Heary Lentil Soup
- ½ -1 medium onion, chopped
- 1-2 carrots, diced
- ½ teaspoon salt (or to taste)
- 1-1/4 cups brown lentils
- 6 cups water (or vegetable/chicken broth)
- 2.5 teaspoons fresh rosemary leaves, minced
- Alternative: 1-1/4 teaspoon dried basil,
Italian seasoning, oregano, or basil
- Alternative: 1-1/4 teaspoon dried basil,
- Any veggies of choice (diced celery, chopped zucchini, diced potatoes or sweet potatoes, corn)
- Handful of spinach
- ¼ teaspoon black pepper
- Fresh lemon or lime juice
- Tortillas, tortilla chips, bread, or rice to serve on the side
- In a large saucepan, heat 1/3 cup water over medium high heat (or a drizzle of oil). Add the onions and carrots; reduce heat to medium and cook, stirring, for 8 to 10 minutes until water is evaporated and onions are a deep golden brown. Add other veggies if using.
- Add a little water to deglaze the pan. Add the rosemary (or dried herbs), salt and pepper (if using); cook and stir for 30 to 60 seconds until very fragrant.
- Add the rosemary, salt and pepper; cook and stir for 30 to 60 seconds until very fragrant.
- Add the lentils and water (or broth) to pan. Cover and bring to a simmer. Simmer for 20 minutes.
- Reduce heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 to 20 minutes longer. Give the soup some vigorous stirring during the final minutes of cooking (to help break up lentils).
- Taste and season with more salt or pepper as needed. If you want more spice, add in red chili flakes or cayenne pepper. If using spinach, add in at the end and stir to mix it in and wilt the greens.
Sweet & Savory Sweet Potatoes
- Sweet Potatoes
- Nut/seed butter like Peanut, Almond Butter, Soybutter or Sunbutter
- Fruit (bananas or berries work great)
- Scrambled eggs
- Cooked lentils
- Preheat your oven to 400 degrees F. Line a pan with foil, parchment paper, or a silicone mat.
- Using a fork, poke holes throughout the sweet potatoes and place them on the lined pan. Baking time will depend on the size of your sweet potatoes but bake them for at least 25 minutes before checking on them. They are ready when the fork goes in easily. Alternatively, you can poke holes and microwave the potato in 5 minute increments until soft.
- To make your stuffed sweet potato, cut a slit on the top (but do not cut all the way through) so that you can open the potato. Think of the sweet potato as bread! Stuff it with peanut butter & banana or jelly, OR yogurt, fruit and granola. You can also make a savory potato by stuffing it with scrambled eggs, avocado, and adding some cheese on top OR you can add a scoop of some savory lentils and top it with some cheese.
- Store any leftover potatoes (without toppings) in an airtight container and refrigerate for up to 3-5 days.
Loaded Veggie Tomato Sauce
- Tomato Sauce, 8 oz
- ¼ Onion, diced
- ½ Carrot, diced
- ½ Celery stalk, diced (optional)
- 1 small garlic clove (optional)
- Other veggies of choice like cauliflower, zucchini, tomatoes (optional)
- Italian Seasoning, Garlic Powder, Onion Powder to taste (optional)
- Salt & pepper to taste
- In a pan, heat 1/3 cup water over medium high heat (or a drizzle of oil). Add the onions to the pan and sauté for 1 minute. Add a bit of water to deglaze the pan.
- Add the rest of the vegetables, salt, pepper, and herbs (if using) and cook for 5 minutes or so until soft. Stirring to make sure they don’t stick to the pot.
- If you want a chunky sauce, add in tomato sauce and cook for a couple minutes longer so the sauce absorbs the flavors. If you prefer a smooth sauce or if your kiddos are not huge veggie lovers, blend the veggies with the sauce and put back in a pan for a 1-2 minutes to heat up. Serve with your favorite pasta, as a dip for a quesadilla, or in any other dishes you would use tomato sauce.
Easy Sweet Potato Fries
- 1.5 lbs sweet potatoes
- 1.5 tablespoons oil (olive, grapeseed, avocado, or canola)
- ½ – ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (optional)
- Preheat the oven to 400 degrees F.
- Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long and toss them with the oil.
- Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
- Bake until browned and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
- 1 cups cooked lentils
- 1 tablespoons oil (olive, grapeseed, avocado, or canola – you can also use water if avoiding oil)
- ¼ c diced onion
- 1 cloves garlic, minced (optional)
- 1/8 teaspoon salt (or to taste)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp oregano
- 2 tbsp vegetable broth (or water)
- ½ Tbsp lime juice (or to taste)
- If cooking your lentils from scratch, do so now by bringing 1 cup lentils and 2 cups of water to a boil. Reduce heat to a simmer and cook uncovered until tender for about 20 minutes.
- Heat a large saucepan over medium heat. Once hot, add oil and onion. Sauté until tender, about 4 minutes, then add garlic and continue sautéing until both are slightly golden brown and tender. Season with a pinch of salt, stir, and proceed to next step.
- Add cooked (drained) lentils, sea salt, smoked paprika, cumin, and oregano and 2 tbsp vegetable broth or water. Hold off on adding the lime juice until the end of cooking.
- Cover and simmer on low for 10 minutes, stirring occasionally. Add more vegetable broth (or water) as needed if it gets too dry.
- Mash lentils with a potato masher or the back of your spoon.
- Add lime juice and stir. Then taste and adjust flavor as needed, adding more lime for acidity, paprika for smokiness, salt to taste, vegetable broth to thin, or hot sauce if you want heat.
- Serve with tortilla chips to make nachos, spread on a flour tortilla in a burrito, or any way you would eat refried beans.
Recipe adapted from minimalistbaker.com
Crispy Baked Tortilla Chips
- 8” flour tortillas
- Oil of choice
- Spices & seasonings to taste (like salt, pepper, garlic powder, onion powder, paprika)
- Preheat oven to 400 degrees F. Brush each side of a tortilla with about 1/2 teaspoon oil. Sprinkle one or both sides of tortilla with seasoning of choice. Using a sharp knife or pizza wheel, cut tortilla in half and then crosswise into 1-inch wide strips, or simply cut into 8-wedges, and place in a single layer on a parchment-lined baking sheet. Repeat with remaining tortillas.
- Bake until light golden brown and crisp 5-12 minutes (see note below), rotating pans halfway through if baking more than one at a time. Cool to room temperature. Baked chips keep well, stored in an airtight tin, for up to a week. (The flavor and texture are actually best after a day or two.)
Recipe from stripedpatula.com