Lentil Mushroom Stew over Mashed Potatoes

The main course for this vegetarian theme meal at the Caring Place Community Kitchen was a Lentil Mushroom Stew over Mashed Potatoes.

This is a very hearty meal. Minoo also suggested that we baked this into a casserole. Just lay the mashed potatoes at the bottom of a baking dish, topped with the lentil mushroom stew and then with grated cheese. Baked until golden brown. Sounds delicious.

Ingredients

Mashed potatoes ingredients

  • 1 pound yellow or Russet potatoes, peeled and coarsely diced
  • salt and pepper to taste
  • 1 to 2 tablespoons olive oil or butter
  • 2 to 4 tablespoons vegetable broth or milk

Mushroom Lentil Stew Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped shallot
  • 2 cups cremini (or button) mushrooms, sliced
  • pinch of salt and pepper each
  • 2 tablespoons chopped fresh thyme (or rosemary) or use dried ones
  • 2/3 cup dry green lentils, rinsed and drained; To improve digestibility, soak the lentils overnight in cool water.
  • 2 to 3 cups vegetable broth
  • Parmesan cheese
  • 1/2 jalapeno pepper, seeded and finely diced, optional
  • 1 tablespoon tomato paste, optional

Source: Caring Place Community Kitchen

Serves 4
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Lots of Lentils Chili

The main course for the vegetarian meal made in the South Arm Community Kitchen for Older Adults Cooking Club is a Lentil Chili.

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You can double this recipe and freeze the extra portion.

Ingredients

  • 4 cups water
  • 1 x 14oz can no salt added dice tomatoes
  • 1 1/2 cups dried brown lentils, rinsed & soaked
  • 1 green pepper, chopped
  • 1/3 cup chopped onion
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Garnish
  • 1 tablespoon fresh lime juice
  • 1/4 cup shredded low fat cheddar cheese
  • 2 medium green onions, sliced

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Source: Healthy Family Meals, American Heart Association

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Lentil Leftover Soup

The South Arm Older Adults Cooking Club met again for another cooking session.

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Michelle, the facilitator of the kitchen calls this Lentil Leftover Soup. You can use any leftover vegetables like spinach, rapini, swiss chard, etc in this recipe.

Ingredients

  • 3 tablespoons olive oil
  • 3 carrots, diced
  • 3 celery, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 cups vegetables or chicken broth or water
  • 2 cups lentils (brown)
  • 1 x 14oz can diced tomatoes
  • 1 teaspoon dried thyme leaves
  • 1 1/2 teaspoons balsamic vinegar
  • 2 teaspoons salt if using water (a pinch if using broth)
  • 1 teaspoon ground pepper
  • spinach (we used baby spinach) or any leftover leafy vegetables

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Soaking the lentils helps the body to absorb its nutrients more easily.

Michelle shared the health benefits of eating lentils from mindbodygreen.com in the kitchen.

  1. Lower Cholesterol – Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber. Lowering your cholesterol levels reduces your risk of heart disease and stroke by keeping your arteries clean.
  2. Heart Health – Several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease. Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body. Low levels of magnesium have been directly associated with heart disease, so eating lentils will keep your heart happy.
  3. Digestive Health – Insoluble dietary fiber found in lentils helps prevent constipation and other digestion disorders like irritable bowel syndrome and diverticulosis.
  4. Stabilized Blood Sugar – Soluble fiber traps carbohydrates, slowing down digestion and stabilizing blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.
  5. Good Protein – Of all the legumes and nuts, lentils contain the third highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans.
  6. Increase Energy – Lentils increase steady, slow burning energy due to its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

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Lemon Barley Soup

Minoo prepared three recipes to share at the South Arm Multicultural Community Kitchen.

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The first recipe is a simple Lemon Barley Soup. This is a vegetarian soup which provides a good source of fiber and protein from the barley grain and lentil.

Serve the soup with a squeeze of lemon to it. The lemon adds some tanginess to the soup which made it quite refreshing.

Ingredients

  • 1 cup lentil
  • 1 cup barley
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable stock (or chicken stock)
  • 2 cups of water
  • 1 tablespoon cumin seeds or cumin powder
  • 1 lemon, juiced
  • salt and pepper to taste

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Source: Minoo via South Arm Community Kitchen

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Superfoods Salad

This Superfoods Salad was made for last year’s South Arm fund raiser for the food bank and it was sold out very quickly. Michelle decided to make it at the South Arm Older Adults Cooking Club since it has not be made in the kitchen before.

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This Superfoods Salad is good for a few days in the refrigerator. It is great for potluck too. This ecipe makes approximately 8 to 10 servings. For home consumption, it is recommended to halve the recipe.

Ingredients

  • 2 cups quinoa, rinsed for a few times
  • 3 cups water
  • 3/4 cup green lentils (preferably small French green lentils)
  • 4 1/2 cups water

Vegetables

  • 2 large carrots, grated
  • 1/2 bunch kale, finely chopped
  • 1/4 bunch parsley, finely chopped
  • 1 bell pepper, seeded and finely diced
  • 1/4 to 1/2 cup pumpkin seeds

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Dressing

  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons dijon mustard
  • 1 to 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper

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Source: via South Arm Cooking Club for Older Adults

Makes approximately 8 to 10 servings.

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Monica’s Coconut Lentil Curry

For the main course, Michelle shared a vegetarian Coconut Lentil Curry.

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This Monica’s Coconut Lentil Curry can be served over rice or with some warmed naan bread.

P/S: I forgot to take a photo of the dish when it was served.

Ingredients

  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 2 large apples, peeled and chopped
  • 3 cloves garlic, minced
  • 3 tablespoons coconut oil
  • 2 cups lentils (green, brown or red)
  • 4 cups vegetable stock or water
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • sea salt to taste
  • juice from 1 lime
  • optional: chopped cilantro, lime wedges and shredded unsweetened coconut milk for garnishing

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Source: mintgreenapron.blogspot.ca/2010/12/happy-new-eats.html

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Spiced Lentil Tacos

The main course for the Mexican theme prepared by Michelle for the South Arm Older Adults Kitchen was Spiced Lentil Tacos.

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Michelle shared with us that even his meat lover husband enjoys this. Lentil is a great protein substitute and is high in fiber.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • 1 cup dried brown lentils, rinsed
  • 2 to 3 tablespoons homemade taco seasoning
  • 2 cups vegetable broth
To serve:
  • 1/2 cup fat-free sour cream
  • 8 taco shells or soft tortillas
  • 1 1/4 cups shredded lettuce (spin/pat dry)
  • 1 cup chopped tomato
  • 1/2 cup shredded reduced fat (2%) cheddar

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P/S: Missing from the photo: brown lentils, vegetable broth, olive oil, onion, garlic, homemade taco seasoning. I accidentally deleted one of the photo of the ingredients.
Source: this recipe is adapted from epicurious.com

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Pasta with Lentils and Kale

The fall/winter vegetable featured in this recipe is kale. This is in line with the theme of eating food in season for the South Arm Cooking Club for seniors.

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If you do not want to cook the lentils, you can use canned lentils or white beans but rinse them well. Chopped hazelnuts or walnuts or leftover cooked bacon, sausage or chicken can be added for added protein.

Ingredients

  • 1/2 cup French (small) green lentils
  • 2 cups water
  • 3/4 teaspoon salt
  • 6 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped (2 cups)
  • 1/4 teaspoon black pepper
  • 3/4 pound kale (preferably Tuscan; sometimes labeled as “lacinato”)
  • 3/4 pound dried short pasta
  • grated Parmigiano-Reggiano or toasted breadcrumbs for topping

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Source: this recipe is adapted from Gourmet April 2007

Tips:

Lentils and onions can be cooked up to 5 days ahead and chilled. Cool completely and covered before refrigeration. Reheat over low heat, thinning with water as necessary.

Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

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Lemon Lentil Spinach Soup

The South Arm Multicultural Community Kitchen met again in the South Arm kitchen for another sharing and learning session.

Minoo briefed the group about the recipes she selected and talked about the nutritional values of the selected ingredients. Minoo selected ingredients that are rich in iron like lentil and spinach and ingredients that are high in fiber for this kitchen.

This week’s menu included a lentil soup, a quinoa salad and a dessert made with cassava.

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The first recipe is a Lemon Lentil Spinach Soup from Mint Green Apron by Michelle Li. Michelle Li is the facilitator of the South Arm Seniors Kitchen.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2 tablespoons finely chopped garlic
  • 1 1/2 cups chopped celery
  • 1 1/2 cups green lentils or French green lentils, rinsed
  • 1/2 cup chopped parsley
  • 1 lemon
  • salt and pepper to taste
  • 4 cups water
  • 4 cups vegetable broth (preferably organic)
  • 2 cups chopped greens (spinach or arugula or combination of both)

Source: Mint Green Apron, Michelle Li

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Lentil, Barley and Brown Rice Salad with Dates and Feta

Minoo prepared three recipes for the Gilmore Park Church community kitchen. Two of the recipes were taken from Vancouver Sun.

The recipes include a Lentil, Barley and Brown Rice Salad with Dates and Feta, a Butternut Squash Gratin with Parmesan Sage Breadcrumbs and a Ginger Pumpkin Muffin recipe.

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The combination of grains and legumes in the Lentil, Barley and Brown Rice Salad with Dates and Feta provides a complete protein meal. It is easy to pack for lunch or picnic.

Ingredients

  • 1/3 cup (80ml) brown rice
  • 1/3 cup (80ml) pearl or pot barley
  • 1/3 cup (80ml) dry green or brown lentils
  • 1/2 cup (125ml) crumbled feta
  • 1/2 cup (125ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped dates, figs or apricots
  • 1 to 2 green onions, chopped
  • 1/2 cup (125ml) chopped walnuts, toasted (optional)
  • 1/4 cup (60ml) olive or canola oil
  • 3 tablespoons (45ml) red wine vinegar or lemon juice
  • salt and freshly ground black pepper to taste

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Source: Vancouver Sun

Makes 6 servings

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