The idea for carrot-ginger soup is not necessarily ground breaking, but the addition of the red lentils, which lends a creamy, hearty texture and flavor to the soup takes this recipe to new levels. The lentils contribute quite a bit of protein, turning what might otherwise be a flavorful starter into a satisfying vegetarian main course.
Beans + lentils
Not Boring Lentil Soup
It’s January, which means so many people are turning to things like lentil soups to help with new year’s resolutions. But that’s not what I’m doing (or recommending). This lentil soup is here because I spent December tweaking it and perfecting it. It’s here because after trying so, so many boring and lackluster lentil soups, … Read more
Black Bean and Sweet Potato Vegetarian Chili
This answer to the question “what’s for dinner tonight” stems from my recent efforts to cook more with dried (versus canned) beans. I had dried black beans on hand, and not quite sure what to make with them, I turned to the idea of vegetarian chili. To be a successful vegetarian main dish, it … Read more
Sweet Potato and Pepper Enchiladas
We’re in that sweet spot of spring when the weather starts to warm and people come out of hibernating and start to socialize, but we’re not yet to the point of jam-packed summer schedules without a free weekend in sight. Having just moved, David and I have been hosting a flurry of casual dinner parties … Read more
White Bean & Kale Soup with Chicken Sausage
Perhaps it isn’t such a surprise to find a kale and white bean soup on a food blog smack dab in the middle of January. Not only have we been confronted with weeks upon weeks of achingly cold weather, but the recipe fits well into the content niche of post-new-year’s resolutions but pre-Valentine’s Day indulgence. … Read more
(Slightly Spicy) Black Bean Soup
2013 was a busy year. The first eight months were dominated by my internship, followed by studying for and taking the Registered Dietitian exam (I passed! woo hoo!), and settling in to my role as a clinical dietitian at both the hospital and an eating disorder clinic. During the midst of all that, I somehow … Read more
Stuffed Poblano Peppers with Chorizo & Avocado
I thought I’d share this recipe for stuffed poblano peppers as a follow-up to my post on what to do with all the extra cilantro I had on hand from making Southwestern-inspired dinners. Although it was an absurd idea to roast stuffed peppers in the oven in the middle of July, that’s exactly what I … Read more
Red Lentil Dal with Asparagus with Perfect Roasted Potatoes
This August, I’ll be coming up on the 1-year benchmark for posting regularly on this blog. I actually started the blog a year earlier, in 2010, but it took awhile to find my rhythm and figure out what I actually wanted this space to be. It took another three months or so to figure out … Read more
Black Bean, Sweet Potato, and Chipotle Quesadilla
Even though I’d like to think that working & studying at home leaves plenty of time to cook creative, hot lunches, I usually fall back on a reliable favorite: a lightly-toasted quesadilla. This version is an incredibly satisfying vegetarian substitute for the classic chicken and cheese combination. Don’t be too skeptical about the sweet potato + … Read more
Lentil & Sweet Potato Salad
I saw these beautiful French lentils at Whole Foods and had to take them home. I’ve never been a lentil fan, but I’m determined to start liking them. As with beans, I’ve been turned off by their grainy and sometimes mushy texture. But, as with getting kids to like veggies, you just have to keep … Read more
