on top to give it the "pie."   I thought I would throw in some leeks, a good source of dietary fiber, folic acid, calcium, potassium, and vitamin C.  Leeks are easier to digest than standard onions, and have antiseptic, diuretic, and anti-arthritic properties.  Using left-over mashed potatoes is great.  You'll need about 6 cups.  Whether making homemade mashed potatoes or a box mix, please refrain from using cow's milk and butter.  This will make the recipe completely fattening and unhealthy.  I'm trying to help you lower your LDL.  Help me, help you!   *When I make mashed potatoes, I use unsweetened soy milk, Earth Balance butter, sea salt, pepper, garlic powder and paprika.  All in all, it's a healthy meal your family will love.  Just make it.

Ingredients:

6 cups vegan mashed potatoes (about 3-4 large russets)
3 cups cooked lentils (I cheated and used already cooked lentils.  Otherwise, simmer 1 1/2 cups of dried lentils with 3 cups of water or veggie stock about 40 minutes)
1 1/2 cups vegetable stock
2 Roma tomatoes, washed and diced
2 large carrots, diced
2 leeks, diced
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
pepper to taste
2 Tablespoons canola or safflower oil
1/4 cup of red wine, optional