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{Recipe} Lentil Marinara

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Every since pregnancy I have been kind of obsessed with lentils. I started eating them more for the nutritional benefits and then I just kind of fell in love. There are so many varieties of lentils from red to beluga but today I used French lentils for this recipe. French lentils are hearty and give this sauce some meatiness while began a healthy vegan sauce. My toddler devoured this so if you’re a parent looking to get your kid to eat more protein, fruits (yes I think we forget tomatoes are a fruit) and veggies this is a great sauce to have.

IMG_4720Lentil Marinara

  • 1 yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 teaspoon dried oregano
  • 3 garlic cloves minced
  • 1-14.5oz can salt free diced tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked French lentils
  • 1/2 teaspoon ume plum vinegar
  • 1/2 cup water
  • Olive Oil Spray

Heat a large skillet over medium heat. Spray with olive oil spray and then add the onions and carrots; sautee 7-10 minutes until softened. Stir in the garlic and oregano. Add the tomatoes and lentils; stir to combine. Add your remaining ingredients and then cover and cook cover medium-low for 15 minutes. With a hand blender or a stand blender puree the ingredients.  This will leave you with a thick sauce which is fine as you will want to add your pasta directly to the sauce, carrying a little pasta water with it.  If you are not planning to toss this with pasta then you may want to add additional water to thin the sauce out slightly.

*I made extra of this to freeze so once I try it I’ll come back and let you know how freezing worked out.

Lentil Marinara Nutrition

Recipe: California Pasta

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This recipe gets it’s name from the addition of the creamy avocado.  It is filled with delicious summer vegetables. Make sure you have your pasta ready because this recipe cooks up in around 5 minutes!
Serves 4

1 bunch lacinato kale, washed, stem removed and shredded
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1-15oz can white beans, drained and rinsed
1 large tomato, diced
1 avocado, diced
1/4 cup kalamata olives, diced
1 tablespoon lemon juice
pinch of red pepper flakes (optional)
4 servings of cooked pasta of your choice (I like linguine)

Heat a saute pan with a cover over medium. Add olive oil and garlic and cook for 30-60 seconds, until fragrant.
Add the kale, cover and cook for 3 minutes.
Add the white beans, tomatoes, red pepper flakes (if using) salt and pepper and toss everything together.
Add the pasta, avocado, olives, lemon juice and toss to coat.

Guest Recipe: A Healthy Lentil Soup with Veggies

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A Healthy Lentil Soup with Veggies
It is often considered challenging to cook a healthy and tasty vegan recipe. But, with a little innovation and experimentation, one can churn out interesting, wholesome recipes like this one. The lentils give a huge burst of protein and the veggies provide the minerals and vitamins. The rice in the recipe provides the carbohydrates. Thus, this is a balanced, one-dish meal. Eat it as a soup or a small meal. It is very simple to prepare if you have all ingredients at hand. You can use any veggies of your choice or what is there in your house.

(Source)

Serves 4:
Preparation time: 15 minutes
Cooking time: 30-45 minutes

Ingredients:
1 cup orange lentils (they cook faster)
¼ cup rice
1 onion chopped
2 large tomatoes chopped
4-5 cloves of garlic chopped
2 green chilies finely chopped (optional if you don’t want the heat)
½ cup chopped and steamed vegetables (beans, carrots, mushroom, green pepper, corn, peas)
¼ tsp. cumin seeds
½ tsp. cumin powder
½ tsp. coriander powder
¼ tsp. black pepper powder
Salt to taste
1 tbsp. Chopped cilantro for garnish
3 cups veg stock or water
1 tsp. lemon juice
2 tsp. oil

Method:
Wash the lentils and the rice well and soak for 15 minutes. Add oil in a pan or pressure cooker. Add the cumin seeds. Once they sputter, add in the chopped garlic and onion and fry till transparent which should take around 2-3 minutes. Now add the tomatoes and fry for another couple of minutes. Add the lentils and the rice along with the stock. Cover and cook till the lentils and rice are cooked. If you use a pressure cooker, you can cook faster. That is what I normally do. But, you can cook on the stovetop as well. Orange lentils cook faster, and soaking expedites the cooking time.

Now add in the vegetables and salt with all the other seasonings. Add more water if necessary. Simmer for 5 more minutes. Taste and adjust seasoning. Turn off the heat and add the lime juice. Garnish with chopped cilantro leaves and serve hot. I like my soup a little thin, but you can have it thick and chunky as per your preference.

Your tasty soup is ready. Enjoy with your family.

Rachna Parmar, an ardent blogger, enthusiastic cook and mom of two, is an editor at Livesnet.com, a site offering tips on baby safety products and parenting skills. Please visit Livesnet and read her wonderful articles on top rated food processors and best juicers to buy.

Guest Recipe: Quinoa, Garbanzo and Spinach Salad

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While I prep for the arrival of our baby I have invited Mellissa from A Fit and Spicy Life to share one of her recipes.

Quinoa, Garbanzo and Spinach Salad
with Smoked Paprika Vinaigrette

Ingredients (Serves 8-10)

  • 1 1/2 cups quinoa, rinsed and drained
  • 4 cups (packed) baby spinach leaves
  • 2 15- to 16-ounce cans garbanzo beans, rinsed and drained
  • 1 unpeeled English hothouse cucumber, cut into small pieces
  • 1-pint grape or cherry tomatoes, halved
  • 1 cup (packed) fresh mint leaves
  • 1/4 cup red wine vinegar
  • 2 1/2 teaspoons smoked paprika
  • 1/2 cup olive oil

Instructions

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes and mint leaves in extra-large bowl.

Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Pour dressing over salad; toss to coat.

Season generously with salt and pepper.

Mellissa is a 30 something girl living in Minneapolis who lives fitness, food, travel and wine. She creates healthy recipes and tries to share her love of food with friends and family

Guest Recipe: Choco-Cherry-Chia Smoothie

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Choco-Cherry-Chia Smoothie

Hi, everyone! My name is Cassie and I’m a recipe developer, beer lover, sports fanatic, culinary arts student, puppy mom, and lover of glitter nail polish. I also happen to blog about clean eating, realistic fitness and my everyday adventures (and misadventures) over at Back to Her Roots.

I was really honored when the amazing Lindsay asked me to pop in and share a little bit of something with you guys while she is on baby duty. I’m a big fan of all things RWT and am really honored to be here.  First off: congratulations to Lindsay and Neil on their new little perfect family! Secondly: let’s talk cherries.

Smooth segue, eh?

I’ve been completely obsessed with cherries lately. They are sweet, tart and packed full of powerful antioxidants called anthocyanins (which help give cherries their deep red skin). These antioxidants have been shown to act as anti-inflammatories and help slow down aging. Basically, cherries are where it’s at.

Of course, often we find the cherry flavor in not-so-healthy foods. Cherry pie. Cherry danishes. Cherry Jolly Ranchers. But it is possible to nosh on cherries without stuffing yourself silly with added sugars and preservatives. Today, I’ve brought you a smoothie that gives you not only the benefits of cherry-dom, but also the yummy taste. Oh, did I mention it’s also chocolatey? And has chia seeds, which is the highest known plant source of Omega-3 fatty acids? Oh, and it’s fun to say? Choco-Cherry-Chia. Try it!

Choco-Cherry-Chia Smoothie
Serves 2

1 cup unsweetened vanilla nut or soy milk
2 tablespoons chia seeds
1 tablespoon cocoa powder
2 cups pitted, halved cherries
1 medium ripe banana
4-5 ice cubes

Combine all ingredients in the order listed in the carafe of a blender. Blend on high speed until everything is smooth. Pour into two glasses (or one big glass!) and serve.

Recipe: Agave-Lime Tempeh

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Agave-Lime Tempeh
with Peppers, Onion and Potatoes

This dish at first glance looks like it might be on the heavier side but as soon as you taste it the sweet citrus flavors with a hint of chili spice really lightens the dish up.  This is a perfect dish for any time of the year.

Serves 4-6
Sauce:
1/4 cup agave (or honey)
1/4 cup lime juice
2 garlic cloves, minced
1 t cumin
2 t chili powder (chipotle if possible)
2 t Italian seasoning
1/2 t sea salt

3 T water
8 oz tempeh, diced
1 bell peppers, diced
1 medium onion, diced
6 fingerling or small new potatoes, large dice

 

Directions:

  • Heat the water in a saute pan over medium. Add the potato and top with tempeh, bell pepper and onion. Evenly pour over the sauce.
  • Cover and cook for 20-25 minutes stirring occasionally until the potatoes and veggies are tender
  • Season with salt and pepper to taste.
  • Serve over quinoa or rice. Garnish with chopped cilantro or parsley leaves.

Recipe of the Week: Balsamic-Rosemary Tempeh Skewers

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Serves 2
INGREDIENTS
• 1 (8oz) package of tempeh,large dice
• 8-10 button or cremini mushrooms
• 8 Rosemary Stalks; remove all but the top leaves, reserve 1 Tbsp of leaves and finely chop
• 3 garlic cloves, roughly chopped
• 1/2 cup balsamic vinegar
• 2 Tbsp olive oil
• 1 Tbsp dijon mustard
• 1 tsp salt
• 1/2 tsp pepper

Preheat oven to 400F
1. Using the rosemary stalks, skewer the tempeh and mushrooms. Place in one layer in a shallow baking dish.
2. In a small bowl whisk together the tablespoon of rosemary, garlic, balsamic vinegar, olive oil, dijon mustard, salt and pepper; evenly pour over the skewers.
3. Place the baking dish in the oven and bake for 35-40 minutes until most of the liquid has reduced; flip and baste after 20 minutes.