Lentil stew

I made this last night and it was pretty yummy.

What you need:

1 cup lentils checked and rinsed

1 can vegetable broth

2 cups water

2 TBSP. oil (olive, canola, etc.) I used organic coconut

2 TSP Cumin

1 TSP cayenne pepper (more if you like it HOT)

1 TSP nutmeg

1/2 cup diced onion (white or red)

1/3 cup sweetened shredded coconut (yep, the kind you use for cookies and stuff)

1 large potato like yukon gold cut into small cubes. About 1/4 inch

6 oz. fresh spinach. I clean mine up but taking off the stems and roughly chopping

What you do:

Combine lentils, broth and water in a sauce pan. Heat until boiling. Once boiling, turn down to medium heat, cover and cook for 10 minutes.

In a large skillet, heat oil until shimmering. Add spices, onion, and coconut. Toast over medium heat these until the onion gets a little transparent and the coconut starts to get brown and toasty. Add the potatoes and cook for about 2 more minutes.

Add the lentils to the skillet and stir to combine. Cover and cook for 10 minutes. Check the potatoes with a fork or knife. When they are soft it's time to add the spinach. Add a little salt according to your taste and cook just long enough for the spinach to wilt

Eat up!!

This makes 4 main dish recipes @

estimated:

305 calories

17g protein

47g carb

7g total fat

20g fiber

0 cholesterol

420mg sodium

If you are veg not vegan you can top with some Parmesan cheese before serving serving.

vegan pumpkin risotto

Still going along vegan as much as possible.
I found a recipe for vegan pumpkin risotto. This was my first time making risotto but to my surprise it came out great.
Here is how I did it:

What you need:

1 onion. diced
1 clove garlic, pressed
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin (unsweetened)
1 tsp fresh ginger, grated
1 tsp nutmeg
1 tbsp chopped fresh basil if you have it on hand
1 tbsp margarine
salt and pepper to taste
How you do it:

Sautee the onion and garlic in olive oil over medium heat for three to five minutes, or until soft. Add the rice.
Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time.
Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. **note**
++ Keep checking you rice texture while doing this. I needed more moisture so I added a little water when the broth was finished.++
Add pumpkin, ginger, nutmeg, and salt and pepper to taste. Stir well.
Add the margarine and stir in.
Add the Basil (if you have it) last right before serving.

**note: I learned by watching Lidya's Italy that you should keep the broth (or water) warm when adding. It works better than if it's cold.**