All posts tagged lentils

Coconut Curry Lentils w/ Miso & more derby pix!

Published November 7, 2013 by Vegan Derby Cat Party


Oh hi!

This post is long overdue. I’ve been slacking both on the blog, and in actual derby for the last week & a half, but I’m going to try to knock this post out today,¬†AND go to derby practice tonight. ūüôā I’ve also got a little soup recipe for you. Another lentil recipe that doesn’t use any broth or bouillon (because we were out!) but still delivers lots of rich flavor from the coconut milk, spices, and miso. A perfect hearty meal after a tough practice! I’m also gonna include a few more pictures from scrimmage since they were so wonderfully snapped by the talented new hubby of one of our girls, Mr. Robert Bakie!

Team Black on the bench.

Team Black on the bench.

Team black in action.

Team black in action.

Mod Quad and I, battling it out!

Mod Quad and I, battling it out!

Jamming was THE BEST.

Jamming was THE BEST.

Coconut Curry Lentils w/Miso

olive oil for misting
1 medium onion, cut into thin half moons
4 cloves garlic, minced

1 can of coconut milk (I used light)
8 c. filtered water

1 c. lentils
3 medium carrots, chopped finely
1 large russet potato, chopped

3 tbsp. curry powder
2 tbsp. tamari (I use red sodium. You can use soy sauce/braggs/shoyu)
1 tsp. sea salt
1 tsp. thyme
1 tsp. cumin
1/2 tsp. ground coriander
dash cinnamon
dash ginger
dash of cayenne pepper
fresh ground pepper

1/4 c. white miso


1. Mist a large pot with olive oil and raise to medium heat. Add onion and cook until softened and just a little caramelized, about 7 minutes. Add garlic, and cook for another minute. Deglaze pot with water and coconut milk.

2. Add all other ingredients except for miso. Raise heat to boiling, cover, and drop to simmer for 45 minutes. Taste for seasoning and simmer another 15 minutes, or until lentils are fully tender.

3. Remove from heat and stir in miso until it’s dissolved. Done!


Lentil, Split Pea, Garbanzo Soup

Published March 20, 2013 by Vegan Derby Cat Party


So I’m posting this for Katy, who asked for the recipe after seeing a picture. These lentil split pea soups have become a staple food in my kitchen, and are never the same twice. (Which explains why there are so many of them in my recipe tab.) It’s a tradition that’s sort of been passed down to me from my mother, who makes a pot of lentils and/or split peas at LEAST once a week. She’s not into cooking anything fussy, and as a nurse, a Cuban, and a person who has always naturally leaned towards a vegetarian diet, she knows how much protein punch she can get from these simple and easy meals.¬†My versions are fairly different from her’s, however, because mine tend to have major Indian and Macrobiotic influences. I often combine several different legumes, and even leftovers if I can get away with it.

In this particular case, we happened to really need to go grocery shopping. Honestly if you open our fridge right now, all you’ll see is the Britta, 2 cans of Dave’s Pale Ale and 2 packages of sprouted tofu.


See?! I’m dead serious, we’re even out of garlic! But we did have onions, celery and potatoes, so that was enough for me to get a good base going. I used dried lentils and split peas, and the dark colored chickpeas were leftovers from the batch that I made from scratch for another recipe and needed using up. I ended up with so much cumin because I went to add a teaspoon and a bunch dumped out, but it totally worked out. The millet paired really well with it. (How to cook millet) Anything with a ~ is an approximation.

Lentil, Split Pea, Garbanzo Soup
4-8 servings

oil for misting pot, or ~1 tsp. (I used EVOO)

2 yellow onions, chopped to liking
1 stalk of celery, chopped to liking
1 large baking potato, chopped to liking

~1/2 tsp. of salt
~1 tsp. of garlic powder
fresh ground black pepper
pinch of cayenne pepper

8 c. filtered water
6 tsp. of concentrated veg broth stuff (you can use broth, or bouillon, or powder too)

1 c. of lentils
1/2 c. of yellow split peas
2 c. of rinsed garbanzos (or 1-2 cans)

2 tbsp. curry powder
~1 tbsp. of cumin


1. Mist a large pot bottom with oil of choice, and heat to medium. Add the onions while you chop up the celery and potato, and toss them in as you go. Sprinkle in salt, garlic, and pepper. Keep stirring periodically until the onions get translucent and slightly browned.

2. Add water and deglaze pot bottom by stirring up any pieces that got stuck to the bottom. Add veggie broth stuff, legumes, and remaining spices.

3. Bring up to a boil, cover and drop to simmer for at least an hour. Done!


Curried Split Pea & Lentil Soup – Orange & Purple Variation

Published June 21, 2012 by Vegan Derby Cat Party

As I’ve alluded to, since we moved to Fort Laudy, I’ve been slacking completely in the kitchen. With the exception of a couple Appetite for Reduction cooking kicks, it’s pretty much been non-existent. We’ve been mostly subsisting on mexican food, so not all that expensive, but after some unexpected car expenses this week, I figured I should probably get back in cooking mode, and try to stick to economical meals.

Yesterday was a rainy, gray day, and perfectly suited for a bowl of hot soup and straight outta the oven biscuits. Here I did a variation on two of my recipes: Curried Split Pea & Lentil Soup & Drop Biscuits. I adapted my soup to the veggies that needed using, and modified the flavor profile on my standard biscuits to match. It ended up being an orange & purple variation, using carrots, a tiny bit of sweet potato, purple potatoes, and sweet red onion, which was divine in this version. The biscuits got a cheezy flavor from the addition of nutritional yeast and thyme.

It’s a good thing I made such a healthy soup though, because we ate 7 of the 8 biscuits that I made. I said to Thomas “this is why we were fat when I was cooking all the time!” (In my reality being fat is keeping 2-3 pounds heavier, so don’t mind me!) Tonight I’ll reinvent it with some extra water/broth (it thickens tremendously overnight!), pearled barley and spinach.

Curried Split Pea & Lentil Soup – Red Onion & Purple Potato Variation

3 c. split peas and/or lentils, picked through & rinsed
(I used half green split peas and half red lentils)
12 c. of filtered water
2 ‚Äď 3‚Ä≥ pieces of kombu (seaweed)

extra virgin olive oil for misting pan
1 medium red onion, roughly chopped
4 small carrots, peeled and cut into chunks
4-6 purple fingerling potatoes, peeled and cut in half
1 small sweet potato, peeled and cut into chunks

2 tbsp. good curry powder
pinch of garam masala
pinch of cumin
2 tsp. sea salt
Braggs or shoyu or tamari or red. sodium soy sauce, to taste (optional)
fresh ground pepper


1. In a large dutch oven (5.5qt) or stock pot, bring 12 c. of water, seaweed, and peas/lentils up to a boil over high heat. Skim off any foam, cover, and lower heat to simmer for 1 hour.

2. Meanwhile, prepare other ingredients. You can either chop them all very finely or pulse in a food processor. Mist a large skillet with olive oil, and raise to medium heat. Add veggies, and saute, stirring often, until they begin to soften, about 5-10 minutes. Sprinkle mixture with half of the salt, cover and sweat at low heat for 10-15 minutes.

3. Add remaining seasonings and vegetable mixture to simmering soup. After initial hour, taste and adjust seasoning & cooking time if necessary.

Veggies that needed using! Purple potatoes, carrots, sweet potato and red onion.

Prepped for the processor!


In the pan. Color coordinated.

We have soup!

Cheezy Drop Biscuits

2 c. flour of your choice (I used bread flour and thus skipped the optional gluten)
1 tbsp. vital wheat gluten, optional (extra protein, and added gluten for whole wheat flour)
1 tbsp. baking powder
1 tsp. of salt
1/4 c. nutritional yeast
pinch of thyme
fresh ground pepper

3 tbsp. non-hydrogenated vegetable shortening
1 c. of non-dairy milk

Makes 8-10 biscuits!

Preheat oven to 450*F. Prepare cookie sheet.

1. Combine dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or crumble with fingers until dough looks like fine crumbls.

2. Slowly stir in milk until combined. If dough seems too dry,  add a tablespoon of water. Drop dough into evenly sized balls on prepared cookie sheet. Bake for about 10-12 minutes. They will be slightly golden on top.


Curried Lentil & Quinoa Stew

Published December 22, 2011 by Vegan Derby Cat Party

Here’s another variation of things I find easy and comforting to cook… bread & lentils! This is an even easier version of this recipe. The only knife you’ll need is for slicing the bread into chunks to serve with the stew.

Curried Lentil & Quinoa Stew

3 c. lentils, picked through & rinsed (I used half and half french green lentils and regular lentils)
12 c. of filtered water
2 – 3″ pieces of kombu (seaweed)
1 veggie bouillon cube

1 bag of frozen, mixed vegetables
3 tbsp. good curry powder
2.5 tsp. sea salt, plus more to taste
fresh ground pepper
cinnamon, ginger, & cayenne, optional

1 1/4 c. quinoa, rinsed (or not, I didn’t here)

~1 c. frozen, chopped spinach


1. In a large pot, bring 12 c. of water, seaweed, bouillon cube, and lentils up to a boil over high heat. Cover, and lower heat to simmer for 1 hour.

2. With 20 minutes left of the simmer, add frozen vegetable mix, quinoa, and spices.

3. Remove from heat. Stir in frozen spinach until heated through and serve.


Mixed Flour Beer Batter Bread

3 c. flour (1 cup each of unbleached all-purpose, white whole wheat, and whole wheat pastry flour)
2 tbsp. of vital wheat gluten
2 tbsp. brown sugar
1 tbsp. baking powder
1 tsp. salt
1 bottle of beer at room temperature (leave it out, or pour it into a cup & microwave!)
olive oil for misting top


Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine flours, wheat gluten, brown sugar, baking powder and salt well. Pour beer into dry mix, and stir until combined. The batter will look lumpy.

2. Turn dough into prepared loaf pan and spray lightly with olive oil. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then place on cooling rack. Eat it as soon as it’s cool enough to handle : )


Spiced Brown Rice with Caramelized Onions and Lentils

Published May 10, 2011 by Vegan Derby Cat Party

Okay, this is the second time I’ve made this dish, only this time with a lot more oomph!¬†The first time I made it, I had intended to make a similar Veganomicon dish, but didn’t care for the flavor profile. This time I used the same spices I jazzed it up with before, but took it up a notch. It takes about an hour total, but most of the time is inactive, so it’s a pretty simple dish. It’s also a good way to use up onions, because it takes 3 big ones! I used yummy sweet yellow onions. I also used regular brown/green lentils here for heartiness. You can use red ones; just know they will mush into the dish as you cook them and be sort of indetectable. I like the different textures together here.

Spiced Brown Rice with Caramelized Onions and Lentils

3 large onions, halved and  thinly sliced into half moons
olive oil for misting

1 c. brown rice
1 tsp. cumin
2 tsp. curry powder
0.5 tsp cinnamon
pinch of ground ginger
pinch of cayenne, optional
salt & pepper

1 c. lentils

This makes 4 servings, or 2 good dinner servings and a big lunch portion! ; )


1. . Pre-heat oven to 400*F. Prepare and spray baking pans with olive oil. Add onions to pans, spraying with more olive oil and sprinkle with salt. Bake for 30-45 minutes. After this time you can drop the heat down to 200*F, and let them cook until the rice and lentils are ready.

2. Bring 4 cups of water or broth to a boil in a medium pot. Add all spices, and add brown rice. Drop heat to low, cover and simmer for 15 minutes.

3. Bring back up to a boil and add lentils. Cover and simmer for 30 more minutes. At this point, most of the liquid should be absorbed. Remove from heat and let sit for 5 to 10 minutes. Fluff and fold in caramelized onions.

lentils & brown rice w/caramelized onions

Published July 5, 2010 by Vegan Derby Cat Party

this recipe started out as the veganomicon recipe, but ended up being pretty darn different. her recipe used basmati rice, and was more of a sweet dish. i like things a¬† little more savory, and used what i had around.¬† you can use whatever spices you like, really. i was just happy that i actually felt like cooking; it had been a while. i was also inspired to make something with lentils to prove that eating vegan doesn’t mean you have to include soy all day long. i mean, actually, you don’t have to use soy or processed foods at all if you don’t want to. when i make those choices it’s usually because it’s just really convenient. *click here for an updated version of this recipe!*

anyway, this is a little time-consuming, but is not really a lot of work. plus it used the 3 large onions i was worrying would spoil, and has fed me all weekend. score!

ps- you can use any kinda lentils you want. i used red ones, which is why you can’t see them in the end result because they tend to mush when cooked. if you use another color, they’ll hold their shape.

Lentils & Brown rice w/caramelized onions

3 large onions, thinly sliced and separated into rings
olive oil

1 c. brown rice
pinch of cumin
pinch of cinnamon
1.5 tsp. curry powder
salt & pepper

1 c. lentils


1. Pre-heat oven to 400*. Prepare and spray baking pans with olive oil. Add onions to pans, spraying with more olive oil and sprinkle with salt. Bake for 30-45 minutes.

2. Bring 4 cups of water or broth to a boil in a medium pot. Add all spices, and add brown rice. Drop heat to low, cover and simmer for 15 minutes.

3. Bring back up to a boil and add lentils. Cover and simmer for 30 more minutes. At this point, most of the liquid should be absorbed. Remove from heat and let sit for 10 minutes. Fluff and fold in caramelized onions.

Sorry i don’t have a prettier picture! i’ve just been eating it out of the pot all weekend! Enjoy!

spinach, sweet potato & lentil stew

Published March 16, 2010 by Vegan Derby Cat Party

ok, this is a recipe based loosely off the kind diet‘s sweet potato & lentil stew, just re-invented to suit my taste, pantry and nutritional needs. i served it over quinoa, and they suited each other nicely. what’s nice about quinoa is it’s a whole grain, and it only takes 10 minutes to cook. i LOVE brown rice, but i also love 10 minute readiness.

there is something i find incredibly soothing about prepping ingredients. you’ll always see them all nice and neat on my counter, just like the cooking shows. it takes the stress out of cooking when you know everything is all ready to go in.

some of the biggest changes i made were:

spinach! my bag of spinach was on it’s last leg and needed to be put to use. spinach has all kind of good stuff like calcium, folate, and vitamin A. but it also has iron! and as someone who’s been borderline anemic since childhood, i try to include it into my meat-free diet. hi mom!

Kombu! kombu is a type of seaweed. it comes in dried strips. it’s great to soak with dried beans to tenderize them, which makes them more digestible. (read: less gas) this is the method used in macrobiotic cooking. it’s also got fiber, sodium, calcium, magnesium, and potassium. sea vegetables are also said to protect against, and counter the effects of radiation.

apparently you can also boil a strip in 4 cups of water to make a stock. convenient… this recipe called for 7 cups of vegetable broth, and i only had 1.5 c. i just soaked it for about 10 minutes and then cut it into inch size pieces, and put it back in the water until i was ready to use it. (it would cook further in the pot anyway.) next time i will just soak it with the veggie broth.

besides that, i upped the spices quite a bit. i like cinnamon in food. so if you don’t, you can use half a teaspoon, or omit it entirely. this stew is also amazing with a cup of butternut squash added in with the sweet potatoes.

Spinach, sweet potato & lentil stew

1 dried strip of kombu, optional
1/4 c. olive or canola oil
2-4 cloves garlic
1 large onion, chopped
2 small tomatoes or a pint of cherry tomatoes or a 14 oz. can of tomatoes, drained
2 tsp. minced fresh ginger
2 tsp. turmeric
1 tsp. cumin
1 tsp. curry powder
1/2 tsp. chili powder
2 tsp. coriander
1/2 – 1 tsp. cinnamon
sea salt & cayenne pepper to taste (or black pepper if you don’t like heat!)

1/2 – full bag of spinach, torn or roughly chopped
3 medium sweet potatoes, peeled and cut into 1/2″ pieces
7 c. stock
1 c. lentils of your choice


1. if you decide to use the kombu, just put it to soak in 2 c. of the vegetable broth for about 10 minutes. it will rehydrate and turn the color of cooked green peppers. take it out, slice into 1″ pieces, and return to broth.

2. heat oil over medium heat in a large dutch oven. add onion and garlic, stir for 2 minutes. stir in tomatoes and ginger, and cook for 3 more minutes. now add sweet potatoes, spinach, broth, spices and lentils. let it come to a boil, reduce heat and simmer for 40 minutes, or until sweet potatoes and lentils are tender.

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