Category Archives: beans and other legumes

Hot ‘n Raw Lentil-Spinach Casserole

Nommy, nommy lentils

Nommy, nommy lentils

Spinach is one of my favorite greens. I will eat it in pretty much any form, but I really love it raw. This particular dish was inspired by my dining hall days– I would try to eat healthy by using spinach as base for my tomato sauce rather than pasta. The heat from the tomato sauce actually cooks the spinach slightly, so the spinach is “al-dante.” Now that I am a big girl or whatever I decided to make my old stand-by-side a meal by adding protein and fiber packed lentils. I’ve found that the best way to cook red lentils is to follow the instructions on the back of  the bag from Trader Joe’s.

Time to Prepare: about 30-45 min

Serves: 2

Ingredients:

  • 1 cup split red lentils, rinsed
  • 1 tablespoon oil
  • 2.5 cups vegetable broth
  • 1/4 cup white wine
  • Salt, pepper, and red pepper flakes to taste
  • 1 cup cherry tomatoes
  • 2 cups tomato sauce
  • Spinach

Instructions:

  1. Heat oil in a pan with tall sides.
  2. Add lentils, toast for 2-3 min
  3. Add broth and wine. Bring to a simmer and cook for 10-15 min or until the lentils are tender but not soup-y.
  4. When the lentils are almost done (after about 8 min) add tomatoes, salt, pepper, and red pepper flakes
  5. Cook tomato sauce on the stove for about 5 min., or until it’s hot
  6. Divide Spinach onto two serving dishes
  7. Top with lentils and then tomato sauce

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Quick Chickpea Dinner

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Chickpeas (also known as garbanzos) are a killer combo of healthy, versatile, and delicious. This quick ‘n easy weeknight dinner will liven up any plate with the wonderful, classic combination of lemon and rosemary. You can easily adapt it to any combination of spices you have lying around (one of my favorites is paprika and garlic).

Serves: 2

Time to Prepare: about 15 minutes

Ingredients:

  • 1 Tablespoon olive oil
  • 1 can chickpeas
  • 2 Tablespoons lemon juice (about 2 wedges) + more to taste
  • 2 teaspoons dried rosemary
  • salt (to taste)

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Instructions:

  1. Drain and rinse chickpeas until the foamy stuff at the top is all gone. This serves 2 purposes: it helps remove excess sodium and it helps you fart less. I could be wrong about this, but my mom always told me that the foamy stuff on the beans is what makes you fart. It seems to work for me, in any case.
  2. Heat oil in a medium to large skillet.
  3. Add chickpeas
  4. Add lemon and rosemary
  5. Cook until the chickpeas are hot, about 7-10 minutes. Then remove a chickpea for tasting and add lemon, rosemary and salt as needed. I recommend waiting to this point to add salt because the flavors can change slightly during the cooking process.
  6. Eat. I recommend removing the chickpeas from the pan first, but I understand this is not always a possibility. I take no responsibility if you burn yourself by eating them directly of of the pan.

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