Mediterranean Spicy Spinach Lentil Soup

I love when I find something easy and new to make.  Pinterest has been a goldmine.  I ran across this easy to make lentil soup recipe last weekend before heading to the market. It only took about 40 minutes to make, making it a good recipe for a busy weekday meal after work. You can add additional vegetables too. I went with a couple carrots I added some color and [&hellip

Lentil Salad

  If you are looking for a simple vegan salad to take to the beach or enjoy for lunch, this simple salad is sure to please.  It takes only about 20 minutes to make, most of the time is waiting for the lentils to cook.  It’s easy and full of flavor with the maple syrup that is the hidden secret in the dressing. You can also play with the ingredients [&hellip

Lentil and Feta Spinach Salad

  There are a few go to dishes I have when making a quick lunch or needing something for a picnic or potluck.  This dish is one of those go to options. It only take about 30 minutes to prepare and most important it tastes great.  The dijon vinaigrette adds a lot of flavor that adheres well to the lentils and cheese. It’s also a great alternative to a pasta [&hellip

German Lentil Soup

  I lived in Portland, Oregon for 12 years growing up and one of my favorite places was The Rheinlander.  Our family would often do their Sunday Brunch, which is still the best brunch I’ve ever had. The restaurant also has an amazing cheese fondue that was reason number one to go there.  With so many great things, it was easy to overlook one of their best dishes – Lentil [&hellip

Lentils with Turnip, Leek, and Carrots

This dish is adapted from a recipe found on Barefoot Contessa’s website. Last week a friend shared how she made the original version along with some grilled salmon.  I love lentils and had been looking for something new to do with them. Plus I really like the use of a turnip, which is a neglected yet delicious vegetable. I served this dish as a main course and added some sautéed bok choy [&hellip

Squash Casserole

I have to admit before moving to a more vegetarian diet, I really didn’t find many uses for squash (or zucchini.) It’s kind of a dull, often mushy vegetable. Fortunately, vegetarian cooking has caused me to rediscover how great squash can be and dishes like this one put the vegetable to good use with minimal effort. Of course, the big secret here is a nice thick crust of mozzarella cheese. [&hellip

Sweet Potato and Chard Stew

This by no means is a favorite dish, but it is a good choice to mixup a week’s meals with a vegetarian selection that uses a couple vegetables that are not often used – sweet potato and chard. The coconut milk adds a rich flavor and the squeeze of lime juice makes this more of a Spring dish than a Fall or Winter month choice. Sweet Potato and Chard Stew [&hellip