Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie {Spar for the Spurtle 2nd Place Winner}

by Cassidy Stockton in Golden Spurtle, Meatless Mondays, Recipes

This dish from Lyanne Abreu of Miami, Florida took second place in our 4th Annual Spar for the Spurtle. Inspired by her grandmother’s Arroz con Leche (rice with milk, a Cuban custard tart traditionally mixed with fruit) features our natural granola and steel cut oats in the crust, which is then layered with a mixture of fresh mangoes, rum, vanilla, coconut and topped off with blackberries. Breakfast or dessert? We can hardly decide. What we do know, though, is that it is delicious! Congratulations to Lyanne on taking 2nd place!

Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie

By Lyanne Abreu

Ingredients:

Crust

Filling

Part 1

Part 2:

  • 1/3 cup Heavy Cream
  • 1/4 cup of Sugar
  • 1 Tbsp Cornstarch
  • 1/2 tsp Cinnamon
  • 1 Egg
  • 1 Egg Yolk
  • 1 Tbsp Rum
  • 1 Tbsp pure Vanilla
  • 8 ounces of Apple Juice
  • 2 ripe medium sized Mangoes, peeled, pitted and thinly sliced
  • 1/2 cup of Blackberries

Directions:

On a cast iron skillet, pour 8 ounces of apple juice and bring to medium heat. Put the sliced mangoes in skillet and let cook for about 5 minutes. While mangoes are cooking, pour 1 cup of evaporated milk and 1/2 teaspoon salt into a pot and allow to a boil. Add 1/2 cup of Bob’s Red Mill quick cooking steel cut oats and turn heat to low. Cover and cook for about 5 -7 minutes stirring occasionally. While still on low heat, and add 1/2 cup of heavy cream, sugar, and rum. Whisk the eggs and pour the eggs into the porridge while stirring (takes about 14 minutes total). Pour 2 tablespoons of mango/apple juice mixture into porridge.

Meanwhile, with a pestle and mortar, lightly break down clumps of Bob’s Red Mill Granola. Mix with butter and maple syrup and line cast iron pan with granola. Put on high heat for about 4 minutes. Line half the mango slices in the cast iron skillet, atop the granola, then pour in the porridge mixture. Line the other half of mango slices on top of the porridge, and place blackberries intermittently throughout. Eat warm or let cool. It’s delicious either way.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Cheese Crisps F

Meatless Mondays: Cheese Crisps

by Cassidy Stockton in Featured Articles

In honor of all the kiddos who are heading back to school this week, and all the parents who just collectively breathed a sigh of relief, we present cheese crisps. An easy, delicious cracker for lunch boxes and after school snacking. These crackers use coconut flour and brown rice flour for a light, crisp cracker that is deceptively gluten free. Take this recipe for a spin, then try variations with different cheeses like Pepper Jack or Smoked Gouda. Careful, though, these are addictive and it’s likely your first batch won’t even make it to Monday’s sack lunch.

Cheese Crisps | Bob's Red Mill

Cheese Crisps

Directions

Step 1

Heat oven to 275°F .

Step 2

Place melted and cooled butter, egg and water in a food processor. Add flours, salt and cheese, and blend until incorporated.

Step 3

Place mixture into a bowl. Add flaxseeds and mix by hand until a soft dough forms.

Step 4

Turn out onto a board dusted with brown rice flour. Roll to about 1/16-inch thick and cut into bite size pieces.

Step 5

Distribute pieces onto a parchment covered dark cookie sheet.

Bake for 30-35 minutes, rotating cookie sheet halfway through baking.  Crackers will be golden and hard when done.

Yields about 50 bite size crackers.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Meatless Mondays: Sorghum, Mushroom and Nut Loaf

by Cassidy Stockton in Meatless Mondays, Recipes

There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.

It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.

Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Vegetarian Grain & Nut Loaf

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

This nutrient rich entree is a great vegetarian alternative to standard meatloaf.  Adapted from a recipe at thekitchn.com.

Prep Time: 50 – 60 minutes | Cook Time:  60 – 80 minutes | Rest Time:  10 – 15 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Sorghum Grain
  • 3 cups Water
  • 1 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cups diced Mushrooms
  • 2 cloves Garlic, minced
  • 1 tsp dried Thyme
  • 1 tsp dried Marjoram
  • 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
  • 1 tsp Sherry Vinegar
  • 5 Eggs
  • 1 cup Cottage Cheese
  • 2 cups chopped Walnuts
  • ½ cup Bob’s Red Mill Natural Almond Meal
  • 1 tsp Salt, divided
  • 6 oz grated Parmesan
  • 6 oz grated Gruyere or Cheddar
  • ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)

Step 1

Combine water and Bob’s Red Mill Sorghum Grain in a medium pot.  Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes.  Drain off excess water.  Transfer cooked grains to a food processor and puree to a smooth consistency.

Step 2

Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.

Step 3

Heat oil in a medium saucepan over medium heat.  Add onion and cook until soft.  Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices.  Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes.  Add sherry vinegar and continue to cook until most of the liquid has evaporated.  Set aside to cool.

Step 4

In a large bowl beat the eggs with the cottage cheese.  Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal.  Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.

Step 5

Transfer mixture to the prepared loaf pan and smooth evenly.  Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes.  Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill

CRANBERRY BEANS AND KALE

  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced

Directions

Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Carrot Cake Pancakes F

Meatless Mondays: Carrot Cake Pancakes

by Cassidy Stockton in Meatless Mondays, Recipes

These are the perfect pancakes for an indulgent brunch, a lazy dinner or a borderline nutritious dessert. When using our pancake mixes, these Carrot Cake Pancakes combine all of the flavors you know and love about carrot cake with whole grains and use far less sugar and fat than cake. In my opinion, it’s the best of both worlds. The ease of a pancake and the decadent flavor of a carrot cake. If our 7 Grain Pancake Mix isn’t handy, our Buttermilk or 10 Grain Pancakes will also work very well in this recipe. Simply use our Gluten Free Pancake mix for a gluten free option. While we tend to think raisins are essential to carrot cake, there is a fairly prominent fellow around here (read: Bob) who will disagree, so they can be optional if you like.

Carrot Cake Pancakes | Bob's Red Mill

7 Grain Carrot Cake Pancakes

Prep Time:  20 minutes | Cook Time:  15 minutes | Yield: 4 servings

Pancakes

  • 1 cup Milk
  • 1 Egg
  • 1 Tbsp Oil
  • 1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¾ cup finely shredded Carrot (about 1 large)
  • ¼ cup Golden Raisins
  • ¼ cup chopped Walnuts

Cream Cheese Frosting

  • 8 oz Cream Cheese, soft
  • ¼ cup Sour Cream
  • ½ tsp Vanilla Extract
  • ¾ cup Powdered Sugar, sifted

Step 1

For frosting, mix together softened cream cheese, sour cream and vanilla until smooth.  Add sifted powdered sugar and mix thoroughly.  Set aside.

Step 2

For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg.  Fold in shredded carrots, raisins and walnuts.

Step 3

Preheat a non-stick skillet to medium-high heat (about 350°F).  Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes.  Flip and continue to cook for another 4 – 5 minutes on the second side.  Keep warm in a 200°F oven.  Serve with cream cheese frosting.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Thai Stir-Fried Oats | Bob's Red Mill

Meatless Mondays: Thai Stir-Fried Oats

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.

Thai Stir-Fried Oats | Bob's Red Mill

Thai Stir-Fried Oats

  • 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions, thinly sliced, green and white parts separated
  • 1 medium Bell Pepper, diced
  • 8 oz Shiitake or Button Mushrooms, sliced
  • 3 Tbsp Soy Sauce
  • 1-1/2 Tbsp bottled Thai Green Curry Paste
  • 2 Tbsp Brown Sugar or Date Sugar
  • 2 large Eggs, lightly beaten*
  • 1 cup fresh Pineapple, diced
  • 1/2 cup roasted, lightly salted Cashews, coarsely chopped
  • 1/4 cup Unsweetened Coconut Flakes
  • juice and zest of 2 medium Limes
  • 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a  large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.

Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.

Add the pineapple, cashews and coconut. Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.

*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu. 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Basmati Veg Salad-3 F

Meatless Mondays: Basmati Vegetable Salad

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

We are loving this light, whole grain salad for dinner on these hot, muggy nights. Just simple ingredients paired to create a stunning dish. This dish is even easier if you have a rice cooker. If not, you can easily put the rice on the stove while you prep the remaining ingredients. Then, sit back, relax and enjoy a few minutes of time with your loved ones or your favorite book. When the rice is done, simply combine and enjoy. This dish is wonderful chilled and so easy to make ahead on Sunday for a super simple Monday night dinner with fresh fruit and crusty French bread.

Basmati Vegetable Salad | Bob's Red Mill

Basmati Vegetable Salad with Fragrant Vinaigrette

  • 1 cup Bob’s Red Mill Brown Basmati Rice
  • 2-1/2 cups Water
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 large Onion, coarsely chopped
  • 2 stalks Celery, thinly sliced
  • 1 medium Red Bell Pepper, coarsely chopped
  • 2 medium Zucchini, coarsely chopped
  • 2 cloves Garlic, minced
  • 1/2 cup Feta, crumbled

Vinaigrette

  • 1/2 cup Olive Oil
  • 2 Tbsp Rice Vinegar
  • 1 tsp ground Cumin
  • 1/2 tsp ground Tumeric
  • 1/2 tsp ground Allspice or Clove
  • 1/2 tsp ground Coriander
  • 1/2 tsp Kosher Salt
  • Freshly Ground Pepper

Combine rice and water in a medium pot. Bring to a boil, cover, reduce heat to low and simmer until tender, about 45-55 minutes. Drain thoroughly and chill.

Melt butter and olive oil in a large skillet over medium heat. Add the onion and celery, raise heat to medium-high and cook, stirring frequently, for about 2 minutes or until vegetables begin to soften. Add bell pepper and zucchini, cooking for about 4 minutes or until vegetables are tender but not soft. Stir in garlic and cook for 1 more minute. Let cool.

Add the cooled vegetables and feta to the chilled rice and toss gently until thoroughly combined.

Vinaigrette

Heat a small skillet over low heat, toasting cumin, tumeric, allspice/clove, and coriander for about 1 minute to maximized their fragrance. Whisk toasted spices together with olive oil, rice vinegar, salt and pepper.

Pour vinaigrette over salad and toss gently to coat. Season with salt and pepper to taste.

Serve chilled or at room temperature.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
orange dijon bulgur salad F

6 Exciting New Ways to Try Bulgur

by Claire Gallam in Featured Articles, Recipes

As a food blogger and recipe developer, I’m constantly looking for the big “new” thing. Instead of chicken, I’m buying duck. In place of spaghetti noodles I’m buying soba. I’m constantly looking for a new ingredient that will turn an ordinary dish into something miraculous. And that’s exactly why I bought Bulgur.

It was a few months ago and I was shopping for a rice substitute. That’s when my eyes landed on a bag of Bob’s Red Mill Bulgur. Never having heard of it, I thought “hey, this is kind of unique and exotic. I could use this in place of rice!” I bought it and for months it sat in my cupboard. Finally, on a rainy Tuesday, I ripped open the package and cooked it with some olive oil, fresh herbs and plenty of salt and pepper. After one bite, I was hooked.  The entire bag was gone the following week.

Bob's Red Mill Bulgur

For those who haven’t heard of it (or tried it), bulgur is a wheat grain that has been cracked and partially cooked. It’s very high in fiber, low in fat and calories and is a great addition to vegan and vegetarian entrees. It’s most commonly found in tabbouleh salads, but it’s also popular in pilafs and burgers.

What I love about this grain is how versatile it is. You can sub it in for rice under your favorite stews, you can use it in place of processed noodles in spring pasta salads.  You can even use it in meatballs and meatloaf for a high fiber alternative to the typical unhealthy entrée.

Instead of just telling you all of the amazing ways to use bulgur, why not show you? I’ve rounded up 6 new, exciting and beautiful dishes highlighting this uniquely healthy grain. So what’s stopping you, get your bulgur on!

Cinnamon Banana Breakfast BulgurCinnamon Banana Breakfast Bulgur | 6 Exciting New Ways to Try Bulgur

Move over cream of wheat, this luscious banana bulgur is taking your place! Add a few crunchy walnuts or pecans for a healthier take on banana bread! Grab the recipe here on Tasty Kitchen. Photo by Courtney of Neighborhood Food Blog.

Bulgur Wheat Salad with Orange Mustard Dressing 

Bulgur Wheat Salad with Orange Dijon Dressing| 7 Exciting New Ways to Try Bulgur

Forget high carb & high fat pasta and toss in bulgur to your favorite side salads instead, like Gina from Running to the Kitchen did! This high fiber salad is loaded with extra protein from the edamame and has the perfect hint of citrus in the dressing. Grab the recipe on Running to the Kitchen!

Curried Bulgur Sliders

Curried Bulgur Sliders| 6 Exciting New Ways to Try Bulgur

Now this is a recipe I could eat everyday! These little sliders use bulgur in place of beef, giving you a much lower fat and healthier slider for your summertime BBQ’s. Plus, the addition of curry gives each bite the perfect added spice. I could easily eat 10 of these, couldn’t you? Grab the recipe on Bev Cooks!

Vegan Bulgur Chili
Creamy Bulgur Chili| 6 Exciting New Ways to Try Bulgur

Even though the temperatures outside are hot, that’s not going to stop me from eating chili. This vegetarian rendition is made with wheat bulgur and beans and is topped with fresh summer produce like yellow tomatoes, herbs and red onion.  This would make a great Sunday night dinner (that’ll keep in the freezer for a later date too!) Grab the recipe here on Naturally Ella.

Bulgur and Spinach Pilaf

Bulgur and Spinach Pilaf| 6 Exciting New Ways to Try Bulgur

I don’t know what I love more with this recipe, the hearty and flavorful bulgur pilaf or the creamy caramelized onions on top! If you need a healthy potluck dish for your spring or summer parties, look no further than this pilaf. Plus it’s completely vegan for your non-dairy and meat-free friends. Grab the recipe on Joanne Eats Well With Others.

Bulgur Moroccan Salad

Bulgur Moroccan Salad| 6 Exciting New Ways to Try Bulgur

I’ve been obsessed with Morrocan flavors lately so this salad is right up my alleyway. The bulgur adds a nice pack of fiber while the creamy cilantro orange dressing gives each bite a rich, zesty flavor. This is one salad I’d never get tired of. Grab the recipe on Pinch of Yum.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

About The Author
Claire Gallam Google: Claire Gallam
Share this article:
10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

It’s Monday again, which means it’s Meatless Monday around here. At least, for many of us, it’s a short week! In honor of the upcoming holiday, I’ve gathered together 10 of our favorite meatless dishes for the Fourth of July. Each of these will satisfy carnivores and vegetarians alike and make it easy to please everyone no matter what you’re doing on Friday. 10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Meatless Monday: Sorghum Lentil Sloppy Joe’s

by Sarena Shasteen in Featured Articles, Gluten Free, Meatless Mondays, Recipes

In a family of meat eaters, non-meat eaters, celiacs, gluten intolerance, lactose intolerance, soy allergies and well, the usual personal picky preferences, coming up with meals that everyone will or can eat is sometimes a challenge. I won’t lie, we sometimes all eat different things, but for the most part, I like to keep things simple and have us all eat the same thing at meal times. After years of trial and error, I have found that playing around with old favorites by replacing a few things with new ingredients is my best option. This gives me a fighting changes when I’m changing things up so the guys here have a frame of reference when I tell them what’s for dinner. If I say “Sloppy Joe’s” they are all on board. If I try to get too descriptive, well, that will lead to a conversation that may not go in my favor. I keep things simple and no one is the wiser…

I love sorghum and the guys here do, too. The fact that it’s high in fiber and has a good protein content makes it a great addition to our meat free nights. Texture is a huge consideration for me when I’m playing around with recipes in the kitchen. I have some picky palates in the texture arena here. I like to consider foods that would ordinarily have a certain texture when I’m swapping out ingredients. This time around I went for a meatless sloppy joe. I combined sorghum and lentils to give my version of a sloppy joe that signature thick rich texture to hold up on the buns. These Sorghum Lentil Sloppy Joe’s did not disappoint either. They are full of flavor packed with wholesome ingredients and they are kid approved!

I served mine as sliders on cheesy tapioca rolls. You can never go wrong with making meals fun with finger foods either.

Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Sorghum Lentil Sloppy Joe’s

(makes about 3 cups)

  • 1 medium Red Bell Pepper, diced small
  • 1 medium Onion, diced small
  • 2 tsp Olive Oil
  • 3/4 cup Whole Grain Sorghum
  • 3 cups Vegetable Stock
  • 3/4 cup Lentils
  • 1 (15 oz) can Tomato Sauce
  • 1 TBSP Cumin
  • 1 TBSP Chili Powder
  • 2 tsp Garlic Powder
  • 1 TBSP Honey or Brown Sugar
  • 1/2 tsp Salt

In a skillet, heat olive oil on medium heat. Add bell pepper and onion to the oil. Sauté until the vegetables are tender and the onions are translucent.

Next add sorghum and vegetable stock to the vegetables. Turn to high heat to bring the mixture to a boil. Once boiling, place a lid on the pan and turn the heat to low. Simmer for 30 minutes.

Add lentils to the pan turning the heat back up to boil. Once boiling, return the lid to the pan and reduce heat to low. Simmer for 30 minutes.

Add tomato sauce through salt to the sorghum lentil mixture. Turn the heat to medium and simmer. Stir frequently to avoid sticking to the pan. Cook until the mixture has reduced and thickened. This will take about 20 to 30 minutes.

Serve on your favorite rolls.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article: