The Ultimate Vegetable Lentil Loaf

After a few attempts (five to be exact) at making this lentil loaf, I have finally come up with a veggie version that tastes pretty darn good and is extremely filling. I wanted to keep this easy with ingredients you may already have in your pantry. After doing a little digging I was able to piece this together from a few resources like the one from Made to Create which is wonderfully simple and also had good reviews from when I shared it on my Facebook page! And also this one from Oh She Glows which is a walnut version using apples and raisins but I wanted one with all veggies (Hers looks delicious and I will be trying it too). Last but not least, I referenced this recipe at My Vegan Cookbook. 

I especially love the glaze for the top of this loaf. You could serve some extra on the side, or double the amount if you like and put a little extra on. And if you like spicy, you'll love the ground chipotle pepper in this recipe with the glaze, such a nice combo of sweet and spice! I found the higher amount of chipotle listed below to be just perfect for myself, adjust to your liking starting with the smaller amount if you're not a fan of spice. Be prepared, one slice will most likely fill you up, it does for me! I'm not kidding when I tell you this is one hearty and filling lentil loaf. Leftovers make for great sandwiches. Store the loaf in the refrigerator for up to a 5 - 6 days. Sub in other veggies if you like. Some have left comments of adding in zucchini for the bell pepper. You get the idea, you can adjust to what you have on hand or prefer. Now on with the recipe...make a loaf and share the love!

The Ultimate Vegetable Lentil Loaf

Ingredients

Loaf
1 cup dry lentils (use green/brown)
2 1/2 cups water or vegetable broth
3 tablespoons flaxseed meal (ground flaxseeds)
1/3 cup water (6 tablespoons)
2 tablespoons olive oil for sauteing or steam saute using 1/4 cup water
3 garlic cloves, minced
1 small onion, finely diced
1 small red bell pepper, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3/4 cup oats (I used GF oats)
1/2 cup oat flour or finely ground oats (any flour of choice will work here too)
1 heaping teaspoon dried thyme
1/2 heaping teaspoon cumin
1/2 teaspoon each garlic powder & onion powder...for good measure!
1/4 - 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt to taste

Glaze
3 tablespoons organic ketchup
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup

Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. It's ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool (do not drain), they will thicken a bit upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using an immersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt your pot slightly to the side for easier blending. Alternately, you can mash the lentils with a potato masher or fork.

Combine sauteed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top. Spread over top of loaf and bake in oven for about 45 - 50 minutes. Let cool a bit before slicing.

Serves 8.

 Your work is done...except for the dishes...maybe you can delegate that to someone else. :)

Enjoy!

Apple, Beet & Fennel Salad with Balsamic Maple Dijon Vinaigrette

 This is one of those unusual dishes that turned out to be fantastic. It's quite colorful and almost surreal looking. This came about as I had an extra fennel left over from my Butternut Squash and Fennel Lasagna and a beet that I was going to use in another recipe but decided against it. A google search of fennel and beet brought me to a few various recipes, some of which included my favorite apple, the Fuji. I came up with my own version using this wonderful dressing. To be honest, I don't really care for beets much but trying to work them into my lifestyle. This salad is perfect! The beets and all the flavors come together beautifully making it a go to salad that can give me the excellent beet nutrition that I'm looking to add to my meal rotation every now and then.

You could also use other colored beets too. I experimented with a yellow one and it was just as colorful and tasty as well. The maple pecans really add a nice touch. I can't imagine not making this salad without all of these ingredients as they each add their own special touch but you can adjust to suit your flavor palate. I'm looking forward to more of this in the future using some of the other colored beets again as well...really delicious!

Apple, Beet & Fennel Salad w/ Balsamic Maple Dijon Vinaigrette

Ingredients

Salad

• 1/2 cup pecans or walnuts, roughly chopped
• 1/4 cup pure maple syrup
• 1 red beet (uncooked), peeled and coarsely grated
• 1 fennel bulb, sliced or diced...a few fronds reserved for garnish
• 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced
• handful of mint leaves, roughly chopped
• arugula or spinach, optional

Balsamic Maple Dijon Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon Dijon or stone ground mustard
• salt & pepper to taste

Preheat oven to 350 degrees.

Mix nuts with 1/4 cup maple syrup and place in a single layer on a cookie sheet lined with parchment paper. Cook for about 10 minutes, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point !

Prepare your vegetables, fruit and herbs, combine them in a large bowl or dish of choice. Place all vinaigrette ingredients in a small bowl, combine until blended adding salt and pepper to taste. Add nuts (reserve a few for garnish) and dressing to prepared mix and combine.

Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds.

Notes:

You may like to grate your apple and fennel. I tried it myself but didn't care for it as I prefer to have some chunkiness to my salad.

If using a lighter color beet, you may consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn't discolor your lighter colored beets.

Enjoy the flavor sensation !

Roasted Cauliflower + Chickpeas + Mustard Dressing

Can I interest you in some roasted cauliflower? Or maybe some roasted chickpeas? These are both just about the greatest thing ever...at least in my book they are! Pair them with this mustard dressing and you've got yourself another simple dish that is sure to please. I love all the ingredients in this recipe but have to admit that once I put the mustard dressing together, I wasn't so sure if it might have too strong of a mustard flavor. I was pleasantly surprised to find that once the dressing was mixed with the roasted chickpeas and cauliflower it mellowed out immensely. This has ended up being a new favorite dish of mine for ease of preparation and great flavor. It is also a complete meal with the addition of quinoa that adds extra protein and fiber so you can be sure you are getting what you need from your plant based diet. Try adding in some brussels sprouts as well for a nice variation. 

The recipe was first spotted within the beautiful blog photos from Bluebird and originates from Gwyneth Paltrow's and Julia Turshen's cook book, It's All Good. A quick google search gave me the ingredients and more inspiration to put this together. 

Gather your ingredients and begin...

Start by preparing your chickpeas and cauliflower for roasting...roast for 45 minutes.

In the meantime, prepare your dressing and cook your quinoa. Just a note about the dressing, I chose to use lemon instead of white wine vinegar like the original recipe called for. I also sought out a Dijon mustard that didn't use white wine vinegar. My reasoning is that white wine may or may not be a vegan product as many use animal remnants in the production. After searching on the shelves I found this great Dijon mustard from Maille that doesn't use any white wine vinegar in the ingredients, just vinegar. And as luck would have it, it is an award winning Dijon mustard! Win, win. And the lemon in the dressing to me was just perfect!

Once chickpeas and cauliflower are ready...toss with the mustard dressing and serve over a bed of quinoa. Simply wonderful!

Roasted Cauliflower + Chickpeas + Mustard Dressing

Ingredients

• 1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry on a kitchen towel
• 1 large head cauliflower, cut into florets
• olive oil
• mineral salt
• 1 cup quinoa (I used tri-color)
• 1 1/2 cups water or vegetable broth
• 1/4 cup fresh Italian parsley, chopped
• fresh cracked pepper, to serve
• lemon wedges, to serve

Mustard Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• juice from 1 lemon or 1 tablespoon apple cider vinegar 
• 1 - 2 tablespoons evo or olive oil

Preheat oven to 400 degrees.

Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.

In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

Serves two with left over quinoa.

Enjoy often and eat more chickpeas!

Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables

It's been awhile since I've indulged in pizza. I was so inspired by this post from the Minimalist Baker and decided it was time to add another pizza recipe to the list. Not only does Minimalist Baker have nice simple recipes, a lot of them are vegan too, but the photography is superb! Take a look and find some inspiration for yourself through both the recipes and photography. Of course for this recipe we aren't using cheese, only almond parmesan which is fantastic served on top of your slice of pizza pie. We are dousing this pizza with a nice balsamic tomato sauce and lots of beautiful veggies making this a colorful pizza with lot's of wonderful flavor. I just thought it was so cool to cook your pizza in a skillet but feel free to use your normal method such as a pizza stone, which I also love, or other baking dish that your accustomed too (just adjust directions to your baking vessel).

We'll be broiling our veggies in the stove under the flame, or roasting as some countries call it. One side of the baking sheet is for the toppings. I used zucchini, bell peppers, tomatoes, asparagus and red onion for this pizza. Feel free to add/subtract other veggies to suit your taste. I imagine mushrooms would be divine too! The other side is for the whole grape tomatoes we will be using for our tomato sauce. Also, if you would like to add some broiled onion to your sauce be sure to add a few pieces along with your grape tomatoes.

Once veggies are ready after 5 to 6 minutes under the broiler...your ready to carefully transfer your tomatoes to the food processor to make the tomato sauce. 

Your sauce should come out with a nice semi-thick consistency. If you find it's too runny, add a little more tomato paste. This tomato sauce is delicious and would be great on pasta too!

Assemble your pizza, cook and voila...pizza pie! 

Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables 

Ingredients

• 1 ready made pizza dough (pref. whole wheat)
• fresh basil leaves, to serve
• red pepper flakes, to serve
• almond parmesan, to serve

Topping

• 1/2 small zucchini, sliced thin and halved
• 1/2 cup aspargus, cut into 1 inch pieces
• 1/2 orange bell pepper
• 1/4 red onion, diced
• 3/4 cup cherry tomatoes (red & yellow), halved
• a few large basil leaves, chopped
• a guzzle of balsamic vinegar
• pinch or two mineral salt

Balsamic Tomato Sauce

• 1 dry pint (about 8 oz package or 1 1/2 cups) grape tomatoes
• 3 rounded tablespoons tomato paste
• 1 - 2 tablespoons balsamic vinegar
• 1 garlic clove or 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasonings or a mix of oregano, basil, thyme, etc.
• mineral salt & cracked pepper to taste

1. Preheat oven to 450 degrees or heat oven to dough directions. (We'll start with this high temp to move the pizza cooking along as quickly as possible.)
2. While oven is heating, prepare your vegetables, place them in a medium size bowl along with the tomatoes for the tomato sauce and add a guzzle of  your favorite balsamic vinegar. You can also add a tad of olive oil if you wish. Toss to coat. Place vegetables on a baking sheet keeping the cut topping and whole tomatoes separate for ease later on. 
3. Coat your cast iron skillet with olive oil, place your dough in the center, flatten out along the bottom and bring a small bit up the edges. Let set to rest until ready to layer.
4. Once oven has heated to 450, turn off oven and turn on the broiler (I had mine set on high but medium is good too), place vegetables under the flame and cook for about 6 minutes checking every so often. Remove and set aside. 
5. Turn oven back on to 450 degrees. The heat sensor should go off right away letting you know the oven is ready. If you skip the first heating at 450, this step will take around 15-20 minutes.
6. In a food processor or blender, being careful not to burn yourself, add the uncut grape tomatoes along with the other ingredients for the tomato sauce and process until blended and fairly smooth. Taste for flavor adding anything extra you might like. Your sauce should be a semi-thick consistency. If you find it's too runny, try adding an extra tablespoon or two of tomato paste. 
7. Finally, add a nice layer of your tomato sauce and veggies to the pizza dough. Place in oven and bake for 20-25 minutes, until crust is golden. Remove from oven and let cool a few minutes before cutting to serve. Serve with red pepper flakes and a good dusting of almond parmesan. 

Notes:

I found that I needed to cook my pizza longer than the directions on the pizza dough package, about 20 -25 minutes worked for me but each oven is different.

If your crust doesn't become golden enough for you, place the skillet pizza under the broiler for a minute or so checking often so it doesn't burn.

If you have a hard time with your crust being soggy under the tomato sauce and veggies, try cooking your dough first for about 15 minutes, then add your sauce and veggies and cook another 5 minutes or so.

I would love to recommend a good pizza dough recipe but I haven't made one yet and find the ready made dough is quick and works great for me. If you have a good whole wheat pizza dough recipe I'd love know about it!

Hope this inspires you...Enjoy!

Flax & EVO Balsamic Vinaigrette

It's always nice to have a balsamic dressing recipe handy and this one is pretty fabulous! It's of a two-fold goodness. For one I prefer to make my own dressing whenever possible. I like to know the exact ingredients and methods used. Secondly, I'm always trying to add healthy twists to my meals whenever I can. With this balsamic vinaigrette I have combined flax seed oil with the traditional extra virgin olive oil to add some omega-3 to my diet without much effort or loss of taste. I felt that with the strength of the dijon, mustard and balsamic vinegar it wouldn't alter the underlying flavor. And I was right, this has a nice easy flavor just like I like it, a little sweet and tangy. Perfection!

Let's get started....here's what went into this batch. Not everything is organic but I do as much as I can. I will use up some of my older stuff and buy organic when replacing if possible. Waiting for the day when everything is organic and we don't need labels. :)

Flax & EVO Balsamic Vinaigrette

Ingredients

• 1/4 cup flax seed oil or hemp seed oil
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoon pure maple syrup, optional
• 1 tablespoon dijon mustard or stoneground
• 1 glove garlic, minced
• himalayan salt & pepper to taste

Combine all ingredients except the oils in a small mason jar or a medium-sized squeeze bottle (diner style). Mix by shaking well until emulsified, then add the oils and mix again. Lastly, taste for flavor adding anything you feel is needed. 

• • •

Drizzle on salads or vegetables...anything you like! Keep refrigerated and use within a week. You can also make this without the flax oil and it will last about a month.

Enjoy !

French Lentil & Bitter Greens Salad

I know, I know...another salad! :)

It is no secret that salads have been on my mind lately. The weather is warming up here in So. Cal and I instinctively start craving them. And so it is...another salad that I have been loving lately I have to share with you. And if you're like me, you can find a salad and stick with it for month's on end. This is one of those simple salads that falls into that category for me. Not that my other salads don't but this one has lots of qualities that suit me on a regular basis. For one, it's easy. It's only one tablespoon oil. The ingredients are simple and readily available. It's filling and has a nice share of protein from the lentils. The lentils can be served warmed or chilled, making it a nice versatile salad for the cooler season's. For me these are great qualities that I can stand behind day after day. 

The first time I had french lentils was from Trader Joe's. They sell a steamed package that is fantastic! I've used them for tacos, eaten them plain, either cold or warmed, and now in salads. If you have access to these Trader Joe's lentils by all means feel free to use them in this recipe in place of making them from scratch. 

I finally got my hands on some dried french green lentils from Bob's Red Mill. I love them as well...they are so beautiful dry with their marbled and speckled surface. They have a nice flavor and pair wonderfully in this salad with the bitter sweet greens while adding a nice heartiness. I like to use about 1 cup cooked lentils for my salad but feel free to adjust up or down to suit your needs. Anything smaller than a cup for me and I'm hungry an hour after. I like my salads to be on the big side! You will have left over lentils for another salad or usage of choice. 

The remaining key ingredients are simple and few. You may even have most of them on hand right now. I know the endive may be a bit harder for some to come by but you can use all arugula or choose from a variety of bitter greens such as radicchio, kale (julienned lacinato is best for this recipe), watercress, spinach, escarole, dandelion, etc. Use a much as you like of each ingredient. 

On a side note: I love music...when I'm in the kitchen playing around with recipes I usually have my playlist going and the volume up high...it's so therapeutic and relaxing to me. I thought I'd share a track that suited this recipe a bit, being that they both relate to french. You may already know this song, and if you don't have a listen and enjoy the mellow sounds...

Thievery Corporation - Lebanese Blonde (French Version)

French Lentil & Bitter Greens Salad

Salad

• 1 cup french lentils (beluga or puy), rinsed and picked over
• 2 bay leafs
• 3 cups water
• 1/2 teaspoon garlic powder
• bitter greens of choice (arugula, belgian endive, watercress, spinach, lacinato kale, escarole, dandelion to name a few)
• grape tomatoes, halved
• scallions or shallots, sliced
• mineral salt, to taste
• fresh cracked pepper, to taste

Lemon Dijon Balsamic Vinaigrette

• 1 tablespoon extra virgin olive oil 
• 1 tablespoon white or dark balsamic vinegar (I used white)
• 2 teaspoons dijon mustard (whole grain is great too)
• juice of one small lemon

In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.

While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard and lemon juice. Set aside. Note: Instead of adding salt and pepper to the dressing...I prefer to simply add it to my salad instead.

Next, prepare your greens and remaining salad ingredients using as much or little as you like.

Once lentils are done, prepare your salad by laying your greens first, then add in some lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you! Store leftover lentils in the refrigerator for another salad or usage of choice.

Enjoy!

Spring Salad with Edible Flowers & Dandelion Greens

Spring...one of my favorite times of year! This is the time for renewal, opening all the windows in the house and letting everything air out from the long closed up winter days. The birds are singing, the flowers are coming into blossom and the trees are sprouting their leaves to soak up the sunshine. It's a rebirth! This salad comes as a perfect way to add some of your favorite spring blossoms into a meal for an even more enjoyable way to celebrate the flowers of spring. They add wonderful fragrance and color. Use whatever flower is available to you. I have used wisteria here but if you don't have a wisteria, you can just as easily add some bougainvillea petals, rose petals or pansies. Here is a list of edible flowers for you to glance at when you can. Wisteria and bougainvillea are not on the list but they are edible (I did my homework before eating them.). I also added some of my bougainvillea petals (stamen and pistols removed), before eating this salad. This was a really lovely dish and I will most definitely be having it again! You can find the original recipe here: Edible & Medicinal Flowers. I wasn't sure at first but when everything is together and you take your first bite, you'll discover that these ingredients all come together with great flavor and an exotic appeal.

Let me tell you a bit about my wisteria. Every year I get so excited to see it bloom and come to life. It is so fragrant and colorful. The blooms fall and hang beautifully. The clean up is another story but it's all so worth the beauty. At this time of year you can find me peeking and peering all day long watching as the blooms get bigger and bigger. They start as a small little bud and grow into gorgeous strands of lilac and purple flowers. This beautiful plant was a gift from my parents about 15 years ago. They always have the best taste! It was originally a bonsai, but after a while I decided to put it into a large clay pot and train it as a sprawling standard. It has been there ever since blooming faithfully year after year. It's truly an easy plant to care for. They are very hardy, aren't too needy and will live a very long time once established! 

Another special ingredient in this spring salad is dandelion greens. This is my first experience with dandelions. They are full of nutrition and are very tasty. In the scheme of leafy greens, dandelions are up there with the highly beneficial kale. I purchased these at my local Sprout's store. Dandelions are known to be high in calcium, rich in iron and full of antioxidents. They are also a great detoxifying green, full of minerals and trace elements as well as being high in protein, more so that spinach. I will be alternating some of these to my juicing and smoothie regimen as well. You can use dandelion greens in many ways. I have seen recipes for sauteing them, you can also use them in a pesto, or toss them in salads, soups and stews. They are not just a weed but a beneficial green to add to your green & healthy diet. 

So casual and lively, a great way to bring in the spring...

Spring Salad: Edible Flowers & Dandelion Greens

Ingredients

• spring mix salad
• dandelions or watercress
• handful wisteria flowers, pulled of their stems (I left mine on, quite by accident)
• english cucumber, chopped
• sweet orange, peeled and chopped
• orange zest

Dressing (serves 2)

• 2 tablespoon balsamic vinegar
• 2 tablespoon extra virgin olive oil
• 1 tablespoons maple syrup
• 1 teaspoon dijon mustard
• juice of 1/2 orange
• cracked pepper to taste

Start with the dressing by combining all ingredients, except the oil, in a small bowl or decanter, mix well and then add in the olive oil. Mix again and let set.

For the salad ingredients, use as much as you like of each ingredient. Mix your greens, place on serving dish and top with cucumber, orange pieces, orange zest and flowers. Drizzle with dressing just before serving.

Enjoy! 

Smoky Lentil & Quinoa Soup

I happen to pick up a soup from Trader Joe's a couple weeks ago called, 'Lentils with Ancient Grains'. It's a great ready-made soup to pick up when you're on the go. The flavor was so wonderful I could eat two containers full. Since then, I have been trying to recreate this same soup with it's deep flavors in my kitchen without much luck. But I did manage to come up with this recipe for a smoky lentil and quinoa soup that is pretty darn good in my book. I've made several versions of this soup and have finally settled on the recipe you see here. 

Lentils rank #3 in the legume and nut family for protein content by weight, soy and hemp come in ahead. Per 1/4 cup dried, about 1/2 cup cooked, lentils you will find 12 grams of protein, 156 calories and 14 grams of fiber. While lentils are not a complete protein, the addition of quinoa, a complete protein, is a great way to round this soup out perfectly making sure all essential proteins are covered. Like lentils, quinoa is not only a great source of protein but also has plenty of fiber containing 7 grams per 1/4 cup and is low in fat. Together they are a great source of iron, magnesium and vitamin B-6. 

Feel free to use either French, beluga, green or brown lentils. I haven't used beluga lentils (aka black lentils) yet which is why they aren't pictured here but they cook just like the others mentioned. I used French lentils, otherwise known as lentilles du Puy, for this batch of soup but have used green/brown lentils as well. Both work well and are delicious in the recipe. As for the quinoa, use your favorite. I love using the tri-colored in my cooking. I like the different characteristics of each color. 

The produce for this soup is simple staple items that you may already have on hand. Not a lot of chopping either making it an easy soup to put together quickly. Dice the onion and carrot on the smaller side as shown in the picture above or cut on the chunky side if you prefer as in the first picture. I especially enjoy sauteing these ingredients together...smells so good from the get go! 

Smoky Lentil & Quinoa Soup

Ingredients

• 1 cup lentils (french, beluga or green/brown)
• 1/2 cup quinoa
• 2 large carrots, diced 1/4"
• 2 stalks celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons grapeseed or olive oil or 1/4 cup water for water saute
• 1 can (15 oz) diced tomatoes (I used fire roasted) or 2 fresh tomatoes, diced
• 6-7 cups vegetable broth or water
• 2 - 3 bay leafs
• 2 teaspoons smoked sweet paprika (if using hot use 1 teaspoon or to taste)
• 1 teaspoon cumin
• 1 teaspoon dried thyme or 1 tablespoon fresh 
• 1 teaspoon dried basil
• 1/8 teaspoon nutmeg
• mineral salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• chopped parsley for garnish

Rinse your lentils well and pick through removing any oddly shaped or colored lentils. Rinse quinoa using a fine mesh strainer to remove any powdery residue.

In a large pot/dutch oven, heat olive oil over medium-high heat. Add onions, celery, carrots and garlic, saute for 5 minutes, until onions are tender. Add smoked paprika, cumin, thyme and nutmeg, cook until fragrant, about 1 - 2 minutes. Add in tomatoes, broth, lentils, quinoa, bay leaves, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes, stirring occasionally and tasting for flavor as you go. Once done, remove from heat, add balsamic vinegar and stir. Remove bay leaves before serving.

Spoon soup into serving dishes and top with chopped parsley.

You may like to serve this with some fresh homemade naan bread, like this one from Vegan Richa or this gluten free one from Golubka Kitchen

Soup serves 4 - 6

Notes:

Feel free to add 1 cup of quinoa instead of 1/2 cup. Just be sure to add the full 7 cups of liquids when cooking, adding more at the end if needed. You can also try using 1 1/2 cup lentils and 1/2 cup quinoa if you like.

For me, using a good vegetable broth in this soup was key to flavor. I used 4 cups of broth and 2 1/2 cups water.

Use 2 teaspoons of thyme if you don't have any dried basil on hand.

If you're a tomato lover, try using 1 can (28 oz) of diced tomatoes or 3-4 fresh tomatoes.

If you feel the soup is on the sweet side, add the juice of one lemon to cut the sweetness.

Enjoy!