Let’s start our New Year right; veggies and bean. Easy and delicious. Healthful. A recipe so good and tasty I made it several times throughout the fall. Since a batch makes so many servings, it makes a for a simple week of lunches. I love the different textures from the veggies and beans; the lentils make the soup seem almost creamy.
Can we talk about how weird 2015 seems? I type it lot for work, but it seems like this mysterious time of the future. It’s hard coming to terms with this new year, I’m losing track of years and how much time has passed? Is this what it feels like to get older? My mom has been talking about her and my dad’s trip to NC for their “30th” wedding anniversary this spring. Here’s the issue, I’m already 30 and they’ll be celebrating 35 years. Oh the confusion and fun! Maybe eating loads and load so bean and veggie soup will improve memory!
One Year Ago – Apple Cider Doughnuts
Print the Recipe!
Easy Vegetable and Bean Soup
Pale Yellow Original
Yield – 4-5 lunch servings
2/3 cup dried lentils, I used red & green
2/3 cup dried beans, I used black & pinto
1 dried bay leaf
1 tablespoon olive oil
5 ounces chopped white onion, I used frozen
5 ounces chopped red & green pepper, I used frozen
1/2 cup chopped carrot
1/2 cup chopped celery
1 quart (4 cups) low-sodium vegetable stock
2 generous pinches of salt
plenty of freshly cracked pepper
- The night before add the lentils and beans to a 1-quart mason jar with the bay leaf. Add water to fill and let the beans soak overnight.
- Add the olive oil to a medium soup pot with a lid to let heat. Saute the onions and peppers until soft. Stir in the carrots and celery.
- Drain and rinse the legumes and add to the pot with the bay leaf. Stir in the vegetable stock and season generously. Lentils need a lot of salt.
- Cover and cook for 1 1/2 – 2 hours, letting the soup simmer on low. Check the doneness of the beans, they should squish in your fingers when cooked through.
- Let cool and portion for this week’s lunches!
*Alternatively, add the drained beans, veggies, stock, and seasoning to a crock pot and cook on high for 5 hours. Check the beans for doneness. Even easier!
Filed under Lunch, Savory
The stress of work and the all the feelings of being overwhelmed have led to some poor eating choices. During the past few weeks I have been making concerted efforts to eat healthier and think about my choices. To help me along my path I have completed a 3-day juice cleanse, started each day with a green juice, and focused on meal planning with smaller portions. Halloween candy has definitely reeked havoc in my plans as well as an emotional, “I-need-ice-cream-for-dinner” night, but I’ve been trying.
Choosing a recipe for this month’s secret recipe club was more challenging than other months, because I usually gravitate to all things sweet and decadent. Melissa from Smells Like Brownies, has some amazing sweet treats to choose from like cake batter ice cream (WOW!) and with a blog named “Smells Like Brownies,” you know there are going to be fantastic recipes! Since I wanted a savory dinner options, I looked at the spanikopita (one of my favorite foods) and couscous stuffed eggplant with tahini sauce. As delightful as all these recipes sounded, I settled on lentil burgers.
When I want to buy veggie burgers I’m always disappointed by the weird list of ingredients and the weird fillers. Why is it so hard to make a simple veggie burger? These are simple burgers with honest ingredients. There are plenty of healthful and simple ingredients like mushrooms, lentils, carrots, and thyme.
On top of being delicious, these veggie lentil burgers have a wonderful crunch from the panko crumbs on the outside. They are moist and the fresh thyme adds fantastic flavor. It’s nice knowing my freezer is now stocked with healthy veggie burgers for dinner any night of the week! I served my burger bunless on a big piece of lettuce with tomato, caramelized crispy onions, and avocado dressing; a totally delish and perfect Sunday lunch!
Print the Recipe!
Vegan Lentil Burgers
Adapted from Smells Like Brownies
Yield – 8 patties
3/4 cup green lentils
2 cups water
2-3 tablespoons olive oil, divided
1 small onion
10 ounces baby bella mushrooms
2 cloves garlic
salt + pepper
2 teaspoons fresh thyme
1 cup old fashioned oats
1 egg, beaten
panko bread crumbs
lettuce, tomato, caramelized onions, buns, and condiments as desired
- Add the lentils and water to a small saucepan. Bring the water to a boil and and then reduce to a simmer. Cook until all the water is absorbed and the lentils are tender.
- Add 1 tablespoon of oil to a large saute pan. Finely chop the onion, mushrooms, and carrot. Saute until soft and add in the finely chopped garlic. Season generously with salt and pepper. This seasoning is for the veggies, lentils, and oats, so season well.
- Mix the veggies and lentils together with the oatmeal. Stir in the egg. Cover the mixture and let sit in the refrigerator for at least 30 minutes to cool completely.
- Divide the batter into 8 balls and pack together tightly, really squeeze together and then flatten into a patty. Dip each patty in the panko bread crumbs.
- Heat the remaining olive oil a large saute pan and carefully place 4 patties in the pan and cook about three minutes until brown and crispy. Carefully flip over and cook the other side. Repeat with the remaining patties.
- Serve on a bun or lettuce leaf with toppings.
Filed under Dinner, Savory