I know, I know, it really isn’t chili season anymore. But this lentil dish is so comforting, I think it is good for any time of the year! Plus, at work, my office building gets so cold, it is nice to have a warm lunch sometimes!
I don’t know why, but I have had corn on my mind for awhile. I guess because I have been starting to see ears of corn in the store. Since I am eating grain free, corn is out for me. Booooo!!! But, I decided to take some toasted quinoa and see if I could make it into corn bread muffins. I think it worked!
Adapted from The Diva Dish
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2 1/2 cups uncooked lentils, soaked in water for 12-24 hours, rinsed and drained
3 cloves garlic, peeled and smashed
1 medium sweet potato, peeled and shredded
28oz can chunky tomato sauce or diced tomatoes
1/2 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground turmeric
2 tsp smoked paprika
2 cups vegetable broth
If you remember (honestly, I don’t always prepare ahead and sometimes don’t have time!), soak the lentils for 12-24 hours before you make the chili. Even soaking for a few hours can be beneficial. Just place in a large bowl and cover with water. I think this helps the lentils cook a little faster.
Rinse, drain, and cook the lentils either in the crockpot, or cook on the stove. I placed in the crockpot, covered with water, and added 3 cloves garlic. Cook 4-6 hours, or until tender. Add 2 tsp salt, and stir to combine. Drain, and place the lentils back in the crockpot. Alternately, to save time, you can cook the lentils on the stovetop. Place in a medium pan, cover with water, add garlic cloves, and cook over medium heat until the water is absorbed. At this point, drain and add them in the crockpot.
Either way, at this point, you should have cooked lentils!
Add in the rest of the ingredients, and cook for 4-6 hours. Everything is cooked, so you are just heating and letting the flavors meld.
BTW, I used a white sweet potato!
After 4-6 hours, it should smell AWESOME. The mixture of the spices and lentils just flavored the whole house!
Serve by itself, or add some cheese if you would like. I topped mine with some chopped chives.
Now for the corn muffins – that don’t have corn in them!
Grain Free Quinoa Corn-less Corn Muffins
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1 cup toasted quinoa
1/4 cup coconut flour
1/4 cup potato starch
1/2 cup buckwheat flour (ground from raw groats)
2 large eggs
1 tbsp baking powder
1/2 tsp salt
1 tsp garlic powder
1/4 cup coconut oil
1 cup unsweetened almond milk
Preheat oven to 350 degrees. Place the quinoa in an oven safe bowl, and place in the oven. Toast for 15-20 minutes, stirring every 5 minutes. Remove from the oven and let cool.
Once the quinoa is cool, add the flours, baking powder, salt and garlic powder. Stir to combine. Add in the wet ingredients, and stir to combine.
Grease a muffin tin, and spoon the batter into the muffin wells. I got 11 muffins – lame! I always try to aim for 12 when making muffins!
Bake at 350 degrees for 25 minutes.
Remove from the oven and let cool slightly in the muffin pan. Remove to a wire rack to cool completely.
I thought the muffins were good on their own, but they were also good with some coconut butter!
Dear Friends – on Sunday 6/17, a dear friend of mine lost her battle with cancer. She was one of the strongest and bravest women I have ever known – all throughout her multiple surgeries and chemo/radiation sessions, she never lost hope. I am struggling through the emotions right now — although she had a rough time and is in a better place now, it is still tough to understand. Almost 4 years ago to the month, I had my own experience with losing someone very close to me, and it has brought back all those feelings of loss and sadness. Please join me in prayer for those left behind – her husband, friends, and family.