Tag Archives: Lentils

Lentil meatballs

When I want to feel super broke, I head on over to goop and check out the things Gwyneth thinks none of us plebs should live without, like $300 nesting dishes and stuff. Girl musta lost. her. mind. if she thinks I’m spending $200 on a t-shirt, but she has a few decent recipes, I must say.

All the snow in Chicago has me in the mood for some comfort food. My girl Stacy gave me this idea: lentil meatballs and spaghetti squash. Gwyneth beat me to it, so I used a variation of her recipe. But beware – these taste nasty if served in regular dish ware. You need these. Obvs.

Lentil Meatballs, adapted from goop, makes about 24 “meatballs”

-1 spaghetti squash
-2 T + 1/4 cup olive oil
-1 onion
-2 cloves garlic
-1/2 t dried rosemary
-1/2 t dried thyme
-3-4 basil leaves, roughly chopped
-2 cup cooked lentils (you can buy the refrigerated ones at the grocery store)
-3 T tomato paste
-2 eggs
-1/2 cup fresh ricotta
-1/4 cup shredded parmesan + more for topping
-1 cup panko (I used gluten free because I had it on hand)
-1 cup marinara sauce
-salt & pepper


Let’s do this:

Preheat oven to 375. Slice spaghetti squash in half and scoop out the seeds.

Cook the spaghetti squash cut-side down for about 30-35 minutes, depending on how big it is. Mine took about 30 mins. It’s ready when you can easily pierce the skin with a fork.

Chop up your onion and garlic.

Heat 2 tablespoons of olive oil in a skillet. I make sure the oil is nice and hot before adding my onion, so it sizzles when I add it. Ruby hates this. Onion sizzles make her tail go between her legs.Ruby1

Saute until the onion is translucent. Add the herbs and stir for about a minute. Remove from heat.

Add the lentils to a food processor with the tomato paste and add the remaining olive oil (about 1/4 cup) to get everything moving. You’ll have to stop and scrape the sides a few times. Annoying.


Crack your two eggs in a big bowl and beat lightly with a whisk.

Add the ricotta and stir.

Add the lentil mixture and stir to combine.

Add the onion/garlic/herbs, parmesan, and panko. Season generously with salt and pepper. Stir.

Form “meatballs”: I used my cookie scoop, which is about 2 tablespoons, to scoop the mixture, then rolled them into balls.

At this point, my spaghetti squash was done. I removed it and let it cool for a bit, the scraped the flesh out with a fork.

Place the meatballs on a parchment-lined (or greased) cookie sheet and bake for about 12 minutes.

Warm up your marinara sauce in a saucepan. Once the 12 minutes is up, turn the oven to broil and cook for about 2-3 mins longer, just to brown the meatballs a bit.

Top your spaghetti squash with the meatballs and marinara and a bit of parmesan.

Check this out – I crumbled the leftover meatballs and topped a pizza the next night. Winning!

Enjoy your lentil meatballs curled up under your $900 ivory cashmere throw. Ah, the simple things.


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Fall veggie & lentil overload


I need to start this post by thanking everyone for the birthday wishes. That was certainly a crazy day, but I think it was the best birthday I have ever had. Waaaay better than the year I had my party at Funway and a giant squirrel on roller skates force fed me ice cream while I had brainfreeze. Also, I had a perm.

Anyway, I can’t believe I almost didn’t blog about it – I’m really glad I did because so many of you wrote me with acts of kindness that you had done that day. It’s like November 2nd became random act of kindness day, which was truly the best gift ever.

Back to the present. I went a liiiittle bit cookoo at the last farmer’s market. It was our last one! In an apparent effort to have farmer’s market dinners for the rest of the year, I went long on veggies. Like, super long. I do this kind of thing of all the time. Witness the last time I wanted everyone else to have fun; I “went long” on wine. But that is another story.

I had to find a recipe to use up all of my veggies before they went bad, so I found this recipe in Whole Living and adapted it to include a couple additional veggies that I lugged home from the market.


Butt-load of veggies with lentils, serves a small army.

-1 bunch carrots
-1 small bunch celery
-1 acorn squash
-1 red onion
-about 4 cups brussels sprouts
-2 large golden beets
-5 T olive oil
-1/2 c french green lentils
-1 shallot
-1 head garlic (optional)
-4 t apple cider vinegar
-1 t mustard

Let’s do this:

Heat oven to 425. Start prepping your veggies: cut onion into wedges, half carrots lengthwise, slice squash and beets (see picture below), cut brussels sprouts in half, slice your celery, cut off the top of your garlic.

Arrange veggies on baking sheets and spray or drizzle 2 T of olive oil. If you are roasting garlic, pour about a teaspoon of oil over the exposed cloves. Roast for about 30 minutes, turning veggies once.


While veggies are roasting, cut your shallot in half and place lentils and shallot in a saucepan and cover with water by 2 inches. Bring to a boil and simmer covered for about 20-25 minutes. Drain the lentils, and throw out the shallot. Remove the garlic cloves from their steamy little pods and add to the lentils.


To make the dressing: Combine vinegar, mustard, and 3 T of olive oil in a small food processor or blender for about a minute until combined (if you don’t feel like getting your blender out, then just whisk together in a small bowl). Toss dressing with the lentils and top with your veggies.



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Takin’ a leek, or: pasta with leeks, lentils, and spinach

Would you believe I’ve never bought a leek before? I was excited to tackle this recipe from my fave cookbook just so I could buy leeks like the cool kids.
And so I could make a dad joke about “takin’ a leek”.


Pasta with leeks, lentils and spinach (adapted from Power Foods)

You’ll need:
1 cup green lentils
2 garlic cloves
1 bay leaf
about 2 cups brown rice pasta (any kind of pasta will work)
2 T olive oil
2 leeks
1 t chopped fresh thyme
2 handfuls baby spinach
salt & pepper

Let’s do this:
In a saucepan, combine the lentils, 1 garlic clove, and the bay leaf. Add enough water to cover by about an inch. Bring to a boil, and reduce to a simmer until lentils are tender (this took about 25 minutes). Drain lentils and toss the garlic clove and bay leaf.

While the lentils are cooking:

  • Cook pasta according to package instructions
  • Mince remaining garlic cloves, slice the white and pale green part of the leeks into about 1/4 inch rounds
  • In a large saute pan, heat the olive oil over medium. Add leeks, garlic, and thyme, stirring occasionally until leeks are soft

When the lentils are done, add them to the leeks and season with salt and pepper. Add the pasta and spinach to the pan, and remove from heat. Stir until spinach wilts.
This makes 2-3 servings. Enough for dinner for two, and a fight over who will bring the leftovers the next day!


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