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  • Writer's pictureGina

Spoonful of OM Recipes

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!


Moroccan Lentils

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.

This recipe was inspired by Chef Joanne Weir and adapted.


Gina's Lentils

1/2 cup Red onion

1 roasted red pepper, chopped

1 serrano pepper, chopped

2 small zucchinis, quartered and diced


1/2 cup cannellini beans

green onion

1/4 cup red wine vinegar

3 tablespoons olive oil

pomegranate seeds

Cook red onions, red pepper, serrano pepper and zucchinis on medium heat in medium sauce pan with some olive oil for 5-10 minutes. Add lentils and 1.5 cups of water, bring to a boil and reduce heat to low, cooking for 15 minutes until lentils are tender. Add cannellini beans and simmer for another 5 minutes. Turn off heat, add green onions, red wine and olive oil, sprinkle pomegranate seeds over top before serving. Enjoy.


Juice Recipe

1 stalk kale

1/2 gala apple

1 pear

3 small celery stalks

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