Lentil Mint Salad

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lentil

Adapted from kalynskitchen.com

Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  2. While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  3. While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  4. In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  6. Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.
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Fruited Quinoa

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Fruited Quinoa
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Servings
7
Servings
7
Fruited Quinoa
Print Recipe
Servings
7
Servings
7
Ingredients
Servings:
Instructions
  1. bring broth to boil. Add fruit, quinoa, allspice, and cinnamon. Turn to medium low heat or simmer and cover 15 minutes. Turn off heat and let stand about 10 minutes. Fluff with fork, add salt to taste.
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Pineapple Pumpkin Spice Soup

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Pineapple Pumpkin Spice Soup
Print Recipe
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Pineapple Pumpkin Spice Soup
Print Recipe
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Turn oven on to 375 degrees. 1. Hollow out a whole pumpkin and save at least 1 cup of the meat (to make this soup easier, you can skip this step and just use the canned pumpkin). 2. Chop up whole pineapple, peel garlic to whole cloves, and peel ginger root/chop into 1-2 inch chunks. 3. In baking casserole pan, add 1 to 2 cups pumpkin meat, 1 to 2 cups of pineapple, cinnamon, serrano chili, garlic, ginger,and 1 cup vegetable broth. Bake for 30 minutes covered. 4. Let pumpkin and pineapple cool slightly. Add to food processor or blender and blend until smooth/ add in vegetablebroth as needed. If room, add some of canned pumpkin puree and blend until smooth. 5. If serving in carved out pumpkin, put the carved out pumpkin in the oven at 200 to warm up. 6. Transfer puree to a stock pot. Add the rest of the vegetable broth and pumpkin puree to a consistency of your liking. Add in the butter if you feel the flavor needs more richness. Simmer 20 minutes. Stir in nutmeg and allspice, Add salt and pepper to taste. 7. Transfer to hollowed out pumpkin. Sprinkle pumpkin seeds on top and serve!
Recipe Notes

complete nutrition notes

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