Lebanese Lentil Salad

I was looking at recipes and came across this recipe for Lebanese Lentil Salad. I modified it a little (of course), but totally loved it! I picked up all the ingredients so I can make it again this week.

Lebanese Lentil Salad

Adapted from Kalyn's Kitchen

1 C brown lentils

1 C sprouted mung beans
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced
finely chopped fresh parsley (I used dried last time, but will use fresh this week)
4 T fresh-squeezed lemon juice
1 1/2 tsp. ground cumin
salt and fresh ground black pepper to taste

Romaine Lettuce

I bought dehydrated sprouted mung beans. Cook them according to the package directions to rehydrate them.

Cook the lentils in about 3 cups of water.

While the beans are all cooking, mince the garlic. Then in a saucepan, heat 2 tbs oil over low heat and add the garlic. Keep the garlic over low heat so it doesn't get burned.

In a bowl, squeeze the lemon juice, add the other 2 tbs oil, cumin, salt and pepper. Then add the fragrant garlic and whisk everything together.

Add the mung beans and the lentils together and pour the dressing over everything, add the parsley, and combine.

Chop the romaine lettuce and spoon the lentils over top.

Red Lentils and Rice with Carmelized Onions

I'm still having a lot of fun cooking out of my brand new cookbooks. The second book that I bought is Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

I tried one of their recipes this week, and I quite enjoyed it. Although when I make it again I will be making a few little tweaks.

The Recipe is Red Lentils and Rice with Carmelized Onions.

The carmelized onions are absolutely the best part.

And this is the final dish.

It really is very tasty, but I have to be honest. I like red lentils so much plain that this is just not my favorite way to use red lentils. And of course, because I am slightly cheap, I would rather use cheaper regular old lentils because they would work perfectly here.

I'll post my adaptation when I make this dish again.

Lentil Dahl

On Day 2 of my rotation, I can have lentils and tomatoes. So I decided to try for the Lentil Dahl recipe that I have posted here.

Of course it needed some tweaking.

My portion is all ready to be taken to work for lunch.

Lentil Dahl

1 cup lentils

3 roma tomatoes

3 cloves of garlic

olive oil

salt

1-2 tsp ginger

dash of paprika

Boil 2 cups of water and add the lentils. Turn down to a simmer. Cook until the lentils have absorbed the water and are soft.

Add a 1/3 cup of water, the diced tomatoes, peeled and smashed garlic, olive oil and spices. Allow the mix to simmer until the tomatoes are tender.

Puree half of the mix (with an immersion blender) and stir everything together. Taste and adjust seasonings.

Note: this could be served over rice.