I change this recipe a little bit from the original recipe. I added two Granny Smith apples into the soup instead of one, three more heads of garlic, 1 tablespoon of chicken consommé, full fat instead of light coconut milk, and three cans instead of two of the chickpeas. This recipe was absolutely delicious!
If you have ever visited a Trader Joe’s grocery store you know that they have a wonderful healthy foods to choose from. One of my favorite things to make is one of the easiest recipes I’ve ever made. You simply take one package of Trader Joe’s prepared lentils what you find in the refrigerator section and mix it with one container of Trader Joe’s bruschetta sauce also found in the refrigerator section. This makes a wonderful appetizer to serve, just serve alongside Trader Joe’s organic corn chips. You can also place it on pita bread or even rice crackers for a flavorful snack or appetizer. I have used it in a salad as well by placing it over a bed of warm greens, after I have warmed up the lentil mixture ,I then also add to it a bit of feta cheese and Kalamata olives. yummy yummy yummy! You can also warm-up the lentil and bruschetta mixture and serve it beneath a piece of chicken, white fish, or even shrimp for a delicious dinner.
INGREDIENTS
2 cups water
1 cup dried red lentils
2 medium garlic cloves, finely chopped
3 tablespoons tahini
5 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
1. Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed. about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature. about 20 minutes.
2. Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses.
3. With the motor running, add oil, lemon juice. salt, and pepper and blend until evenly incorporated. about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
*Makes Approx. 2 Cups
1 1/2 tsp. extra virgin olive oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 Tbsp. diced red bell pepper
2 Tbsp. finely chopped fresh parsley
1/4 tsp. smoked paprika
1/8 tsp. cumin
1/4 tsp. tumeric
1/4 cup dry quinoa
1/4 cup canned lentils (drained) (or Trader Joe’s vacum packed prepared lentils)
1/4 cup water
1/4 cup vegetable broth
1 1/2 tsp. lemon zest
1 1/2 tsp. fresh lemon juice
In a saute pan, heat oil. Place onions, carrots, celery, bell pepper, parsley, paprika, cumin, and tumeric in pan;stir together and cook 10 minutes until tender. Rinse and drain quinoa;place in a saucepan and mix with lentils and cooked veggies, stirring well. Add water, broth, and lemon zest and juice and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes, until the liquid has evaporated.
Serves 1
***Recipe courtesy of The Ultimate Reset by Beachbody http://myultimatereset.com/KaneCoaching
Foodie Karma 