Red Lentil and Sweet Potato Stew

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Whole Living, January/February January/February 2013

• YieldServes 4

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Ingredients

• 2 Tbsp coconut or extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp curry powder
• 1 diced large onion
• Coarse salt and freshly ground black pepper
• 4 minced cloves garlic
• 2 Tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced (stemmed, seeded) red bell pepper
• 1 1/2 cups rinsed red lentils
• 6 cups Cleansing Broth
• Chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
2. Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Cook's Note

Refrigerate stew in an airtight container up to 3 days.

Source:  http://www.wholeliving.com/216569/red-lentil-and-sweet-potato-stew

Quinoa with Balsamic Roasted Mushrooms.

Source:  http://www.wholefoodsmarket.com/recipe/quinoa-balsamic-roasted-mushrooms

Ingredients: 

• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 pear, peeled, cored and cut into chunks
• 1 garlic clove, halved
• 2 pounds portobello mushrooms, stemmed and gills scraped out
• 1 cup red or white quinoa
• 3 cups tightly packed fresh spinach, chopped
• 4 green onions, thinly sliced
• 1/2 cup slivered almonds, toasted
• 1/8 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Method: 

Preheat oven to 475°F. 

Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.

While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork. 

Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.

Nutritional Info: 

PER SERVING:280 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 120mg sodium, 43g carbohydrate (7g dietary fiber, 9g sugar), 12g protein

Quinoa, White Bean, and Kale stew.

Source:  http://www.theppk.com/2010/10/quinoa-white-bean-and-kale-stew/

"This is one of my winter staples, especially if I’m having a busy week, have no one to impress and don’t want to use a million dishes (big ups to the disherwasherless!) You get your beans, greens and grains all in one pot; in this case I use white beans, kale and quinoa. You also get about 8 servings out of it so you can either freeze it or keep it in the fridge for 4 days or so, having it for lunch or dinner or… stew for breakfast? Why not!

It’s really versatile so make up your own spice blend, use different beans and grains (although cooking time may vary for the grain) and, you know, just do whatever you want, this stew is your canvas. Prep the herb blend before proceeding with the recipe, that way you just dump everything in at the same time without much fuss.

1 teaspoon olive oil
2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces

Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste

Preheat a 4 quart soup pot over medium high heat. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.

Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt

When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not."

Red Lentil Curry: it's what's for dinner soon!

Red Curry Lentils

Author: Pinch of Yum

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6

 

Ingredients

• 1½ cups lentils, rinsed and picked over
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• ½ tablespoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Instructions

1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

Notes

Even better the next day! For a vegan option, sub oil for butter.