Tag Archives: gluten-free

Lentil & Spinach Soup

Recently in New York we experienced some really beautiful, warm(!) weather. I opened my windows, walked through the park, indulged in tulips and basil and ice cream (Steve’s Dark Chocolate Salty Caramel— OMG). Now, of course, it is cold again, as it no doubt will be for many more days to come. So while just last week I was craving salads and smoothies, now I want hot food– by the bowlful. This is the lentil soup I make over and over again, not terribly complex yet still full of flavor and so, so nourishing.
*Update: I’ve started soaking my lentils, which makes them far more easily digestible. It also reduces the cooking time. After rinsing and sorting, place lentils in a bowl and cover with a few inches of recently boiled water, plus 2 tbsp of apple cider vinegar (or other acid). Let soak for several hours or overnight, then drain and rinse before proceeding with recipe.

2 tbsp olive oil, plus more for drizzling
2 medium carrots OR 2 handfuls of baby carrots, chopped
1 not too big yellow onion, chopped
2 cloves garlic, minced
1 cup chopped tomatoes, fresh or canned
1¼ cups green or brown lentils, rinsed and sorted
6 cups liquid (I use water + 1½ veg bouillon squares or 3 cups water + 3 cups veg broth)
1 tsp ground cumin
1½ cups diced new potatoes, unpeeled (I like them unpeeled and kind of chunky, about ¾” dice)
10 oz spinach, either fresh or frozen (if frozen then slightly thawed)
juice from ½ lemon
salt and black pepper to taste

In a large soup pot, heat olive oil over medium heat. Add carrots, onion, and garlic, and cook for about 8-10 minutes, stirring frequently and turning down heat as needed.
Add tomatoes and cook for about 5 minutes more.
Add lentils, liquid, cumin, and a couple dashes of salt and pepper. Turn up heat and bring to a boil. Then cover, lower heat, and simmer, stirring every once in a while, until lentils are close to–but not quite– done. This will take about 15 minutes for lentils that have been soaked beforehand and 20-25 minutes for non-soaked lentils.
Add potatoes, turn up heat slightly, and cook, covered, for another 15 minutes or until potatoes can easily be pierced with a fork.
When soup is just about done, stir in spinach and lemon juice. Cook for a few minutes more. Check for seasonings. Serve with a little drizzle of olive oil. Also great with a splash of Tabasco.

Yield: About 6 servings

Lentil Salad with Dill & Almonds

A yummy fall salad, perfect for a packed lunch or as part of a bigger spread. The combination of dill and roasted almonds is inspired by the Whole Earth Salad from the Hungry Hollow Co-Op in Chestnut Ridge, NY. It’s a delicious creation featuring baked tofu and cabbage, simultaneously light and satisfying. This lentil salad, too, is herbaceous and earthy and full of crunch, with plenty of tanginess via fresh lemon juice and sherry vinegar. It tastes best after a good sit in the fridge, ideally over night. Add a bit of red onion if you like; I didn’t find it necessary, but then again I’m not that crazy about raw onion in general. Some quinoa would also be awesome here.

1 cup French lentils, rinsed and sorted
Juice from 1-2 lemons
1/4+ tsp salt
black pepper
1 smallish beet, grated
1/2 carrot, grated or cut in thin strips (I used a vegetable peeler)
1/3 cup roasted almonds, chopped
5 tbsp grapeseed oil
2 tsp sherry vinegar
1 tsp dijon mustard
1/2-1 tsp agave
2 heaping tbsp fresh dill, chopped
bit of red onion, chopped (optional)

LENTILS

Cook lentils in 2 cups of water over high heat. Bring to a boil, then reduce heat and simmer for 30-40 minutes until cooked but still firm, stirring occasionally and adding more water to cover as necessary. Drain.
While lentils are still warm, stir in 1/4 tsp salt, juice from half a lemon, and a couple grinds of black pepper. Let cool.
Mix the oil, vinegar, dijon, agave, juice from the other lemon half, and a little salt and pepper by shaking in a closed jar or using one of those nifty salad dressing mixers. Taste and add more lemon juice if desired.
Stir dressing, veggies, almonds, and dill into the lentils. Taste for seasonings. Let sit for at least half an hour before serving.

Yield: 3.5 cups

Red Beans & Rice

Here is my recipe for weeknight (read: pantry-friendly!) red beans and rice. The thyme and the smokiness are essential flavors, though most of the ingredient list is actually pretty flexible: jarred roasted red peppers can be used in place of fresh, a bit of ground chipotle can be used in lieu of the liquid smoke, less tomatoes can be used for less saucy beans. Complete this dish with some garlicky braised collards or other greens, or serve with a nice big ol’ salad.

1 cup rice (I love brown basmati here)
bit of vegetable bouillon or pinch of salt (optional)
1 small onion, chopped
2 cloves garlic, minced
1 small frying or bell pepper (any color), or ¼ cup roasted red pepper, chopped
1½ tsp dried thyme
1/2 to 1 15-oz can fire-roasted chopped tomatoes
1 15-oz can red beans, drained and rinsed
1/8 tsp ground cayenne
drizzle or two of olive oil
couple splashes of liquid smoke

Cook rice your preferred method, with a bit of bouillon or pinch of salt if desired. Brown rice typically takes around 40 to 50 minutes.
Meanwhile, cook onion in olive oil over medium heat until slightly softened, about 4 minutes.
Add garlic, chopped pepper, and thyme (and more oil if necessary). Cook for another 4 minutes or so.
Add tomatoes and cayenne, turn up heat, let bubble a couple minutes.
Turn down heat, add beans and liquid smoke, and simmer for a few minutes. Check for seasonings. Add beans to rice and serve with your favorite hot sauce.

Grilled Miso-Ginger Eggplant with Soba

Let me be clear about something: the only “grilling” I do is on my George Foreman. That’s right, this one window kitchen is in a one bedroom rental in Brooklyn; the yard is a stoop, a view, and nearby public parks. If you do have access to an actual grill, by all means use it! You can also use a stove-top grill, or any old frying pan (using a little high heat-friendly oil), browning on medium high heat, a few minutes per side.
*Note: Most soba noodles contain wheat and therefore gluten. I used King Soba sweet potato-buckwheat noodles, which are gluten-free.
*Optional: If bitter eggplant is a concern, just salt it and set aside for at least 1/2 an hour beforehand. (I didn’t bother.)

2-3 Japanese eggplants, sliced lengthwise
2 heaping tbsp miso
2 tbsp hot water
1 tsp sesame oil
1/2 tsp agave
1 tbsp freshly grated ginger
Pinch of red pepper flakes
Generous handful of fresh basil, chopped
1 package soba noodles
1 tbsp olive oil
1 tbsp wheat-free tamari (or regular soy sauce, if gluten is not a concern)
1-2 scallions, sliced (optional)
Sriracha for serving (optional)

Pre-heat grill/cooking apparatus.
Whisk together miso and hot water, then mix in the sesame oil, agave, ginger, and red pepper flakes. Brush onto eggplant slices and grill for about 3 minutes, working in batches as necessary.
Meanwhile cook soba in lightly salted water according to package directions. Drain and rinse with cold water, then quickly toss with olive oil and tamari.
Top soba with eggplant, basil, and scallions (if using). Serve with sriracha, if desired.

Summer Squash & Quinoa Salad

This salad is so fresh, so easy, so summery– perfect for the kind of sweltering days we’ve been having here in NY. Even without the quinoa, the raw squash salad makes a lovely side. Or you could bulk it up with some chickpeas and avocado.

1 cup quinoa, rinsed if necessary
½ square of vegetable bouillon, dissolved in 1½ cups water
2-3 yellow squash, sliced thin
¼ cup pine nuts
Olive oil
Salt + black pepper, to taste
Fresh lemon juice, to taste (½ lemon should cut it)
A few leaves of fresh basil

Make your quinoa. Toast quinoa in a teeny bit of olive oil in saucepan for a couple of minutes, just until fragrant. Add liquid and bring to a boil. Cover, reduce heat, and let simmer for 15 minutes. Turn off heat and let sit 15 minutes more. Then uncover, fluff with fork, and let cool.
Toss squash with a few drizzles of olive oil, salt, and pepper. Let sit for a little while to allow flavors to mingle.
Mix squash salad with quinoa and pine nuts. Add lemon juice and freshly torn basil, and taste for salt and pepper.