What's Up - Your guide to what's happening in Fayetteville, AR this week!
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March 14-20, 2021 What's up! 47 Little nutrition powerhouses make delicious meat-free meals The Lentil Life try theserecipes Vegan Curry with Tomatoes, Cauliflower, and Lentils Ingredients • 2 tablespoons olive oil • 1 small onion, diced • 1 fresh red chile pepper, finely chopped • 1 clove garlic, finely chopped • 1 teaspoon ground cumin • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1 teaspoon ground turmeric • 12 cherry tomatoes, chopped • ¼ cup dried red lentils • ½ cup water • salt to taste • 1 head cauliflower, separated into large florets • 2 cups fresh spinach leaves, or to taste • 2 tablespoons chopped cilantro, or to taste Directions 1. Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes. 2. Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro. Alissa's Vegetarian Lentil Meatloaf Ingredients • 1 ½ cups French green lentils • ¾ cup chopped onion • ½ cup shredded carrot • ½ cup chopped red bell pepper • ¼ cup wheat germ • ½ cup cooked brown rice • ¾ cup bread crumbs • ¼ cup crushed flax seed • 2/3 cup egg whites • 1 (6.5 ounce) can tomato sauce • 1 tablespoon olive oil • 2 teaspoons dried thyme • 1 pinch cayenne pepper, or to taste • salt to taste Directions 1. Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool. 2. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan. 3. In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan. 4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving. Lemony Lentils with Kale Ingredients • 2 tablespoons olive oil • 1 onion, diced • 1 carrot, diced • 3 cloves garlic, minced • 4 thyme sprigs • ½ teaspoon kosher salt • ground black pepper to taste • ½ teaspoon crushed red pepper flakes, or to taste • ½ pound green lentils • 1 (14.5 ounce) can diced tomatoes, undrained • 3 cups chicken broth • 1 bunch dinosaur kale, stems removed and leaves roughly chopped • 1 lemon, zested and juiced Directions 1. Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute. 2. Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper. Courtesy: allrecipes.com