Here are two recipes with the main ingredient as, and my new fav, lentils! Also, an added bonus, a juicer recipe, yum! So please don't take these recipes too seriously, I almost never measure when I cook and I'm not sure that all the times are accurate. Use your nose and eyes to determine if things should be cooked longer or not. :)
Love my new juicer I received as a Christmas present from my best friend; I have been experimenting and each have been delicious. If you're looking for a juicer, Hurom Slow Juicer is one you should look into! You can make almond milk and fruit based ice creams with it! If you're interested in juicer recipes there will be more to come in the future, I am sure of it!
1 cup lentils (red lentils)
1 red onion, chopped
25 oz can of diced tomatoes (I like Hunts)
1 tsp cumin
1 tsp ginger
1/2 tsp paprika
pinch of cayenne
1 cup parsley
salt and pepper
1/2 of a juicy lemon
Add lentils and lots of water to a medium sauce pan on high heat until boiling, lower, cover and cook for 20 minutes. Drain lentils (like you would macaroni), let it sit in sieve. Add a little olive oil and onion to pan and cook onions for 10 minutes until translucent, add the four spices: cumin ginger paprika, and cayenne to onion, heat until fragrant, 30 seconds to 1 minute. Add diced tomatoes and cook until bubbly. Turn off heat. Add salt and pepper to taste, parsley and lemon.
I like to serve it over mixed leafy baby greens, and when I do this I add a little extra: oregano, onion powder, olive oil and red wine vinegar as my dressing for the salad greens.