Bev's Recipe Collection

• 3 medium carrots, diced
• 1 large sweet onion, diced
• 5 T olive oil
• 4 t minced garlic
• 2 1/2 t cumin
• 1 1/2 t thyme
• 1 t turmeric
• 1 t ground coriander
• 3/4 t salt
• 1/8 t cinnamon
• 1/8 t cayenne
• 1/8 t black pepper
• 1/8 t ginger
• 1/16 t ground nutmeg
• 1 1/2 pounds dried lentils, rinsed
• 1 (15-ounce) can tomato sauce + 1/2 can tomato sauce
• 9 C chicken or vegetable broth
• 7 1/2 C baby spinach (about 7 1/2 ounces)

In a large pot, saute carrots and onion in olive oil until softened (about 5 minutes). Add the spices and cook until fragrant (about 1 minute). Add the lentils, tomato sauce, and broth. Bring to a simmer. Cover and reduce the heat to maintain a gentle simmer, stirring occasionally. Cook just until the lentils are tender (20 minutes or so). Remove from heat and stir in the spinach until wilted. Serve immediately.

Optional: Omit spinach and serve over quinoa.

• 3 C oat flour (I mill 3 C oats in my Nutribullet.)
• 8 t baking powder
• 1 t salt
• 2 eggs
• 3 T olive oil
• 1/4 C honey
• 1 C milk (or buttermilk or kefir)

Combine dry ingredients. Add wet ingredients and wisk until combined. (Don’t over beat.) Grease a 9×13″ baking dish. Pour in the batter and smooth out. Bake at 350 for 20 minutes.

Great for strawberry shortcake!

from the Bread Beckers Recipe Collection