Posts Tagged ‘Lentils’

Lentil Soup with Spinach and Mini Chicken Meatballs {Gluten-Free}

Wednesday, April 2nd, 2014

Lentil Soup with Spinach and Mini Chicken Meatballs

Sometimes spring is obvious (like when temps go from 35 degrees to 55 degrees overnight and melt three feet of snow), and sometimes it isn’t quite so obvious (like when temps raise just a degree or two over the span of an entire month).

And then there are times when spring needs a little coaxing…like when it snows two feet in the span of two days at the end of March/beginning of April.


Lentil Salad with Herbed Goat Cheese + Balsamic Vinaigrette

Friday, January 10th, 2014


Do you have a birthday buddy?

I do; actually, I have a few. (Give me a shout out if your birthday is also September 30th!)

But I was an adult when I first met I someone with the same birthday as mine. (Which is pretty sad, right? That would have been so much fun as a kid!) (more…)

Mujaddara Burghul (And a HUGE Giveaway of My Cookbook + Prize Packs From Bob’s Red Mill!)

Wednesday, October 31st, 2012

Photo (taken by yours truly) of Mujaddara Burghul from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

If you’re curious about Middle Eastern food and looking for a good recipe to start with, Mujaddara Burghul, otherwise known as Lentil & Bulgur Wheat Pilaf with Caramelized Onion, is the perfect dish.

It’s very healthy with lentils and whole-grain bulgur wheat as its main ingredients. (Since it’s a vegetarian meal, it’s easy on the wallet too!) It couldn’t be simpler to make…if making rice intimidates you, know that bulgur is much more forgiving than rice. And with caramelized onion and the perfect blend of spices, it’s incredibly flavorful.


One Skillet Sausage, Lentil, & Veggie Supper {Perfect for the Campfire!}

Monday, June 27th, 2011

This meal is the perfect thing to make when you haven’t been shopping in a while and there are just a few lonely veggies in your fridge.  Feel free to swap out just about anything – the type of sausage, veggies, and lentils – for whatever you have on hand. (more…)

Ramadan & Red Lentil Soup

Sunday, September 6th, 2009

DSC_4466(small) I wanted to write a post on Ramadan earlier (since it’s already the 16th day!), but time has been flying by. Ramadan (the Islamic month of fasting) is also a time for prayer, reflection, and giving charity. During Ramadan, fasting is done from sunrise to sunset to teach you patience, discipline, and empathy for others who aren’t as fortunate. Each day the fast ends with prayer, followed by a meal called iftar, and is usually broken with dates and a sip of water…but be careful not to drink too much water or you’ll be too full to eat, and trust me, that would be a shame! (more…)

Vegetarian Big Macs

Saturday, July 4th, 2009

The lentil burgers in these Big Macs are so, so good!  And I don’t mean so good for a meatless burger, I mean so good!  Trust me, vegetarian or not, this is a serious burger – just look at the size of that thing!  If you don’t like the Big Mac toppings, you can top them with anything you like.  I’ve tried the following combinations:  salsa & green leaf lettuce, guacamole & Bibb lettuce, mini Babybel and sliced tomato, and of course “the works” (or at least what I call the works) – the traditional ketchup/mustard/relish/minced onion with American cheese.  All of these flavor combos are fabulous!  (Yes, I’ve been on a lentil burger kick basically all week!)  I like to make a large batch of these and individually wrap and freeze the leftovers.  I may not ever buy premade veggie burgers again.  ;)




Vegetarian Big Macs


(Yield:  2 servings)


Lentil Burgers:

1 c cooked lentils

½ small white onion, finely chopped

1 TB olive oil, divided

1 egg white

½ tsp Worcestershire sauce (optional; please note that if you add this, your burgers won’t be completely vegetarian because Worcestershire contains anchovies)

½ tsp garlic powder

3 TB breadcrumbs

Pinch salt and pepper


In a small pan, sauté the onion in 1 tsp of olive oil until the onion is slightly soft and translucent; allow it to cool slightly.  Pulse the lentils and cooled onion in a food processor 5-10 times (there will still be some whole lentils).  Transfer the lentil mixture to a bowl and gently mix in the rest of the ingredients.  Allow the mixture to rest for 5-10 minutes; shape into 4 equal patties.  In a medium nonstick skillet, preheat 2 tsp of olive oil; cook the patties for 5-10 minutes on the first side and 3-5 minutes on the second side (or until golden brown on both sides).  Drain on a paper towel-lined plate.


Special Sauce (or for a similar taste result you can just use Russian/Thousand Island dressing):

1 TB low-fat mayo

1 TB ketchup

1 tsp dill relish

¼ tsp lemon juice

¼ tsp dried minced onion

Pinch salt and pepper


Mix together all ingredients for the special sauce and chill until ready to use.


Big Macs:

4 lentil burgers

2 slices low-fat American cheese, cut in half

3 Arnold sandwich thins

½ small white onion, thinly sliced

4 baby dill pickles, thinly sliced

3 large leaves Romaine lettuce, shredded

Special sauce


To assemble a sandwich, layer the Big Mac in the following order:  ½ Arnold thin, lettuce, onion, pickle, ½ slice of cheese, 1 burger, ½ Arnold thin, lettuce, onion, pickle, ½ slice of cheese, 1 burger, ~1 TB special sauce, ½ Arnold thin.  Repeat this process to make the second sandwich.


Serve with apples thinly sliced to look like French fries.






Moroccan Stew

Monday, June 8th, 2009

This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!




Moroccan Stew


(Yield:  6-8 servings)


½ lb beef, cubed

1 TB olive oil

2 medium-large onions, diced

4 cloves garlic, minced

2 small chilies, minced (optional)

1 tsp coriander

1 tsp cumin

1 tsp paprika

½ tsp cinnamon

½ tsp curry

¼ tsp black pepper

2 bouillon cubes

1 bay leaf

5 c water

1 (28 oz) can petit diced tomatoes (with the juice)

2 large carrots, diced

2 c chopped kale (slightly packed)

½ c red lentils

½ c brown lentils

1 (15 oz) can chickpeas, rinsed and drained

½ c golden raisins

¼ c fresh chopped parsley or cilantro (for garnish)


Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little.  Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender).  Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes.  Stir in the chick peas and turn off the heat.  Serve with fresh chopped parsley on top.


Serving Suggestions:  This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.


Substitutions for the Beef:  You can use any number of things in place of the beef.  Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour.  I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas.  If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein. 


Indian Stew:  Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.



Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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