Mexican Red Lentil Stew

I found this recipe on Kalyn's Kitchen and made some adaptions and I had red lentils in the pantry - so I had to try this one. I also wanted something yummy to serve along with the stew. Well, yesterday morning I was watching Mexican Made Easy on the Food Network and she (Marcela Valladolid) made Chicken Tostadas. I had some of her left over refried beans in the frig, so I made this recipe without the chicken (I didn't even use a replacement) and made the Fresh Tomatillo-Avocado Salsa (see link for both) and they were awesome. I hope you'll find the time to try these dishes, they were definitely make agains!! 

• 1 cup dry red lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 cup finely chopped celery
• 1 tablespoon minced garlic (I used the jarred minced garlic)
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chile powder
• 1 can fire-roasted tomatoes 
• 2 cups vegetable broth
• 1 teaspoon of your favorite hot sauce - more or less to suite your taste
• salt and fresh ground black pepper to taste
• 1/4 cup fresh squeezed lime juice
• 1/2 - 1 cup chopped fresh cilantro
• Garnish (optional): cut limes and vegan sour cream  for serving the soup

Put red lentils in a small pot, add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.

While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.) Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. 

Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.

Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you'd like them. I simmered it about 25 minutes.)

While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.

Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.

I served the soup with the Tostadas and Fresh Tomatillo-Avocado Salsa.

What a delicious meal!

Carne Guisada

• 1 small onion, chopped             
• 2 cloves garlic, minced
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup margarine
• 3 tablespoons flour
• 3 roma tomatoes, chopped
• 2 cups water
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons chili powder         
• 1/2 teaspoon oregano
• 1 tablespoon soy sauce
• 2 teaspoons cilantro, chopped
• 1 package Gardein Beefless Tips
• 1/4 cup vegan cheese 

In a large skillet, heat the margarine until melted.  Add the onions and sauté until soft, about 5 minutes.  Add the garlic and jalapeno, sauté for two minutes or until peppers are soft. 

Add flour and stir.  Cook until flour mixture is lightly browned.  Add tomatoes and stir.  Cook until tomatoes are slightly softened.  Slowly add water and stir while adding water gradually.  Next add the seasonings and soy sauce.  Simmer for about 20 minutes, or until sauce has thickened.  

Add Gardein and cilantro.  Simmer for 10 minutes or until Gardein is heated through.  

Serve on tortillas with cheese. 

You can add some Toffuti Sour Cream and pickled jalapenos for garnish. I like to serve my Carne Guisada in a bowl with sour cream and jalapenos with the tortilla on the side. 

I made Tortilla, Bean and Cheese Casserole from "Mexican made simple" to go with this. 

Linguine with Meat Sauce Casserole

I adapted this rich and creamy entree from a 2001 Southern Living dish. I made it Vegan by using the ingredients listed as substitutes for theirs. It's so creamy and yummy, you have to try it!

• 1  package MorningStar crumbles
• 1  teaspoon  bottled minced garlic
• Vegetable cooking spray
• 1  (28-ounce) can crushed tomatoes
• 1  (8-ounce) can tomato sauce
• 1  (6-ounce) can tomato paste
• 2  teaspoons agave nectar
• 1/2  teaspoon  salt
• 8  ounces Dreamfields linguine
• 1  (16-ounce) container Tofutti Sour Supreme
• 1  (8-ounce) package Tofutti Better than Cream Cheese
• 1  bunch green onions, chopped
• 1 1/2  cups  (6 ounces) Veggie Shredds mozzarella cheese

Preparation

Cook beef and garlic in a Dutch oven coated with cooking spray, stirring until is no longer frozen.

Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside.

Cook pasta according to package directions, omitting salt and oil; drain. Place pasta in a 13- x 9-inch baking dish coated with cooking spray.

Stir together sour cream, cream cheese, and green onions. Spread over linguine.

Top with meat sauce.

Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with mozzarella cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes.

* Regular linguine may be substituted.

** To lower sodium, omit the salt and use reduced-sodium canned tomato products.