Spinach and Feta Quinoa Quiche

Good Morning, friends!  I hope you all had a wonderful weekend.  I can’t wait to share this Meatless Monday recipe with you!  Before I do that, I have to admit that while I’ve shared a few Meatless Monday recipes already, I’ve always wondered, who started it?  I decided to do some googling, and found that “Meatless Monday” started during WWI as a way to get citizens to conserve for the war effort.  It started up again in WWII for the same reason, and then was brought back in 2003 as the healthy initiative we know it as today.  Pretty cool, right?

us food admin 1

Anyway, today’s recipe fits right into the new “Meatless Monday” campaign.  It’s vegetarian, healthy, and really tasty!  Also, I think that having a warm breakfast is such a treat, especially this time of the year.  It’s only just begun, but I’m already way over waking up and getting ready for work in the dark and cold.  How about you?

Although this quiche can be served room temp, Continue reading

Crockpot Bean & Barley Soup

soup

So, for those of you awesome GTBTC fans who actually follow me on Instagram, you probably already know about my fear of using my Crockpot.  I totally understand that it’s not very powerful, and that no one’s house burns down because of it, and that like… everyone else uses it and leaves their house and their house doesn’t burn to the ground… but it’s scary!  What if that happens to me?!

One of the things I want to do this winter season is to start using the crock more… without anxiety.  I can do that, I think!

With the new job, I have to work one day a week as a “late” day, where I come into work at 11:45am and work until 8:15pm.  It’s not the most ideal schedule but it’s great for using the crock.  I’ve done it a few times now, and it’s awesome.

In the morning, I do all the prep, stick my food in the crock, and then have it ready for Dave and I to eat once I get home late.  It’s so much better than starting to cook at 9pm.

This recipe is fabulous, and I can’t wait to make it again.  I even have enough leftover of all of the ingredients to make it a second time without shopping again!  Perfect!  This vegetarian-friendly soup is so delicious and filling, and I even let myself use the Porcini Mushrooms despite Dave’s hatred for them.  I just had him pick them out, and everything was right in the world.

Enjoy this “Meatless Monday” recipe on a Wednesday 🙂

Crockpot Bean & Barley Soup

Ingredients:

1 cup Dried Multi-Bean Mix, picked through and rinsed
1/2 cup Barley
3 Cloves Garlic, smashed/chopped
2 Medium Carrots, roughly chopped
2 Ribs Celery, roughly chopped
1/2 Onion, roughly chopped
1 Bay Leaf
Kosher salt, Black Pepper
2 teaspoons Dried Italian Herb Blend
1/2 ounce Dried Porcini Mushrooms, crumbled if large*
One 24-oz can Whole Tomatoes, with juice
1 package Frozen Chopped Spinach
1/4 cup Grated Parmesan
Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Directions:
1. Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 1 1/2 Tablespoons salt, herb blend, some pepper and the porcini mushrooms (if using) in a slow cooker.
2. Chop the tomatoes, keeping the juice and put the tomatoes into the crockpot with all the juices.
3. Cover and cook on high until the soup is thick, about 8 hours.
4. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes.
5. Remove the bay leaf and season with salt and pepper.
6. Ladle into bowls and drizzle each serving with Balsamic Vinegar and Olive Oil.  ENJOY!

Recipe adapted from:  Food Network Kitchen

*I bought the Porcini Mushrooms at Wegmans, but you can probably find them anywhere!  They were in a section near the produce in it’s own little area with other dried mushrooms*

All of the ingredients ready to go

All of the ingredients ready to go

Before the water goes in

Before the water goes in

Finished product!

Finished product!

Drizzle of balsamic and EVOO does the trick.  So good.

Drizzle of balsamic and EVOO does the trick. So good.

I shared this soup with a few friends from work, and we all loved it.  It’s thick and creamy and rich, without sacrificing the positive qualities of all of the good stuff in there.  It’s so healthy!

I found this recipe to make about 6 pretty big servings.  Don’t skimp on the Balsamic and EVOO- I added just a little bit to two tiny tupperwares when I brought this for lunch, and I’m glad I did!  The Balsamic gives the soup such an awesome interesting flavor, and it is a great contrast to the richness in the soup.

What crock recipes have you been making this winter?  Feel free to share!

Crockpot Coconut Curry – SRC July

Crockpot Coconut Curry w/ Eggplant & Zucchini – for the SRC July

curry.jpg

I know that typically people whip out their good ol’ slow cookers in the dead of winter, but I am super happy I decided to try this out despite the fact that it’s (OMG… already?!?) July!  There’s absolutely something to be said about a recipe that takes zero effort to prepare and no time standing over a hot grill, oven, or stovetop.  And I just love having a “Meatless Monday” to start my week of right.

What I love so much about cooking -and blogging- is that I can find so many different recipes from different places.  This recipe happened because of a really awesome blogging club that I participate in, called The Secret Recipe Club.  Forget what my Secret Recipe Club is?  Every month, we are assigned a new blogger.  We get to pick ANY recipe that blogger has written about and cook it up ourselves.  We can make adjustments according to our tastes too.  All of the bloggers post their results on the same day and we all get to see who had who and more importantly, what delicious dishes were made!

Secret Recipe Club

This month, I was paired with the adorable vegetarian blogger, Amanda and her blog Dancing Veggies.  Despite being the opposite of a vegetarian, I totally fell in foodie-love with Amanda’s blog.  Her veggie dishes are super flavorful and complex, it was so hard to pick just one.  Amanda loves spicy food, like us, so this Crockpot Coconut Curry won out.  It was amazing!

Crockpot Coconut Curry – Eggplant & Zucchini

Ingredients:

  • 1/2 Sweet Onion, large
  • 1 Red Bell Pepper, seeded and quartered
  • 2 Thai Chilies, minced
  • 4 Garlic Cloves
  • 1 6oz can Tomato Paste
  • 1 can (14.5 oz) Light Coconut Milk
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Madras Curry Powder
  • 1 Tablespoon Garam Marsala
  • 1lb Zucchini, cubed
  • 1lb Eggplant, cubed
  • 1/2 cup Fat Free Plain Greek Yogurt
  • Fresh Parsley, chopped

Directions:

  1. Place the onion, bell pepper, and thai chilies into a food processor.  Pulse until finely chopped.  Add garlic, tomato paste, coconut milk and spices and process until smooth. 
  2. Place the veggies and sauce into the slow cooker.  Cook on LOW for 4 hours.  Serve over rice with delicious naan bread.  Top with a dollop of yogurt and some fresh parsley if desired.

Recipe slightly adapted from:  Slow Cooker Coconut Curry

Ready to whirl!

Ready to whirl!

Sauce is complete and ready to go.

Sauce is complete and ready to go.

Veggies chopped... so good!

Veggies chopped… so good!

The finished product!  yummy vegetarian curry over brown basmati rice

The finished product! yummy vegetarian curry over brown basmati rice

Dave and I were just dying over this curry!  The veggies become completely melt-in-your-mouth delicious, and the curry sauce is thick and packed with spice and flavor.  I served the curry over some brown basmati rice from Trader Joe’s and skipped the Naan this time.  This healthy dish should definitely make it into your weeknight repertoire!  ENJOY, and don’t forget to check out the other posts written below by the fabulous bloggers in the SRC!

Fresh Mozz, Organic Jersey Tomato, & Basil Pizza

I did it.  I made my first homemade pizza.  And let me tell you, it’s life changing.

In order to avoid missing out any longer, I’ve done what I do best (made a list) of why homemade pizza will be my new “thing”:

1.  First and foremost- it tastes AMAZING

2.  It’s so EASY!

3.  It takes LESS TIME to cook than most other dinners I’ve ever made.

4.  DAVE loved it.

5.  You can make it with whatever you want!  CREATIVITY strongly encouraged.

So I have been reading so many of my favorite bloggers raving about their pizza recipes for a while now.  What finally pushed me over the edge was this picture…

mozzarella-heirloom-tomato-basil-pizza-ck-l

… right?!

I saw this and immediately had to try it out.  The original recipe called for Heirloom Tomatoes which I fully intended to use until I saw the display of bright red Organic Jersey tomatoes practically calling out my name.  I couldn’t resist.

Fresh Mozzarella, Organic Jersey Tomato, & Basil Pizza

Ingredients:

1 Pre-Made Pizza Crust**

1 cup fresh Basil leaves + 2 Tbsp for garnish

6 cloves of Garlic

3 Tablespoons Extra-Virgin Olive Oil (divided!)

4oz Fresh Mozzarella Cheese- thinly sliced

2 Organic Jersey Tomatoes, sliced into 1/4 inch thick slices

1/4 teaspoon Black Pepper

1/2 teaspoon Sea Salt

Directions:

1.  Let dough stand at room temperature for 30 minutes.

2.  Place a pizza stone or heavy baking sheet in the oven.  Preheat to 500, keeping the stone or baking sheet in the oven.

3.  Place basil, garlic, and 2 Tablespoons olive oil in a mini food processor (I used our Magic Bullet for the first time in 3 years).  Pulse a few times to form a paste.  Add remaining 1 Tablespoon of oil and pulse until smooth.

4.  Roll dough as large as possible (14 inches or so), on a floured surface.  Piece entire surface with a fork.  Carefully remove the stone or baking sheet from the oven and arrange the dough on the surface.  Spread the basil mixture over the dough.  Top evenly with cheese, tomatoes, and black pepper.  

5.  Bake at 500 for 10-12 minutes or until the crust is browned and crisp.  Top with the remaining 2 Tablespoons of sliced fresh basil and sea salt.  (Crushed red pepper an an extra little drizzle of EVOO optional!)

Recipe adapted from:  Cooking Light

**So I don’t feel like I’m cheating because the original recipe says you should use refrigerated dough.  Maybe one day I’ll make my own, but for now, I’ll recommend using Trader Joe’s dough.  I also have to admit that for this pizza I used dough from Lazaro’s- a famous pizza place in Philly down the street from us.  I just had to.  YUM**

I could sit here and rave about the pizza, but it might be more fun to just shut up and let you look at some really naughty pizza porn.  I think that’s what we’ll do.  ENJOY!

P1020039

Since this is only my first pizza- I don't even have a rolling pin!  Will have to add that to my list this year :)

Since this is only my first pizza- I don’t even have a rolling pin! Will have to add that to my list this year 🙂

Was able to use my mandolin for the second time ever!  Cut these gorgeous tom's perfectly!  (I also used it for the Mozz)

Was able to use my mandolin for the second time ever! Cut these gorgeous tom’s perfectly! (I also used it for the Mozz)

Fork'd dough!

Fork’d dough!

Delightful basil sauce... so bright!

Delightful basil sauce… so bright!

Ready to pop in the oven

Ready to pop in the oven

golden crust...

golden crust…

So much flavor!  Love the globs of fresh mozz...

So much flavor! Love the globs of fresh mozz…

MMMMMMMM!

MMMMMMMM!

And hey… look… it’s Meatless MONDAY!

Cauliflower Pizza Crust & Shaved Asparagus Pizza

And just like that, we’re back to another Meatless Monday.

I feel like the cloudy skies of Philadelphia just opened up and delivered this pizza to me directly  from heaven.  I’m telling you… this is so good you’ll not only feel the same way but you’ll be SO impressed with yourself when you make it too.

Because that’s exactly what you’re going to do.  Go home and try it yourself.  TRUST ME.

I had seen this Cauliflower Pizza business around the blog world and on Pinterest before, but let’s be honest… how many hundreds of recipes have I saved from blogs vs how many I’ve made?!  (The Pinterest ratio is significantly worse I have to add)

When Dave’s sister Rachel texted me last week that she actually made something she found on Pinterest… I knew I had to do the same.

Cauliflower Pizza Crust

Makes 1 Crust

Ingredients:

1 Head Cauliflower, raw*

1 Egg

1 Cup Shredded Part-Skim Mozzarella Cheese (I used 3/4 cup Mozz, 1/4 cup Shredded Parmesan)

1 teaspoon Garlic, minced

1/2 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/4 teaspoon Red Pepper Flakes (optional) 

Directions:

1.  Preheat the oven to 450.  Prepare a baking sheet with aluminum foil coated with cooking spray.  *See note below*

2.  Chop Cauliflower into florets and chunks.  Place in a food processor RAW and let it go until the cauliflower becomes mealy or grainy.  Don’t let it go too long or it will puree, which you don’t want.  Remove 1 cup’s worth of grainy cauliflower and heat it in the microwave (in a micro-safe bowl) for 8 minutes.  Don’t add water.  

3.  Beat the egg in a small bowl.  Mix the cooked cauliflower with the cheese, garlic, seasonings, and pre-beaten egg in a medium-sized bowl.  

4.  Place the “dough” mixture in the middle of the foil covered baking sheet and press into a flat circle or whatever shape you’d like.  Bake in the preheated oven for about 15 minutes.  Remove and let cool for at least 10-15 minutes.  

Recipe adapted from: One Good Thing by Jillee

*Note* SO, I was all excited because I was going to make this TWICE this week (yes that’s how good it is).  I could not wait to show you two different pizzas with this crust and especially could not wait to let Mer try it out.  The first crust I baked on a silpat-covered baking sheet which came off the tray in one clean swoop but did not get crispy.  When I made the crust for Mer, I wanted to try aluminum foil but FORGOT to spray it.  The pizza crust cooked up perfectly but was stuck to the foil.  Fail!!! Learn from my mistakes and spray your foil.  If you need to make it crispier, carefully remove the crust from the baking sheet and slide onto the oven rack with nothing under it for 2-3 minutes.

*A whole head of cauliflower makes 2-3 cups of the grainy cauliflower.  You can use it in something else, freeze it, or make more than one dough 🙂 *

At first I was totally wow-ed at the way this crust turned out.  I thought I messed something up since the dough was so loose before I baked it.  But it really DOES work.  It’s crazy!!

This is what your 'flower should look like before the food processor.

This is what your ‘flower should look like before the food processor.

Crust is all done!

Crust is all done!

Then I realized that I had to make pizza with it… what to do, what to do, with this beautiful crust?!

I decided to try out a recipe from one of my very new cookbooks, from a blogger!  You may know her, she’s… ya know… sorta really famous now.  I’m talking about the Smitten Kitchen Cookbook, from Deb (my copy is signed and addressed to ME! Thanks to my friend Lisa who got to meet her… how cool?!).

Does this make ME famous?!  lol

Does this make ME famous?! lol

How pretty is her pizza?!?!  I could not believe that mine looked so yummy too :)

How pretty is her pizza?!?! I could not believe that mine looked so yummy too 🙂

Deb’s recipe for Shaved Asparagus Pizza was intended to be baked on her basic pizza crust… but I figured, why not try it on a fancy schmancy Cauliflower Crust?!

Shaved Asparagus Pizza (on Cauliflower Pizza Crust)

Ingredients:

1 pre-baked Cauliflower Pizza Crust

1/2 bundle of Fresh Asparagus

1/2 – 3/4 cup shredded Mozzarella Cheese

1/4 cup grated or shredded Parmesan, 1 Tablespoon Grated Parm for later

1 teaspoon Olive Oil

1/2 teaspoon Sea Salt

Fresh Ground Black Pepper

2 Green Onions, sliced

Directions:

1.  Preheat the oven to the highest setting (mine was 500).  Prepare a pizza stone, pan, or cookie sheet (use sprayed foil w/ the cookie sheet, remember!) and place the crust on top.

2.   Shave the asparagus by taking a spear, one at a time, and hold it by the thickest end (the bottom).  Hold the asparagus against a cutting board and shave from bottom to top using a vegegable peeler.  Don’t worry if it’s not even, it doesn’t matter.  Place shavings in a bowl.  Once you have about a cup, cup and a half’s worth… drizzle with Olive Oil, sprinkle w/ Sea Salt & Black Pepper.  Toss to combine.  

3.  Top pizza crust with cheeses (you don’t need that much cheese!) and then the asparagus mixture.  Bake in the oven for about 10-15 minutes (mine was closer to 10) until the asparagus is just starting to get a little bit brown in spots… you don’t want to burn it so keep an eye.  Remove pizza from the oven and top with the tablespoon of Parmesan, the Green Onions, and a shake or two of crushed red pepper for good measure.

Recipe adapted from:  Deb @ Smitten Kitchen

Both of these recipes are really very easy.  I want you to try them both.   Dave and I were both going crazy over this pizza… we could not believe how good it tasted.  The asparagus was all toasty and tasted amazing with the mozzarella cheese without any sauce.

Although my second attempt at the crust was a fail, I’ll absolutely be making this again very soon for my friends, and well… maybe a crust just to eat on it’s own!  YUM!!!!!!!!!!!!!

Look how freakin' delicious this pizza is!!!!!!!

Look how freakin’ delicious this pizza is!!!!!!!

photo 2 (17)

Here are some other awesome Meatless Monday Recipes for you…

Sunflower Seed Purple Pesto Pasta

Sunflower Seed Purple Pesto Pasta

Veggie & Chickpea Curry

Veggie & Chickpea Curry

Red Lentil Dahl

Red Lentil Dahl

 

B+W Bean Quesadillas w/ Avocado Ranch Dip

Hi friends!  On Fridays around here… I always like to say “Happy Friday” to everyone at work, the blog, and well… anyone I talk to!  What am I supposed to say on Mondays… “sorry it’s Monday” or “I know how much today sucks for you too”?  UGH!  Mondays are the WORST around here!

Just about the only thing I’ve been liking Mondays for lately has been sharing fun & new meatless recipes with all of you!  I have been enjoying jumping on this blogging bandwagon of Meatless Mondays… it typically saves me some moolah & lightens up my meal for that day.  Are you in on Meatless Mondays yet?

Today’s meatless recipe was so much fun to make.  I felt really fancy making HOMEMADE ranch dipping sauce.  The best part of it all is that this meal was so simple to make, that I only needed to buy an avocado for it.  I had everything else already at home.  Love it!  I barely adapted this recipe from one of my favorite bloggers, Jessica from How Sweet It Is.  She not only makes some delicious food, but she takes gorgeous photos too!  This recipe was a great find from her blog.

Black & White Bean Quesadillas w/ Avocado Ranch Dip

Serves: 2 for dinner, 4 for lunch or snack

Ingredients:
(for the Quesadillas)
1 cup Black Beans, drained and rinsed
1 cup Cannellini Beans, drained and rinsed
1/4 cup Sharp Cheddar Cheese, shredded
2 Slices Pepper Jack Cheese (or you can use shredded)
8 small Corn Tortillas
Olive Oil for the pan
Hot Sauce Optional for topping
(for the Avocado Ranch Dip)
1 ripe Avocado
1/3 cup Sour Cream
1/4 cup Olive Oil (reduced fat) Mayo
2 Tablespoons Parsley (I use freeze dried, you can use fresh or 1T dried)
1 Tablespoon Dried Dill (or 2T if you have fresh)
1 Tablespoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/2 teaspoon Apple Cider Vinegar (orig. calls for white but I was all out!)
1/2 teaspoon Hot Hungarian Paprika (use Smoked if you don’t have this)
1/4 teaspoon Onion Powder
1/4 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper

Directions:
1. In a bowl, mash together Black Beans & Cannellini beans with a fork.
2. Heat a large pan, skillet, or flat griddle over medium heat. Add a Tablespoon or so of Olive Oil (just to coat). Once the oil is hot (a minute or so), depending on the size of your pan, place 2 or 4 corn tortillas down on the oil. Cover each with a sprinkling of cheddar cheese. Add a heaping Tablespoon-1/4 cup full of the bean mixture and top with 1/2 slice of Pepperjack Cheese. Take another corn tortilla and place ontop, gently pressing down to smush the bean mixture evenly. (Repeat with other tortillas) Cook until the bottom tortilla is golden brown, then gently flip and cook the other side for 2-4 more minutes until that side is also browning.
3. For the Avocado Ranch Dipping Sauce: Combine all ingredients in a food processor or blender until creamy, scraping down the sides several times as needed. Taste and season more if needed. You can store this dipping sauce in a sealed container for an extra day or two for other recipes if you’d like!

Recipe adapted from Jessica @ How Sweet It Is

So, while the ingredient list here is a little on the long side- don’t get intimidated.  Like, seriously.  It’s mostly stuff you have in your pantry or spice cabinet.  You could also of course, just skip the sauce all together and just use store bought ranch… but that wouldn’t be as rewarding and impressive as making your own.  Try it!

I have a few comments about this one- besides telling you how fabulously amazing these were. (THESE WERE FABULOUSLY AMAZING!!)

1.  Keep in mind that I have been trying to be healthy and lose weight.  While this recipe isn’t the top of any dieting how-to, you should remember this when looking at my recipes.  I cut down on cheese.  I use whole wheat, whole grain, low fat, etc. versions of everything.  I’m sure this recipe would be seriously more fabulously amazing with some extra cheese.   Try it if you’d like!

2.  I typically try to modify recipes not only to make them healthier when possible, but to try to use ingredients I already have in my house.  For this recipe, the small corn tortillas were fine… but if you have large wraps or burrito wraps in your house- go ahead, use them!

3.  I remember from school that you should always have at least three points when you are making lists or numbering… so it only felt right to do that here.  I really only have those two things to say.  🙂

4.  Okay, maybe I should also tell you that you have to try this for your own Meatless Monday and ENJOY!

B&W... not to be confused with the milkshake!

B&W… not to be confused with the milkshake!

This is all I needed for the dip... I had it all at home already.  (Don't you LOVE my moo-cow salt and pepper shakers?? My Mommom bought them for me :) )

This is all I needed for the dip… I had it all at home already. (Don’t you LOVE my moo-cow salt and pepper shakers?? My Mommom bought them for me 🙂 )

Everything into the food processor to be whipped up into your homemade dip

Everything into the food processor to be whipped up into your homemade dip

Nom nom nom!  Delicious quesadillas.

Nom nom nom! Delicious quesadillas.

quesadilla

 

Dave bought me these gorgeous purple flowers from TJ's this week :)

Dave bought me these gorgeous purple flowers from TJ’s this week 🙂

They make my kitchen look so pretty!!

They make my kitchen look so pretty!!

 

Or…. try one of these other Meatless Monday Recipes!

Butternut Squash Tacos

Butternut Squash Tacos

Portobello Mushroom Burgers w/ Balsamic Glaze

Portobello Mushroom Burgers w/ Balsamic Glaze

Chickpea & Vegetable Curry (Crockpot!)

Chickpea & Vegetable Curry (Crockpot!)

 

 

 

Red Lentil Dahl & March SRC Reveal

I am so excited to share this amazing recipe with you!  For those of you who missed last month’s Mexican Shepherd’s Pie (yum!)… I have recently been accepted into the Secret Recipe Club, an awesome group of food bloggers who get to make each other’s recipes and post about them.  Every month, I am assigned someone else’s blog, where I can search their ENTIRE collection and re-make one of their recipes.  We then all post our results on the same day and get to see who had us too!  It’s been so fun!

Secret Recipe Club

For March’s SRC, I was assigned the blog “Chit Chat Chomp“.  What is really cool about my assignment, is that Leigh, the writer of Chit Chat Chomp, is from and lives in Melbourne, Australia!!  Holy cow!  I think that’s just about as far away as you can get from Philadelphia.  Reading her recipes and seeing the types of food that she enjoys and how it differs from mine was so interesting and fun.  Leigh’s posts about her vacations made me seriously jealous… it is absolutely gorgeous over there!

I decided to try out an Indian recipe that Leigh got from a Bill Granger Cookbook called Simply Bill.  While Indian food typically seems super complex and intimidating, this recipe is exactly the opposite as the cookbook says… SIMPLE!  That’s what I’m talkin’ about!  The recipe is for Dahl (not to be confused with Dahv, my nickname for my boyfriend Dave, hehe!) and you’re going to want to try it out for yourself.  It’s just that good.

Dahl

Recipe from:  Chit Chat Chomp

Ingredients:

2 Tablespoons Olive Oil

1 Red Onion, finely sliced

1 inch piece of Ginger, peeled & grated

1 teaspoon-1 Tablespoon Minced Garlic

1 Jalapeno or other hot pepper (I kept the seeds in for some extra heat)

1 teaspoon Sea Salt

1 teaspoon Cumin

1 cup Split Red Lentils

3 cups Water

1 Tablespoon Lime Juice

Pinch of Coriander

Directions:

1.  Heat a saucepan over medium heat and add the olive oil.  Once it’s hot, add the sliced onion, ginger, garlic, jalapeno, salt, and cumin.  Cook for about 10 minutes stirring occasionally until the onion is soft.  Add the lentils and water and cook, stirring occasionally for about 20 minutes, until everything is mixed together and there is no excess water.

2.  Remove from heat and stir the lime juice.  Top with a pinch of coriander and serve hot with warmed naan bread (or other flatbread).

I LOVED this recipe.  Dahl is going to be my new thing.  It’s so good!  The entire time I was eating it, I could not figure out why it was spicy?  It took me almost the entire time eating it to remember that there was a Jalapeno WITH seeds in there.  OH RIGHT.  That’s why it’s hot.  Duh.

I had to take a shot of this pretty red onion... I never use them because they are too strong for me so I'm not used to how pretty they are!

I had to take a shot of this pretty red onion… I never use them because they are too strong for me so I’m not used to how pretty they are!

Adding in some yummy Lentils

Adding in some yummy Lentils

YUMMMMMMMM ... tummy grumbling right now!

YUMMMMMMMM … tummy grumbling right now!

I loved dipping some fresh naan bread into the Dahl, but then again, I could eat fresh Naan bread anytime!

I loved dipping some fresh naan bread into the Dahl, but then again, I could eat fresh Naan bread anytime!

What’s really cool about Lentils is that they are so healthy.  Who knew? (not me… apparently) Lentils are super high in protein, fiber, and iron, and are very low in fat, cholesterol, and sodium.  They are cheap and as you can see, very easy to make.  I bought my lentils from Trader Joe’s a month or two ago but you can absolutely find them anywhere.  The bag I got from TJ’s was only $1.69… loving how cheap this recipe is, and the fact that I’m doing a Meatless Monday by accident!

I bought mine at TJ's

I bought mine at TJ’s

While the original recipe from Chit Chat Chomp was for 4-6 servings, Dave and I split the entire thing and pretty much finished it between the two of us.  We were VERY full, so I would say it should probably have made 3 servings for normal people.  I just couldn’t resist finishing the entire bowl of Dahl knowing how healthy and tasty it was!

With payday still a week away, I think Dave and I will be eating some Dahl again very soon.  YUM!

Thank you so much Leigh for sharing your wonderful recipes with me!  I cannot wait to read more and see more of your gorgeous photos from your travels! 🙂

Now, my friends… take a moment to check out these other AWESOME recipe reveals from this month’s Secret Recipe Club!  There are some that sound sooooo good!