Red Lentil Ginger Soup

Lentils are high in folate, fiber, and potassium. They are a good addition to your diet if you are looking to lower blood pressure or cholesterol levels. They are easy to use and can be added into many recipes. I usually purchase lentils from Bob's Red Mill. 

 

This soup can be made in about 30 minutes. 

It is perfect for a chilly fall evening!

Ingredients:

• 1 cup Red Lentils
• 4 cups vegetable broth (I use low sodium)
• 1 small onion (diced)
• 4 cloves of garlic (diced)
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp crushed black pepper
  
• 1 tbsp minced fresh ginger
• Just enough olive oil so noting stick to the pan

 

Instructions:

• Add just enough olive oil to caramelize the onion in a soup pot 
• Add the ginger, garlic, and spices and warm for a minute or two 
• Add lentils and broth and bring to a boil
• Reduce to simmer and cook for about 30 minutes (covered)
• Use an immersion blender to smooth the texture OR place the soup in a VitaMix to make it a silky texture

 

 

Serve: Garnished with crushed red pepper, seeds, or gluten free bread crumbs

Lentil Tikka Masala

 Tikka Masala can be enjoyed Gluten Free and Vegan. 

Ingredients:

•  olive oil ... just enough so nothing sticks
  
• 1 medium onion diced
• 1-2  tablespoons grated fresh ginger
• 4 medium garlic cloves, minced
• 1 1/2 tablespoons garam masala
• 1 28-ounce can crushed tomatoes (fire roasted or with peppers added)
  
• 1 1/2 cups vegetable broth
  
• 1 1/2 cups red lentils
• 1 can coconut milk

Instructions:

Saute onion, garlic, ginger, and garam masala in olive oil until onions are translucent

Add can of tomatoes, broth, and lentils. Stir to combine.

Bring to a boil then turn heat down to low and cover. 

Once most of the liquid is absorbed, add the coconut milk. Start with 1/2 a can. Add the full can if the extra liquid is needed (based on personal preference and how absorbent the lentils are).

 

Enjoy with rice ... white or brown based on your preference. 

Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.

Ingredients

• 1/2 cup onion diced 
• 4 cloves of garlic, smashed and diced
• 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
• 2 tbsp fresh ginger diced
• 2 tbsp red curry paste
• 2 tsp ground cumin
• 2 1/2 cups dry red lentils
• 1 can tomatoes ( I use fire roasted)
• 1 can unsweetened coconut milk (I use reduced fat)
  
• 6 cups of vegetable broth (I use low sodium)
• olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

• Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
• Add the red lentils and stir to coat
• Add coconut milk, tomatoes, and broth and bring to a boil
• Reduce heat and cover. 
• Stir occasionally.  
• After about 30 minutes the curry will be thick and ready to serve. 

 

 

Serve

• Serve over rice, millet, quinoa,  or sorghum
• Serve with a wedge of gluten free pita bread
  

 Storage

Store leftovers (if any) in a tightly sealed container in the refrigerator

 

Millet Mung Bean Red Lentil Mix

I made a batch of millet and used it for several recipes. This recipe can be made in 30 minutes or less if the millet and mung beans are prepared ahead of time. The depth of flavors and textures in this dish is amazing...you will want to make it again and again.

Millet 2:1 ratio of water to millet (about 20 minutes to prepare)
Mung Beans 2:1 ratio of water to beans (takes 30-45 minutes)

Ingredients:

2 cups cooked millet
1/2 cup dry mung beans
1/2 cup dry red lentils
1 can of tomatoes (I prefer low salt varieties) (rinse can with 1/2 can of water to get all of the tomatoes out and add a bit more moisture)
1 inch of fresh ginger (peeled and diced)
1 tsp oregano
1 tsp cumin
1 tsp curry
1 tsp cayenne
1 cup nutritional yeast
4 cloves of garlic (diced)
1 red bell pepper (diced)
1 large carrot or 2 small (diced)
1/2 cup onion (diced)
olive oil ... so nothing sticks to the pan
salt and pepper to taste

Instructions:

• Saute the onion, garlic, vegetables, and spices in a pan with olive oil 
• Once they soften a bit (about 5-7 minutes depending on the size of your knife cuts) add the can of tomatoes + water, millet, mung beans, and red lentils
• Stir to combine
• When most of the moisture is absorbed, add the nutritional yeast and stir to integrate
• Add salt and pepper to taste 
• Serve alone, add tofu, or serve as a side dish for a veggie/vegan burger