Lentil Curry and Carrot Feta Salad

I was at a loss for what to make for dinner tonight... we're trying so hard to eat more fiber in the form of fruits and veggies, and we've been making so much progress that I just couldn't bear to make a package of noodles.

I wanted to make the Garbanzo Curry that mom made for us, but we didn't have any garbanzo beans. We DID have a bag of Bob's Red Mill Veggie Soup mix which is mostly lentils, so I decided to adapt the recipe and use the soup mix in place of the garbanzos.

Here's how it came out:

Lentil Curry

1 tablespoon olive oil
1 teaspoon cumin
2-3 tablespoons Homeward Bound Hot Sauce: PunJab
3/8 teaspoons ground cloves
3/8 teaspoons cinnamon
3 cloves garlic, minced

3 cups water
2 cups Bob's Red Mill Veggie Soup Mix

Stir spices, hot sauce and garlic into oil, and allow them to heat through. Add water and bring to a simmer, add soup mix, reduce heat and simmer for 45 minutes.

Stir in:
2 tablespoons fresh lemon juice
2 large fresh tomatoes, chopped
Kosher salt to taste.

Heat through.

I made equal parts brown and Basmati rice today to serve with the curry.


We're eating a lot of carrots these days, and I decided to try and change it up a bit from the usual. I used this recipe as inspiration and went with what I had. I think it turned out deliciously!

Carrot & Feta Salad
5 large carrots, washed, peeled & shredded
4 tablespoons olive oil
3 finely minced cloves of garlic
3/4 teaspoon cumin
1/2 teaspoon paprika
3/4 teaspoon Homeward Bound Hot Sauce: SparkPlug
1/2 teaspoon Splenda

3 tablespoons lemon juice
2 tablespoons fresh mint, finely chopped
Crumbled feta cheese for serving

In a small sauté pan, cook the garlic, cumin, paprika, SparkPlug and Splenda in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the mint and mix. Leave to infuse for an hour and add the feta before eating.