Lentils Archives SeeminglyGreek

Spaghetti with Lentil Meat(less)Balls?

July 6, 2011

I hope everyone had a wonderful 4th of July!!! I didn’t do really anything special, we were and are under a burn ban here so I didn’t even really get to see any fireworks. I didn’t make anything red, white, and blue because that usually involves making cupcakes or some other sugar infused dessert. I have been really trying to get fit and use all the nutrition knowledge that I studied and learned at Baylor University (there must be some benefit from a degree I am not using at all right? Read more... (685 words, 4 images, estimated 2:44 mins reading time)

Posted in Unique and Special | Tags: Lentils, Pasta, Vegetarian |

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Φάκες/Fakes/Lentils.

January 13, 2011

Simple. Heart-healthy. Very nutritious. Lentils are loaded with protein and bone-friendly calcium, as well as vitamins A and B, phosphorus, and iron. They are a quick legume that you can substitute meat for and not have to remember to soak the night before!

Lentils are one of the many staples of the Greek Mediterranean diet that has become so notable from health experts. Even though you might be thinking, “Yuck, those sound way too healthy for me”, I dare you to give them a try. They just might surprise you and I promise that you can only benefit from including this to your winter repertoire or go to meal for chilling days that you crave a for an easy, affordable, and hearty meal.

Recipe: (serves 6)

1 onion, chopped

1/4 cup EVOO

2 carrots + 2 celery stalks, cleaned and diced

1-2 cloves garlic, minced

1 tsp. oregano

1 tsp. basil

1 bay leaf

dash of cinnamon (optional)

1 can of crushed tomatoes or plain sauce

2 cups dry, brown lentils

8 cups of water, hot

1/2 cup spinach or mushrooms (optional)

2 Tbsp. vinegar

S/P (salt and pepper)

Saute onion in oil until translucent, add carrots and celery. Cook on medium heat until just softened (5-7 minutes). Add garlic and herbs until fragrant. Stir in lentils, spinach, and tomatoes; cook for 1-2 minutes before adding water. Simmer at a low boil for about 30-45 minutes or until lentils have thickened and softened. Remove from heat and stir in vinegar. Top with feta cheese and a whole wheat crusty bread.

*This recipe freezes well.

There are so many versions of lentil soup, some with more spice and some with lemon. The possibilities are endless, and it is actually pretty difficult to mess up. You will never know if you love lentils until you try!

Kali Orexi. (Bon Appetit in Greek)

Summer Dip

Happy New Year 2012

Weeknight Taco Soup

Posted in Beans and Legumes | Tags: Lentils, Soups |

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