Tag Archives: French green lentils

Beet and Lentil Hummus Dip Recipe

Let’s get right to it. This dip is odd, yet strangely appealing. It is so very loosely based on hummus that I hesitate to call it that. Really, hummus is just a reference point for this dip that has a base of lentils, almond butter, lemon juice and olive oil.Beet and Lentil Hummus DipNow here’s where it gets weird. I added roasted golden beets to the dip for an earthy flavor and lightened texture. The lentil hummus is spiced with coriander, cumin and turmeric for a slight curry flare. If you’re more intrigued than scared,  give this dip a try. You might be a lentil hummus convert.Golden Beet Lentil Dip
Roasted Golden Beet and Lentil Hummus Dip Recipe
1 1/2 cups cooked French green lentils
2 cups coarsely chopped roasted golden beets
1/4 cup almond butter
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons kosher or fine sea salt
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper

In a food processor, combine lentils, roasted beets, almond butter, olive oil, lemon juice, salt, coriander, cumin, turmeric and cayenne. Cover and process until smooth. Cover and refrigerate at least 2 hours to allow flavors to blend. Taste and adjust salt and seasoning, if needed.

Serve with tortilla chips, crackers or fresh cut veggies. If desired, garnish with a sprinkling of additional spices.

Makes about 2 1/2 cups

-For the best flavor and color, be sure to use golden beets. And, don’t skip the refrigeration step. This lentil hummus needs time to chill. Literally.
-If you like the combination of lentils and beets, check out my BIG Salad recipe. The beet and lentil salad post includes directions for cooking lentils, and links to an article showing how to roast beets.

More tasty hummus recipes:
Edamame Hummus from Eating Clean Recipes
Smoky Chipotle Hummus from Namely Marly
Avocado Hummus from Family Table Treasures

Roasted Beet and Lentil BIG Salad Recipe

Lentil Beet SaladMy love of big salads continues! This meal-sized salad is full of good things like greens, roasted golden beets, olives and sunflower seeds. Plus, it’s topped with a simple lentil and herb salad. That’s right, salad on salad. This is BIG.

Roasted Beet and Lentil BIG Salad Recipe
3 cups fresh baby greens (I used a mix of arugula and spinach)
1/2 cup coarsely chopped roasted golden beets
2 tablespoons roasted, shelled sunflower seeds
3 Castelvetrano green olives
1/4 cup cooked French green lentils
1 tablespoon coarsely chopped fresh Italian flat-leaf parsley
2 teaspoons extra virgin olive oil
1 teaspoon sherry vinegar
Fine sea salt and freshly ground black pepper

In a serving container arrange greens, beets, sunflower seeds and olives. In a small bowl combine lentils, parsley, olive oil and vinegar; stir. Spoon lentil mixture over salad; toss before serving. Season to taste with salt and black pepper.

Makes 1 BIG salad

-This salad is lightly dressed. If you prefer more dressing, drizzle with additional olive oil and sherry vinegar.
-Not sure how to roast beets? Check out a how-to from the kitchn.

How to Cook French Green Lentils
1/2 cup French green lentils, rinsed and drained
3 cups water
1/2 teaspoon fine sea salt

In a medium saucepan, combine lentils and water. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 to 30 minutes or until lentils are almost tender. Add salt; cook about 5 minutes more or until lentils are just tender. (Be careful not to overcook so that lentils keep their shape.) Drain lentils. Makes about 2 cups
Vegetarian Lentil SaladMore meal-sized salads:
Avocado-Peach Vegetarian Chopped Salad
Tofu BIG Salad
Beet and Apple Salad
Chopped Salad with Avocado, Arugula and Hearts of Palm
French Green Lentil Salad from Eating Clean Recipes
French Lentil and Bitter Greens Salad from The Simple Veganista
French Green Lentil with Tarragon Pesto Salad from Cali Zona

Easy Vegan Lentil Soup Recipe

Vegetarian Lentil SoupHomemade soup is healthy, comforting and delicious. It’s also a money-saving recipe because there is no better way to clean out the produce drawer. I feel infinite sadness when veggies get wasted. Soup is the cure all! Healthy Lentil Soup

My latest improvised vegetarian soup recipe used some sweet potatoes that were starting to look craggy and lentils that had been hanging out in the pantry. This was my second try with the recipe, and I think I got it right. The first try was a slow cooker version of the soup. It was an absolute fail! I might test in the slow cooker again, but the first try was so bad I decided to make the soup on the stovetop with my beloved Le Creuset Dutch oven. I guess I’m a better cook with expensive French cookware : )Easy Lentil Soup

The main lesson I learned that miserable first time I made this soup is that I should have soaked the lentils. Although you don’t technically need to soak lentils before cooking, I find that they cook much faster and more evenly when the lentils are soaked. Take my advice and treat the lentils like beans- soak them overnight. That way the lentils and sweet potatoes will be done at the same time. The final tip is to add the tomatoes at the end of cooking. If you add the tomatoes too soon, the acid can prevent the lentils from becoming tender. This concludes my soup knowledge gained by creating soup disasters…for today.

Easy Vegan Lentil Soup Recipe with Sweet Potatoes
1 cup French green lentils
2 tablespoons olive oil
1 medium onion, chopped
1 serrano or jalapeno chile pepper, seeded and chopped
2 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes, peeled and cut into chunks
2 teaspoons kosher salt or fine sea salt
3 teaspoons smoked paprika or bittersweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen)
1 tablespoon tamari (gluten free soy sauce)

Rinse and drain lentils. Place lentils in a large bowl; cover with cold water. Soak lentils 8 hours or overnight. Drain and rinse soaked lentils; set aside.Soaked Lentils

Heat oil in a large Dutch oven over medium heat. Add onion and serrano pepper; cook and stir 4 to 5 minutes until softened. Add garlic; cook and stir 30 seconds until fragrant. Add water, soaked lentils, sweet potatoes, salt, paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes until lentils and sweet potatoes are tender.

Add tomatoes; simmer, uncovered, 5 minutes more. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 8 cups

Vegan Lentil Soup

More ways to get souped:
Vegan Winter Vegetable Soup
Vegan Pumpkin Soup
Vegetarian Lentil Soup with Rainbow Chard from Eating Clean Recipes
French Green Lentil and Vegetable Soup from Edible Sound Bites
Lentil and Quinoa Soup from Green Valley Kitchen
Vegetarian Mushroom Soup with Greens from Eating Clean Recipes