This recipe is economical, very easy, extremely healthy, and so very tasty! You’ll love it!
8 cups water
3 teaspoons salt, divided
1 pound dried brown lentils, rinsed, drained
1 cup plus 2 tablespoons olive oil
1/2 cup red wine vinegar ** I use balsamic vinegar
3 tablespoons ground cumin, divided
2 tablespoons plus 2 teaspoons chili powder
2 garlic cloves, minced
Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
I’ve always loved fresh green beans. And this is one of the best tasting green bean recipes I’ve had. And it’s very easy to make. I like to use fresh green beans, but the ones from the can works also.
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated lemon peel (I used bottled lemon juice when as a sub once)
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. (**Skip this step if using canned green beans)
Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.
This is a very flavorful salad. I leave out the citrus fruits –my naturopathic doc says no citrus (oranges, etc) because they raises blood glucose levels and also cause inflammation which leads to things such as heart disease, arthritis, etc. So, I make this salad with things like dried cranberries or fresh mango.
- Red or green leaf lettuce
- 1/2 large avocado per person
- 1/2 orange per person (or substitute another fruit)
- 1/8 medium red onion per person
- 3 T fresh lime juice
- 1/3 C EVOO
- 1/4 C fresh cilantro
- salt and pepper to taste
Peel oranges, remove membranes, and separate into segments. Peel onion and cut into thin crescents. Peel, and pit the avocados then cut into chunks. Tear lettuce into bite sized pieces.
Put lettuce, avocado, oranges, onions in a bowl.
Next, chop the cilantro. Then, juice the lime.
Salad Dressing Instructions:
Put lime juice, cilantro, salt and pepper in a small bowl. Mix together well using a whisk or a fork. Then whisk in olive oil. Makes enough for 4 servings.
Plate the salad. Drizzle with salad dressing. Enjoy.
Source: Avocado and orange salad