Tag Archives: cup lentils

Flora’s seasonal recipe: comforting lentils

9 Nov

One of my favorite foods growing up was lentils (yes, it’s true!).

My mom used to make lentils with olive oil, sprinkle of parmigiano regiano and a dash of salt. I always treasured the times that she made this dish, as it always made feel great.

Eating these lovely legumes on a cold fall or winter day, warmed me up, and lifted my spirits. It made me feel calm, centered and healthfully full.

Every time I ate a bowl of lentils, I could feel my iron levels increase dramatically, as my mom would always tell me how high in iron they were. Popeye and I had some things in common! Women need a good amount of iron, and I always turned to lentils instead of taking an iron supplement.

Little did I know that lentils not only contained high level of iron, they also contain protein, fiber, folate and magnesium which are great for building muscle, improving digestion, strengthening your nervous system, and improving blood circulation. Go lentils!

A bowl of lentils is one of the easiest recipes out there, so get excited for these very short directions! To make the meal more balanced you can always mix it up with some brown rice, quinoa or add it into tomato sauces, and pastas.

Makes 2 servings

Ingredients:

Directions:
Bring your water to a boil, add lentils. Lower to a simmer, and cook for 30-40 minutes (depending on the lentils you use). Once cooked, and water fully absorbed, add your lentils to your favorite bowl. Drizzle with olive oil, then mix. Top with fresh parmigiano reggiano cheese, a dash of salt. Sit and savor each bite.

“Let things taste of what they are.”
-Alice Waters

zesty bean burgers

22 Jun

3197378063_e15444e570 for a dinner that will satisfy your hungry family, and is just as filling as a regular burger? Try making these zesty and protein packed bean burgers for dinner. You will be so distracted by their tastiness that even an avid meat eater will forget they are eating beans. A true crowd pleaser!

Ingredients:

  • 1 cup lentils
  • 1.5 cups black beans
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/3 cup cilantro
  • 1 medium sized onion
  • Zest of one large lemon
  • 1 cup toasted bread crumbs
  • 1 tablespoon extra-virgin olive oil or canola

Directions:

Cook 1 cup of lentils in 2 cups of water for about 30-45 minutes, test for doneness. Chop the cilantro, onion, zest your lemon and put to the side. You can make your own breadcrumbs by toasting 1 large slice of bread, or 2 regular slices, and placing them in your food processor until finely chopped. Combine cooked lentils and black beans (from BPA free can, or you can soak and cook them too!), eggs and salt in your food processor. Puree until the consistency is thick, but dip -like. Pour your mixture into a mixing bowl, and add in your chopped cilantro, onion and lemon zest. Stir, and add your breadcrumbs. Stir again and let the mixture sit for a few minutes. Start forming your burgers into 12 –  1.5 inch thick patties (or feel free to make them bigger).

Heat olive oil or canola oil in a pan over medium low heat, add a few patties at a time, cover and cook for 7-10 minutes until the bottoms turn brown. Flip them and cook on the other side until golden. Enjoy on a bun with your favorite toppings, or on its own with a verdant salad.

Adapted from Heidi Swanson.

Photo courtesy of Maggie Hoffman