Easy Indian Mung Beans

I call this picture "I'm tired of cooking all day and just want to document the food in the quickest way possible". I bought a bag of mung beans a couple of years ago but rarely use them as I don't see them often called for in recipes. I'm trying to make more of an effort to use what I have in my pantry so went searching for a mung bean recipe.

I was not expecting to enjoy this dish. It seemed so simple and too bean-y. But it was actually really good! And I'd make it again. I might even buy more mung beans to make it again and that's saying something.

To make up for my mung bean photo, check out my cute nails!!! My friend did these for me.

If this sounds good, you might also like:
Zucchini and Chickpea Pancakes
Lemon Curried Lentils and Potatoes
Dal Makhni
Pink Beans with a Cardamom-Yogurt Sauce

Easy Indian Mung Beans
Adapted from Radiant Health, Inner Wealth

Serves 4

1 cup dry mung beans
1 tbsp ginger, grated
1 tbsp coconut oil (or other oil)
1 1/2 tsp cumin seeds
1 1/2 tsp ground coriander
1/2 jalapeno, seeded and diced
3 cups water
1 tsp sea salt
2 tbsp lemon juice

In a large pot, put the mung beans, ginger, coconut oil, cumin, coriander, jalapeno and water. Bring to a boil, cover and then simmer for 45-50 minutes (or until beans are tender). Once tender, take off the heat and stir in the sea salt and lemon juice.

Turkish Carrots and Lentils

Look at my beautiful Staub! We received this as a wedding gift and I was so happy and it was so precious to me that it took me forever to use it.

I like the idea of this dish because it has 1 lb of carrots and carrots don't get the spotlight too often (and I love them). I also love that it's lentil based, as lentils are much better than beans (to me anyway).

And while I did enjoy this dish, I also admit that it lacked some flavour. A bit of spices could really help here. Maybe some smoked paprika and thyme? (I have no idea if that would taste good I was just googling Turkish spices and those 2 sounded good to me! I also have some sumac from my visit to Turkey last year and have yet to use it.)

I'm off to Trader Joe's today!!!! So excited.

If this sounds good, you might also like:
Lemon Curried Lentils and Potatoes
Dal Makhni
Spice Market Sweet Potato and Lentil Packets
Stuffed Spaghetti Squash

Turkish Carrots and Lentils
Adapted from Cooking Light Way to Cook Vegetarian

Serves 4

2 tbsp olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1 tbsp tomato paste
1/4 tsp chili pepper flakes
1 lb carrots, halved lengthwise and thinly sliced
1/2 tsp salt
3 cups water
1 cup uncooked dried green lentils
1/4 tsp ground black pepper

In a large saucepan over medium heat, heat the oil. Add the onion and cook for 10 minutes or until lightly browned, stirring occasionally. Add garlic and cook for another minute. Add tomato paste and chili pepper flakes, stir for 30 seconds. Add the carrots and 1/4 tsp salt and cook for 4 minutes. Remove from the heat.

In a separate large pot, bring 3 cups water and the lentils to a boil. Cover, reduced heat and simmer for 30 minutes. Uncover and increase heat to medium-high, and stir in onion/carrot mixture. Cook for 2 minutes or until liquid almost evaporates. Stir in remaining 1/4 tsp salt and ground black pepper.

Lemon Curried Lentils and Potatoes

I often overlook recipes with potatoes, but I'm really happy this one caught my eye. Potatoes are combined with lentils and onions that are sauteed with garlic, ginger and spices. Then it's all mixed together with some soy sauce and lemon. So yummy and a new favourite way to eat lentils.

I also recently tried a sort of similar dish from Eats Well With Others - lentil, potato and pumpkin curry. This one has a can of tomatoes, pumpkin puree and a bit of a different spice mix.

So in my mind I was comparing these two dishes that both have potatoes, lentils and curry. I much preferred the lemon curried lentils and potatoes to the lentil, potato and pumpkin curry. This is likely at least partly due to the fact that I messed up and added twice as much of some of the spices in the pumpkin curry (like the coriander and cumin). But I liked how the lemon curried dish was more dry and a bit sour from the lemon. The pumpkin curry was very saucy and almost soupy. I'd suggest not adding the 1 1/2 cups vegetable broth.

PS - Today is my 6 year dating anniversary with E! (Yes I want to celebrate both our wedding anniversary and dating anniversary. Nothing wrong with using them both as excuses to do something special!)

If this sounds good, you might also like:
Dal Makhni
Pasta with French Lentils and Kale
Spice Market Sweet Potato and Lentil Packets
Pumpkin Lentil Curry

Lemon Curried Lentils and Potatoes
Adapted from ExtraVeganZa

Serves 6

I'd suggest serving this with a side of vegetables - maybe some roasted beets and carrots, or some sauteed kale, or a salad.

2 cups water
1/2 tsp salt
1 cup green, brown or French lentils (I used French)
4 1/2 cups medium potatoes, cubed
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp curry powder
1 tsp turmeric
Freshly ground black pepper
2 tbsp reduced sodium soy sauce
2 tbsp freshly squeezed lemon juice

Boil water in a medium pot with the salt and lentils. Cover, reduce to simmer and cook the lentils for about 45 minutes, or until the water is absorbed.

While the lentils are cooking, bring a large pot of water to boil. Add the potatoes and boil about 15-20 minutes, or until soft. Drain the potatoes and set aside.

In a frying pan on medium heat, heat the olive oil then saute the onions, garlic, ginger, garam masala, curry, turmeric and black pepper. Stir occasionally and cook until the onions begin to turn translucent. Remove from heat and set aside.

Combine the lentils, potatoes and onion mixture in the large pot. Stir in the soy sauce and lemon, and serve warm.

Curried Pumpkin Hummus

I love a good hummus. And this is a really really good hummus. I kept seeing pumpkin hummus on blogs (mind you this was back in the fall) so one day when I had an open can of pumpkin, I knew what I had to do with the leftovers.

I didn't taste the pumpkin, but I loved how creamy the hummus was and it had a really great flavour from the curry powder, cumin, garlic, almonds and tahini. The original recipe doesn't have any oil, and I tried to make it that way but it just wasn't coming together in the nice smooth way that I like. So I added a tablespoon of oil and it was perfect.

If this sounds good, you might also like:
Roasted Red Pepper & Almond Hummus
Spinach Artichoke Heart Dip
Hummus
Sweet Potato Black Bean Salsa

Curried Pumpkin Hummus
Adapted from Diet, Dessert and Dogs

Makes about 3 cups

Scant 1 cup dry chickpeas, soaked 8 hours, cooked and drained (or 2 1/2 cups cooked, rinsed and drained)
3/4 cup canned pumpkin purée
1/4 cup raw almonds
3 tbsp tahini
1/3 cup water
1 tbsp olive oil
2 large cloves garlic, minced
1 1/2 tsp curry powder
1 tsp cumin
1/2 tsp sea salt, or to taste

In a food processor, add all the ingredients. Process until smooth.

Dal Makhni

I love easy and simple lentil dishes like this. They're great for healthy and filling weeknight meals. E wasn't a huge fan of these lentils, but I liked the flavour from the cloves, cinnamon, bay leaf, cardamom, garlic and ginger. Paired with rice or quinoa and some steamed broccoli and cauliflower, or roasted beets and carrots, it's a perfect meal for me.

If this sounds good, you might also like:
Pumpkin Lentil Curry
Pink Beans with Cardamom Yogurt Sauce
Spicy Indian Chickpeas/Chana Masala
Indian Stir Fried Cabbage

Dal Makhni
Adapted from Vegan Yum Yum

Serves 4 (with rice and vegetables)

1 cup green lentils
2 cups water
1 tbsp olive oil
1/2 cup chopped onion
2 cloves
1" piece of cinnamon stick
1 bay leaf
2 green cardamom pods
2 tsp minced ginger
1 clove garlic, minced
1 1/4 cups tomatoes, diced
1/2 tsp salt
2/3 cup cashews
2/3 cup water

In a pot, bring the lentils and 2 cups water to a boil. Simmer until tender, about 40 minutes.

In a large skillet, heat the oil over medium heat. Add the onion, cooking until caramelized, being careful not to burn. Add the cloves, cinnamon stick, bay leaf and cardamom pods and fry for 2 to 3 minutes. Add the ginger and garlic and cook for 2 minutes. Add the tomatoes and salt and cook until slightly reduced, about 5 minutes. Stir in the lentils.

Blend the cashews in a blender, slowly adding the 2/3 cup water until a rich cream forms. Stir this cream into the lentils. If you want to be fancy, reserve some of the sauce to drizzle over top for serving.

Pasta with French Lentils and Kale

I love all the stuff in this pasta dish, but especially the lentils and kale. I didn't expect much of this recipe, but I was looking for a recipe to use up kale so thought I'd try it. And it's actually quite good for such a simple and healthy recipe.

I know I've mentioned before that sometimes when I look back at the food I've photographed for the blog, I can't remember what some of it is. Drives me crazy. It only took me 4 years to figure out a better system! I'm now keeping a notepad file where I write all of my meals to blog about and the date, as I make them. I have no idea what this dish above is. And since it was both not very memorable and doesn't look that appetizing, I guess that's no real loss. My best guess is that it's Thai red curry, from The Moosewood Restaurant Cooking for Health.

If this sounds good, you might also like:
Lime Peanut Noodles with Seitan and Kale
Spaghetti and Beanballs with Onion & Roasted Garlic Tomato Sauce
Artichoke Rotini Pasta
Fresh Pear and Curry Pasta

Pasta with French Lentils and Kale
Adapted from The Moosewood Restaurant Cooking for Health

Serves 4

1 cup French green lentils (or other lentils)
3 cups water
8 oz chunky-shaped whole grain pasta
3 tbsp olive oil
1 1/2 cups chopped onions
5 garlic cloves, minced
1 tsp salt
1 cup diced carrots
1/2 tsp paprika or smoked paprika
1/4 tsp red pepper flakes
4 cups chopped kale
2 tsp dried thyme
2 cups diced fresh tomatoes
Ground black pepper

1. In a covered saucepan, bring the lentils and water to a simmer. Cook covered until tender but firm, about 20 minutes. Drain, cover, and set aside.

2. Meanwhile, bring a large covered pot of water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta cooking liquid, and drain.

3. While the pasta cooks, in a skillet on medium heat, warm the oil. Add the onions and cook for 3 to 4 minutes, stirring now and then, until softened. Add the garlic and salt, and cook until the onions are translucent, about 5 minutes. Stir in the carrots, paprika, and red pepper flakes and cook until the carrots are tender, about 5 minutes. Add the kale and about 1/2 cup of the reserved pasta cooking water and cook until the kale is tender, adding more water if needed. Stir in the thyme and tomatoes and remove from the heat.

4. In a serving bowl, toss together the cooked lentils, the pasta, and the vegetables. Add salt and pepper to taste.

Spice Market Sweet Potato and Lentil Packets

I was so skeptical of this lentil dish. While lentils are my favourite legume, this dish seemed too simple to be good. Just some veggies, raisins, garlic, curry powder. But it's actually really good. Really really good. In a kitchen where I don't often repeat recipes, this one has already been made several times. It's easy to make, healthy, and super tasty (this appears to be the holy trinity for me). The addition of raisins might be my favourite part. I like eating it with some brown rice, but any other grain would be good too.

Abby time!

If this sounds good, you might also like:
Pumpkin Lentil Curry
Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Sunflower-Lentil Pie
Spiced Squash, Lentil and Goat Cheese Salad

Spice Market Sweet Potato and Lentil Packets
Adapted from Vegetarian Times May/June 2010

Serves 4

3/4 cup dry green or brown lentils
2 cups finely diced sweet potato (about 1/2 lb)
1 large red bell pepper, diced (1 1/2 cups)
1 cup frozen green peas
1/4 cup golden raisins
2 tsp sesame oil
2 tbsp minced fresh ginger
2 cloves garlic, minced
1 tsp curry powder
Salt & pepper
1 cup low-sodium vegetable broth

1. Cook the lentils in at least 2 cups of water for about 25-30 minutes, until soft but still firm.

2. Preheat oven to 400F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides.

3. Combine sweet potato, bell pepper, peas, raisins, oil, ginger, garlic and curry powder in medium bowl. Season with salt and pepper.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth over lentils. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

Pumpkin Lentil Curry

Many things about this recipe appealed to me. Pumpkin. Curry. Easy. Lentils. One pot meal. And it was good, it just needs a little something added to it - like more vegetables. I added peas and roasted potatoes. Roasted cauliflower, sauteed bell peppers, or some leafy greens like spinach would be great additions too. This isn't a traditional curry, just something simple and quick.

If this sounds good, you might also like:
Warm Roasted Pumpkin & Shallot Salad
Butternut Squash Casserole
Caribbean Roasted Vegetables
Squash & Aged White Cheddar Tart with Roasted Garlic Custard

Pumpkin Lentil Curry
Adapted from The Vegan Table

1 1/2 cups (290 g) red lentils
3 cups plus 2 tbsp water, for sauteeing, divided
2 medium size yellow onions, finely chopped
1 tbsp minced ginger
4 garlic cloves, minced
1 can (15 oz) light coconut milk
798 mL can pumpkin puree
1 tbsp curry powder
1/4 tsp cayenne
1/2 cup shredded unsweetened coconut (optional)
1/2 tsp salt

Heat 2 tablespoons of water in a large saucepan. Add onions, ginger, and garlic, and cook until onions are translucent, about 6 minutes.

Add lentils, remaining 3 cups water, coconut milk, pumpkin, curry powder, cayenne, and optional coconut, and cook over low-medium heat until lentils are mushy but still retain body and texture, 35 to 40 minutes.

Stir occasionally, and keep an eye on how quickly the liquid is evaporating. If it evaporates too quickly, you may need to add more water or milk before the lentils are cooked. Add salt. Serve over rice.

Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger

I love making soup, and this one comes together so easily and quickly. I have some other favourite soups that are more involved, but for a tasty weeknight soup where you just throw everything into a big pot, simmer then puree, this one is perfect. I'm still pining for an immersion blender though!

I haven't posted an Abby photo in a while!

If this sounds good, you might also like:
Curried Sweet Potato Soup
Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
One Wild Chick Soup
Vegetarian Pho

Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Adapted from Dinner with Julie

1 tsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry red lentils
1 medium or 2 small dark-fleshed sweet potato, peeled and cut into chunks
3 carrots, peeled and chopped
2 tsp curry powder
4 cups vegetable stock
salt, to taste
1/4-1/2 cup plain yogurt (optional)

In a medium pot, heat a drizzle of oil over medium-high heat and sauté the onion, garlic and ginger for 3-4 minutes, until soft. Add the lentils, sweet potato, carrots, curry powder and stock, along with a cup of water. Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.

Season with salt, add the yogurt (if you’re using it) and use a hand-held immersion blender to puree it right in the pot. Alternatively, transfer it in batches to a blender and puree until smooth or mash it roughly with a potato masher.

Serve hot. Leftovers can be stored in the fridge for up to a week, or cooled and frozen for up to 6 months. Serves 4.

Sunflower-Lentil Pie

This sunflower pie is one of my new favourite things to eat on a weeknight. It comes together really easily - you just cook the lentils & onions together, blend them with some other ingredients, add the rest of the ingredients, then bake. You can serve it with a salad, roasted vegetables, steamed broccoli, whatever you want. This is basically a nut roast, with sunflower seeds instead of nuts. It may not be the most beautiful thing, but it's healthy and delicious!

If this sounds good, you might also like:
Vegetarian Nut Loaf
Vegan Pot Roast & Gravy
Cauliflower and Parmesan Cake
Tracy's Lentil Loaf

Sunflower Lentil Pie
Adapted from Vive le Vegan!

Serves 5-6

3/4 cup brown lentils
1 3/4 cups water
1 1/2 cups red onion, roughly chopped
1 medium-large clove garlic, roughly chopped
2 tbsp ketchup
3 tbsp low sodium soy sauce
1 tbsp balsamic vinegar
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup celery, chopped
1/2 tsp dried rosemary
1 tsp dried oregano
1/8 tsp sea salt
freshly ground black pepper to taste

In a large pot over medium-high heat, combine the lentils and water and bring to a boil. Reduce heat to medium-low, cover, and let cook for 15-20 minutes. Add the onions, stir through, and let cook for another 10-15 minutes, covered, until the lentils are soft and have absorbed all the water. In a blender or food processor, puree the lentil-onion mixture with the garlic, ketchup, soy sauce, and vinegar, until just smooth, but retaining some texture. Add in the remaining ingredients and mix well. Transfer mixture to a lightly oiled pie plate, and distribute evenly. Bake at 375F for 27-30 minutes, until lightly browned and just firm. Let stand for a few minutes (it will firm more as it cools), then slice into wedges.

Curried Split Pea Soup

Curried split pea soup

It takes me so ridiculously long to post about things that I make that sometimes I have photos of food where I totally can't remember what it was. Just now I was preparing this post and got the photo ready then realized that it was a photo of a different soup. So I spent some time going through my cookbooks trying to figure out what soup that one was... Turns out it was a Tibetan lentil soup from Fresh at Home which was good but not as memorable as this curried split pea soup.

The split pea soup imposter - Tibetan lentil soup.

I don't think I've ever had split pea soup before or maybe never even had split peas. And what is a life if you have never tried split pea soup! I bought my split peas from the bulk section, you know the containers where you pull down the tab to fill your bag? I was delighted to see how green the split peas were. I just assumed split peas were always a yellowish colour because of the peas they put in the front of the container for display (which must be old). As I was grating the carrot into the soup before serving, I was wondering why I was doing it. E suggested that it was to mimic bits of ham. I know this isn't quite a traditional split pea soup but I really enjoyed it.

I'm getting married 1 month from today!!! (And still don't have a cake confirmed haha.)

If this sounds good, you might also like:
Thai Coconut Corn Stew
Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
White Bean and Roasted Garlic Soup
Hungarian Mushroom Soup

Curried Split Pea Soup
Adapted from Vegan with a Vengeance

1/2 tsp olive oil
1 onion, cut into 1/4" dice (about 2 cups)
3 cloves garlic, minced
2 tbsp fresh ginger, minced
2 tsp curry powder
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 1/2 tsp salt
7 cups water
424 g dried split peas (original recipe called for 454 g, I didn't have enough)
1 carrot

In a stockpot, saute the onions in the olive oil over medium heat for about 5 minutes. Add the garlic, ginger, spices and salt. Saute for 2 more minutes.

Add the water and stir well. Add the split peas. Cover and bring to a boil.

Bring heat back down to medium; simmer for about an hour, until the peas are tender. Grate in the carrot and serve.