Tag Archives: Lentils

17 January 2017: Indian Red Lentil Soup

2017-jan-17_fournightsaweek_0242It’s cold and damp and definitely a good night for soup! This recipe comes from Whole Foods Market. No kale, no problem – I used spinach in place of the kale this time around.


  • 1/2 tsp cumin seeds
  • 3/4 cup chopped onion
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 cup red lentils
  • 2 cups low sodium vegetable broth
  • 1 cup light coconut milk
  • Juice of 1 lemon (about 2 TBSP)
  • 1 1/2 cup shredded kale (I used baby spinach)
  • 1/4 tsp fine sea salt


  1. Heat a sauce pot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer,  stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
  2. Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.

19 Feb 2011 Lentils, Brown Rice and Carmelized Onions

Adapted from Whole Foods Market. Lentils, brown rice and carmelized onions. Downloaded from the web on Feb. 5, 2011.

My Comment: Frances Moore Lappe always reminded readers that in order to complete a protein, one needed to include a food like rice with beans or lentils. This is, then, a complete protein meal. I had some oranges sliced up to put on the side, but Adrien thought they made an interesting addition right in the lentil mix.


Brown Rice, lentils and camelized onion

Copyright © 2011. Adrien Bisson.

1 cup long grain brown rice
1 cup dried brown lentils
3 medium onions (or 1 1/2 pounds), sliced thinly
3/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh parsley


1. Bring rice and 2 cups water to a boil in medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender (about 40 minutes).

2. Meanwhile in a separate pot, bring lentils and 5 cups of water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender, but not falling apart (about 30 minutes). Drain, rinse in cold water, and drain again.

3. While lentils and rice cook, bring 1/2 cup of water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally – about 8 minutes. Add 1/4 cup water (I used some white wine here), cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding another 1/4 cup water (or liquid of choice) halfway through cooking or if onions stick to the skillet.

4. Remove 1 cup of the cooked onions and set aside. Stir lentils, rice and pepper into skillet along with the remaining onions.

To serve, top with reserved onions and garnish with parsley.

Serves 4. Weight Watcher points = 4 points.

15 Jan. 2011 Vadouvan-spiced Red Lentil Soup

Adapted from Solan, M and (recipes by) Mary Margaret Chappell. “Feel good foods.” Vegetarian Times: January/February 2011. Issue 382, Vol. 37, No. 2. p. 88.

My Comments: Adrien and I love soup! We try to plan a soup meal at least once a week — and this one looked really

Vadouvan spiced Red Lentil Soup

Copyright © 2011. Adrien Bisson.

flavorful.  I did not buy the Vadouvan spice (a French-Indian spice blend) as I already own a very large (and quickly expiring) jar of Garam Masala.  Hopefully I can find the Vadouvan in the bulk spice aisle of Whole Foods because it sounds intriguing! To clean the leeks easily, take a page out of Jacques Pepin’s techniques: cut up the leeks, drop them in a bowl of water and wait for the grit to float out of the leeks to the bottom of the bowl. Scoop the leeks out of the water carefully and the grit should all be gone.

If you enjoy Vegetarian cooking, Vegetarian Times is an excellent source of really great, well-put together recipes.  More about Feel Good Foods on their website at http://www.vegetariantimes.com/features/1002.


1 TBSP olive oil
1 large leek (use both the white and pale green parts, quartered and chopped)
2 cloves a garlic, minced
1 tsp vadouvan spice powder (I used Garam Masala)
1 15-0z. can chopped tomatoes
1/2 cup red lentils
1/4 cup quinoa (or substitute more lentils here)
2 springs of thyme  (It was the middle of winter in New England so I used about 1 tsp dry)
1 bay leaf
1 TBSP lemon juice
OPTIONAL: Fresh parsley for garnish


1. Heat oil in a large pan over medium heat. Add the leek and saute for 2 to 3 minutes until soft.

2. Stir in garlic and spice power (Garam Masala). Next add tomatoes, lentils, quinoa, thyme, bay leaf and 6 cups of water. Season with salt and pepper (if you wish), cover and bring the soup to a boil.

3. Reduce heat to medium low and simmer for about 20 minutes or until the lentils become soft.

4. Stir in the lemon juice and parsley just before serving.

Serves 4.

Weight Water Points = 5.

%d bloggers like this: