Roasted Fennel and Spring Vegetable Salad

Someday I'm going to write a book called 101 Ways to Make Tacos because tacos are what we have for dinner. Seriously. Every. Single. Night.

Okay, maybe not every single night, but certainly most weeknights. At this point, my partner has basically stopped asking what's for dinner because it's obvious: beans and something else that's going to go inside of corn tortillas. Any questions?

Someday I'm also going to write a book called 101 Ways to Make A Salad because salads are what I have for lunch practically every single weekday.

The key to making a good salad is this: it has to have a good protein source (I usually opt for beans or lentils), a variety of vegetables with complimentary flavors and textures, and a good dressing. For most salads, I usually dress the leaves in a little plain balsamic vinegar, but the classic balsamic vinegar and olive oil mix is fabulous for almost any salad.

And if you eat an oil-free diet, subbing avocado in for oil is a fabulous way to still enjoy a creamy dressing. This sweet and tangy mango salad dressing and this jalapeno avocado lime dressing are great oil-free options.

My personal challenge to enjoying salads is that I don't typically crave raw veggies because Seattle is cold most of the year. However, I can get around this by roasting vegetables and adding them (while still warm) to a bed of cold greens. This salad is my newest favorite and it's a fabulous meal during these cold, drizzly days of spring.

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Roasted Vegetables with Lentils

If we were sitting down for lunch together I’d tell you about how I’m a little stressed out this week. I’d confess that by 9 am I already had two cups of green tea when I probably should have had chamomile. At least I started my day with a green juice, right?

If we were sitting down for lunch together I’d tell you about how I’m in the middle of moving… again.  Even though we just moved a few months ago, we got this great opportunity to take over my partner’s brother’s house because he and his wife are moving out of the country. So, in the last two and a half weeks, we broke the news to our landlord and found someone to take over our apartment lease.  The only catch is that the person taking over our lease needed to move in right away so that means we are moving this week. Moving into a house where myself, my partner, her brother, and his wife will be living together for the next month and a half until they move out of the country. Let’s hope they like green smoothies and cats.

If we were sitting down for lunch together I’d take a deep breath, tell you how good it is to see you, and then serve you some roasted vegetables with lentils. After all, it's always good to see you. And I'm really excited for lunch. 

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Lentil and Greens Casserole with Millet-Amaranth Crust

I moved into my current place almost two months ago and for the first time in my life, I have a gas stove.  When I realized this on my moving day, it felt like a dream come true.  I think this is what fashionable women must feel when they find their perfect pair of shoes.

The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm.  Every. time. No joke. And since I'm in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too.

Wednesday at 9 pm: Sorry, just indulging in a late-night kale chip craving. 

Friday at 7 am: What? You're not up roasting carrots for breakfast too?

Saturday at 6 pm: Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you're not even home? That's cool too.

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Pasta with Lentils and Zucchini

Have you heard the hype that bananas are soon-to-be no longer vegan?  There are reports of a new spray-on chemical derived from shrimp and crab shells to extend the life of the fruit.  It's pretty scary to me that companies are allowed to spray our food with whatever they choose and not label it - especially when you consider the millions of people with shellfish allergies.

The funny thing though is that bananas have been non-vegan in our household for quite some time. Remember my cat that likes to lick plastic bags?  Well I used to buy bananas from Costco (which come in plastic bags), and my cat, being the creep that he is, enjoyed licking the bags so much that after I removed the bananas from the bag, he became obsessed with licking bananas.  Now whenever bananas enter our house - bag or no bag - he has to lick them.  And since that kitty tongue has seen quite a bit of seafood is its time, if you have a seafood allergy, I wouldn't recommend eating bananas at my house either.

What does all this have to do with pasta, lentils, and zucchini?  Nothing.  Just be thankful none of these items were sprayed with chemicals or licked by a cat.

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Whole Grain Quinoa & Lentil Wrap

Sometimes when I have a lot going on in my life I have a hard time sleeping.  I find myself staying up late and cleaning my kitchen pantry, scrubbing out cupboards, and organizing bulk goods into jars.  Even though I accomplish absolutely nothing related to what I am stressing about, nights like this somehow bring me back into balance.   I suppose spending some quality time to myself listening to Neil Diamond doesn't hurt.  Do you ever have nights like this?  Most likely... minus the Neil Diamond?

In one of my recent late-night cleaning episodes I stumbled upon a full jar of tricolor quinoa hiding in the back of my pantry.  It was definitely time to pull this out and put it to use!  The result?  A hearty whole-grain wrap with quinoa, lentils, and tahini sauce.  Perfect for lunch or a quick weekday dinner.

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Simple Lentil Dal

Are you one of those people who has inspirational post-its taped to your computer monitor?  Do you write weird random messages to yourself?  I ask because I am one of those people.  

My co-workers are already used to many of my weird habits:  my giant green smoothies for breakfast,  how I have to talk out loud as I write my emails, my growing forest of office plants... I could go on, but I will spare myself the embarrassment.  

My most recent addition to my post-it monitor collection is a rather simple, strange message:  Eat more dal.  You're worth it.  Very true.

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Warm Winter Squash Salad

It's been a snowy weekend here in Seattle.  I started my weekend with a trip to the grocery store to stock up on goods in case the weather got worse.  And besides heading out to the gym a few times, we've pretty much stayed indoors.  Between Dance Central on kinect, cleaning projects, photo and writing projects, and being entranced with season 2 of Lost, I've kept myself pretty occupied.  The cats enjoyed watching the falling snow and Bilbo decided that sitting at my photography station (where I photograph all of my food photos) was the coziest place to watch the weather.  And fulfill his dream of being a kitty model.

It is usually hard for me to eat salads during the winter because cold food doesn't sound as appealing, but I happily munched on this one all weekend.  This salad starts with a bed of peppery arugula topped off with warm delicata squash and french lentils.  It's finished with sweet pomegranate seeds and a tangy lemon dressing.  This salad was just what I needed to power our kinect marathon and keep me warm during the snowstorm. 

Warm Winter Squash Salad
Serves 4
1 cup french lentils, uncooked
2 cups water
2 medium delicata squash
1 Tablespoon coconut oil
Seeds from 1 pomegranate
6 cups of baby arugula

Add lentils and water to a pot over high heat.  Bring to a boil, and then simmer, covered, for about 30 minutes, or until tender.

Preheat oven to 400 degrees.

Cut squash into equal bite-size pieces.  Toss with coconut oil and lay flat on sheet pan.  Roast for 20 minutes, until tender, turning at least once.

Divide the arugula amongst four plates.  Top with warm lentils, squash, and pomegranate seeds.

Dressing:

1/2 cup extra virgin olive oil

2 Tablespoons maple syrup

juice from 1 lemon

1 Tablespoon brown mustard

salt and pepper to taste

Mix ingredients until combined.  Drizzle over salad and serve. 

Lentil Loaf

Let's talk about awkward moments for a minute, shall we? 

What do you do when you find yourself in an awkward or potentially embarrassing situation?  Do you try and avoid it?  Or are you the type of person that just owns it? 

I learned a little bit about myself today.  I learned that I'm the kind of person that just owns it.  I own it hard.

Let's take the gym locker room for example.  There are lots of embarassing and awkward situations that happen in locker room, right?  Like when you exit the shower in your way-too-tiny-gym-towel and run into an acquaintance.  What do you do?  Do you ignore them and make your way to the dressing room?  Or do you say hi?

Well, if you're anything like me you have that moment of awkward panic in your head, but then you say hello.  Then you take it a step further into that this-is-totally-awkward-but-I'm-trying-to-make-it-not-be territory and ask how they're doing.  Then you mentally pat yourself on the back for owning the awkward situation... get dressed... put your contacts in... and realize that you didn't actually the know the person at all.  

So what I  really learned about myself today is that not only am I the person that owns an awkward situation, but apparently, I create them. 

If there is one thing that I can do for you, I hope it is this: prevent awkward situations at the dinner table. Forget the locker room.  Nothing is more awkward than showing up to a dinner party and bringing the exact same item as another guest.

Christmas cookies?  Been there.  Kale salad?  Done that.  Veggie platter?  Forget about it.  Lentil loaf? Now we're talking.

This lentil loaf was the very first thing that I made when I became vegetarian and it's been a staple in my home ever since.  It's one of my favorite items to bring to potlucks and get-togethers because I've never seen anyone else show up with a similar item, but it's also a great main dish that can be enjoyed by everyone. Even meat-eaters will find this dish to be a delicious and hearty veggie option.  There's nothing awkward about that.

This loaf has minimal hands-on prep time, but you can even cook the lentils ahead of time to make assembly faster.  If using regular rolled oats, I recommend pulsing them for a few seconds in a food processor to make them a little smaller and easier to incorporate into the loaf.  You can also mash some of the cooked lentils in the food processor along with the oats to help the loaf bind together better.

Lentil Loaf
Serves 4 - 6

2 cups water
1 cup grey-green or brown lentils
2 Tbs ground flaxseeds + 4 Tbs water
1 medium yellow onion, diced
1 teaspoon olive oil
1 cup instant or regular rolled oats
1 cup tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup BBQ sauce
2 Tbs ketchup

Bring water to a boil.  Add lentils and simmer 25 - 30 minutes, until lentils are soft and water is evaporated.  Drain any excess water and partially mash lentils.  Scrape into mixing bowl and allow to cool slightly.

Mix the flaxseeds and water together and let sit for about 15 minutes. (This will allow it to become sticky and will be a better binder for the loaf.)

Saute the onion in the oil in a pan over medium heat.  Cook for 5 minutes or until the onion is translucent. 

Stir the onion and oats into the lentils until mixed.  Add the flax mixture, tomato sauce, garlic, basil, parsley, salt, and pepper.  Mix well.

Spoon into loaf pan that has been generously sprayed with non-stick spray.  Smooth the top with the back of a spoon.  Top with the BBQ sauce and ketchup.

Bake at 350 degrees for about 45 minutes until the top of the loaf is dry, firm, and golden brown.  Let cool in pan for about 10 minutes.  Run a sharp knife around the edges of pan then turn out onto a serving platter.  Top with additional BBQ sauce or ketchup if needed.

Coconut Lentil Curry

I feel like I'm finally getting the hang of fall.  All of my cozy sweaters and fuzzy socks have been pulled out from storage.  I'm lighting more candles, going to bed earlier, and using my oven every day.  I'm also creating more breathing room in my life and attempting to carve out some quiet time just for me. 

These past couple of months I've found myself moving in a million different directions with various projects and commitments in my life.  It's definitely time for me to slow down, reflect, and reevaluate my priorities.  My hope is to use these next two months to refocus my energy so I can start the New Year refreshed and ready to bring new opportunities into my life.  Are you with me?



There's nothing better to renew your energy or celebrate the season than lentil curry with coconut milk. This can be served over rice or on its own. I really like to serve it with warm bread for dipping. This recipe involves very little prep time, so it's perfect for a quick weeknight meal when all you want to do is cozy up in your fall sweater, light some candles, and enjoy a quiet dinner with yourself.


Coconut Lentil Curry
Serves 4
1 Tablespoon olive oil
1 medium yellow onion, diced
2 teaspoon cumin
2 teaspoon curry powder
1 cinnamon stick
2 bay leaves
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 carrots, diced
2.5 cups vegetable broth
1/2 can of coconut milk (about 1 cup)
1 cup green lentils
dash of cayenne pepper
salt and pepper to taste

Add the olive oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent. Add the cumin, curry powder, cinnamon stick, bay leaves, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, coconut milk, lentils, and cayenne pepper and bring to a boil.  Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water). Remove the cinnamon stick and bay leaves.  Add salt and pepper to taste and serve hot.

Quinoa Pasta with Golden Beets and Greens

Have you ever had a conversation with your significant other that went something like this:

Sunday, 4 pm, apartment is filled with beautiful sunlight.

Ashley: I'm going to go somewhere dark for awhile.

Me: Um, okay. Is something wrong?

Ashley: No, everything's fine. I'm just going in the bedroom and closing the curtains.

Me: ...Why?

Ashley: I feel like there is too much sunlight today. Exits room.

Does anyone else think that is strange behavior?  Should I be questioning if I am dating a vampire?  I guess I better wait it out in the kitchen until I am sure.  And since I'm in the kitchen, I might as well create something for dinner.  (Maybe with extra garlic? Just in case...?)

On a non-vampire related note, have you been composting your beet greens?  'Cause if so, we might need to have a chat right now.  Beet greens are the most nutritious part of the beet plant, even more so than the beet root.  Pretty cool, huh?  I usually juice mine or blend them in green smoothies, but I've been adding them to stir fries and pastas lately.

This pasta is a hearty, one dish meal that takes a little cooking time, but minimal prep time.  I love using quinoa pasta and golden beets in this recipe, but you could easily use any type of pasta and beets that you like.  Just don't forget the garlic.  

Quinoa Pasta with Golden Beets and Greens
Serves 4 - 6

Ingredients:
2 bunches of beets and greens
1 cup french lentils, uncooked (optional)
1 pound of dry quinoa pasta
4 Tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

Freshly ground black pepper and sea salt to taste
a sprinkle of nutritional yeast (optional)

Instructions:
Wash the beets thoroughly.  Chop the beet greens and put them aside.  Place the beets in a medium pot, add enough water to cover, and bring to a boil.  Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers.  (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.)  When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.

Meanwhile, cook the lentils (if using).  Add two cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer.  Add the lentils and cook until they are done (but not mushy), about 25 minutes.  Drain if necessary.  

Cook the pasta according to package directions.  Drain.

Add one tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent, about 5 minutes.  Add the garlic and beet greens and sauté for an additional 3 -5 minutes, until the greens are tender.  Remove the pan from the heat and toss contents with the olive oil, pasta, and beets.  Top with freshly ground black pepper, sea salt, and a little nutritional yeast if desired.  

Warm French Lentil and Brussels Sprout Salad

No I did not spend all weekend watching Twilight.  Why would you ask?  What an odd question.  You must be a weirdo.

Definitely weirder than me who, um, just might have spent all weekend watching Twilight.  I also might have had to join a local movie store because Netflix didn't ship the third movie in time.  Hey, I said might.  It doesn't mean it happened. 

Still think I'm weird?  Don't worry, I was just kidding a minute ago. I didn't spend all weekend watching Twilight.  Really!

It was my cat.  He's kinda creepy like that.  See?  Creepy cat.

I know what you must be thinking.  I mean, watching Twilight all weekend?  Eating Brussels sprouts in May?  I may not be able to defend my recent movie selections, but it sure doesn't feel like May in Seattle right now and Brussels sprouts are hitting the spot.

This salad was inspired by Joy The Baker.  It is simple, earthy, and delicious, without a lot of fuss.  It's perfect for after you come home from the Farmer's Market drenched from an unexpected downpour.  Or after you've spent all morning weeding in a cold, gloomy garden.  Or, you know, after you spend all day catching up on your favorite romantic vampire flicks.  If you're into that.

Warm French Lentil and Brussels Sprout Salad
Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees. 

Add your lentils and vegetable broth (or water) to a pot and bring to a boil.  Boil for 3 minutes, then bring down to a simmer.  Simmer until lentils are cooked and tender (about 30 - 45 minutes).  Drain any extra liquid from the pot. 

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well.  Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes.  When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant. 

Divide the Brussels sprouts evenly amongst your plates.  Top with the lentils.  Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top.  Serve warm. 

Red Lentil Dahl over Pulao Rice

 

Have you seen the ads that say "take time for tea"?  I was flipping through a Vegetarian Times magazine the other night scrounging for recipe ideas and came across the ad.  I don't know why, but I became immensely fascinated by it.  Beneath "take time for tea" it has a picture of a woman lounging, reading a book, and holding her cute little cup of tea.

Of course, I mentally began mocking that scenario.  Who has time for reading?  Let alone quietly sipping tea?  The only time I have for tea is when I'm running for the bus and then my travel mug top usually pops open and I spill it on myself...

I came across the ad again this morning and was again consumed by its message.  I'm sure I'm reading more into this than the company intended, but I actually think there is a strong point to the word take.  What would happen if we just took the time for tea?  We already have all the time that we can have in one day.  It is simply up to us how we use each minute of it.

And it's not really about tea. What if I took the time to create more friendships, spend quality time with family, or to practice self care?  How would my life be different if I stopped rushing, chewed more slowly, listened more intently, and took more breaks?  I know I sometimes need a little reminder about how precious my time is and that I need to use it wisely.  And maybe it's not realistic for me to take the time for tea, long walks, and friendships every day, but I can be more present and thankful for the moments when I do.  

If you're not interested in taking the time for tea, maybe you'd rather take the time for dahl?  I have to admit I usually resort to the convenience of a pre-made curry base when I make Indian dishes.  However, it's never as flavorful or as fresh as when I make it from scratch. These two recipes come together in under an hour to form a tasty and comforting dish.  The prep time is pretty minimal and it makes a perfect weeknight dinner.  

The only thing that might make it better?  A good cup of chai tea. 

Red Lentil Dahl

Slightly adapted from The Accidental Vegan by Devra Gartenstein

Serves 6

8 cups water

2 cups red lentils

6 cloves garlic, minced

2 Tbs freshly grated ginger

2 tsp ground cumin

1 tsp cumin seeds

1 tsp ground coriander

1.5 tsp ground tumeric

1 tsp ground cardamom

2 tsp sea salt

Lemon juice from 1 lemon (or to taste)

Cilantro for garnish

Freshly ground black pepper to taste

Sift through the lentils for rocks.  Bring the water to a boil in a large saucepan.  Stir in the lentils, garlic, ginger, cumin, cumin seeds, coriander, tumeric, cardamom, and salt, then lower the heat, cover, and simmer gently for about 45 minutes, until the lentils are tender and beginning to break down.  

Stir frequently toward the end of the cooking time, and add more stock or water as needed if the dahl gets too thick.  Stir in the lemon juice, garnish with some fresh cilantro and pepper to taste; serve hot. 

Pulao Rice

From The Veg-Feasting Cookbook by Vegetarians of Washington

Serves 6

2 cups basmati rice

3 Tbs canola oil

2 cinnamon sticks

6 whole cloves

3 bay leaves

5 cardamom pods

1 1/2 tsp cumin seeds

3 cups water

3/4 tsp salt

1/2 cup fresh or thawed frozen peas

1/2 tsp saffron

Let the rice soak for 5-10 minutes.  Add the oil to a large saucepan.  Add the cinnamon, cloves, bay leaves, cardamom, and cumin.  Cook over low heat for 2 minutes.  Add the water, rice, salt, and green peas.  Bring to a boil, then cook, covered over medium heat until the water has been absorbed.  

Add the saffron, and reduce the heat to low.  Cover the pan with a clean dishtowel and lid.  Cook for an additional 5 minutes, then remove from the heat, keeping the pan covered for 10 minutes.  Fluff the rice with a fork and serve.

Lentil and Eggplant burger

If you've known me for long enough, I'm sure you've heard me rant about eggplant.  Eggplant is one of the few things that I don't like.  I felt guilty about this for a long time because I thought that I had finally met a vegetable that I didn't like.  But then, I learned that biologically-speaking eggplant is a fruit. Sigh of relief.

When I began this blog last February, I decided it was time to fall in love with eggplant. I  even went to the store to specifically buy an eggplant, admired it for its artistic beauty, and then promised to welcome it with fresh taste buds.  Several eggplant recipes later, I threw in the towel.  There was no hope for me and eggplant.

I knew one day the eggplant would come back to haunt me.  That day is today.  Today I opened my CSA bin to find... an eggplant.  I held it up to show Ashley and we both made the "eww" face to each other.  We can be such little brats sometimes.

I quickly got to work researching new recipes and came across this one by SusanV on FatFree Vegan.  I am happy to report that eggplant tastes just fine when hidden amongst lentils and buried beneath spices.  Plus, who doesn't love a good veggie burger?  Serve this with traditional condiments and toppings of your choice - I love spicy mustard, tomato, and sprouts.  If you are gluten-free, this patty is amazing in a lettuce or collard wrap.

Yields 6 burgers.

1 large eggplant
3/4 cup quinoa flakes
1/2 small onion, chopped fine
2 cloves garlic cloves, minced or pressed
1 cup cooked lentils
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika (spicy or mild)
2 teaspoons potato starch, cornstarch, or arrowroot
1/2 teaspoon salt (or to taste)
1/2 teaspoon agave nectar

Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-sides down on a baking sheet lined with parchment paper or silicon baking mat. Bake for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (You can do this even several days in advance and store in a covered container in the refrigerator.)

Once the eggplant is cool, discard any liquid that has accumulated and scrape the flesh from the peel. Place the pulp in a food processor and pulse a few times to make a coarse puree. Transfer to a medium-sized bowl and add the remaining ingredients. Mix very well and allow to stand at room temperature for 20 minutes.

Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Heat a large non-stick frying pan over medium-high heat. Once it’s hot, wipe or spray it with a little pan spray or canola oil. Wet your hands and form eggplant mixture into patties about 3 inches wide and 1/2 inch thick.

Cook three or four at a time until lightly browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on the prepared baking sheet. Bake for 15-20 minutes, until burgers are cooked through.

Fennel & Lentil Soup

Tonight has been the perfect evening. Came home from work just in time to make it to my body-building class at my gym. Indulged in some fitness magazines on the treadmill after the class. Came home and warmed up some of this yummy soup. Lit some delicious-smelling candles and listened to some amazing ladies (Alicia Keys, Brandi Carlile, India Arie, Regina Spektor, & Meshell Ndegeocello) while reading cookbooks. I couldn't be happier. Hope you had a wonderful and relaxing Thursday evening of your own!

2 leeks
1 fennel bulb, chopped (I used the entire bulb & stalks, but saved a few of the feathery leaves for a garnish.)
2 sweet potatoes, chopped
1 cup lentils (I used French green lentils, but you can use whatever strikes you!)
3 cubes veggie bouillon* (you can use more or less depending on how strong you like your broth)
5 ribs celery, chopped
2 Tbs apple cider vinegar
6 cups water (you can use more or less depending on how much broth you like)
2 Tbs olive oil
2 cloves garlic, minced
salt and pepper to taste

Start by preparing your leeks. Cut off the roots and dark-green outer leaves. Cut the leeks in half (length-wise), then chop into pieces. I like to wash them after I've chopped them because this is the best way to remove the dirt that gets trapped in their layers.

Add the olive oil to a medium pot and place on medium heat. Add your leeks and saute for about 5 minutes. Add the garlic, celery, fennel, and sweet potatoes. Saute for about 5 minutes.

Next, add the water, bouillon cubes, and apple cider vinegar. Bring to a boil and add the lentils. Cook on medium heat for about 45 minutes, until lentils are soft. Add salt and pepper to taste. Serve and garnish with the feathery fennel leaves if desired.

Soy-free, Gluten-free (double-check your bouillon if you are worried about soy or gluten)*

Lentil & Tomato Curry

Today was the first session of a 3-day coaching series I am taking. Just to clear up any confusion, coaching is not about sports (well, maybe the sport of life), but is about working with a client to deepen their learning and help them move forward in their actions.

We had an interesting conversation about bodies and body language. Our bodies don't lie. (Unlike our minds which make up stories all day long!) What do you notice when you tune into your body? What is your body telling you?

Tonight my body, particularly my stomach, was telling me that it was time for some real food. The last few nights have been extra busy, crammed with homework and late workouts, so dinner has been a vegetable & protein shake. Fine, tummy, you win. Curry it is!

This recipe is simple and relatively quick. Most of the ingredients are things probably already in your kitchen, making it even more convenient. You can also play around with a lot of different substitutions.

1 large yellow onion, diced
2 cloves garlic, minced
1 cup brown lentils
1 cup water
1 russet potato, diced
1/2 cup frozen peas
1 can diced tomatoes
small handful of cilantro, chopped
1 tsp olive oil
1 tsp freshly grated ginger
2 tsp curry powder
2 tsp cumin
salt and pepper to taste

Simmer lentils, water, potatoes, peas, and can of tomatoes (with juices).

Heat oil in pan and add in onions and garlic. Saute for a few minutes and then stir in the spices. Mix with the lentils and continue to simmer until lentils are soft. Serve over brown rice and garnish with cilantro.

Gluten-free, soy-free

Turkish Lentil Soup

I love making soups from scratch, especially in the winter. However, just like everything else I make, I always struggle to follow the recipe because I end up adding more veggies! For my own soup, I added carrots, peas, and kale stems from another leftover recipe. I also doubled the amount of balsamic vinegar and used freshly grated ginger. Yum!


Served at Cyber Dogs on Pike St (From the Veg-Feasting Cookbook)

Serves 8.

2 teaspoons olive oil
1 cup onions, chopped
4 large cloves garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large bay leaves
1 1/2 cups brown lentils
8 cups water
1 1/2 tablespoons balsamic vinegar
2 tablespoons chopped fresh cilantro
Salt and pepper to taste

Heat the oil in a medium stockpot over medium heat, add the onions and garlic and saute until they are translucent, 5 to 10 minutes. Add the cumin, cinnamon, ginger, and bay leaves and saute for a couple of minutes. Add the lentils, vinegar and water, bring to a boil, and cook until the lentils are soft, about 45 minutes. Season with salt and pepper to taste. Garnish with cilantro and serve.

*Soy-free, gluten-free