Tag Archives: lentils

Mexican Lentil Salad and Her Madison Half Marathon Race Recap

29 Jun

This past weekend marked my fifth half marathon. It was a women-only race, which was incredibly empowering! The course was new to me, as it was in Madison, WI.

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Yep, this was my first race away from home, and I loved it. We got an Airbnb to stay in the night before, and so I could pickup my packet without hassle. Chris and I also got to enjoy the food and drink that Madison has to offer!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Madison is just 90 minutes from home, and it’s an easy drive. We ate a vegan lunch at the Green Owl Cafe, after which I picked up a handful of macarons from the Chocotarian, and then we enjoyed a few brews from One Barrel Brewing Company. A new brewery opened that weekend, so we went to check it out: Funk Factory Geuzeria. Afterward, we drove out to Mt. Horeb (about another 30 minutes), to re-visit The Grumpy Troll for delicious pizza and a variety of beers (samplers for me!).

Chris and I have this tendency to stumble upon brewpubs. So of course, we stumbled upon another one, the Brew Haus, and had to stop in for one; we were not disappointed, and then called it quits for the night.

The race was well-organized and started on time (I hate when they don’t!). The first mile included at least one incline, so that was a good indication of the rest of the route. My body, mind and spirit were on board with the day’s challenge.

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

The weather was beautiful, the views were new, and the women were encouraging. I struggled a bit toward the end when my thighs started to feel the strain, but I pushed through.

Especially at the finish line. As I was about to turn the corner for the last tiny stretch, I told myself to gun it. All power to the engines, full steam ahead. I felt so GOOD. I wanted to finish strong, and I succeeded!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Admittedly, my time was not what I had been training for. But every other aspect was on target. Mentally, physically, and emotionally: I felt strong, courageous, and happy.

In fact, for the first time in a while, I had FUN during this race. I smiled almost the whole time. I high-fived other runners and cheered them on. We finished off the day with more beer, more delicious food, and finally a drive back home. It was by far my favorite race experience, and I hope my next one is just as enjoyable!

Her Madison Half Marathon Race Recap | xtinaluvspink.wordpress.com

Ok, now to the recipe. This simple salad is layered with complex flavors and textures. It’s high in protein, full of fresh vegetables, and dressed with a blend of olive oil and lime juice. The spice level is easily customizable, and this recipe can be scaled for larger gatherings or parties!

Mexican Lentil Salad | xtinaluvspink.wordpress.com

Also, don’t forget to enter the #cookoutweek giveaway by July 1 at 11:59 PM est for your chance to win this prize pack, valued at over $400! Enter by following our sponsors and bloggers on social media via a Rafflecopter giveaway


Mexican Lentil Salad | xtinaluvspink.wordpress.com

Mexican Lentil Salad

Serves 4

  • 1 C brown lentils
  • 4 C vegetable broth, beer, water, or a combination
  • 1 tsp cumin
  • 1 tsp cayenne
  • 1 tsp coriander
  • 1 jalapeno, finely diced
  • 1 bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 1 medium English cucumber, finely diced
  • 1 C corn kernels
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1-2 tsp hot sauce
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 C salsa
  • 1/2 C nondairy sour cream
  • pepitas

In a large pot, bring your liquid of choice to a boil with the lentils and spices. Once boiling, reduce heat to simmer and cook, covered, for 35-45 minutes, stirring occasionally.

Transfer lentils to a mixing bowl and stir in the jalapeno, bell pepper, celery, cucumber, and corn. In a small bowl, whisk together the lime juice, oil, hot sauce, oregano, salt, and pepper. Stir this into the lentil-veggie mixture. Taste and adjust seasonings as desired.

Refrigerate for at least one hour, up to overnight.

Serve with nondairy sour cream, salsa, pepitas. You could also serve this with tortilla chips or stuffed into a pita pocket.

 

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Bloody Mary Lentils over Roasted Onions

28 Mar

Good ol’ Bloody Mary’s – the perfect hangover drink for that Sunday morning after a party-hard Saturday night. Or perhaps the base for a humble weeknight dinner? Yep! Lentils are given a kick in the pants when cooked in spicy Bloody Mary mix. Sure, you could use plain tomato juice, but where’s the fun in that?

We keep Bloody Mary mix on hand, always. I have had great luck with the brand that Aldi’s sells, and it comes in several flavor varieties. But what happens when you crack open a bottle of the good stuff on a Sunday, and don’t use it all up? With all the spices, it *can* sit in your fridge for a while. Or it can help make a delicious dinner when you’re tight on time.

Split red lentils cook up quickly and really soak in the flavors of the spicy tomato mix. Add some sauteed celery to mimic the hangover cure, and serve atop roasted onions for a meal that’s quick and delicious. No vodka necessary.

Bloody Mary Lentils over Roasted Onions | xtinaluvspink.wordpress.com

Bloody Mary Lentils over Roasted Onions

Serves 4

  • 4 medium yellow onions
  • Olive oil, for roasting
  • Sea salt and black pepper
  • 1 tbsp olive oil
  • 4 stalks celery
  • 1 C split red lentils
  • 1.5 C vegetable broth
  • 1 C Bloody Mary mix
  • Hemp seeds, to garnish

Preheat oven heat to 425 degrees. Line a baking sheet with foil and spray with PAM.

Cut onions in half and remove skins; rub with oil and place cut-side down on the prepared baking sheet. Sprinkle with sea salt and black pepper. Roast at 425 for 20 minutes.

Heat olive oil in saucepan. Add celery; cook for 5 minutes. Add the Bloody Mary mix, broth, and lentils; cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes.

Serve two onion halves into each bowl. Spoon the stewed lentils over the onions and garnish with hemp seeds. Enjoy with a cold beer!

Lentil Tomato Soup

26 May

It might be (nearly) summer, but that shouldn’t mean you cease making soups! In fact, this one is full of fresh produce and is light enough to enjoy during a warm night. Lentils have become a hearty pantry staple for me. They’re quick to cook, versatile enough to pair with many different ingredients, and are so healthy! All that fiber and protein are hard to beat.

Lentil Tomato Soup | xtinaluvspink.wordpress.com

Keep it vegan with cubed avocado, or serve with shredded cheese on top. Either way, you’ve got a tasty dinner ready to go in under 45 minutes!

Lentil Tomato Soup
Serves 8

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 15 baby carrots, sliced
  • 2 stalks celery, finely diced
  • 1 jalapeño, seeds removed and diced
  • 1 C red lentils
  • 4 C water
  • 1 vegetable bouillon cube
  • 1 bay leaf
  • 1 tsp thyme
  • Black pepper
  • 1 15oz can diced tomatoes, including the liquid
  • 3 tomatoes, seeded and chopped

Heat oil in a large heavy-bottomed pot. Cook onion, carrots, celery and jalapeño for 8-10 minutes over medium heat.

Stir in the lentils, water, bouillon and spices. Cover and bring to a boil. Reduce heat to simmer for 15 minutes, until lentils and veggies are tender.

Stir in the tomatoes and simmer uncovered for another 15 minutes. Taste and adjust seasoning as needed.

Serve hot with croutons, grilled cheese, or cubed avocado on top (or avocado grilled cheese croutons?). Store leftovers in the fridge up to one week.

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