De Ma Cuisine

lentils Archive



December 2014



Lentils on Crispy Sweet Potatoes

Written by , Posted in Dinner, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian


I wonder if you may have some sweet potatoes left over from Thanksgiving. Hiding in the dark pantry, waiting to be used. Purchased with the best of intentions… Sound familiar? I was out of town for Thanksgiving, so I didn’t get to use any of my sweet potatoes. I had quite a collection. They needed to be cooked.


I thought that red lentils, with their slightly mushier texture, might be nice over top of some crispy sweet potatoes. I’ve done something similar with leftover chili served over crispy potatoes. Why not with lentils and sweet potatoes?!


I like crispy potatoes (sweet or regular) with lots of seasoning. This time I went with salt, cayenne, coriander, ginger, and pepper. I also really like potatoes with paprika and chili powder. Uhh luuuk it uhh laaat.



Tossed with a bit of olive oil, onto a baking sheet, and into the oven.


I’d never tried red lentils before. I think I usually use green. Use whatever you have on hand. Just vary the cooking time depending on your lentil. (Red lentils cook a bit faster, like closer to 10 minutes, green lentils take a bit longer.) Okay? Okay.


Every once in a while it’s like the perfect storm and I have no garlic or onions in the house. Disaster!! Tim brought me some garlic yesterday. Relief! (Also, we aren’t completely out of onions, but are running low… if you were worried.)


The garlic cooks for just a minute, then some dijon, balsamic vinegar, and a pinch of coriander, ginger, and salt is added.


They’d been added to the lentil pan, after the lentils were drained and set aside. Then added back in to mix it up with the other flavors.


Sweet potatoes pop out of the oven. Crispy outside, tender inside.


Sometimes I like to have cilantro with sweet potatoes. Like today. And like this time a few weeks ago.


It’s chopped up and plomped on top of the Greek yogurt, on top of the lentils, on top of the sweet potatoes.

Food tower.


This dish is best with a bit of each component in every bite.

I’ll show you what to do with any leftover lentils in January!

Happy Eating!

Lentils on Crispy Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Lentils on Crispy Sweet Potatoes


  • 1 sweet potato, cubed
  • 2 T olive oil
  • to taste salt
  • 1/8 t cayenne
  • 3/4 t coriander
  • 1/4 t ginger
  • 1/4 t pepper
  • 1 C red lentils
  • 2 C water
  • 1 t olive oil
  • 3 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 1-2 t dijon mustard
  • to taste salt
  • pinch coriander
  • pinch ginger
  • Greek yogurt, for topping
  • cilantro, for topping


  1. Pre-heat the oven to 350 F.
  2. Toss sweet potatoes through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they're done on the inside), flipping once halfway through.
  3. Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
  4. Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
  5. Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of cilantro.



January 2014



Feel Better Soup

Written by , Posted in Dinner, Herbs, Kid-Friendly, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

Feel-Better-Soup-3It seems like every year around this time people get worn down by cold and flu season.

I don’t like that sickness has a season.

As the main cooker and food maker in our home, I try to help us to avoid sickness by keeping our diet full of nutrient rich foods (thanks to Abundant Harvest Organics that’s a simple enough task). I try to be proactive, to supply us with lots of fruits and veggies, whole grains, lean proteins… you know, the good stuff. But, we still sometimes get sick.

I got sick the week after we got back from Paris. The timing could have been much worse, so I didn’t complain too much. But, it’s still no fun (except for the laying around all day watching TV, that’s fun for about a day 😉 ).



I wanted to make Chicken Noodle Soup, but didn’t have any chicken or vegetable stock. I figured that rather than make stock and then discard the veggies, I’d make soup and eat the veggies. It was an attempt to force all sorts of nutrients into my body, while cleaning out the fridge. Success!!

Whatever veggies you’ve got on hand will work. At the time I had some onion, kohl rabi, collard greens, roasted garlic, spinach, radishes, and cauliflower that needed to be used up. You could also add broccoli, carrots, turnips, or cabbage.

I added lentils for some lean protein, and pasta just for fun. The pasta soaked up a lot of the broth, so be warned, this is a thiiiick soup. Feel free to add more liquid if you’d like. (If you’re making enough for leftovers, cook the pasta separately and add some to each bowl, but not to the pot of soup… unless you want “Feel Better Pasta”, which is also delicious.)


I hope you’re feeling great and that this soup makes you feel even better. But, if you are feeling poor, I wish you restored health very soon.

Happy Eating!

Feel Better Soup
Recipe Type: Soup, Main Dish, Dinner, Vegetables, Vegetarian, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
  • 1-2 T olive oil
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 4 C cauliflower, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried
  • 1 t parsley, dried
  • 1 t thyme, dried
  • 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • 1/2 C lentils (cooked)
  • 8 C water or vegetable stock
  • 1/2 C uncooked orzo pasta
  • 5 C collard greens, chopped
  • 2 C spinach, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar
  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add greens.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.




April 2013



Joanna – An Ambassador for De Ma Cuisine

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, Vegan, Vegetables, Vegetarian

LentilStewForJo4A long long time ago (or about a year and a half ago), when I first started my blog, I asked a few people if they would be ambassadors. I told them that if they would tell people about my blog, I’d create a dish for and named after them.

Today, it’s Joanna’s turn.

Joanna is a dear friend of mine.

She is one of the most talented graphic designers I know.

She came up with my logo.

She designed business cards for me.

She loves food.


Jo prefers a vegetarian diet. A while ago she asked for suggestions for getting enough protein and iron.

When I was creating a dish for her, lentils and protein were my inspiration.

Lentils are a good source of lean protein. They have lots of folic acid and fiber and are a good source of iron. (1)




I’m thankful for this amazing, beautiful, sweet woman. Jo, I hope you enjoy this dish!!

Lentil and Rice Stew

Lentil and Rice Stew


  • 1 T garlic infused olive oil
  • 1 carrot, diced
  • 1 shallot, diced
  • 2 T tomato paste
  • 1 t dried parsley
  • 1/2 t dijon mustard
  • pepper
  • 1 1/2 t salt
  • 1/2 to 1 t red pepper flakes
  • pinch cumin
  • pinch smoked paprika
  • 1/4 C balsamic vinegar
  • 1 t maple syrup
  • 1 C lentils, sorted and rinsed
  • 1/2 C uncooked brown rice
  • 6 1/2 to 7 C vegetable stock (warmed - opt.)
  • 2-4 C water
  • 2 C spinach, roughly chopped
  • 1 t good olive oil
  • 1 lemon wedge/serving


  1. Heat soup pot. Add oil. When oil is hot, add carrot and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add shallot and another pinch of salt. Cook 2 minutes more.
  2. Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and maple syrup. Stir and cook 2 minutes.
  3. Add lentils and rice to pan. Cook 2 minutes, stirring often.
  4. Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
  5. In last 5 minutes of cooking time turn heat to low and add spinach.
  6. Remove from heat and stir in olive oil.
  7. Serve with a squeeze of lemon.

(1) Nutrition Almanac, Fifth Edition, Lavon J. Dunne 2002



March 2012



Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Lentil Quinoa and Carrot Supper


  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping


  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.