I used to have a similar recipe but could not find it and I had already rinsed the lentils to make soup so I went partially on memory and a bit of improvisation using fresh swiss chard from the garden. I believe the recipe I was trying to remember called for spinach but there was a bounty of swiss chard just waiting to be used. So here is my creation of red lentil soup with curry!
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 1/2 cups red lentils, rinsed
• 2 -3 tsp curry powder
• 1 tsp turmeric
• 6 cups water
• 2 1/2 cups swiss chard
• Sea salt and ground black pepper to taste
Heat olive oil in soup pot and saute onion until golden brown. Add lentils and water; bring to a boil. Turn heat down to simmer, stir in curry and turmeric and cover. Gently simmer for 35 minutes. When lentils become mushy stir in swiss chard. Allow swiss chard to wilt, season with additional curry if desired, sea salt and black pepper to taste. Simmer for an additional 5 minutes.
So here is a really easy healthy dish for you to enjoy! Even though the recipe calls for cherry tomatoes, feel free to use fresh garden tomatoes too. I used cherry tomatoes and yellow tomatoes from our garden to make this recipe today. Quinoa is a great source of protein and a nice alternative to rice or pasta!
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 cup olive oil/flax seed oil mixture
• juice of 2 fresh limes
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 15 oz. black beans rinsed
• 1 1/2 cups cherry tomatoes, cut in half
• bunch green onions, finely chopped
• 1/4 cup fresh cilantro, chopped (optional)
• sea salt and pepper to taste
In a medium saucepan bring water and quinoa to a boil. Reduce heat to simmer and cook until all water is absorbed about 15 minutes. Let quinoa cool.
In a small bowl, whisk together olive/flax oil, lime juice, cumin and red pepper flakes.
Combine quinoa, black beans, tomatoes and green onions in a large bowl. Drizzle oil mixture over quinoa mixture and toss in cilantro. Season with salt and pepper.