Tag Archives: lentils

Detox Lentil Soup with Ginger and Turmeric

Full of fiber, protein, iron, and vitamin B, lentils are inexpensive and make a great meat substitute or side dish. Adding Ginger and Turmeric it s detoxifying too.

 

Ingredients:

  • 1 onion
  • 2 carrots
  • 1 celery stick
  • 4 cups of water
  • 200 grams lentils previously soak in water for few hours
  • 2 teaspoon of turmeric
  • 20 gram fresh ginger
  • Salt
  • A sprinkle of love

 

Method:

  • Clean, peel and cut the vegetables and put everything in a pot.
  • Add now the 4 cup of water and sprinkle some salt.
  • Let it cook for 30/40 minutes and then add the lentils.
  • Let it cook for 20 more minutes on a medium heat.
  • When everything is ready blend everything in a blender, add the Turmeric and the Ginger.

 

Buon appetito and stay healthy.

 

lentils soup 2

 

 

 

Lentils and quinoa salad

Lentils bring back memories of my childhood, growing up in Italy, one of our weekly family dinners was pasta with lentils, lentil salad or lentils saute.

Today I want to share with you a modern version of my Mom’s lentil salad adding quinoa.

This salad is an explosion of wellness, if you are a lentils lover you will fall in love with it;  with quinoa, zucchini,  carrots and olives it can be a main dish served by itself as a gluten free meal or with a nice homemade bread.

Ingredients:

80 grams quinoa

100 grams of dry lentils

1 clove of garlic

1 bay leaf

half zucchini

1 carrot

1 tomato

2 spoons black olives without pits

half onion cut finely

salt

extra virgin olive oil

a sprinkle of love

Method:

Rinse your quinoa and put it in a pan with water. Let it cook for 20/25 minutes (read the instruction on the back of your quinoa package). When is done let it cool down.

In a separate pan with water, garlic and bay leaf boil your lentils.

With dry lentils sit in water overnight then boil for just 5-7 minutes.

In a bowl put your diced tomatoes, your shredded zucchini and shredded carrot, your olives cut in quarters and the onion cut in a very small pieces.

When the quinoa and the lentils are cooked and cooled down put them with the veggies in the bowl and dress them with extra virgin olive oil, salt and pepper.

Put your salad in the fridge until is time to serve.

Buon appetito

april 2014 105 salad lentils

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