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Who needs beef when you can have lentils? This dish is cheap, healthy, and it doesn’t sacrifice flavor!
1. Fill a medium-sized sauce pan about 3/4 full of water and bring it to a boil.
2. Dump the lentils into the boiling water and bring it back to a boil. Then, turn it down and simmer for 30 minutes.
3. When done cooking, pour out the water.
4. Mix all of the seasonings in a small bowl.
5. Next, take about 2 tablespoons of the seasonings—less if you want, but it’s up to you—and add to the lentils. Save whatever you don’t use for another time.
6. Let the seasoned lentils cook on low for about 5 minutes. Smush a good amount of them while doing this. They should be “semi-smushed” (some whole, some not).
7. Cut lettuce and put some on each plate.
8. Put some tortilla chips on top if you want, and put whatever you normally put on a taco on your salad (for me, I put a small handful of cheese and 2 large spoonfuls of salsa).
9. Enjoy! So delish!
These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion and avocado sour cream. Perfect for Meatless Mondays!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!