Spicy Lentil Salad

This recipe has countless health benefits including lots of fiber, heart-healthy fat, turmeric (anti-inflammatory/anti-cancer properties), yogurt (the "good" bacteria); and it's delicious!

From The Complete Vegetarian Cookbook...

1 cup brown rice
1 cup brown lentils
1 tsp turmeric
1 tsp ground cinnamon
6 cardamom pods
3 star anise
2 bay leaves
4 Tbsp olive oil
1 Tbsp lemon juice
8 oz broccoli florets
2 carrots, cut into julienne strips
1 onion, finely chopped
2 cloves garlic, crushed
1 red bell pepper, finely chopped
1 tsp garam masala
1 tsp ground coriander
1 1/2 cups fresh or frozen peas, thawed

Mint and Yogurt Dressing
1 cup plain yogurt
1 Tbsp lemon juice
1 Tbsp chopped fresh mint
1 tsp cumin

1. Put 3 cups water with the rice, lentils, turmeric, cinnamon, cardamom, star anise, and bay leaves in a pan. Stir well and bring to a boil. Reduce, cover, and simmer gently for about 50 minutes, or until the liquid is absorbed. Remove the whole spices. Transfer the mixture to a large bowl. Whisk 2 Tbsp of the oil with the lemon juice and fork through the rice mixture.
2. Steam or microwave the broccoli and carrots until tender. Drain and refresh in cold water.
3. Heat the remaining oil in a large pan and add the onion, garlic, and red bell pepper. Stir-fry for 2-3 minutes, the add the garam masala and coriander, and stir-fry further 1-2 minutes. Add the broccoli, carrots, and peas and toss to coat in the spice mixture. Add to the rice and fork through to combine.
4. To make the dressing, mix the yogurt, lemon juice, mint and cumin seeds together, and season with salt and pepper.

Serves 6. Per serving: 380 calories, 20 grams protein, 15 gms fat, 50 gms carbohydrate, 10 gms dietary fiber.

I forgot to add the peas in mine...but, it was still great.

Spiced Lentil-Coconut Stew

This is the delicious dinner that Bill and I enjoyed tonight. It was so good, I decided to share the recipe with all of you...

The dish is great served over basmati rice...








Spiced Lentil-Coconut Stew

1 Tbspn olive oil
1 small yellow onion, chopped
1 small carrot, thinly sliced on a diagonal
2 garlic cloves, minced
1 small hot chile, seeded and minced
1 tsp peeled and minced fresh ginger
1/2 tsp ground cardamom
1/2 tsp dry mustard
1/4 tsp ground allspice
1/8 tsp turmeric
3 cups vegetable stock or water
1 1/2 cup dried brown lentils, picked over and rinsed
1 large waxy white potato, peeled and diced
2 cups well-washed spinach
1 cup unsweetened coconut milk
salt & freshly ground black pepper

1) Heat the oil in a large saucepan over medium heat. Add the onion, carrot, garlic, chile, and ginger, cover, and cook, stirring occasionally, until softened, about 10 minutes. Stir in the cardamom, mustard, allspice, and turmeric and cook, stirring, for 30 seconds.
2) Pour in the stock, add the lentils and potato, and bring to a boil. Reduce the heat to low, cover, and cook until the lentils and vegetables are soft, about 45 minutes. About 10 minutes before the end of the cooking time, stir in the spinach, coconut milk, and salt and pepper to taste; add more stock if the stew is too dry. Serve hot.