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Legumes

Curried Lentil and Sweet Potato Soup

Thursday, July 30th, 2009 by Jean Gleason

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

 
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Ingredients

Directions
  1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
  2. saute onion, in olive oil and butter over medium heat for 4 minutes
  3. add garlic and cook for 2 more minutes
  4. add curry powder and lentils and cook for a few more minutes
  5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
  6. remove skin from sweet potato, then add the potato to the soup
  7. puree everything together
  8. return to pan and season with salt and pepper
  9. ladle into bowls and garnish with a light dusting of paprika

 

Green Lentil Soup with Spinach and Coconut Milk

Sunday, January 13th, 2013 by Jean Gleason
High on spice, flavor and nutrition.  This soup has a rich broth flavored with cinnamon, nutmeg, cloves, turmeric, and cayenne.
 
Ingredients

Directions
  1. Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
  2. Add garlic, celery, and carrots and sauté 5 more minutes.
  3. Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
  4. Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
  5. Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes

 

Mediterranean Holiday Hummus

Tuesday, December 9th, 2008 by Lynn Hollenbeck

Homemade hummus – so easy, so nutritious.  This exotic version transports you to the Greek Islands. Serve it as a holiday appetizer for a taste of warm sunshine in frosty weather.

Mediterranean Holiday Hummus
 
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Author:
Recipe type: Appetizer
Serves: 6

Ingredients

Directions
  1. In food processor, blend hummus ingredients to desired consistency. Add more lemon juice, water or olive oil to thin if necessary, and pour into serving bowl.
  2. In small saucepan, lightly toast pine nuts tossed with oregano and garlic powder, being careful not to burn.
  3. Top hummus with pine nut mixture and green and black olives; sprinkle paprika lightly.
  4. Lightly brush pita bread with olive oil and sprinkle on sesame seeds, cumin and salt. Toast on cookie sheet until light golden brown. Snip with scissors into triangles and serve alongside hummus.

 

Mediterranean Lentil Salad

Wednesday, December 8th, 2010 by Jean Gleason

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

 
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Ingredients

Directions
  1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
  2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
  3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

 

Spiced Toasted Walnuts

Thursday, December 10th, 2009 by Jean Gleason

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

 
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Ingredients

Directions
  1. Preheat oven to 350° F.
  2. Toss walnuts with maple syrup and spices until evenly coated.
  3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
  4. Let cool to room temperature.

 

The Economy Sucks but my Creamy Frijoles Rock

Monday, November 3rd, 2008 by Lynn Hollenbeck

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

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