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!
- 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!
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.
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!