My favorite lunch is black lentils, shredded chicken, and shredded beets with a lemon vinaigrette. I think the recipe is from Food52. Black lentils to me have the best texture for someone who is lentil-averse!
I bought those lentils when I was out shopping w/ a friend a while ago. Good thing, because now I'm running low on green lentils, and they're not in the store. Neither are red lentils. Trader Joe's is out of org. canned chickpeas (but not S&S). I suspect there's a bean shortage -- ? due to all the upheaval in the world right now?
Your recipe is similar to how I've been cooking lentils, but I boil the lentils w/ bay leaf first. Then I saute the veg and then combine everything.
Sooo good. Made it this evening but may have used the green lentils. (No clear info on package) Still delicious and is now a chosen repeat in my home. Thank you for sharing your recipe 😊
Definitely a keeper. Our favorite brown lentil soup is the lentil and carrot version from the Vegetarian Epicure, but now we have a favorite stew (non vegan version), too. Thanks!
Well, 2023 may now be my year to deep dive into lentils. This sounds fantastic as do the French lentils in the Thomas Keller lentil-off. Just ordered some to stock the pantry and give it a go!
Happy New Year. I made the vegan version. I had all the ingredients on hand so it was so easy to put together. I put it over a couple handful of greens. Thanks for sharing.
Love lentils this time of year, even if it takes my GI microbiome a while to figure out why the sudden change in fiber...
Will try your recipe for sure.
Have to share our favorite if you are truly obsessed right now! It’s pretty quick and easy for a stew:
Lentil Stew With Spinach and Potatoes
(We usually double this for leftovers)
2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese
1. Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 15 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
2. Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
3. Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Throw in a carrot, or switch to sweet potatoes also works! I don’t do much social media so sorry for the long comment
This looks delicious, thank you - a question about menopause diets being scams (or sort of...) - I have seen a lot of 'menopause nutritionists' (already my bullshit-meter is twitching, but whatever...) really aggressively pushing protein in menopause, saying it is essential for women to increase their protein intake, but I can find no clinical evidence to support this. I may be missing something though or just not using the right search terms on PubMed - I would be very interested in your thoughts!
I promise you all, this was delicious. And check out her other lentil recipe as well. They are both amazing.
Happy New Year from one of the 76 year-old crones who follows you! Your recipe sounds delicious - thanks for posting it.
I love lentils and made your smack down version with dijon mustard. Very delish!
My favorite lunch is black lentils, shredded chicken, and shredded beets with a lemon vinaigrette. I think the recipe is from Food52. Black lentils to me have the best texture for someone who is lentil-averse!
I bought those lentils when I was out shopping w/ a friend a while ago. Good thing, because now I'm running low on green lentils, and they're not in the store. Neither are red lentils. Trader Joe's is out of org. canned chickpeas (but not S&S). I suspect there's a bean shortage -- ? due to all the upheaval in the world right now?
Your recipe is similar to how I've been cooking lentils, but I boil the lentils w/ bay leaf first. Then I saute the veg and then combine everything.
Sooo good. Made it this evening but may have used the green lentils. (No clear info on package) Still delicious and is now a chosen repeat in my home. Thank you for sharing your recipe 😊
Definitely a keeper. Our favorite brown lentil soup is the lentil and carrot version from the Vegetarian Epicure, but now we have a favorite stew (non vegan version), too. Thanks!
Well, 2023 may now be my year to deep dive into lentils. This sounds fantastic as do the French lentils in the Thomas Keller lentil-off. Just ordered some to stock the pantry and give it a go!
Happy New Year. I made the vegan version. I had all the ingredients on hand so it was so easy to put together. I put it over a couple handful of greens. Thanks for sharing.
Love lentils this time of year, even if it takes my GI microbiome a while to figure out why the sudden change in fiber...
Will try your recipe for sure.
Have to share our favorite if you are truly obsessed right now! It’s pretty quick and easy for a stew:
Lentil Stew With Spinach and Potatoes
(We usually double this for leftovers)
2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese
1. Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 15 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
2. Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
3. Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Throw in a carrot, or switch to sweet potatoes also works! I don’t do much social media so sorry for the long comment
This looks delicious, thank you - a question about menopause diets being scams (or sort of...) - I have seen a lot of 'menopause nutritionists' (already my bullshit-meter is twitching, but whatever...) really aggressively pushing protein in menopause, saying it is essential for women to increase their protein intake, but I can find no clinical evidence to support this. I may be missing something though or just not using the right search terms on PubMed - I would be very interested in your thoughts!
Made this tonight and it was SO good! HNY everyone!
Delish! I’m a lentil believer!
Cannot wait to make this! Thank you!
Thanks for posting! I’m vegetarian and love new lentil recipes!!
The recipe instructions don’t say when to use the mushrooms (for the vegan version), do I just sauté those instead of the chicken?