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Tag Archives: lentils

  • Dinner Tonight: Lentil Stuffed Peppers

    by Paula Gallagher | December 5, 2018

    Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.

    Lentil Stuffed Peppers

    • 1 cup cooked lentils
    • 1 cup spinach, shredded
    Read more

  • Dinner Tonight: Pasta with Lentil and Mushroom Ragu

    by Paula Gallagher | September 18, 2018

    lentil-mushroom-raguSometimes I just need a big bowl of pasta. To me it is the ultimate in comfort food and thanks to a variety of premade pastas, it can be on the table in less than an hour.

    The star of this meal is the ragu. Ragu is usually a meat-based sauce with a small amount of tomato sauce added. This recipe uses lentils and mushrooms instead of meat, but don't worry, it will still give you a very satisfying heartiness and flavor, plus loads more nutrition!

    If you don't want to use pasta, this would be just as good as a sauce on other things such as rice or a baked potato, or even polenta. Read more

  • Dinner Tonight: Red Lentil Stew

    by Paula Gallagher | October 17, 2017

    red-lentil-stewLow calorie, high protein, high fiber, body warming and quick and easy to make, this recipe hits every item on my checklist for weekday dinners. We are (like every family) always on the go, and between ice rinks, soccer domes and swimming pools, the temptation to hit fast food is strong.

    Although the meal itself takes about an hour, most of that time is cooking time. So, when we enter the house, I send the kids to do their homework, bathe and set the table, and then dinner is ready. And it doesn't disappoint. I use a prepared Madras curry paste that is easily found in most grocery stores, but you can make your own ahead of time and store it in the refrigerator. Read more

  • Dinner Tonight: Lentil Loaf

    by Paula Gallagher | November 22, 2016

    lentil-loafMany of us grew up with the classic meatloaf. This is like that, but better. So much better. It is very high in fiber and is gluten-free, dairy-free and vegetarian.

    The star of this recipe is definitely the lentils. Lentils have a wide spectrum of essential amino acids and are a good protein source. With 18g of protein per cup and costing only about $1.50 per pound, lentils are an inexpensive protein alternative to beef, chicken and fish. They are also rich in folic acid, iron, phosphorus and copper.

    So put away the ground beef and ketchup and make this lentil loaf instead. It is perfect for making on a Sunday afternoon and enjoying for lunch during the week. It freezes well, too. Read more

  • Dinner Tonight: Stuffed Sweet Potatoes

    by Paula Gallagher | February 23, 2016

    sweet-potatoesStuffed peppers are delicious, but if you want to try something different, stuffed sweet potatoes may become your new favorite. This recipe combines three superfoods – lentils, sweet potatoes and kale – to make this hearty and heart-healthy dish, loaded with fiber and all sorts of nutrients.

    Lentils have a wide spectrum of essential amino acids and are a good protein source. They are rich in folic acid, iron, phosphorus and copper. Sweet potatoes are loaded with vitamin A, vitamin C, potassium and fiber. Not to be outdone, kale is is rich in vitamins A, C, and K, as well as fiber, calcium and iron.

    In keeping with our theme this month of heart-healthy recipes, this is a great one to try. Read more

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