Comforting Lentils

(ganymede kids}

Ingredients

2 (19oz/540ml) cans of lentils

1 (280z/796ml) can of diced tomatoes

2 large cloves of garlic
A piece of fresh ginger roughly equal to the amount of garlic
1 lime
Black pepper
1 tablespoon extra virgin olive oil

Directions
1. Heat olive oil on medium heat
2. Add garlic and ginger and sauté for approximately 30 seconds
3. Add lentils and diced tomatoes
4. Squeeze lime juice over the lentils
5. Add black pepper to taste
6. Stir occasionally and serve when hot!

Simple Farro & Bean Stew Recipe

{101 cookbooks & La Cucina}

Ingredients

• 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained

• 10 cups / 2.5 liters water
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped

• 28 ounce / 800g can whole, peeled tomatoes, drained and chopped

• 1 medium carrot, chopped

• 3 small-med (1/2 pound / 8 oz) new potatoes, chopped

• 2 stalks celery
• 2 cups / 13 oz / 370 g pearled farro
• 1 - 2 cups water or vegetable broth
• fine grain sea salt to taste
• 1/2 head / 9 oz savoy cabbage, chopped
• 1/2 bunch / 4 oz kale, de-stemmed and chopped

• Parmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.

Food

Turkey Pumpkin Chili from Whole Food's Blog:

Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.

Ingredients

• 2 tablespoons olive oil 
• 1 small yellow onion, chopped 
• 1 green bell pepper, cored, seeded and chopped 
• 2 jalapeños, seeded and finely chopped 
• 2 cloves garlic, finely chopped 
• 1 pound ground white or dark meat turkey 
• 1 (14.5-ounce) can diced tomatoes, with their liquid 
• 1 (15-ounce) can pumpkin purée 1 cup water 
• 1 tablespoon chili powder 
• 1 teaspoon ground cumin Salt and pepper to taste 
• 1 (15-ounce) can kidney beans, rinsed and drained

Method

1. Heat oil in a large pot over medium high heat. 
2. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. 
3. Add turkey and cook until browned. 
4. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. 
5. Reduce heat to medium low then add beans. 
6. Cover and simmer, stirring occasionally, for 30 minutes more. 
7. Ladle chili into bowls and serve.

Nutrition

Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein