recipe

Lentils with Vegetables

This fast, easy recipe can be made with staples in your home. Add more vegetables, or leave them out. Swap the zucchini for carrots. Use water if you don’t have vegetable broth. I like to keep red lentils on hand because they quickly cook up to a hot, soft texture, as healthy comfort food.

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground paprika
  • 1/2 tsp garam masala spice blend
  • 2/3 cup red lentils
  • 1 zucchini diced
  • 2 handfuls of fresh spinach, torn apart
  • 1 cup tomato sauce
  • 1 1/2 cups vegetable broth, or water
  • Salt to taste

Instructions

  1. Heat oil in a medium saucepan over medium-high heat.
  2. Add onion and garlic and saute stirring constantly until onion is soft, about 3 minutes.
  3. Add spices and lentils and stir to coat. 
  4. Add zucchini and spinach.
  5. Pour in sauce and water or broth and bring to boil. 
  6. Cover saucepan and reduce heat to simmer for 25 minutes or until over half of the liquid has evaporated and lentils are tender.

Makes three servings, when served alone. Also great served over rice.

Gluten-Free Chicken Soup with Dumplings

This easy lunch or dinner recipe fills tummies with goodness and warmth.

Ingredients

Soup

1/2 yellow onion
1 chicken breast per person, frozen is OK
2 1/2 cups chicken broth or chicken bone broth (we use organic, no salt added)
1 cup diced carrots and celery (we like small carrot sticks)
1 teaspoon salt
1/2 teaspoon pepper
2 sprigs fresh parsley
1 cup plain almond milk (or your favorite milk)
3 tablespoons cornstarch

Dumplings

3/4 cup Bobs Red Mill Gluten Free biscuit & baking mix
1/3 cup plain almond milk
2 tablespoons butter, melted
1 egg

Directions

  • Place half of an onion in the bottom of a soup pot and set on stove, at medium-high heat.
  • Add chicken broth, chicken, vegetables, salt, and pepper and begin to lightly boil. 
  • In a small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. 
  • Remove chicken breast from pot to a plate or cutting board and dice or shred. Return chicken to pot. Add parsley.
  • In a small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8-10 rounded spoonfuls onto boiling chicken mixture. (There is no need to refrigerate the batter first.)
  • Reduce heat to low. Cook uncovered 10 minutes. 
  • Cover and cook 15 minutes longer.
  • Serve hot, with additional salt and pepper to taste.

Easy Spanish Rice with Ground Turkey

Finding that balance between healthy and comfort food
with this great tasting dish!

Ingredients

  • 1 TB extra virgin olive oil
  • 1/2 medium onion, chopped
  • 1 pound ground turkey
  • 1 TB garlic
  • 1 medium green pepper, diced small
  • 1 cup chicken broth + 1 cup water, or 2 cups water
  • 8 oz tomato sauce
  • 1 cup uncooked long grain rice
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 4-6 saffron threads
  • 1/8 teaspoon cayenne pepper, optional
  • Black pepper to taste

Directions

  • In a skillet, heat olive oil over medium heat.
  • Add the chopped onion and begin to brown.
  • When onion is translucent, add the ground turkey, garlic and green pepper. Cook until meat is brown and vegetables are tender.
  • Add all of the remaining ingredients and bring to a boil.
  • Reduce heat to simmer, cover. Cook until rice is tender, about 25 minutes. Check after 20 minutes to be sure rice is not stuck to bottom of pan/more water is needed.

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