Here’s an easy recipe for a quick and tasty vegetarian lentil curry. Lentils are a great source of protein, high in fiber, and and loaded with other good stuff too. Since there’s no soaking time on the lentils this recipe is done in about 35 minutes.
We’re not strict vegetarians, but we do like to eat vegetarian meals throughout the week. Here are five easy healthy vegetarian recipes for you to try. Enjoy!
- Cream of Potato Soup – My husband’s favorite soup! Goes nicely with my homemade rosemary and raisin focaccia bread.
- Vegetarian Chili – Super easy and very tasty too. Goes well with homemade cornbread. Yum!
- Tomato, Chickpea, and Vegetable Soup with Basil
- Curried Lentil Soup
- Pasta with Fresh Tomato Basil Sauce
What’s your favorite vegetarian meal?
A Delicious Dairy Alternative
At my house we’ve tried to lessen the amount of dairy milk we consume. Organic and raw milk are very expensive and somewhat difficult to find. Besides, we feel everything we consume should be in moderation. So to supplement our milk needs we turned to nut milks – organic almond and coconut milks are our favorite, but they too can get pretty pricey when you’re buying them by the half-gallon.
A Lucious Lemony Treat!
When life gives me lemons I make lemon bars instead of lemonade - a decadent and irresistable treat my whole family loves! Although thsese yummy dessert bars aren’t the epitome of health food, you can play with the recipe to make them a little less naughty. Use less sugar, another kind of sweetener (like honey), or try different flour combinations (gluten-free perhaps). In moderation though these lemon bars totally rock! (Especially with a cup of chai!)
Gluten-Free and Delicious!
If you’ve ever tried gluten-free foods you may have found they don’t always taste great – that certainly poses a problem when going gluten-free isn’t an option but a health necessity. Though there is no celiac disease in my family, there is wheat intolerance – so that means getting creative with some of my family’s favorite recipes.
I’ve taken my recipe for banana nut bread and made it gluten-free. It’s so yummy you’ll never miss the wheat! Enjoy!
Healthy Fast Food Fix
If you’re anything like me you want food that is healthy, simple, and quick to make. I love good food, but I don’t love slaving in the kitchen for hours only to end up with tons of dirty dishes that I have to wash – by hand – all by myself.
So when everyone in the house is hungry and wanting something fast, instead of reaching for potato chips I chop up some fresh veggies and pair them with some hummus. It’s simple, quick, healthy, and is something everyone in the house loves to eat – which is pretty miraculous!
Michelle’s Easy Two Bean Hummus
This hummus recipe was born when I wanted to make hummus but didn’t have enough garbanzo beans in the pantry. So instead of making a batch of black bean hummus – I really didn’t feel like soaking and cooking the beans – I paired a can of organic garbanzo beans with some organic pinto beans, and the result was very good. So here’s the recipe. Enjoy!
- 1 – 15 ounce can organic garbanzo beans
- 1 – 15 ounce can organic pinto beans
- 2 cloves garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon course sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Fresh lemon juice to taste
- Extra Virgin Olive Oil (optional)
Drain beans into a bowl or large measuring cup, reserving the liquid.
Place all ingredients into a food processor, and process until desired consistency – add reserved liquid if necessary.
Serve drizzled with a little olive oil, and eat with your favorite fresh veggies or breads.
What’s your favorite way to eat hummus?
I can’t recall where I found the original recipe for this particular vegetarian chili or else I would post a link to it. Here, however, is my version of this filling vegetarian delight. My take on this recipe isn’t very spicy, and has a lovely sweet flavor since I only use red(my husband doesn’t like green bell peppers, so I usually have to substitute another color bell pepper for the green in recipes, and of course they’re always more expensive than the green ones, especially the organic version). Enjoy!
- 1 tablespoon
- 1 cup chopped red bell peppers
- 2 cloves, minced
- 1 1/2 tablespoons (I personally use 1 tablespoon so it’s not too spicy)
- 1 teaspoon dried
- 1/2 teaspoon black pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 cups chopped onion
- 1 tablespoon
- 1 teaspoon ground
- 1/2 teaspoon sea salt
- 2 (16 ounce) cans stewed , undrained
- 1 (15 ounce) can , rinsed and drained
Heat oil in a large pot over medium-high heat.
Add, bell pepper, and garlic; saute 5 minutes, or until tender.
Add sugar and remaining ingredients, and bring to a boil.
Reduce heat and simmer 30 minutes.
*You can eat it plain, or put it over cooked basmati rice – it’s yummy!
Simple and Delicious
If there’s one dish that I make that my husband and son just can’t get enough of it’s my cream of potato soup. My daughters could take it or leave it, but the men in my house are always requesting it. This soup is really easy to make, and is so very satisfying on a wet, rainy day like today. It makes the tummy smile.
I make this recipe to serve five hungry people. You can cut the ingredients in half to make a smaller batch if desired. I find this soup to be even better the next day, but there’s never very much left for any left overs.
- 6 cups chicken broth
- 2 cups chopped onion
- 4 cups sliced potatoes
- 2 tsp. dried dill weed
- 8 tbs. butter
- 8 tbs. all-purpose flour
- 2 tsp. salt (I prefer to use sea salt)
- pepper to taste (I use a little less than 1 tsp.)
- 4 cups milk
In a large pot combine chicken broth, chopped onion, sliced potatoes, and the dill weed. Bring mixture to boiling. Reduce heat; cover and simmer about 10 minutes, or until potatoes are tender.
Place half of the potato mixture into a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining potato mixture; set aside.
In the same large pot melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended potato mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper if desired. Serve with your favorite bread or crackers if you like – I occasionally make a pan of cornbread to go with this soup, very down-home. Enjoy! Peace.