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Posts Tagged ‘lentils’

Tomorrow is an exciting day in my classroom.

After learning about the Ancient Roman empire for two semesters, we will celebrate the culminating activity with a Roman feast.

The kids are beyond excited.

They’ve created their togas and stollas, fashioned their jewelry and broaches, and even decided on special Romanesque hairstyles.

But who am I kidding, the party isn’t about the fashion or Roman games, it’s about the food!

Luckily I have an amazing group of parents who are providing most of the food for the feast.

The kids, however, will bake Roman bread.

I’m contributing a recipe of my own- Grape leaves stuffed with lentils and shallot cooked brown rice.

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I’m not claiming that my contribution is an authentic Roman recipe, it’s more of a “What would Kendel make with the ingredients in a Roman kitchen.”

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Whereas the Romans would have used cereal grains like spelt, I’ve used brown rice which has been cooked with shallots and vegetable stock. Although brown rice was unknown to the Romans, I thought it would help hold the leaves together.

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I’ll top the prepared stuffed grape leaves with tomatoes tomorrow and bake them before serving.

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Hopefully the kids will feel like they’re truly at a Roman feast.

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I still had leftover lentils and brown rice once the leaves were all stuffed so ate the extra stuffing as dinner.

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With a simple drizzle of olive oil, these two easy ingredients made a filling and fancy-tasting dinner.

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Lentils with Shallots and Brown Rice

Vegan ~ Vegetarian ~ Simple

Ingredients

For the lentils

1 can cooked lentils

2 bay leaves

For the rice

1/2 cup brown rice

1- 1 1/4 cups water

2 small shallots, chopped

1 tsp. vegetable stock granules

olive oil

fresh black pepper

Method

  1. Cook the rice according to package instructions along with the addition of the shallots and stock granules.
  2. Warm the lentils and bay leaves over medium-low heat until the bay leaves become aromatic.
  3. Plate the rice and lentils together, drizzle with olive oil and season with pepper to taste.

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Straight from the recipe section of the organic grocer’s monthly magazine.

This recipe is simple yet elegant. The original recipe called for blue cheese but I opted for goat cheese instead.

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Lentil Salad with Goat Cheese and Apple

4 servings

Ready in 30 minutes

  • 250 grams (just over 1 cup) Puy lentils
  • 3 Tbsp. walnut oil
  • 4 Tbsp. fresh lemon juice
  • pinch of salt
  • 1 red apple
  • lettuce, I used lamb’s lettuce
  • 80 grams goat cheese
  • salt and pepper to taste
  1. Cook the lentils according to package instructions. Strain and cool cooked lentils. Mix together the walnut oil and lemon juice. Set aside 2 Tbsp of dressing and mix the remaining amount into the cooled lentils along with salt to taste.
  2. Core the apple and then slice into very thin ribbons. Cover the apple slices in the remaining dressing.
  3. Serve the lentils on the lettuce. Top with the apple ribbons and crumbled goat cheese.

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Good enough to eat for lunch again tomorrow.

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Lentil Veggie Burger

My brother, Ben, gave me a new vegetarian cookbook for Christmas.

He’s thoughtful like that.

The other day I made my first recipe from this gem.

I changed it a bit from the original, but the possibilities of additional adaptations are really endless.

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Lentil Veggie Burger

Adapted from Vegetarian by Anthony Carroll

Makes 6 burgers

  • 1/2 cup red or brown lentils, rinsed well
  • 1 1/4 cups vegetable stock
  • 1 Tbsp. olive oil
  • 1/4 red pepper, diced
  • 1/2 small onion, diced
  • 1 small carrot, diced
  • 1/2 tsp. ground black pepper
  • 1 tsp. soy sauce
  • 3/4 cup rolled oats, finely ground
  • 2-4 Tbsp. wheat germ, as needed to thicken
  • 1 small egg
  1. Place lentils in a saucepan and cover with water. Bring to a boil, reduce the heat, simmer for 25 minutes and drain.
  2. Return lentils to the saucepan and add the vegetable stock. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until the stock is nearly all absorbed.
  3. Meanwhile, add half of the olive oil to a non-stick skillet and fry the onion, red pepper and carrot for about 5 minutes, or until tender.
  4. Mix the lentils, onion, peppers, carrot, ground pepper and soy sauce in a large bowl. Stir in the ground oats and egg to combine. Add wheat germ as needed to help the mixture stick together.
  5. Divide the mixture into 6 equal parts and form into patties. (An ice cream scoop with the pushy-outy spring works well for this.)
  6. In a clean skillet, heat the remaining olive oil and fry the burgers for 1-2 minutes per side.

P1152709 The flavor of these burgers was a bit bland as is, but this got my wheals a turnin’ with possible variations like…

Indian Lentil Veggie Burger

  • Add fresh ginger and garlic to the onion mixture and garam masala, chili powder and cumin to the spices.

Italian Lentil Veggie Burger

  • Toss chopped olives, garlic and capers into the veggie mixture and Italian seasoning into the other spices.

Mexican Lentil Veggie Burger

  • Spice it up with taco seasoning and fresh cilantro

I’ll let you know when I try some of these variations. I also want to try making the burgers with canned lentils as that will save about an hour and 10 minutes of time.

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I could not sleep last night. My mind was fighting with itself, making lists, planning lessons, and organizing my classroom.

For over 2 hours, I tossed and turned, unable to sleep.

Sleep eventually came but I woke up on my first day back at work feeling exhausted. Luckily, only the teachers and assistants are in this week!

Breakfast helped get me out of bed.

P8168439 2 egg omelet with spinach and soft goat’s cheese.

I got to school early and started to work right away. Before long, work was interrupted by catching up with my dear friends and colleagues- hearing all about the wonderful adventures they were on this summer.

I munched on grapes for a mid-morning snack.

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Lunch was leftover veggie stir fry from last night.

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I stayed at work until 5 then came home and ate the peach before going to the grocery store.

It’s Quiz Time!!!!!!

Can you identify this vegetable?

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How about from this angle?

P8168450 Ok, I’ll give you a little clue…

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If you guessed celeriac or celery root…

 You Win!!!!!

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For two weeks now, I’ve been unable to find just the celery, so today I bought the whole kit and kaboodle!

Celeriac is rumored to be a fantastic root vegetable. Great roasted or in soups, but I’ve not yet tried to cook this ugly duckling.

I was, however, able to use the celery in my dinner.

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Spicy Lentil and Tomato Soup

Adapted from Easy GI Diet

Serves 4

Ingredients

250 g (8 oz.) red lentils

1 Tbsp. olive oil

1 large onion, finely chopped

1 garlic clove, finely chopped

1 large celery stick, finely chopped

1 can chopped tomatoes, drained

1/2 tsp. paprika

1-2 fresh red chili peppers, finely chopped

1/2 tsp. ground cumin

2 1/2 cups vegetable stock or water

salt and pepper to taste

fresh parsley or cilantro to garnish

Method

  1. Place the lentils in a bowl and cover with hot water. Set aside. Heat the oil in a large saucepan and gently fry the onion, garlic and celery over a low hear until softened.
  2. Drain the lentils and add them to the vegetable pan along with the tomatoes. Stir well. Add the chili, paprika, cumin and vegetable stock and season with salt and pepper.
  3. Cover the pan and simmer for 30-40 minutes, or until the lentils are soft. Add a little more water or vegetable stock if the soup becomes too thick.
  4. Garnish as desired and enjoy.

Calories: 288, Protein: 18g, Carbohydrates: 28g, Fat: 2g

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This soup is so good! Spicy, fresh and clean tasting.

While eating it, I was struck by the wonderful knowledge that the taste is created by the combination of only real, nature-made food. There’s nothing like eating fresh, whole, real food.

When I thought the meal couldn’t get any better, the fresh German bread jumped in.

P8168462 The bread of the week at my local bakery.

Before I leave Germany, I must take a bread-baking lesson. That way, no matter where I go in the world, I’ll be able to bring one of my favorite things about Germany with me and share it with others.

While making the soup, I heard the loudest, most blissful purring coming from the office area.

Look what I found.

P8168454 Two very loving, very cuddly kitties.

They make my heart melt… numerous times per day.

Happy Monday, all!

p.s. make the soup, it’s so simple

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