Day 178 Soba Noodles with French Lentils

Soba Noodles with French Lentils

8 Ounces Soba Noodles
1/2 Cup French Lentils
1 Bay Leaf
1/4 Teaspoon Salt
6 Tablespoons Olive Oil
Pepper to taste
1 Bunch Red Chard, sliced
2 Garlic Cloves, minced
2 Carrots, peeled and chopped
1 Celery Stalk, chopped
2 Leeks, white parts only, chopped
1 Cup Vegetable Stock
1Tablespoon Cilantro, chopped
5 Ounces Vegan Goat Cheese, crumbled

Ingredients

1.  Cook Pasta in boiling water.  Drain.  Concurrently, cook lentils in salted boiling water with bay leaf for15 to 20 minutes. Drain, reserving the water for stock.  Combine the pasta and lentils, removing the bay leaf.  Add 2 tablespoons of olive oil and mix.

Drained lentils

2.  Pour remaining 4 tablespoons of olive oil in a large pan or skillet.  Heat and add the garlic.  Cook for 30 seconds and add the chard, carrots, leek and celery.  Cook for 5 minutes over medium heat.  Add the stock and stew until the carrots are soft.  Add the cilantro and remove from heat.

3. Mix the noodles and lentils with the vegetables.  Add salt and pepper.  When serving, crumble the goat cheese over the noodle dish.

Goes well with green salad.

Soundtrack Fiji - Independence Day

Day 145 Green Lentil, Walnut and Arugula Salad

Green Lentil, Walnut and Arugula Salad

1 Cup Green Lentils, cooked
1 Carrot, peeled and cut into ribbons
1/4 Cup Walnut Pieces
4 Cups Arugula, or less depending how big you want your salad
3 Tablespoons Balsamic Vinegar

Toss all the ingredients in a bowl and enjoy.

Soundtrack The Voice: Season 9 Collection

Did not take a photo of the actual salad.

Day 80 Lentil Stuffed Mushrooms

Lentil Stuffed Mushrooms

2 Portobella Mushrooms, destemmed
2 Tablespoons Olive Oil
1 Cup Red Lentils, cooked
1 Onion, chopped
4 Sugar Snap Peas, chopped
1 Bell Pepper, chopped
1/2 Cup Vodka Sauce (Day 58)
Salt and Pepper to taste

1.  Preheat oven to 375F.  Place mushrooms in a baking pan.  Drizzle each with 1 tablespoon oil.

2.  Place a 1/2 cup of cooked lentils on each mushroom. Saute onion, snap peas and bell pepper. Place on top of the lentils. Top each with a 1/4 cup of the vodka sauce.  Season with salt and pepper.

3.  Cook 30 minutes.  Mushrooms should be heated through.

Soundtrack Candlebox - Self titled album

Day 22 Red Lentil Soup

Red Lentil Soup

6 Tablespoons Olive Oil
2 Onions, chopped
3 Cloves Garlic, minced
2 Teaspoons Cumin, ground
8 Cups Vegetable Broth
1 1/2 Cups Red Lentils
1/3 Cup Bulgur
2 Tablespoons Tomato Paste
1 Bay Leaf
Juice of one Lemon
Salt and Ground Pepper, to taste
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper

Soup ingredients

1.  Heat 2 Tablespoons oil in a soup pot.  Add onions and cook until softened. Add garlic and cumin, cook for 1 minute.  Add broth, lentils, bulgar, tomato paste and bay leaf; bring to a simmer, stirring occasionally.  Cover and cook over low heat until the lentils and bulgur are very tender,  25 to 30 minutes.  Discard the bay leaf.

2.  Use an immersion blender and puree, but still chunky.  If using a regular blender, puree half of the soup and return to the pot. Stir in lemon juice and season with salt and pepper.

3.  Just before serving, ladle the soup into 8 bowls.  Heat the  remain 4 tablespoons of oil in a small skillet and stir in paprika and cayenne.  Drizzle some of the spice mixture over each bowl.

Goes well with Wasa crackers

Soundtrack Macklemore and Ryan Lewis - White Privilege