lentils and a tasty cucumber dressing!!!

Do you like the green ↑ and white ↓ ceramic bowls I made? :)

     I absolutely love lentils!  They are hearty ♥, tasty and delicious!  Today I will share a simple lentil recipe, which I accompanied with brown rice and a side salad.  I will also share a very tasty cucumber dressing! 

Lentils:

- about 1 and 1/2 cups of lentils (soaked in water for 30 minutes)

- 1 medium onion, chopped

- 2 garlic cloves, minced

- 1/2 red pepper, chopped

- 1 jalapeno, minced (optional)

- small handful cilantro, chopped

- salt to taste

In olive oil, saute the onion and garlic until translucent in a pan.  Add the lentils, pepper, jalapeno and cilantro to the pan with just enough water to cover the veggies and lentils.  Add salt to taste.  Bring to a boil and then simmer until lentils are thoroughly cooked. 

Jalepenos are optional, but they gave these lentils an extra kick of yummy flavor! 

Brown Rice:

Toast the rice with a bit of olive oil in a pan and keep moving the rice around, so as to not let it burn.  Do this for about 5 minutes or until the rice looks toasted.  Depending on how much rice you measured add the double amount of water.  I used 1 cup of rice so after toasting it, I added 2 cups of water.  Bring to a boil, then simmer on very low heat until the brown rice is fully cooked and water has evaporated. 

Cucumber Dressing:

Our pastor's wife is very knowledgeable on nutrition and healthy recipes.  She was kind to share this dressing with us!

- 1 cup of raw cashews

- 1 large cucumber, peeled

- juice of 2 lemons

- 2 - 3 squirts of agave nectar (or 1/4 cup of honey)

- 1 Tbsp of onion powder

- 1 tsp salt

- 1 cup of water

In a blender, combine all ingredients until it is creamy.  Place in refrigerator until cold.  The dressing will last up to 5 days in the fridge. 

The salad contained spinach, grated radish, diced avocado and tomato, some red pepper, and of course this tasty dressing!

mmmmmmmmmmmmm! Que delicioso!

♥ faby