Name: Lentil Mint Salad
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Ingredients: 1 cup Lentils; 4 tbsp olive oil; 5-10 cloves garlic; 1/4 cup Mint, fresh, finely chopped; 3 tbsp Parsley, fresh, chopped; 4 tbsp Fresh Lemon Juice; 1 1/2 tsp ground cumin; 1/4 tsp allspice; Salt and Pepper to taste

Lentil Mint Salad

October 5, 2015/in Low Sodium, Sides, Vegetarian Main Dish allspice, Fresh Lemon Juice, garlic, ground cumin, Lentils, Mint, fresh, finely chopped, olive oil, Parsley, fresh, chopped, Salt and Pepper to taste 0 stars/by GboLey7

Adapted from kalynskitchen.com

Lentil Mint Salad

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

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

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.
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.
While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
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.
Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.

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Orange Beet Salad with Dandelion Greens

March 26, 2015/in Gluten Free, Local Ingredients, Salad black pepper, Extra Virgin Olive Oil, feta cheese, Garbanzo Beans, ground cumin, iodized sea salt, Organic orange juice, Organic orange zest, Pickled Beets, pistachios, salad greens/by GboLey7

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Ingredients

1 16 oz jar Pickled Beets Drained
1 15 oz can Garbanzo Beans Drained and Rinsed
1 tbsp Organic orange zest
1/4 cup Organic orange juice Fresh squeezed
2 tbsp Extra Virgin Olive Oil
1/2 tsp ground cumin
1/2 tsp iodized sea salt
pinch black pepper
4 cups salad greens suggest try dandelion greens, spinach, arugala
1/3 cup feta cheese optional
1/4 cup pistachios

Servings:

Instructions

Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!

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Moroccan Tajine

February 18, 2015/in Vegetarian Main Dish Carrots, Cauliflower florets, celery, cilantro, cinnamon, coriander, Diced Tomatoes, garlic, ground cumin, Harissa Sauce, honey, lemon, olive oil, onion, Pine nuts, salt, Tempeh- Original or Wild Rice Flavor, turmeric, Turnip/by GboLey7

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

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Lentil Mint Salad

Orange Beet Salad with Dandelion Greens

Moroccan Tajine

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