lentils

Lentil and Beet Green Tacos

With an abundance of beet greens growing in my garden and a great love for Mexican food, I decided I need to try pairing them up. To make this really unique, I used lentils instead of the traditional black or pinto. I was very happy with the end result! 
 
1 cup lentilsLentil and Beet Greens Tacos
1 medium yellow onion, chopped
2 cloves garlic, minced
1 – 2 cup chopped mushrooms
1 jalapeno pepper minced (more or less depending on how hot you like it)
1/2 pound beet greens chopped
1 T chili powder
2 t cumin powder
dash of cayenne pepper (optional)
Salt to taste (you wont need much because the beet green provide so much flavor!)
 
Boil 2 1/4 cups water in a sauce pan, add 1 cup dry lentils, cover, lower heat to medium low and simmer for 25 – 30 minutes.
Lightly brown  onion in pan over medium high heat stirring often to keep from sticking. Once brown, add 1/4 cup of water,  garlic, mushrooms, jalapeno, and a big bunch of chopped beet greens. Steam for 5 minutes until beet green are wilted down. Add 1 tablespoon chili powder, 2 tsp cumin and cook a few minutes more until greens and mushrooms are tender. Stir in cooked lentils. Salt and adjust seasonings to taste.
 
Soften corn tortillas in a hot dry skillet. Fill corn shell and top with guacamole.
I like to fill the shell, lay it on my plate, then top it with more filling and then guacamole. I added some salsa to this as well.
 

Where’s the Beef Stew

Where's the Beef StewThis recipe is adapted from a recipe by Cathy Fisher of straightupfoods.com. For me this recipe was missing greens and a legume. So I added green cabbage and lentils and cut back on the potatoes.  It’s perfect and I love it!

2 yellow onions, chopped in ¾ inch pieces

3 ribs celery, chopped in ¾ inch pieces

3 medium carrots, sliced lengthwise and cut into ¾ inch pieces

1 ½ T finely chopped garlic

1 medium yellow sweet potatoes, cut in ¾ inch pieces

2 medium Yukon gold potatoes, cut in ¾ inch pieces

1/2 head green cabbage, cut in ¾ inch pieces

1 cup green lentils

2 portabella mushrooms (about ½ pound) cut into ¾ inch piece   (I used baby bella)

5 cups water

1/4 cup tomato paste

1 t dried rosemary

1 T dried Italian herb

1 T paprika

2 cups green peas (frozen)

1/2 cup fresh parsley, chopped

Ground black pepper

 

Sauté chopped onion in a hot pan over medium high heat until it starts to brown. Add a little water if needed to keep from burning.  Add all vegetables, lentils, water, tomato paste and rosemary. Cover and bring to a boil, reduce heat to low, and cook 10 minutes.  Add remaining dried herbs and cook until vegetables are tender. Add peas, parsley, and pepper. Cook 5 minutes.

 

 

Cabbage and Lentil Sliders

This recipe is adapted from a recipe by the Happy Herbivore, Lindsey Nixon. Check out her website here.  She has some great recipes! When I first looked over this recipe it was screaming for lentils and mushrooms. So I added them and assembled just a little bit different then Lindsey.  I hope you enjoy this version. 

 

1 medium onion, sliced

1/2 head cabbage

Vegetable broth or water as needed

2 cups sliced mushrooms

2 cups cooked lentils

1 cup BBQ sauce

Whole wheat buns or bread of choice

 

Cook onions in a dry skillet over medium high heat constantly stirring until onions start to caramelized. Add a little bit of water or broth if needed to keep from burning. Cook until golden and translucent. Add in shredded cabbage and a 1/4 cup water or broth and cook until cabbage starts to get tender. Add mushrooms and cook until cabbage is good and tender. Stir in lentils. Heat through. Serve on your favorite bread of bun with a spread of avocado and mustard.

 

 

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