Hello there! Like many of you, I am just trying to catch the last remnants of summer, and despite the fact that I did not have too many choices in the fridge, I was able to combine leftover lentils, half of a baked sweet potato, and some Portobello mushrooms that had been sautéed with lots of garlic, balsamic vinegar, soy sauce, a little bit of Dijon mustard, olive oil and salt and pepper.
As a norm I am not a burger kind of person, but I decided to give it a try. I mashed/mixed the potato and lentils with a fork, then added some of the mushrooms and formed a couple of patties which I then placed in my Panini Press and voilà, the patties came out fantastic! To serve I added a dollop of coriander pesto and that gave the patties the zing I was anticipating.
I paired my veggie patty plate with spiralized zucchini and julienned red peppers, to which I added some olive oil and apple cider vinegar, with salt and pepper to taste.
The meal was successful and tasted pretty good for a leftover combo, with a dash of imagination!
LENTILS PLATTER WITH A HINT OF CURRY AND SERVED WITH ROASTED AND FRESH VEGETABLES
Lentils, Lentils, Lentils….. One of my favorite grains, and this time I added some curry to spice it up a little. I cooked 1 cup of lentils with 3 cups of water, added ½ tsp of grape seed oil, a ¼ tsp of salt and ½ tsp of curry powder. Bring it to a boil, lower the heat and let it cook until all water is absorbed, just like you would cook rice. When it was ready I added olive oil and a bit of apple cider vinegar before serving.
As I am now into the habit of roasting any vegetable that comes to mind, I added to the lentils a generous dollop of roasted garlic and complemented the dish with some roasted carrots, beets, parsnip, yellow pepper and eggplant, as well as some steamed baby bok choy, fresh celery and avocado. Needless to say perhaps, but it was delicious! Ah, don’t forget to add the olive oil and vinegar of your choice, together with salt and pepper to taste.
GARLIC ROASTED PORTOBELLO MUSHROOM AND LENTIL SALAD WITH FRESH VEGETABLES
I love lentils and I love mushrooms so I decided to put them together in my luncheon vegetable platter. I cooked the lentils according to the packaging instructions and let them cool to room temperature. I then mixed them with chopped fresh yellow peppers, celery and sliced roasted garlic and added olive oil and apple cider vinegar to taste. I roasted the Portobello mushrooms with chopped garlic, olive oil and pepper and just before serving I topped it with a generous amount of goat cheese. I then put it back in the oven, just long enough for the cheese to warm up.
I added to my plate using the extra chopped yellow pepper and celery in addition to the customary tomato and avocado, and flavored with some olive oil and apple cider vinegar to the fresh vegetable portions. It was certainly delicious!