French Lentils and Vegetables
Ingredients:
1 cup French lentils (small greenish/black)
1 inch dried wakame (sea vegetable)
2 1/2 cups water
1 medium onion, peeled and diced
2 carrots, diced
1/2 cup celeriac (celery root) peeled and diced
2 bay leaves
2 tbsp. shoyu (naturally fermented soy sauce)
Parsley, minced
Put all ingredients, except shoyu into a pot and bring to a boil. Reduce flame to simmer, cover and cook for 40 minutes. Add shoyu and continue cooking for 10 minutes. Garnish with minced parsley.
Chick Pea and Capers
Ingredients:
1 cup chick peas (garbanzos), soaked 8-18 hours with a piece of kombu or kelp
3 cups of water
2 tbsp. olive oil
1 cucumber, peeled and deseeded, diced
1 tbsp. capers
1/2 small red onion, diced
2 tbsp. fresh dill or 1/2 tbsp. dried dill
Juice and zest of 1 lemon
1 tbsp. brown rice syrup or maple syrup
Sea salt
Black pepper
Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil. Reduce flame, cover and simmer for 2 hours. Add 1 tsp. sea salt and continue cooking for ½ hour or until soft. Mix cooked chick peas with cucumber, onion and capers. Combine lemon, zest, rice syrup, dill and sea salt and pepper to taste. Coat salad evenly.
Spiced Lentils
Ingredients:
1 cup green or brown lentils
2 1/2 cups of water
2 bay leaves
2 tbsp. olive oil
1 large onion, peeled and diced
2 carrot, diced
3 stalks celery, diced
2 garlic cloves peeled and minced
2 tsp. cumin
1 tsp. coriander
Sea salt
Parsley, minced
Bring lentils, bay leaves, and water to a boil. Cover and simmer for 45 minutes. Add sea salt and continue cooking for 5-10 minutes. Sauté onion, carrot, celery, garlic, and spices for 5-7 minutes. Mix sautéed veggies with cooked lentils, garnish with parsley.
Easy Hummus!
Ingredients:
1 can chick peas drained
2 heaping tbsp. sesame tahini
1/3 cup olive oil
1/2 tsp. cumin
2 shakes of coriander
1 tbsp. shoyu
1-2 shakes of black pepper
Juice of 1 lemon
Combine all ingredients in the food processor and whip it up! Recipes don't get much easier than this one!
