Cumin Hasselback Potatoes with Cauliflower & Lentils

This was one of those experimental recipes that turns out wham-bam-thank-you-ma’am delicious. I started out intending to make vegetable stew, then cauliflower soup, then just hasselback potatoes and in the end, I put it all together… mainly because it meant less dishes to clean. I played around with the spices not sure how it would turn out but, my oh my, am I thanking myself that I did!

Ingredients:

3 large yellow potatoes, 1 head cauliflower, 1 c cooked lentils, 1 onion, 1 Roma tomato, olive oil, cumin, coriander, salt, pepper, pinch cardamom, sprig fresh rosemary

Serves: 3 people

Directions:

1. Preheat oven to 425 F.
2. Slice potatoes along the width 1/8-1/4” apart, stopping before you get all the way through. (The slices should remain connected along the bottom.) A whole potato should have an accordion appearance when you’re finished. You can place the potatoes in a large spoon to help you slice evenly, removing the knife once it hits the lip of the spoon.
3. Place potatoes in medium baking dish. Drizzle olive oil in between the folds along with cumin, coriander, salt, pepper and a dash of cardamom. Bake in oven for 40 minutes.
4. Cook the lentils.
5. Chop cauliflower into florets. Mince the onion and tomato.
6. Remove potatoes from oven and fill in the spaces with the vegetables and lentils. Season with more salt and pepper and a sprig of rosemary. Pour a small amount of water onto the dish to help steam the veggies and drizzle once more with a small amount of olive oil.
7. Cover with foil.
8. Put back into the oven and bake for 20-25 minutes, or to desired crispness.
9. Serve, eat, enjoy!

Lentil Quinoa Vegetable Medley Recipe

Here’s an easy peasy bare-boned-kitchen-shelves recipe. If you want to put off going to the market for another day, you can still satisfy your appetite with something nutritious and delicious.

Ingredients:

1/2 bag of lentils, 1 cup quinoa, 1 tomato, 2 chives, 1 garlic clove, Bragg’s liquid amino acids, olive oil, pepper

Serves: 2 people

Directions:

1. Cook the lentils and quinoa separately.
2. Chop the tomato, chives and garlic.
3. Mix the lentils, quinoa and vegetables together. Season with Bragg’s, a dash of olive oil and pepper.

Lentil & Cauliflower Herb Soup Recipe

This lentil cauliflower soup is easy to whip up and is a welcome change from a boring stand alone lentil soup.

Sometimes you make do with whatever is left in the kitchen on the evening before grocery day. While it might not be fancy, meager makings for a soup can produce a quality dish!

Ingredients:

Lentils (1/2 bag), cauliflower (1/2 head), fresh rosemary, fresh basil, fresh rosemary, garlic, sea salt, pepper, nutritional yeast flakes

Serves: 2 people

Directions:

• Chop the cauliflower and put in a pot with the lentils. Bring to a boil and simmer.
• Once the lentils are cooked thoroughly and your mix is at the soup consistency you want, add in chopped garlic, chopped basil and rosemary. Sprinkle on sea salt and pepper.
• Top with yeast flakes and mix together.
• Serve, eat, enjoy!

Lentils and Herbs Recipe

Enjoy a fresh herb medley to infuse a basic lentil dish with garden flavor.

I love lentils in every way shape and form. Lentils are an easy main dish or side dish that can be made appropriate to the evening’s cuisine based on the spices added. Here’s a lentil dish that employs the triumvirate “beef medley” herbs to give your vegan protein source a fresh taste. Add more water to make it a lentil soup.

Ingredients:

2 ½ c uncooked lentils, 2 stalks green onion, 1 sprig fresh rosemary, 1 sprig fresh oregano, 3 sprigs fresh thyme, 1 tsp salt & pepper, 2 garlic cloves

Serves: 4 people

Directions:

• Bring lentils to a boil and simmer.
• Just before lentils are finished, add the herbs and spices with the chopped garlic and green onions.
• Mix well.
• Serve, eat, enjoy!