Tag: lentils

Quinoa, Lentil, and Farro Nourish Bowl

nourish bowl recipe

Lately I have dramatically increased my vegetable intake. I am already a huge fan of of the produce department, but when my boyfriend is away for work I do not buy meat and eat mostly vegetarian. One of my favorite things to eat is a huge nourish bowl. I will often make one after a workout or for lunch. It is basically a salad with a spectrum of ingredients ranging from seeds and roasted vegetables to dried fruit and grains. You can absolutely add meat or protein of your choice. The one I am sharing with you today is a vegetarian nourish bowl, but grilled chicken would be a wonderful addition. Simply take a look in your refrigerator or pantry and get creative!

Quinoa, Lentil, and Farro Nourish Bowl

Yield: serves 1-2 people

Ingredients

  • 2 c kale, chopped
  • 1 cup cherry tomatoes, cut into 1/4s
  • 1/3 c cooked quinoa
  • 1/3 c cooked lentils
  • 1/3 c cooked farro
  • 1/2 c sweet potato, cubed
  • 1/2 c carrots, sliced thinly
  • 1/3 c hummus
  • juice of one lemon
  • 1/4 c fresh dill, chopped
  • 1 tsp garlic, minced
  • 4 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • sea salt and black pepper to taste

Instructions

  1. Preheat oven to 400. Toss carrots and sweet potatoes in 2 tbsp olive oil and balsamic vinegar. Spread onto a parchment paper lined baking sheet. bake 20 minutes.
  2. In the meantime cook farro, quinoa, and lentils according to package directions.
  3. Assemble kale, tomatoes, and hummus in a large bowl. When sweet potatoes and carrots are cooked add to bowl along with farro, quinoa and lentils.
  4. Whisk together remaining olive oil, lemon juice, dill, and garlic. Pour over bowl. Season with salt and pepper.
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Thick and Hearty Lentil Vegetable Stew

Thick and Heart Lentil Vegetable Stew by freshandfit.org

I always get frustrated when my homemade lentil soup doesn’t taste as rich as the kind I get in restaurants. I think I found the solution with this recipe. By adding the tangy zip of aged balsamic with the complexity of Worcestershire, the flavor of this stew deepens. Problem solved!

Happy National Soup Month!

Thick and Hearty Lentil Vegetable Stew

2 cups sliced carrots
3 celery stalks chopped
1 cups diced baby golden potatoes
1/2 cup red onion diced
16 oz yellow lentils
2 tbsp olive oil
1 qt vegetable broth
1 cup water
2 tbsp balsamic vinegar
1 tbsp of Worcestershire
1 tsp bay leave flakes
1/2 tsp dried thyme
1 tsp oregano
1/2 onion powder
1/2 tsp dried sage
1 tbsp minced garlic
Parmesan Cheese (for garnish)

Chop and slice carrots, potatoes, celery and red onion.

In a medium dutch oven, sauté carrots, onion, and celery in olive oil over medium heat for 5 minutes.

Add garlic and potatoes. Cover and Cook 5 minutes longer.

Next add all dry seasonings except salt and pepper, stir.

Add vegetable broth, Worcestershire and balsamic vinegar. Bring to a boil.

Add lentils. Cover and Simmer 25 minutes until lentils are tender.

Allow to cool slightly. Working in two cup batches, pulse soup in food processor until smooth. Reserve two cups of soup not to be ran through food processor.

Return soup to dutch oven on low heat and stir well.

Add salt and pepper to taste. Garnish with fresh parmesan cheese if desired.