Recipe: Coconut Rice with Lentils

🥥 Coconuts make two guest appearances in this recipe.

For a vegan meal, serve this rice & beans dish with a side of broccoli or cauliflower.

It also makes a great side dish for fish or chicken.

Makes 6-8 servings.

Ingredients:

• 1 cup (185 g) long-grain brown rice

• 3 cups (720 ml) coconut water

• 1 cup (240 ml) light coconut milk (from a can)

• ½ tsp sea salt

• ½ cup (95 g) lentils, rinsed and drained

Directions:

1. In a medium saucepan over medium-high heat, combine the rice, coconut water, and coconut milk and bring to a boil.

2. Reduce the heat to a simmer and cover, cooking for 5 minutes. Add the lentils and cook for 40-45 minutes, until the liquid is absorbed. 

3. Remove from the heat and let sit, covered, for 5 minutes. Fluff the rice & lentil mixture with a fork and serve.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by subodhsathe from Getty Images 

Recipe: Fast & Easy Lentils with Cherry Tomatoes

😋Looking for a tasty light lunch? This recipe will fill the bill.

Or if you prefer, you can make it heartier by adding 1-2 chopped hard-boiled eggs or 3 oz of tuna to boost the protein level.

Makes 4 servings.

Ingredients:

• 15 oz. (425 g) can lentils, rinsed and drained

• 1½ cups (225 g) cherry tomatoes, quartered

• 1 carrot, chopped

• Juice of 1 large lemon

• 2 Tbsp olive oil

• ½ tsp sea salt (or to taste)

• 2-3 Tbsp basil or parsley leaves, chopped

Directions:

1. Place the lentils, cherry tomatoes, and carrot in a medium-sized bowl.

2. In a small bowl, whisk together the lemon juice and olive oil until well combined. Whisk in the salt and taste, adding more if necessary. 

3. Pour the dressing over the lentil mixture and mix well. Gently stir in the parsley. Serve and enjoy!  

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Fudio from Getty Images 

Recipe: Savory Lentils with Greens

This recipe qualifies as a stick-to- your ribs comfort food that’s good for you! Plus, it makes for great leftovers.

As-is, this is a vegan recipe but if you want to add more protein, stir in 1 cup of cooked, shredded chicken. 

Serves 6

Ingredients:

• 2 Tbsp coconut oil or butter

• 2 celery stalks, chopped

• 2 carrots, peeled and chopped

• 1⁄2 onion, chopped

• 1⁄4 cup apple cider or white wine vinegar 2 cups uncooked lentils, rinsed

• 2 medium potatoes, peeled and chopped

• 6 cups (1.4 liters) veggie or chicken broth, divided

• 1 bay leaf

• 1 tsp each dried marjoram and thyme

• 1⁄2 cup (120 ml) full-fat coconut milk

• 4 large handfuls fresh spinach or kale salt and pepper to taste

• olive oil and lemon juice (or vinegar) for topping 

Directions:

1. In a soup pot or good-sized saucepan, melt the butter or coconut oil over medium heat. Add the celery, carrots, and onion and saute for 10 minutes, until they are soft. Drizzle in the vinegar and stir to deglaze the pan.

2. Add the lentils, potatoes, and 4 cups (950 ml) of the broth, stirring. Add the bay leaf and spices and let simmer for 45 minutes.

3. Stir occasionally and keep your eye on the pot, adding extra broth when needed so there’s enough liquid to cover the mixture.

4. When the lentils are cooked through, pour in the coconut milk and stir to incorporate.

5. Add salt and pepper to taste.

6. Just before serving, drizzle with olive oil and lemon juice. 

Recipe by: Saara Haapanen

Photo Credit: Canva by nata_vkusidey from Getty Images

Recipe: Hearty Lentil Soup

This is a favorite comfort food soup! It’s a classic lentil soup. It’s warm, hearty, and filling… and it’s even better the second day.

Ingredients:

• 2 Tbsp avocado or olive oil

• 2 onions, diced

• 1 carrot, chopped

• ½ tsp dried thyme

• ½ tsp marjoram

• 3 cups of vegetable or chicken stock

• 1 cup lentils (rinsed and drained)

• 1 pinch salt

• ¼ cup fresh parsley

• 1 (16 oz) can tomatoes

• Optional: crumbled goat cheese

Directions:

1. Heat the oil in a large soup pot and sauté the onions and carrot for 3-5 minutes, until they are softened. Add dried herbs and sauté for 1 minute.

2. Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender. About 45 minutes.

3. When it’s done, place in bowls and serve.

4. Optional: When serving, put 2 Tbsp of goat cheese in each bowl before adding the soup for a creamier version.

Photo Credit: Canva by OksanaKiian from Getty Images Pro