Rhubarb Lentils

I encouraged my daughter, being the Vegetarian she is, to try the lentils on a chip with sour cream and cheese.  Like, how can you go wrong?  But alas, she tried one and was not having any more of it.

I personally loved it but I like vegetables.  Let me rephrase that, I love vegetables.  But I didn't always, so, I will be patient as her taste buds grow up.

 

Rhubarb Lentils
I got the idea from a cookbook I have been looking at.  Its called Locavore. Though I seen a very similar recipe here on My Recipes. I didn't want a soup but rather a thick stew kind of thing.  

2 cups water for boiling
1 cup dried petite green lentils
1 tablespoon oil
2 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley
2 cups chopped rhubarb (about 12 ounces)
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

sour cream


In a saucepan sauté onions and celery in oil.  Once the onions are translucent, add in the water and lentils.  Add the remainder of the ingredients except for the tomato paste and cook until lentils are tender.  Add in past and bring to a boil again.  Remove from heat and serve with a dollop of sour cream.



 Anyela's Vineyards in Skaneateles NY- Finger Lakes Region.

5:2 Scape, Broccoli, Carrot Stir Fry

Obviously, you can toss any vegetables into this combo.  Stir fry is really my go to meal a lot of time. If you managed to reserve a good portion of your calories, you can even have it with some quinoa.  A little quinoa mind you because those carbohydrate calories add up REAL fast. But quinoa is worth it because it can fill your belly and has some much, nutritionally, going on.

All of the 5:2 recipes I am posting I try to get it at under 200 calories.  Obviously if you have a lotted yourself  more calories you can up the vegetables or up the fat or add in some quinoa.  Cooked quinoa is a 110 calories for a 1/2 cup. Or you can add in some peanuts- 160 for a quarter cup.

Scape, Broccoli, Carrot Stir Fry

1 teaspoon sesame oil (40)
1 cup broccoli (31)
1 cup carrots (45)
1 cup celery (16)
1/4 cup chopped scapes (50)
1 tablespoon oyster sauce (Lee Kum Kee- 9)
1 teaspoon soy sauce
1/2 teaspoon granulated garlic


Heat a wok or a large frying pan.  Once it is hot add in sesame oil and vegetables.  Keep flame at about medium high.  Keep stirring so that it does not scorch.  Some browning is good because it beings out the natural sweetness of the vegetables.  Once they are crisp tender add in garlic, soy sauce and oyster sauce.

Total calorie count: 191.