Taproot at Home :: Grand Lentil Bowl

We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]

Grand Lentil Bowl 

Recipe by Sarah Davision and Photographs by Yossy Arefi
Originally published in Issue 15::FOLK.

Start off with: Simple Lentil Soup
A classic! Generational recipe passed down from my great, great-grandmother, who kept it simple with lentils, onions and broth simmering on the wood stove. 

Ingredients
1 cup carrots, diced small
½ to ¾ cup onions, diced small
olive oil
¾ cup lentils
4 cups vegetable broth
1 bay leaf
¼ teaspoon thyme
salt and pepper to taste

Instructions
Saute onions and carrots in olive oil for a few minutes. Add remaining ingredients and simmer for 30–45 minutes until lentils are cooked! Enjoy with a hearty bread, or use for Lentil Bowl below. 

Grand Lentil Bowl
An update on a classic! Quinoa is a high quality, complete protein containing all the essential amino acids in a balanced pattern, which is gluten free and easily digestible. Quinoa is high in iron, dietary fiber, folate, maganese, riboflavin, vitamin B6, phosphorus and magnesium. Serves 4. 

Ingredients
1 cup organic tri-colored quinoa
1 ½ cups water
2 cups organic spinach
lentil soup from above
1 avocado
1/4 cup dill Havarti, shredded
1/4 cup onion, diced
1/4 cup carrots, shredded 

Instructions

  1. Prepare the lentil soup as directed above. Rinse quinoa and drain. Place rinsed quinoa and 1 ½ cups of water into a pot. Bring to a boil, reduce heat to low, cover and let simmer for twelve minutes. Do not stir the quinoa while it is cooking. Make sure all of the water has absorbed. Fluff the quinoa with a fork before serving.
  1. Divide the spinach into four bowls, top each with cooked quinoa and lentil soup. The warmth of the soup will gently wilt the spinach. Top with avocado slices, shredded dill Havarti, diced onions and shredded carrots. Enjoy!

 

Leave a comment

All comments are moderated before being published