Saturday, January 17, 2015

Another Load of Lentils

Lentils. Just plain brown lentils. Make a big batch on Sunday and ensure plenty of quick, healthy meals throughout your hectic week . . . combine with vegetable broth and additional spices for soup, stuff in burritos and quesadillas or mix with equal parts cooked rice or whole grain bread crumbs to make meat-free and delicious burgers. Above, we supped on simply Crock Pot Simmered Lentils with Tomatoes, toasted rye bread, spicy creamed spinach, red pepper puree and slices of smoked mozzarella. Our no-brainer, hands-off recipe for slow cooked lentils remains one of the most popular - so GRAB IT FROM THE 2103 ARCHIVES HERE.

Quesadillas made with mid-week lentils, spiced up via sliced pickled chili peppers and ground chipotle powder.

Lentil Quesadillas, Roasted Vegetables, Spicy Creamed Spinach and Pecan and Chile de Arbol Salsa (far left).

Wow, this really was one of our favorite meals in a long time. After you make the lentils, and the quesadillas, go for it as well with our Pecan and Chile de Arbol Salsa. The basic recipe is HERE IN THE CAFE DRAKE HRV 2014 ARCHIVES, simply substitute raw pecans for the sunflower seeds originally used. The salsa is luscious and thick, surprisingly creamy. If you're still craving some spice, the Creamed Spinach is a cinch: heat 2 T. olive oil in a large skillet and cook in it, until just soft, 1 cup finely chopped onion, 2 minced cloves of garlic and 1 T. shredded ginger. Sprinkle in 2 t. ground cumin and a large pinch of cayenne pepper. Add 1 lb. (or even just a 10-oz. bag) of rinsed baby spinach. Raise heat to a medium-high flame and saute for 3 minutes. Cover and cook for another 2 minutes, adding a few drops of water if needed. Remove lid and reduce flame to low. Stir in 1/2 - 2/3 cup sour cream. Return to a simmer, cook on low for a minute and season to taste with salt and black pepper. Serve hot or very warm.

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