Tag Archives: onions

Easy Curried Lentils & Spaghetti Squash

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Things have been so hectic lately… my 4 month old has been up most of the past 5 or so nights and I’m so tired! He’s usually such a great sleeper, these sleep hiccups are tough but I know they usually don’t last long so I’m hopeful. My cooking slacks when I’m super tired so I’ve been making a few of my favorite easy dishes, this is one of them. My toddler likes this a lot and its easy for her to get on her fork so that makes her happy!

Easy Curried Lentils & Spaghetti Squash

This recipe is from Melomeals: Vegan For $3.33 A Day and it’s really good… not to mention easy to make!

Spicy Lentils and Spaghetti Squash
  • 1 tablespoon coconut oil
  • ½ teaspoon cumin seeds
  • 2 tablespoons curry powder – I used Kashmiri Curry powder from World Spice Merchant
  • 1 onion, diced
  • ½ poblano pepper (or green pepper), diced
  • Heaping ¼ teaspoon cinnamon
  • Crushed red pepper flakes to taste – (I omitted this in the main dish so my toddler would eat it)
  • 1 large carrot, diced
  • 5 big cloves garlic
  • 2-3 tablespoons chopped fresh ginger
  • Tony’s creole seasoning to taste – I used my creole seasoning from World Spice Merchant
  • 1 cup water
  • ½ cup salsa 
  • 2 cups cooked spaghetti squash (I used the boil method – drop whole squash into boiling water and cook for 20-30 minutes or until skin is easily pierced with a fork)
  • 1 cup cooked lentils
  • Juice of 1 lemon – used a Meyer lemon from my CSA 
  • ½ cup cilantro
  • Siracha to taste
  1. Saute the spices, onion, garlic, ginger, veggies and creole seasoning for several minutes.
  2. Add water, salsa, squash and lentils.
  3. Cover and cook over medium hi heat for 15 minutes
  4. Finish with juice of 1 lemon, siracha, cilantro and season with salt/pepper to taste
  5. ENJOY! serves 2

Saute onion, garlic, ginger, veggies and creole seasoning

Add water, salsa, squash and lentils

I served it with roasted sweet potatoes, delish!

How to make amazing burgers out of leftover soup

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If you can’t tell by my posts lately, I love soup! I love leftover soup too but after about 3 days of it, I’m ready for something new. That’s when I usually ship it off to my hubby to share with the guys at work. I learned a cool new way to make burgers from leftover soup from my favorite vegan food blogger Melomeals: Vegan For $3.33 A Day.

Here’s my second try at this, I used leftover Red Lentil, Chickpea & Chili Soup for the burger and served it on rosemary sourdough bread with caramelized onions, spinach and Southwestern Chipotle Sauce. It was so good… like “party-in-your-mouth” good!!

Leftover Red Lentil, Chickpea & Chili Soup Burger with Chipotle Dressing/Sauce

First, I tried it out on leftover Chipotle Split Pea Soup and it was excellent! My hubby and toddler loved it and my hubby requested I put together a batch for him to take to work.

Here’s how you do it:

* Take 1 cup of leftover soup and add it with a liberal 1/2 cup rolled oats and 1 Tbsp golden flax meal…. and that’s it!

* Mix and place in fridge for several hours or overnight – I did overnight, worked out great!

* Shape into patties and cook in cast iron pan on high heat until done.