Tag: Lentil

Coconut Curry Lentil Chickpea Bowls with Kale

I really love receiving cookbooks for review, especially when they are filled with recipes that are both intriguing and simple to make. Since I received a copy of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book for review, I have become obsessed with this recipe for Coconut Curry Lentil Chickpea Bowls with Kale.

It’s insanely easy to make, is filling, and is absolutely delicious!

I’ll admit, it isn’t the prettiest meal I’ve ever made, but the combination of ingredients makes for a crave worthy dish you’re sure to put in your rotation!

 

Ingredients:

  • 3/4 cup red lentils
  • 1 (15 oz) can diced tomatoes
  • 1 (13.5 oz) can unsweetened lite coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon peeled and grated fresh ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 4 cups chopped and deveined kale
  • 1 tablespoon lime juice

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Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 lb lamb chunks
  • 1 large onion, diced
  • 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
  • 3 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ to 1 teaspoon harissa paste, depending on your heat tolerance
  • 1 (28oz can) crushed tomatoes
  • ½ cup parsley, chopped, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 (15 oz can) chickpeas, drained
  • 6 cups chicken broth
  • 4 oz vermicelli, broken into smaller, 1-inch pieces
  • 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
  • 1 large egg
  • The juice and zest of 2 lemons

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Winter Lentil Soup

Philadelphia is about to have a full week of weather in the 70s. I think there’s even an 80 degree day thrown in In March! I’m so excited, but I feel a bit stressed because I didn’t get to make all of my winter soups and stews. But who says you need to eat these in freezing weather? So I decided to make this Winter Lentil Stew for lunches in my office when they crank up the AC and I feel like it’s winter.
Ingredients:

4 leeks, white and light green parts only
1 bunch kale  (mine was huge, so I ended up using half)
1 tablespoon olive oil
1 28-ounce can whole tomatoes, undrained
6 cups water
2 sweet potatoes, peeled and cut
1/2 cup brown lentils
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon black pepper


Prepare all your ingredients. Slice each leek in half lengthwise and then slice into 1/4 inch thick half-moons. You want about 2 cups of half moons.

Add to a large bowl filled with cold water and swish to remove any grit. Drain and pay dry. Lay on a paper towel.

Remove the stems from the kale and then thinly slice the leaves. You want about 3 cups of leaves.

Peel and chop your sweet potatoes. You want them to be bite sized or smaller. Measure out the lentils, prepare your thyme leaves, and open your can of diced tomatoes.

Add a large saucepan to the stove over medium heat. Add the oil and heat.  Add the leeks and cook for three minutes, stirring occasionally. Add the tomatoes and cook for 5 minutes.

Add the water and bring to a boil.

Stir in the kale, sweet potatoes, lentils, thyme, salt, and pepper. Cover, lower the heat, and simmer for 30 minutes or until the lentils are tender.

If freezing, you can spoon into individual containers, let cool, and freeze at this point.

If enjoying immediately, eat as is, or sprinkle with some grated Parmesan cheese.

I can’t wait to enjoy this on my “colder” days in the office!

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