Recipes

Yellow Curry Lentils

Lentils are delicious and adaptable. If you cut the amount of broth in half, this stew can be transformed into a dip, which can then be served hot or cold. (Serves 4)

  • 2 cups sliced oyster or white button mushrooms
  • 1 yellow onion, diced
  • 2 tablespoons yellow curry powder
  • 1 tablespoon chopped garlic
  • 8 cups vegetable broth, no salt added
  • 2 cups yellow or red split lentils
  • 2 cups baby arugula, lightly packed (optional)

Dry sauté the mushrooms, onion, curry powder, and garlic in a medium pot
over medium heat for 3 minutes. Add the broth and bring to a simmer.
Add the lentils and cook, stirring occasionally, until tender, about 20 minutes.
Stir in the arugula just before serving.

Quinoa and Arugula Salad

If you happen to have leftover quinoa in the fridge, this recipe is a great way to inject it with lots of flavor and moisture. (Serves 4)

  • 4 cups cooked quinoa
  • 4 cups arugula, lightly packed
  • 1 cup shredded carrots
  • 1 cup fresh basil, lightly packed
  • 1 cup orange juice
  • Freshly ground black pepper (optional)

Put the quinoa, arugula, carrots, basil, and orange juice in a large bowl and
stir until well combined.  Season with pepper to taste if desired. Serve chilled or at room temperature.

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