Mango Dhal

INGREDIENTS

1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro

DIRECTIONS

Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.

While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.

Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.

Hearty Lentil Soup

INGREDIENTS

2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped

DIRECTIONS

Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.

Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.

Remove the bay leaves from the soup. Stir in the cilantro and serve.

Baby Spinach and Lentil Salad

INGREDIENTS

1 cup dry lentils
3 cups vegetable broth
2 bay leaves
1 (3 inch) cinnamon stick
2 garlic cloves, minced
1/2 medium onion, chopped
1/4 cup kalamata olives, chopped
1/2 medium red bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 Tbsp fresh parsley, chopped
1/2 tsp fennel seed
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
1/2 cup feta cheese, crumbled
Sea salt and pepper, to taste
10 oz baby spinach

DIRECTIONS

Sort and wash lentils, place in a pan with broth, bay leaf, and cinnamon stick. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.

While the lentils are cooking, place the minced garlic and onion in a small skillet with 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.

Place the lentils in a large bowl and add the olives, pepper, tomatoes, carrot, and parsley. Stir in the cooked onion and garlic.

Combine the fennel seeds, oregano, red pepper flakes, and thyme. Crush to release the flavours. Add to the lentil mixture.

Drizzle with the lemon juice and olive oil. Add feta cheese and mix to combine; season with salt and pepper to taste. Chill for several hours.

To serve, divide the baby spinach among chilled plates and top with lentil salad mixture.

Spinach Soup

INGREDIENTS

3/4 cup lentils
1/2 cup white rice
2 Tbsp flour
3/4 lb spinach, chopped
2 Tbsp extra virgin olive oil
Turmeric
Sea salt
Pepper
1 egg, beaten

DIRECTIONS

Put 4 cups of water, lentils, rice, and flour in a pot. Cook on medium heat for 1 hour or until rice and lentils soften.

Add spinach and oil and then season with turmeric, salt, and pepper to taste. Cook for another 30 min. Add water if necessary.

Add the beaten egg to the soup and mix well. Cook for 5 minutes. Serve hot with a side of bread.