I have had a few leftover sitting in the fridge and this morning I decided to slice them up and toss them in some scrambled eggs. Oh. My. Delish. From now on, I think I will have a small stash of these in my fridge at all times.
Yesterday we started talking about heart-healthy foods. One of the foods on the list is legumes. Legumes is a food group that includes beans, peas, soybeans, peanuts, and lentils. Legumes are good sources of protein and fiber.....yeah, they're like a 1-2 punch! Also, diets rich in legumes have a lower risk of type 2 diabetes because legumes improve blood glucose control, decrease insulin secretion, and delay the return of hunger after a meal. Basically, eating legumes can keep your blood sugar under control, which is important for all of us, but especially those on the verge of type 2 diabetes. The high fiber of the legumes lower LDL (the "bad") cholesterol, while the folate in legumes lower homocysteine levels (high homocysteine levels are associated with cardiovascular disase). Finally, the magnesium and potassium of legumes lower blood pressure levels.
Too much information? Eat your legumes, that's all you need to know.
I am dying to try this lentil soup, I need Mr. McGhee to hurry home with some carrots so I can get it started.
- 1 onion, chopped
- 1/4 cup olive oil
- 4 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water (or chicken broth)
- 1 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
We are having roasted beets with our soup.
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
1. Preheat the oven to 400 degrees.
2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
And, I am totally kicking myself for just finding this recipe now. I am dying to try these crockpot lentils and rice.
- 1 cup uncooked brown long grain rice
- 1 cup dried lentils
- 1 medium onion, diced
- 1 can (14.5 ounces) low sodium diced tomatoes
- 5 ounces fresh spinach, chopped or frozen, but thaw and drain first
- 5 cups low sodium vegetable broth
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sea salt or to taste
- 1/2 tsp fresh ground black pepper or to taste
- 1 package (8 ounces) non dairy cheese (optional)
- Place the rice and lentils in a large bowl, cover with water and soak overnight or at least 6 hours.
- Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.
- Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker. It’s done when the rice is tender and most of the liquid has been cooked down.
- If using the cheese add it individually to each serving.
I think this would be a great side dish to a hearty meat, like a sausage or something.
Happy eating, enjoy your legumes!!!