Lebanese Lentil Herb Salad

Green lentils are easy and quick to cook. It is generally what we make when we have limited ingredients but we want a hearty and filling meal. This flavorful lentil salad takes a total of 10 minutes to prep and we make many different variations based on our mood. This particular night, we wanted something…

Cucumber and Cherry Tomato Lentil Dal

I was feeling homesick recently and was craving my mom’s go-to dal. It’s my favorite and actually my sisters favorite. I usually don’t make it because it never tastes as good as when my mom makes it. But I had all the ingredients at home, so I decided to give it a try. It was…

Sumac Lentil “Pilaf”

Pilaf is a “fried rice” dish that is popular in many Indian and middle-eastern cultures. Simply, the rice is cooked in a seasoned broth with vegetables and spices. Instead of making the Pilaf with rice, we made it with green lentils. Lentils are rich in protein and fiber and have markedly less carbohydrates than rice…

Green Lentil and Spinach Dal

Dal is just a term used in India to describe a lentil stew. It has many variations and is easily customizable. It is a staple to most south asian dishes, often served with rice or roti (an indian flatbread). Generally, to avoid eating carbohydrate heavy rice or flatbread, we tend to make our dal rich in protein and healthy fat. Here we used coconut milk and green lentils to provide us with those healthy fats, protein, and fiber. It involves very little work and tastes like you have been slaving over the stove for hours. It also freezes really well, in case you want to make extra for later.

Lentil Bolognese with Spaghetti Squash Noodles

I was craving Italian and that was the inspiration behind today’s recipe. When you think of the classic Italian dish, you think pasta, cheese, and tomato sauce. But with pasta comes a heap of processed carbohydrates. In lieu of pasta, we used spaghetti squash. And we feature unprocessed carbohydrates in the form of lentils and…

Butternut Squash and Lentil Risotto

‘Tis the season for pumpkin spice lattes, apple cider, and of course…butternut squash! It is simple delicious and versatile. In this “risotto” like dish, the squash adds a creamy and nutty depth that leaves you wanting more. To make this dish healthier, we subbed protein rich lentils for the carbohydrate heavy rice. The lentils meld…

Meal Plan – Week 7

This week we explore Japanese and Indian flavors by learning how to cook with miso paste and making curries. Sometimes, when you eat the same food over and over again, you stop enjoying it! That’s why my husband and I make it a point to go to international food markets to explore different cuisines. Food…

Lentil Dosa (crepe) with Curried Cabbage

As a South Indian, I spent my childhood eating dosas almost every weekend. If you don’t know what a dosa is, you are missing out. A dosa is a traditional Indian crepe made with fermented rice and lentil batter and usually stuffed with a spicy potato curry and served with various chutneys. Sounds delicious, right?…

Miso Soup with Lentils and Mushroom

Fall is here and hence the beginning of soup season. My favorite protein to use in soups is green lentils. The combination of hearty lentils and earthy mushrooms will leave you wanting more. This one pot soup freezes well but I doubt you will have any leftovers of this delicious soup. Ingredients: Green Lentils (2…

Ethiopian Yellow Split Pea Stew (Yekik Alicha) and Tomato Salad

Last week, we shared with you how to make the red lentil stew (misir wat). Yekik alicha (yellow split pea stew) is often the counterpart to misir wat. This dish reminds me of an Indian lentil stew my mom makes all the time. The Indian dish is made with yellow lentils, but the Ethiopian dish…