lentil

Lentil Rotini Pizza Pasta

What’s Cooking in Gail’s Kitchen? Start Smart: Lentil Rotini Pizza Pasta! Going organic, especially with red lentils, doesn’t necessarily mean the meal has to be completely plant-based. Sure, you still get the protein and fiber you need, but think about making it appealing to your family as well. By adding cheese and pepperoni slices, you can turn the rotini spirals into an Italian favorite. Pizza Pasta. Spice things up with red pepper flakes, garlic, and oregano. Now you’re talking. Serve in individual baking dishes for extra special treatment. You may even have the kids asking for it again.

LENTIL ROTINI PIZZA PASTA

Ingredients:

12-ounce box of organic red lentil rotini

1 1/2 cups prepared marinara sauce

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/2 teaspoon oregano

1/2 cup pepperoni slices, divided

2 cups mozzarella cheese, shredded

Crushed basil for garnish

Instructions:

Bring a large pot of salted water to a boil. Add rotini. Cook until tender, stirring occasionally, 8-10 minutes. Caution: Watch carefully as the lentils will foam up to overflowing. You may have to reduce heat to a Simmer. Drain well. In a large bowl, combine marinara sauce, garlic powder, red pepper flakes, and oregano. Add rotini; stir to coat. Fold in 3/4 of the pepperoni and half the mozzarella cheese. Divide into individual broiler-proof baking dishes. Top with remaining pepperoni and shredded mozzarella cheese. Adjust oven rack to at least 4” away from broiler coils. Preheat broiler on High setting. Arrange individual casseroles on a baking sheet. Transfer sheet to oven. Cook until cheese is melted and slightly brown. Garnish with crushed basil. Serve with garlic bread.

Fifteen-Bean Ham Bone Stew

What’s Cooking in Gail’s Kitchen? Start Smart: Fifteen-Bean Ham Bone Stew! This time of year the nights are chilly and the days can still be warm. A slow-cooker makes preparing a satisfying meal pretty simple. Throw everything together and let it “stew” for awhile. Nowadays you can get an assortment of 15 beans ranging from pinto, garbanzo, and northern to split pea, navy, and lentil in the same package. Add that ham bone you stored in the freezer during the holidays and you’re on your way. By adding sweet onion, diced tomatoes, and bay leaves, you’ll make this a classic favorite every time.

FIFTEEN-BEAN HAM BONE STEW

Ingredients:

20-ounce package of 15 Bean Soup assortment

1 pound ham bone with ham chunks

32 ounces vegetable broth

32 ounces water

1 sweet onion, chopped

1 teaspoon chili powder

1/4 teaspoon garlic powder

4-5 bay leaves

14.5 ounce can diced tomatoes, with juice

1 tablespoon lemon juice

1 teaspoon red pepper flakes

Instructions:

Rinse beans. Place in a large pot filled with 8 cups of water. Allow beans to soak overnight. After soaking, drain water. Transfer beans to a slow-cooker. Add ham bone with meat. Cover with vegetable broth and water. Add chopped onion, chili powder, garlic powder, and bay leaves. Cook on High setting for 5 hours (or Low setting for 7-8 hours) or until beans are tender. Remove the ham bone. Let the excess meat fall off into the stew or cut it off the bone and put the meat chunks back into the crockpot. Stir in diced tomatoes, lemon juice, and red pepper flakes. Cook 30 minutes longer on Low setting. Before serving, remove bay leaves. Serve with crusty bread.

Organic Red Lentil Pasta Salad

What’s Cooking in Gail’s Kitchen? The Chow Down: Organic Red Lentil Pasta Salad! Every once in awhile it’s a good idea to serve up gluten-free meals. This one, in particular, is packed with protein and fiber, plus non-GMO red lentils. You don’t need to have allergic restrictions to appreciate its natural goodness. The texture is firm while providing an amazing taste sensation. Eat it cold or warmed up a bit. You decide. Either way, the health benefits will have you patting yourself on the back for making such a healthy choice.

ORGANIC RED LENTIL PASTA SALAD

Ingredients:

8 ounces organic red lentil pasta

1 cup broccoli florets

1 cup cauliflower florets

1/3 cup red onions, sliced

1 tablespoon pimento, diced

1/3 cup Kalamata olives, pitted

1/4 cup garlic wine vinegar

1/4 cup olive oil

1 tablespoon dry Italian dressing and seasoning mix

1 tablespoon Dijon mustard

1 tablespoon natural honey

Sea salt and pepper, to taste

Instructions:

Cook red lentil pasta 8-10 minutes, according to package directions. Water will turn cloudy and foam up, so be sure to use enough water. Remove from heat. Drain, rinse, and set aside. To make dressing, combine garlic wine vinegar, olive oil, Italian seasoning mix, Dijon mustard, and natural honey. Whisk together until nicely blended. Fill a large bowl with pasta, broccoli florets, cauliflower florets, red onion slices, diced pimento, and Kalamata olives. Pour dressing over all. Toss gently to coat ingredients. Serve cold.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? The Chow Down: Organic Red Lentil Pasta Salad! Every once in awhile it’s a good idea to serve up gluten-free meals. This one, in particular, is packed with protein and fiber, plus non-GMO red lentils. You don’t need to have allergic restrictions to appreciate its natural goodness. The texture is firm while providing an amazing taste sensation. Eat it cold or warmed up a bit. You decide. Either way, the health benefits will have you patting yourself on the back for making such a healthy choice. 
ORGANIC RED LENTIL PASTA SALAD
Ingredients:

8 ounces organic red lentil pasta

1 cup broccoli florets

1 cup cauliflower florets 

1/3 cup red onions, sliced

1 tablespoon pimento, diced

1/3 cup Kalamata olives, pitted

1/4 cup garlic wine vinegar 

1/4 cup olive oil

1 tablespoon dry Italian dressing and seasoning mix

1 tablespoon Dijon mustard 

1 tablespoon natural honey 

Sea salt and pepper, to taste
Instructions:

Cook red lentil pasta 8-10 minutes, according to package directions. Water will turn cloudy and foam up, so be sure to use enough water. Remove from heat. Drain, rinse, and set aside. To make dressing, combine garlic wine vinegar, olive oil, Italian seasoning mix, Dijon mustard, and natural honey. Whisk together until nicely blended. Fill a large bowl with pasta, broccoli florets, cauliflower florets, red onion slices, diced pimento, and Kalamata olives. Pour dressing over all. Toss gently to coat ingredients. Serve cold.