12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

12 Meatless Thanksgiving Mains

by Cassidy Stockton in Meatless Mondays, Recipes

Whether you follow a plant-based diet or simply have a guest coming who does, Thanksgiving can be a tricky holiday to maneuver when it comes to meatless options. As a vegetarian, I have had holidays that range from an extravagant meatless main dish to “I’ll just eat the sides.” It usually depends on how motivated I feel and whether there will be any other vegetarians at the gathering. There are some great prepared options from brands like Tofurkey and Field Roast, but sometimes you just want to make something stunning that anyone can enjoy. I’m still in the planning mode for Thanksgiving, so to help you (and me!) out, I’ve gathered together a dozen amazing meatless main dishes that would make a beautiful Thanksgiving meal. I tried to include notes about which recipes were easily made (or already) vegan and gluten free. 

12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

  1. Savory Pumpkin Tart from An Edible Mosaic
  2. Vegetarian Pumpkin Chili from The Kitchn (easily adapted to vegan and gluten free)
  3. Red Lentil Coconut Curry Stuffed Spaghetti Squash from Greens and Chocolate (vegan, gluten free)
  4. Onion Cheddar Mushroom Galette
  5. Roasted Carrot & Lentil Salad with Tahini Dressing from Blogging Over Thyme (vegan, gluten free)
  6. Curried Cranberry Couscous Pilaf from Foxes Love Lemons (vegan)
  7. Curried Red Lentil Soup from Cookie and Kate (vegan, gluten free)
  8. Pumpkin Risotto from The New York Times (not pictured) (gluten free)
  9. Butternut Squash and Parsnip Tart from Oh My Veggies
  10. Classic Vegetarian Nut Loaf from the Kitchn
  11. Butternut Squash Ravioli from Reclaiming Provincial
  12. Lentil and Couscous Stuffed Peppers from Cookie and Kate (easily made vegan)

 

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10 Lentil Recipes to Celebrate Fall | Bob's Red Mill, vegan, vegetarian, gluten free

10 Lentil Recipes to Celebrate Fall

by Cassidy Stockton in Recipes

I have a confession to make, I never really liked lentils until a few years ago. I hate to admit that there is any food, especially such a nutritious food, that I don’t like, but I did not like lentils. Thankfully, I’ve come around after trying many different dishes and realizing, that I was woefully wrong. I have no idea where my distaste originated, but I’m happy to have become a lentil convert and here’s why. Lentils, like most legumes, are nutritional powerhouses. They cook quickly- we’re talking about 20 minutes, which is faster than most whole grains, and they’re incredibly versatile.  They can be used in soups, stews, salads, appetizers, veggie burgers, dips… did we mention they’re versatile?

To celebrate these humble little legumes, I’ve gathered together some of our favorite lentil recipes for fall. Yes, most of them are soups, but it’s fall which means it’s soup season! Enjoy!

10 Lentil Recipes to Celebrate Fall | Bob's Red Mill, vegan, vegetarian, gluten free

  1. Red Lentil Turkish Soup from The Lemon Bowl
  2. Spicy Lentil Burgers from Macheesmo
  3. Vegetarian Chili from Stuck on Sweet
  4. Sorghum Lentil Sloppy Joes from Non Dairy Queen
  5. Lentil and Couscous Stuffed Peppers from Cookie + Kate
  6. Farro, Lentil and Cabbage Soup from Je Mange La Ville
  7. Sweet Glazed Rosemary Onion Lentil Loaves from Non Dairy Queen
  8. Vegetable Red Lentil Soup from Katie’s Cucina
  9. Kale, Lentil and Roasted Beet Salad from Minimalist Baker
  10. Roasted Butternut Squash and Red Lentil Soup from Spoonful of Flavor
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Orca Bean Ceviche: Classic warm-weather ceviche gets a vegan twist with a tangy ceviche “juice” and slight sweetness of the Orca Beans. Serves 4–6 as an appetizer. | Bob's Red Mill, vegan

Orca Bean Ceviche with Cucumber, Avocado, and Popcorn

by Cassidy Stockton in Meatless Mondays, Recipes

You might be wondering to yourself, “I thought ceviche was a fish dish?”  and you wouldn’t be wrong. Traditional ceviche is a dish made from raw fish that is cured in citrus juice, but this version from Greg and Gabrielle Denton of Ox Restaurant (pictured below) here in Portland is fully vegan and uses our lovely orca beans instead of fish. Combining the tangy flavors of orange, lemon and lime with Sriracha and jalapeño, Orca Bean Ceviche is a lovely dish for a these lingering warm fall days. Beyond cooking the beans, this dish is very simple to prepare. Top with diced avocado and freshly popped popcorn for a fun, light meal or starter.

Orca Bean Ceviche: Classic warm-weather ceviche gets a vegan twist with a tangy ceviche “juice” and slight sweetness of the Orca Beans. Serves 4–6 as an appetizer. | Bob's Red Mill, vegan

Orca Bean Ceviche with Cucumber, Avocado, and Popcorn

Created by: Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon

Serves 4–6 as an appetizer.

  • 3 cups cooked Orca Beans
  • ½ Cucumber, peeled, seeded, small dice (about 1 cup)
  • ½ Red Onion, sliced thinly
  • 2 Jalapeño Peppers, seeds removed, brunoise (extra small dice)
  • ½ cup Cilantro Leaves, roughly chopped
  • 2 cups popped Popcorn, salted
  • 1 Avocado, diced into ½” chunks
  • 2 Tbsp Extra Virgin Olive Oil
  • Ceviche Juice (recipe follows)

Directions:

Combine Orca Beans, cucumber, red onion, jalapeño, cilantro, and Ceviche Juice in a large, non-reactive bowl. Keep chilled until ready to serve. When ready to serve, taste the ceviche and adjust the seasoning if necessary. Divide the ceviche between four to six chilled serving bowls. Top with avocado, drizzle with olive oil, and garnish with popcorn.

Ceviche Juice:

  • 1 cup freshly squeezed Orange Juice
  • ¼ cup freshly squeezed Lime Juice
  • ¼ cup freshly squeezed Lemon Juice
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Sriracha Hot Sauce
  • 2 tsp Salt
  • ¼ tsp Black Pepper

Directions:
Combine all ingredients in a non-reactive bowl and whisk until smooth. Taste and adjust seasoning if necessary.

Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon

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Italian White Bean Stew: Spicy sausage and bitter-sweet kale liven up this creamy and hearty bean stew. / Bob's Red Mill

Italian White Bean Stew

by Cassidy Stockton in Recipes

It’s fall. Days are still warm, but the nights are cool and we’ve really gotten onto quite a soup kick around here. This Italian White Bean Stew is such a wonderful way to warm your insides after a day of working outside. Our amazing test kitchen has combined spicy Italian sausage and bittersweet kale with creamy Cannellini beans for this hearty, flavorful stew. There’s not a lot to say about such a simple, delicious dish. Make a batch, freeze the leftovers and you have a dinner ready to go for another day.

Italian White Bean Stew: Spicy sausage and bitter-sweet kale liven up this creamy and hearty bean stew. / Bob's Red Mill

Italian White Bean Stew

Prep Time 15 minutes | Cook Time 1 hour 15 min – 1 hour 45 min | 4 – 8 servings

Ingredients

  • 1 Tbsp Oil
  • 8 oz Italian Sausage cubed
  • 1 cup chopped Onion, about 1 medium
  • 2 tsp minced Garlic, about 4 cloves
  • 8 cups Water
  • 1-1/2 cups Cannellini Beans * rinsed
  • 1 Bay Leaf
  • 1 sprig fresh Thyme
  • 1 tsp fresh Oregano
  • 1 tsp Salt
  • 1/4 – 1/2 tsp Red Pepper Flakes to taste
  • 6 oz Lacinato Kale (deribbed and chopped, about 4 cups)

Instructions
Brown sausage in oil in a large soup pot over medium heat. Remove sausage to a paper-towel lined plate and reserve.

Add onion to pot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 – 2 minutes.

Deglaze the pan with a splash of water and stir well, scraping any remaining pieces from the bottom of the pan. Add remaining water, Bob’s Red Mill Cannellini Beans, herbs, salt, and red pepper flakes. Bring to a boil, reduce heat, and simmer until beans are soft, 60 – 90 minutes, or about 45 minutes if beans have been presoaked.

Add reserved sausage to pot and cook until done throughout, about 10 minutes. Add kale, cover pot, and cook another 5 minutes.

*For quicker preparation, soak beans in water to cover by 1-inch, overnight in the refrigerator. Drain and discard soaking water before continuing with the recipe.

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Orca Bean Soup: Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. / Bob's Red Mill

Orca Bean Soup with Squash, Greens and Ginger

by Cassidy Stockton in Recipes

It’s no secret that we have a food crush on Gregory Gourdet (pictured below in his element), Executive Chef at Departure here in Portland. I mean, he’s the epitome of cool and an absolute sweet heart. Plus, he loves real food and is incredibly accommodating for dietary needs at his restaurant. What’s not to love? We’ve partnered with him several times over the last few years and when we started looking for chefs to work with our orca beans, he immediately jumped on board. He made two dishes for us, and this is the first one. We’ll share his other dish, along with two dishes from the fabulous folks at Ox soon.

Executive Chef Gregory Gourdet of Departure Restaurant and Lounge

Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. This soup has a lot going on, but is very easy to prepare (especially if you have a pressure cooker) and allows you to look like you worked really hard on this incredible dish.

Having spent a few (*cough* 10) years working with chefs, I’ve come to learn an important difference between food bloggers and chefs. Chef recipes are typically far more complicated (as you’ll see when we share the other recipes from this project). I don’t think it’s because they want a recipe to be challenging. I think they just know a lot about food and how each ingredient plays out in a dish. Food bloggers tend to be quite familiar with a home kitchen and what ingredients and techniques a home cook will find accessible.

Don’t let this scare you. Let me break it down for you, because, you guys, this recipe is awesome!

  • Can’t find orca beans? Use black beans.
  • Don’t like spicy stuff? Use plain orca beans (or black beans) and adjust the seasoning of the finished soup accordingly.
  • No pressure cooker? Cook the beans according to package directions and season according to the recipe.
  • Want this recipe to be fully vegetarian/vegan? Choose vegetable stock instead of chicken stock.
  • Don’t have collards? Try kale for a similar texture.
  • Ugh. So much roasting!! I know, but it’s worth it. If you’re cooking your beans from scratch, roast the veggies while the beans cook. We’ve linked up to some techniques below. I’d say you could use regular veggies, but it won’t taste nearly as good.

Orca Bean Soup: Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. / Bob's Red Mill

Orca Bean Soup with Squash, Winter Greens, Rosemary, Ginger

Created by: Gregory Gourdet, Executive Chef, Departure Restaurant + Lounge, Portland, OR

Serves 4

  • 4 Tbsp roasted Garlic
  • 4 Tbsp minced Ginger
  • 3 Tbsp Olive Oil
  • 1 Tbsp Salt
  • 8 cups Chicken Stock
  • Spicy Orca Beans (recipe follows)
  • 4 cups roasted Carrots, sliced
  • 4 cups roasted Squash of your choice
  • 4 cups Collard Greens, chopped
  • 1 diced Apple
  • 1 Tbsp chopped Rosemary
  • 2 Tbsp Apple Cider Vinegar
  • Salt
  • Olive Oil
  • Sliced Scallions

Directions:
In a soup pot sauté garlic and ginger in oil with 1 Tbsp salt. Add stock and bring to a
simmer. Add Spicy Orca Beans, carrots, squash, collards, apple, and rosemary. Simmer for 10 minutes. Season with apple cider vinegar and salt to taste. Garnish each serving with olive oil and scallions.

Spicy Orca Beans:

Directions:
Rinse and drain Orca Beans. Put in large bowl and add enough water to cover beans by 3 inches. Place in the refrigerator and let soak overnight. The next day, drain and rinse beans and put in a pressure cooker with sautéed garlic, chili, and water. Cook on high pressure for 8 minutes.

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Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

by Sarena Shasteen in Recipes

Finally, the weather here in Atlanta is starting to get cooler. With the new seasonal crispness in the air, comes my need to cook comfort foods. I’ve been daydreaming about Brunswick stew lately. It’s a stew from my childhood that we used to make huge batches of to stock up the freezer for the cooler seasons. I haven’t had it in years and I thought it was time to bring it back into my life. Also, now that our schedules have gotten so busy with the kids in school and cross country practice every night, having a stocked freezer is really helpful to ease the craziness that can occur in the evenings.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

The only meat I eat these days is fish, so I came up with a vegetarian version to satisfy my childhood craving. This stew has all the sweet hardiness of good old fashioned Brunswick stew, however, I substituted cabbage for the traditional meats of beef, pork and chicken. You could use shredded cabbage to give it more of the texture of the true shredded meaty Brunswick stew, but I like chunkier stews, personally, so I used larger slices of cabbage. Also, since my youngest is against all things that have lima beans in it, I used flageolet beans. These beans were perfect in my fall harvest stew! They are so creamy in texture, yet firm enough that they didn’t fall apart when cooked in the stew.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

This recipe makes a huge batch. Feel free to cut it in half, add meat if you like and change up the vegetables to suit your taste. That is my favorite part about making soups and stews. The ingredient combinations are endless and you can make them your own based on what your family likes. This stew freezes wonderfully and is even better when made the day before serving so the flavors have time to come together. It’s the perfect cool weather meal to serve on it’s own or with a side of Bob’s Red Mill cornbread (which is what I did) or a nice hearty warm sandwich. I added a few more dashes of hot sauce to my bowl since I like spicy foods. I hope you enjoy this as much as our family does.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

makes 29 cups

  • 1  large head of Cabbage (about 1 1/2lbs), thinly sliced
  • 1-1/2 cups Bob’s Red Mill Flageolet Beans
  • 5 medium Yukon Gold Potatoes (about 2 lbs), cubed
  • 3 medium Carrots (about 1/2 lb), sliced
  • 1 medium Onion (about 1/2 lb), diced small
  • 4 cups Vegetarian Broth
  • 2 cups Water, plus additional as needed
  • 1- 28 oz can Crushed Tomatoes
  • 1- 28 oz can Diced Tomatoes
  • 1- 12oz bag Frozen Corn
  • 1- 14.75 oz can Cream Style Corn
  • 3/4 cup Natural Ketchup
  • 1/4 cup Dark Brown Sugar
  • 2 Tbsp Worcesteshire Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Franks Red Hot
  • 1/4 tsp Liquid Smoke

Place the cabbage through diced tomatoes in a large stock pot. Bring to a boil, then lower the heat to medium low and cook 2 1/2 hours or until the beans are cooked. Stir occasionally and add water as needed. When beans are cooked, add the corn through liquid smoke and cook for an additional 15 to 30 minutes.

***

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.

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10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

10 Killer Chili Recipes

by Cassidy Stockton in Recipes

We’re celebrating the beauty of beans this month and today we’re all about the chili. Hearty, warming and full of wonderful protein, bean-based chili is one of our favorite things about fall. We have an extensive line of beautiful Heritage Beans that make it fun to experiment with the many flavors, colors and textures of beans and what better way to use them than chili? Chili can go so many different ways—hot and spicy, mild and tomato-y (is that even a word??), green, white, vegetarian, meat-lovers-style—and be cooked up in a pinch or left in a slow cooker to simmer to perfection. There is a chili for everyone, truly. In honor of September and the advent of cool weather, we’ve gathered together ten of our favorite chili recipes just in time for tailgating season. Simmer on!

10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

  1. Green Chili with Pork: Jalapenos and hominy simmer with pork in this tomato-less chili from Epicurious.
  2. Anasazi Bean Chili with Roast Beef: thick and hearty, this chili combines ansazi beans with corn, peppers and roast beef.
  3. White Bean Chicken Chili: one of our restaurant’s best-selling dishes, this white chili is mild, but flavorful.
  4. Buffalo-style Quinoa Chili: quinoa and black beans are enhanced with Frank’s Red Hot and topped with blue cheese for a hearty, spicy chili (vegetarian).
  5. Spicy Black Bean and Lentil Chili: thick and hearty, this chili from Half Baked Harvest is topped with Cotija Guacamole and Chipotle Sweet Potato Fries for a meal sure to please vegetarians and meat-eaters alike (vegetarian).
  6. Crockpot Shredded Chicken Fajita Chili: a garbanzo bean based chili with a kick that can be made in a slow cooker for those days when you just want to let things simmer.
  7. Short Rib Chili: a thick, spicy chili with short rib meat and crushed tortilla chips from Food52. 
  8. Simple Taco Soup: okay, technically not chili, but taco soup is right up there in spicy, beany goodness. This version is from Taste of Home.
  9. Orca Bean Chili: made with our beautiful orca beans, this chili is a white chili with a mild spiciness (vegetarian).
  10. Sweet Potato Black Bean Chili: the sweetness of sweet potatoes pair beautifully against spicy chilies and smoky paprika (vegetarian).
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Literally translated to pasta and beans, Pasta e Fagioli is a traditional Italian peasant dish made from simple ingredients perfect as a main dish for lunch or dinner. // Bob's Red Mill

Pasta e Fagioli

by Cassidy Stockton in Recipes

Literally translated to pasta and beans, Pasta e Fagioli is a traditional Italian peasant dish made from simple ingredients perfect as a main dish for lunch or dinner. Falling somewhere between soup and stew, pasta e fagioli is just the kind of comfort food we long for as the days turn cooler. Combining macaroni pastsa with our cranberry beans, fresh herbs and pancetta, our version of pasta e fagioli is rich and flavorful. Pair this with crusty Italian bread and a fresh green salad for a delightful meal.

Literally translated to pasta and beans, Pasta e Fagioli is a traditional Italian peasant dish made from simple ingredients perfect as a main dish for lunch or dinner. // Bob's Red Mill
Pasta e Fagioli

Prep Time: 15 minutes | Cook Time:  70 – 100 minutes | Yield: 8 servings

Ingredients

  • 2 Tbsp Oil
  • 1 cup Chopped Onion (1 small onion)
  • 3 oz Pancetta, chopped
  • 2 tsp minced Garlic (about 4 cloves)
  • 4 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 1 Bay Leaf
  • ¼ tsp Red Pepper Flakes
  • 1 cup Bob’s Red Mill Cranberry Beans, sorted and rinsed
  • 8 cups low-sodium Chicken Broth
  • 1 cup dry Macaroni
  • 1 tsp Salt
  • Parmesan cheese for garnish

Step 1

In a large soup pot, heat oil over medium heat.  Add onion, pancetta and garlic and sauté until onion is soft, about 5 minutes.  Add herbs and red pepper flakes, Bob’s Red Mill Cranberry Beans and chicken broth.  Cover and bring to a boil, then reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Step 2

When beans are soft, remove herbs and discard.  Remove 1 cup of bean mixture and puree in a blender*; reserve.

Step 3

Add macaroni to pot, increase heat to a boil and cook until pasta is soft, about 10 minutes.   When macaroni is cooked through, remove from heat and stir in salt and pureed beans.  Garnish with parmesan cheese.

*Blending will make a creamy consistency, but is not required.

Tips:

  • Save time during cooking by using a pressure cooker to make the beans. 
  • Make this vegetarian by omitting the Pancetta and using vegetable broth in place of chicken broth. We recommend adjusting the seasonings and adding a bit of salt, as the Pancetta brings a lot of the flavor to this recipe. 
  • Make this gluten free by choosing gluten free macaroni.
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Cassoulet H

Cassoulet

by Cassidy Stockton in Recipes

A classic French dish, cassoulet falls somewhere between soup and casserole. Slow-cooked in a Dutch oven, beans, vegetables and meat cook to a luscious consistency for a hearty, stick-to-your-ribs dish. Many traditional cassoulets feature duck, but we’ve opted to use pork sausage here to make this recipe a bit more accessible. The hardest part of this dish is cooking the beans, honestly. Let me say, these Flageolet beans are worth it. They’re the perfect bean for a French dish- creamy with a little bit of attitude (and they’re pale green, which is always fun). Once that’s done, throw the rest of the ingredients in the Dutch oven, slice some crusty French bread and set your table.

This is the perfect New Year’s Day dish. All the glory, none of the work. Cheers to a bright, beautiful, and fulfilling 2015!

Cassoulet | Bob's Red Mill

Cassoulet

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

Prep Time: 15 minutes |  Cook Time:  90 – 120 minutes

Yield: 8 servings

  • 5 Tbsp Oil, divided
  • 1 ½ cups diced Onion (1 medium)
  • ½ cup diced Celery (2 stalks)
  • ½ cup diced Carrot (1 large)
  • 1 Tbsp + 1 tsp minced Garlic (about 8 cloves), divided
  • 4 sprigs fresh Thyme
  • 1 Bay Leaf
  • ½ cup diced Bacon (about 2 strips)
  • 2 cup Bob’s Red Mill Flageolet Beans, sorted and rinsed
  • 6 cups Water
  • 14.5 oz canned Diced Tomatoes with Juice
  • 2 Tbsp Tomato Paste
  • 1 tsp Salt
  • 1# Pork Sausage Links, cubed large
  • 1 cup Fresh Bread Crumbs
  • ¼ cup chopped Parsley

Step 1

Heat 2 Tbsp oil in a 4 quart dutch oven or oven-proof casserole dish over medium heat.  Add onion, celery and carrot and sauté until soft, about 5 minutes.  Add 1 tsp minced garlic (about 2 cloves), thyme, bay leaf, Bob’s Red Mill Flageolet Beans, bacon and water.  Cover and increase heat to bring to a boil.  Reduce heat to medium-low and simmer until beans are soft, about 60 – 90 minutes, stirring occasionally.

Step 2

While beans are cooking, preheat oven to 400°F.  Heat 1 Tbsp oil in a medium sauté pan over medium heat.  Add cubed sausage and cook to slightly brown the exterior, 3 – 4 minutes.  Remove from heat and set aside.

Step 3

When beans are soft, remove from heat and remove the thyme and bay leaf.  Add tomatoes with juice, tomato paste and salt and mix well.  Stir in browned, cubed sausage.

Step 4

In a small bowl, combine bread crumbs, parsley, remaining 1 Tbsp garlic (about 6 cloves) and remaining 2 Tbsp oil.  Top beans with bread crumb mixture and spread evenly across the top.  Bake without a lid until the sausages are cooked through and the bread crumb topping is browned, 20 – 30 minutes.  Let cool 10 minutes before serving.

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Lentil Soup F

Lentil Soup

by Cassidy Stockton in Recipes

Woohoo! You made it. Christmas was *we hope* a complete success and brought joy to you and your family. Now it’s time to relax. You have exactly one week left of 2014 and it’s time to coast into the New Year. We offer our humble, one-pot Lentil Soup as a wonderfully easy, nutritious and satisfying dinner plan for tonight. It’s absolutely delicious and fast to put together. Lentils are incredibly nutritious, making this soup a nice break from the excess of the last few weeks. If you want a little more from this soup, try adding shredded chicken, cooked farro or long grain brown rice to make it a little heartier. Serve with crusty bread for a meal that is sure to satisfy and warm everyone to their toes.

Lentil Soup | Bob's Red Mill

Lentil Soup

Prep Time:  15 minutes | Cook Time:  35 – 40 minutes

Yield: 8 servings

  • 2 Tbsp Olive Oil
  • 1 cup diced Onion (about 1 medium)
  • ½ cup diced Carrot (about 1 large)
  • ½ cup diced Celery (about 2 stalks)
  • 1 tsp Salt
  • 2 ½ cups Bob’s Red Mill Brown Lentils
  • 15 oz canned Diced Tomatoes with Juice
  • 8 cups Vegetable Broth
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Cardamom

Step 1

Heat oil in a soup pot over medium heat.  Add diced onion, carrot and celery and salt.   Sauté until soft, about 5 minutes.

Step 2

Sort and rinse lentils then add to pot along with tomatoes with juice, vegetable broth and spices.  Cover, bring to a boil, then reduce heat to low and simmer until lentils are tender, about 35 – 40 minutes.

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