Posts Tagged With: Lentils

Lentil Loaf with Maple Balsamic Glaze

As we ate this and I was so surprised at how delicious it was, our daughter laughed and said, “What did you expect, of course it would be bad, you were making it. pause. Of course it was going to be good!” Now, you have to realize how amazing this is – growing up the girls pretty much lived on Zatarains and dreaded when I would “cook.” They still tell war stories about some of the big failures.

The change came really came about 8 years ago when I had a slow time with my business and dove into my garden and cooking for real. They started looking forward to coming home for dinner. They now tease my 7 year old that he never had to eat “bad” food (I even made just about all of his baby food).

To me, this loaf was still a shot in the dark because it was not my recipe and I have always had mixed experiences with vegetarian loafs. But this was a big hit, we all loved it, so its a keeper! (but next time I will use a narrower loaf pan, it will look prettier)

It was very reminiscent of a good meatloaf. Even the texture working with it felt like meat.

And the glaze added a nice interest and even extra flavor to an already flavorful loaf.

Lentil Loaf with Maple Balsamic Glaze
very slightly adapted from Eating Bird Food‘s Lentil Loaf with a Maple Sweetened Glaze


½ cup dry brown (green) lentils

1⅓ cup water

1 bay leaf

1 Tablespoon olive oil

½ large onion (about 1 heaping cup), chopped

3 cloves garlic, minced

1 stalk of celery, chopped

1 carrot, peeled and chopped

½ cup chopped walnuts

1 cup rolled oats

3 Tablespoons soy sauce

3 Tablespoons tomato paste

2 Tablespoons ground flaxseed

2 teaspoons pure maple syrup (local)

1 teaspoon apple cider vinegar

¼ teaspoon dried thyme (from the garden)

1 teaspoon dried oregano (from the garden)

1 teaspoon dried basil (from the garden)

8 teaspoon cayenne pepper

¼ teaspoon ground pepper

¼ teaspoon sea salt

Maple Sweetened Glaze
2 Tablespoons tomato paste
1½ Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
pinch of sea salt
Heat oven to 375°.
Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance (it helps with time management).

In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 5 – 8 minutes. Remove from oven and let cool.

In a medium pan, heat oil over medium heat. Cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Set aside to cool.

Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, soy sauce, tomato paste, ground flaxseed, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor.

Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized. It should look and feel like ground beef texture.

Stir in the reserved lentils

Press mixture into parchment lined loaf pan.

In a small bowl stir together glaze ingredients.

Spread the glaze over top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving. Enjoy!

Serves 6.

Categories: Carrot, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Lentils With Cucumbers, Chard, And Poached Egg

I wasn’t feeling well today; I spent much of it asleep. My stomach had been unsettled for a few days, but today food was not appealing to me and I was dizzy.  So my plans for our dinner needed to change. I decided eggs would be good for me, and for some reason I was also craving greens. Luckily, I had recently harvested some swiss chard from my garden.

And, I happened to have a recipe from for poached eggs with swiss chard from Bon Apetit magazine that I could work from. It was a really interesting recipe, each piece of the dish was separately flavored and spiced – swiss chard with garlic, lentils with lemon and scallions, and cucumbers with za’atar. When put together, the the egg helped bring the flavors together; it worked far better than I imagined they would.

1 tablespoon distilled white vinegar

4 – 8 large eggs, depending on whether each person wants 1 or 2 eggs (locally raised)

2 cups cooked green lentils (from about 1 cup uncooked)

2 scallions, thinly sliced

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice, divided

Kosher salt and freshly ground black pepper

1/2 English cucumber, thinly sliced

1 tablespoon za’atar, plus more for serving

1 tablespoon olive oil

1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces (from the garden)

1 garlic clove finely grated (from the garden)


Combine lentils, scallions, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Set aside.

Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Set aside.

Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

Heat oil in a large skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.

Divide lentils among bowls and top each with some chard, cucumbers, and 1 or 2 poached eggs. Sprinkle with more za’atar. Serve and enjoy!
Serves 4.

Categories: Breakfast, Cucumber, Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: , | Leave a comment

Cauliflower and Lentil Tacos

This is probably the strangest use of cauliflower I have tried yet, but, it worked!

IMG_8227.JPG The cauliflower-lentil combo was surprisingly tasty. We all ended up making tortilla-less salad combos with it after eating a taco or two.


It easily replaced beef and refried beans and was more flavorful and oh so healthy! In addition the leftovers made a really nice lunch the next day, heated and topped with some lettuce and feta.


I was a little lazy.  The original recipe called for processing the cauliflower in a food processor; I didn’t feel like pulling it out so I used the blender that was on my counter and just did it in batches.  It worked fine, so you can actually do it either way. I like this picture, it kind of looks like abstract art…


Cauliflower and Lentil Tacos

Adapted from Jason Andrew Wrobel on

  • 1 cup green or brown lentils
  • 1 head cauliflower, cored and broken into florets (from Highland Orchards)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced (about 1 1/2 cups)
  • 1 jalapeno, seeded and minced (from the garden)
  • 4 cloves garlic, minced (from the garden)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3/4 cup canned tomato sauce
  • 1  teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 package hard or soft taco shells
  • 4 cups shredded romaine lettuce, for topping
  • Guacamole, using your favorite recipe


Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes. Drain of excess water and set the lentils aside.

IMG_8225.JPGPulse the cauliflower in a food processor or blender until reduced to pieces the size of rice grains.IMG_8221.JPGHeat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.IMG_8222.JPGAdd the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and 1/2 teaspoon of the coriander and cook for 4 minutes. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.IMG_8223.JPG Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin and 1/2 teaspoon coriander. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors. Taste and adjust seasoning if necessary.IMG_8226.JPGScoop the taco filling into taco shells, top with some shredded romaine and a dollop of guacamole. Serve immediately and enjoy!IMG_8227.JPGServes 6 – 8.


Categories: Cauliflower, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Adas Polo – Rice with Green Lentils, Raisins and Dates

Lentils, rice and onions, that wonderful combination.  Then add raisins and dates and it turns into a high protein, high energy meal that is also a real treat.


I had never tasted Adas Polo before making it, but when I tasted the rice, lentil and fruit mixture, I couldn’t believe how good it was!  I honestly wanted to eat the entire bowl of rice myself!  Don’t worry, I didn’t.


I am on the final legs of the dried dates I brought back from Iran this summer.  They are getting a bit too much on the dry side, but cooking them this way is perfect for bringing them back to life.


I have significantly adapted this dish from Jila Dana-Haeri’s New Persian Cooking.  I used my rice cooking technique since I am always happy with the results.  I also significantly reduced the amount of oil and butter – just my preference.  I want to thank her for the recipe as a guide, I would not have made this without it.

Adas Polo – Rice with Green Lentils, Raisins and Dates

adapted from New Persian Cooking by Jila Dana-Haeri

14 oz basmati rice

5 oz green lentils

3 1/2 oz raisins

2 os dates

1 medium onion, chopped

2 Tbsp butter

2 Tbsp canola oil

1 tsp turmeric

4 Tbsp prepared saffron (ground saffron dissolved in 4 Tbsp hot water)


Place the rice in a bowl, cover with water and swish the rice around to remove the excess starch, then drain.  Do this 3 times. To make the rice, fill a pot with salted water.  Add the drained rinsed rice.  Bring the uncovered pot to a boil, about 20 minutes – you want to cook the rice until it still has a bit of a bite to it.  Drain into a strainer.


RInse the raisins and place on a paper towel to dry.  Remove the stones from the dates and chop to be the size of the raisins.


Rinse the lentils.  Put them in a medium saucepan and add just under a pint of cold water (do not add salt).  Bring to a boil and cook over medium heat until the lentils are al dente (about 20 minutes).  Drain and set aside.


Heat 1 Tbsp butter and 1 Tbsp oil in a skillet over medium heat.  Fry the onions until golden.


Reduce the heat and add the raisins and dates, stir.


Add the lentils and 1 tsp turmeric.  Add salt to taste.  Stir and set aside.


Remove about 1/4- 1/2  cup of rice to be used for the Tadig.

Stir the lentil mixture into the rice.  Mix thoroughly.

Place the pot back on medium high heat.  Add 1 Tbsp butter and 1 tsp oil. Once the butter melts add the plain white rice – sprinkling it over the bottom of the pan.


Spoon the letil-rice mixture over the white rice (gently so as not to dislodge the white rice).


Cover, using either a padded pot cover or clean cloth towel under the lid.


Reduce heat to low (a relatively high low, but not quite medium low).  The the rice steam for 50 minutes to 1 hour.

Scop the rice into a large bowl or plate.  Sprinkle with prepared saffron as you fluff the rice.


Place the Tadig on a separate serving plate.


Serve the rice and pass the Tadig…Enjoy!!!


Serves 4 -6.

Categories: Kosher, Main Dish, Persian, Recipe, Vegetarian | Tags: , , , | 2 Comments

Lentil, Orzo & Broccoli Bake

I have been fiddling around in my garden the past few days, nurturing my little sprouts and young plants, weeding, and dreaming about being able to cook again with my fresh bounty.  Chard, broccoli, spinach, carrots, garlic, peas…all are growing more each day.

So when I saw this recipe on I envisioned my baby vegetables all grown up and ready to eat.  I couldn’t wait and had to try it. Just to make sure I had items from my garden in the dish today, I converted the fresh herbs to dried and used the basil, thyme and parsley I grew and dried last fall.

Lemony Lentil, Orzo & Broccoli 8

The recipe originally came from Vegetarian Times.  My version is not quite vegetarian since I am using my turkey stock.  I am also using matzo meal instead of bread crumbs in the topping because I still have so much left over from Passover.  The only drawbacks to matzo meal was that I needed to add a little salt to the topping and that it did not brown the way bread crumbs would have.

Lemony Lentil, Orzo & Broccoli 6

Lentil, Orzo & Broccoli Bake

Adapted from Move Eat Create‘s Lemony Lentil, Orzo & Broccoli Bake

1 1/2 Tbsp olive oil

1 small yellow onion, chopped

1 large carrot, diced

6 cloves of garlic, minced

1 medium head of broccoli, stem discarded, chopped

1 tsp red pepper flakes

1 cup dry brown lentils, rinsed and picked through for stones

1 tsp dried thyme (from the garden)

1 tsp dried basil (from the garden)

3 cups stock (I used home-made turkey stock, you can use vegetable stock to keep the dish vegetarian/vegan)

1 cup dry orzo

14.5 oz can diced tomatoes, drained

Juice of 1 medium lemon

1 tsp lemon zest

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

1 – 1 1/4 cups hot water

1/3 cup dry matzoh meal or breadcrumbs (if you use matzoh meal, add a little salt)

2 tsp dried parsley (from the garden)


Preheat oven to 350F.  Lightly coat a 3-quart casserole dish with cooking spray

In a Dutch oven or other large pot, heat 1/2 tbsp olive oil over medium heat.  Add onions and carrots and cook until softened, about 5 – 7 minutes, stirring frequently.

Lemony Lentil, Orzo & Broccoli 1

Add garlic and red pepper flakes and cook, stirring constantly, for 1 minute.  Add lentils, thyme and basil to the pot and stir to distribute.

Lemony Lentil, Orzo & Broccoli 2

Add broth and lemon juice.  Bring the mixture to a simmer.  Reduce heat to low, cover and simmer for 20 minutes.

Add the chopped broccoli and stir.  Cover and let broccoli soften for 2 – 3 minutes. Remove from heat.  Add the lemon zest, drained tomatoes, salt and pepper.  Stir until well combined.

Lemony Lentil, Orzo & Broccoli 3

Pour all the contents into the casserole dish.  Add enough hot water to ensure orzo is covered with liquid.

Lemony Lentil, Orzo & Broccoli 4

Cover with foil and bake for 20 minutes.

Meanwhile, combine the matzoh meal/breadcrumbs, 1 Tbsp olive oil, and parsley in a small

bowl and mix well.

Lemony Lentil, Orzo & Broccoli 5

Remove the foil and sprinkle breadcrumbs evenly over the top.

Lemony Lentil, Orzo & Broccoli 6

Return to oven and bake, uncovered, for 20 more minutes.  Let sit 5 minutes or so before serving.  Enjoy!

Lemony Lentil, Orzo & Broccoli 8

Serves 6.

Categories: Broccoli, Carrot, Kosher, Main Dish, Pasta, Recipe | Tags: , | 7 Comments

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