One of my favorite stories about being a new mom comes from my friend Abby. She told me she shared with a friend what a hard time she was having in the first few weeks of her baby being born, and that her friend replied, "Really? but it looks like it's going so well, based on what you've shared on social media". Of course it did. Who wants to see photos of a screaming baby, eating takeout for the tenth night in a row, or crazy unwashed hair?
The first few months are hard. Period. But sometimes we forget how hard it is, because we only see the pretty, Instagram-able moments. We need to remember to help new mommas. Whether that's delivering them some groceries, relieving them so they can take a nap, or in this case, giving them quick and easy recipes that will last all week. As you know, Melissa has a new bean and this recipe is dedicated to her.
The first generation of this lentil recipe started at a For Reals Meals hosted by Chef Elaina Vazquez. One the guests at the lunch asked Elaina for the recipe and then she put her own twist on it. Then that same guest sent me the recipe and I changed it up again. And here it is (I hope Elaina approves)!
What I love so much about this recipe is that you can make a batch of it and then use it in completely new and different ways all week. Here I've tossed the lentils with arugula to make a salad, but I've used them to make lentil and cashew cheese nachos, and topped them with rice, some avocado and hot sauce. Anything goes here.
Congrats Melissa! I bet your hair looks very Instagram-able.
QUICK LENTILS AND VEGGIES INGREDIENTS
1 cup dried black lentils
1 small onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 root veggie, diced (I used a turnip)
1 teaspoon sage
1 teaspoon thyme
3 teaspoons cumin
Vegetable broth (about 3 cups)
SALAD INGREDIENTS
1 cup of lentils and veggies
3 big handfuls of arugula
Juice of half a lemon
DIRECTIONS
Heat a medium-sized pan and cover the bottom with vegetable broth. Add veggies and garlic and saute until soft, about 10 minutes. In a medium sized pot, combine lentils, veggies, spices, and enough vegetable broth to cover and bring to a boil. Reduce heat and simmer until the liquid is absorbed.
Toss the arugula and lentils together, squeeze in lemon juice and mix well. Fini!
How would you get creative with these lentils? Share your ideas with new momma Melissa in the comments! -Jessica
I can't thank Jessica enough for putting together this fantastic recipe for me (and for Bubby and Bean's readers!). I also can't thank her enough for her kind (and very true) words about being a new mom. I wish I could honestly say that my hair (or any part of me) was Instagram-able these days! Make sure you guys pay a visit to One Part Plant - it's my very favorite food website/blog. You can read more about Jessica and OPP here, like OPP on Facebook here, follow on Twitter here, and check out her Instagram photos here. xo, melissa
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Sounds good, I love lentils :-)
ReplyDeleteThis looks so good!!! I'm trying to heat healthier this year too so perfect timing lol :-D
ReplyDeleteOoh, another great vegan recipe. I normally like the red lentils best, so I'll try this with those instead :)
ReplyDeleteYum! I have a thing for lentils. I can't wait to try this! I bet the lentils and veggies would be super tasty over jasmine or brown rice too.
ReplyDeleteOooo, and I might try them mixed with quinoa and wrapped in tortillas too!
ReplyDeleteYummers! That looks so good!
ReplyDeleteThanks for your comments you guys! And thanks again Jessica for the recipe. You rock. xo, m
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