Baked Buffalo Cauliflower

This article is from Delicious Everyday.
Baked Buffalo Cauliflower is one of my go-to recipes for dinners or party appetizers. This buffalo cauliflower is a vegetarian dish made with seasonings, almond milk, buffalo sauce, and a drizzle of maple syrup…

This article is from Delicious Everyday.

Baked Buffalo Cauliflower is one of my go-to recipes for dinners or party appetizers. This buffalo cauliflower is a vegetarian dish made with seasonings, almond milk, buffalo sauce, and a drizzle of maple syrup.  Pair these spicy cauliflowers with some blue cheese or ranch dressing. This delicious cauliflower floret recipe will leave you wanting one...

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General Tso Tofu

Do you have a craving for vegan Chinese food? If so, whip up a batch of this General Tso Tofu. It’s a little savory, a little sweet, and a whole lot of delicious. Plus it’s vegetarian, vegan, and ready in under 30 minutes!  General Tso Tofu is a sweet …

Do you have a craving for vegan Chinese food? If so, whip up a batch of this General Tso Tofu. It's a little savory, a little sweet, and a whole lot of delicious. Plus it's vegetarian, vegan, and ready in under 30 minutes!  General Tso Tofu is a sweet and spicy tofu that is smothered...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: General Tso Tofu.

Easy Vegetable Curry

This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it’s vegetarian, vegan, and gluten-free too! This vegetable curry might seem complex, but it’s actually an easy di…

This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it's vegetarian, vegan, and gluten-free too! This vegetable curry might seem complex, but it's actually an easy dish that's simple enough to throw together for a weeknight meal. This easy veggie curry...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Easy Vegetable Curry.

35 Best Vegan Rice Recipes

Rice is such a versatile food. It fits into pretty much any cuisine from Asian to Mexican—and it tastes delicious! From rice puddings to casseroles, there’s a rice dish for everyone in this list of the best vegan rice recipes.
This article was written …

Rice is such a versatile food. It fits into pretty much any cuisine from Asian to Mexican—and it tastes delicious! From rice puddings to casseroles, there's a rice dish for everyone in this list of the best vegan rice recipes.

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 35 Best Vegan Rice Recipes.

Fruit Leather – 5 Ways

Fruit leather is the ultimate on-the-go snack. It’s deliciously sweet, conveniently packable, and mostly healthy. And it’s also incredibly easy to make at home! I have been making homemade fruit leather for YEARS. And for good reason – it’s an amazingl…

Fruit leather is the ultimate on-the-go snack. It's deliciously sweet, conveniently packable, and mostly healthy. And it's also incredibly easy to make at home! I have been making homemade fruit leather for YEARS. And for good reason - it's an amazingly healthy and totally delicious snack. And you might be surprised at how simple it...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Fruit Leather - 5 Ways.

Slow Cooker Spaghetti Sauce

Let the slow cooker do all the work for you when you make this big batch of freezer-friendly homemade spaghetti sauce.

The post Slow Cooker Spaghetti Sauce appeared first on Budget Bytes.

I’ve made a few variations of pasta sauce over the years, but this Slow Cooker Spaghetti Sauce is definitely one of my favorites. The long slow simmer caramelizes the sugars in the tomatoes and creates a depth of flavor that can’t be matched. Plus, what more could you ask for than to just throw some ingredients in a pot, forget about it for 8 hours, and then come back to a rich, delicious homemade sauce? Then you can divide the sauce into portions, freeze, and you’ll have delicious homemade pasta sauce on hand for quick busy weeknight dinners.

Originally posted on 11/4/2011, updated 1/12/2022.

Pasta sauce in a slow cooker with a spoon, garnished with parsley

Why make Homemade Spaghetti Sauce?

Pasta sauce can be bought premade really cheaply, so I think in a lot of cases it does make sense to just buy a jar and go with it. But if you want to have a little more control over the quality and ingredients of your pasta sauce while still keeping costs low, this Slow Cooker Spaghetti Sauce is a great option. 

What Size Slow Cooker to Use

This recipe makes about 2 quarts of sauce, so I would suggest using a 3 quart or larger slow cooker. You don’t need anything fancy, just a very basic slow cooker with basic functions like warm, low, and high. I do find that slow cookers made with a thick ceramic insert (or “crock”) cook much more evenly than metal inserts, like you’d have when using the slow cooker function on an Instant Pot.

Why Add Balsamic Vinegar?

The balsamic vinegar in this recipe adds a subtle depth and brightness to the sauce. It can seem strong at first, but it mellows out as the sauce is cooked. If you’re not a fan of balsamic vinegar or just don’t have any on hand, this recipe will still make a really amazing sauce even if you leave it out.

Can I Add Meat?

I’ve tried this sauce before with ground beef and I found the cook time to be far too long for the ground beef, so if you do want to add meat I suggest browning it separately and then just stirring it into the sauce after cooking. You can also check out my quick Weeknight Pasta Sauce for an easy and flavorful meat sauce option.

How to Freeze Pasta Sauce

This recipe makes about 7 cups. I suggest dividing the sauce into two or three cup portions before freezing so you can take out just enough for one recipe at a time to thaw. Let the spaghetti sauce cool completely in the fridge, then transfer to freezer-safe containers to freeze. The sauce will stay good in the freezer for about three months, but this can vary depending on the conditions in your freezer. If you use quart-sized freezer bags and freeze them laying flat they stack nicely in the freezer without taking up much space. 

You can thaw the sauce in the refrigerator overnight or just cut the bag away from the frozen sauce, place it in a saucepot, and heat over medium-low until it’s heated through (stir occasionally).

This sauce goes great with Homemade Meatballs (also freezer-friendly)!

A plate of pasta covered in sauce with bread on the side

Pasta sauce in a slow cooker garnished with parsley

Slow Cooker Spaghetti Sauce

Let the slow cooker do all the work for you when you make this big batch of freezer-friendly homemade spaghetti sauce.
Course Dinner, Sauce
Cuisine American, Italian
Total Cost $4.40 recipe / $0.63 per cup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 7 cups
Calories 77kcal
Author Beth - Budget Bytes

Equipment

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 2 28oz. cans crushed tomatoes $2.00
  • 1 6oz. can tomato paste $0.69
  • 1 Tbsp dried basil $0.30
  • 1.5 tsp dried oregano $0.15
  • 1 Tbsp brown sugar $0.03
  • 1 Tbsp balsamic vinegar $0.14
  • 4 Tbsp butter $0.40
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Dice the onion and mince the garlic. Place both in a 3 quart or larger slow cooker.
  • Add the crushed tomatoes, tomato paste, basil, oregano, brown sugar, balsamic vinegar, and butter to the slow cooker. Stir everything together well.
  • Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
  • After cooking, give it a good stir, then add salt to taste. Start with just ½ tsp of salt and add more if needed (I added 1 tsp). Use the sauce immediately, refrigerate, or freeze for later.

Nutrition

Serving: 1cup | Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Sodium: 393mg | Fiber: 1g

Homemade pasta sauce being spooned over a plate of spaghetti

How to Make Slow Cooker Spaghetti Sauce – Step By Step Photos

Onion and garlic in slow cooker

Dice one yellow onion and mince four cloves of garlic. Add both to a 3 quart or larger slow cooker.

Tomatoes added to slow cooker

Add 2 28oz. cans of crushed tomatoes and one 6oz. can of tomato paste to the slow cooker.

Seasonings added to the slow cooker

Also add 1 Tbsp dried basil, 1.5 tsp dried oregano, 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar, and 4 Tbsp butter to the slow cooker. 

Sauce ingredients being stirred together before cooking

Give the ingredients a good stir until they’re evenly incorporated.

Simmered pasta sauce in the slow cooker

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. After cooking, it will look a little like the photo above (the white is just the milk fats from the butter). Give it a good stir.

Finished pasta sauce in the slow cooker garnished with parsley

Add salt to the sauce to taste. Start with ½ teaspoon and add more until the flavors pop. I ended up using one teaspoon total. 

Side view of pasta sauce in the slow cooker

Use the slow cooker spaghetti sauce immediately or refrigerate then freeze for long-term storage.

The post Slow Cooker Spaghetti Sauce appeared first on Budget Bytes.

Cabbage Soup

Forget the cabbage soup diet, you’ll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible!

The post Cabbage Soup appeared first on Budget Bytes.

Do you remember the cabbage soup diet? It was one of those crazy fad diets where you were supposed to eat as much as you want of just one thing (in this case cabbage soup) and you’d supposedly lose weight without trying. While I’m not a fan of that type of diet, I am a big fan of the cabbage soup that the diet was centered around. Why? For one simple reason—it’s absolutely DELICIOUSYeah, I was surprised too. The first time I had the famed diet cabbage soup I expected it to be boring and bland, but I was pleasantly surprised by how extremely flavorful and comforting the soup was. I actually ended up eating it over and over again just because I wanted to. And it became a winter comfort food staple for me ever since. 😅

Originally published 1/15/2018, updated 1/8/2022.

Overhead view of a pot of cabbage soup with a ladle

Is Cabbage Soup Healthy?

I’m not going to tell you this cabbage soup will “detox” you or make you lose weight, but this soup is chock-full of a lot of the one thing that almost all of us are guilty of not getting enough of—vegetables.

I’m nicknamed this soup All You Can Eat Cabbage Soup as a tongue-in-cheek reference to the old fad diet, but seriously, eat as much as you want. The more the better, really. You’ll just be getting more of the good stuff. And guess what? This cabbage soup is insanely inexpensive, too! So even more reason to feel free to eat as much as you want!

What’s in Cabbage Soup?

The classic “cabbage soup diet” cabbage soup has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. I like my broth a bit more tomatoey, so I added some tomato sauce to thicken it up. Some people use V8 instead, but tomato sauce is much less expensive, especially when only a small amount is needed. I also added a bit of smoked paprika (because that’s my fav), and a splash of lemon juice at the end to brighten it up.

How to Store Leftovers

This recipe does make a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about five days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer to the freezer for longer storage. Keep in the freezer for up to three months.

Add More Protien

Soup recipes in general are very flexible, so you could always add a little extra protein to this soup to make it more filling. Here are some other great ingredients you can add:

  • Beans (cannellini, chickpeas, kidney beans)
  • Ground beef (or check out my Beef and Cabbage Soup)
  • Italian sausage
  • Cubed tofu (extra firm)
  • Shredded chicken

a bowl of cabbage soup with a spoon and garlic bread on the side

Shown with Homemade Garlic Bread.

close up of the pot of cabbage soup

Cabbage Soup

Forget the cabbage soup diet, you'll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible! 
Course Dinner, Soup
Cuisine American
Total Cost $7.13 recipe / $1.19 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 2 cups each
Calories 133kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 Tbsp olive oil $0.16
  • 4 carrots $0.57
  • 4 ribs celery $0.50
  • 1 green bell pepper $0.69
  • 1 28oz. can diced tomatoes $1.00
  • 1 8oz. can tomato sauce $0.34
  • 1/2 lb. frozen green beans $0.67
  • 1/4 cup chopped parsley $0.23
  • 1/2 Tbsp smoked paprika $0.15
  • 1 tsp dried oregano $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 cups chopped cabbage (½ head) $1.14
  • 6 cups vegetable broth $0.78
  • 1 tsp salt $0.05
  • 1 Tbsp lemon juice $0.04

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
  • While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
  • Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
  • Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
  • Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

A ladle full of cabbage soup held over the pot

How to Make Cabbage Soup – Step by Step Photos

Onion and garlic in a soup pot

Start by mincing four cloves of garlic and dicing one large onion. Add them both to a large soup pot with one tablespoon olive oil. Sauté over medium heat until the onions are soft and translucent.

Celery, carrot, and bell pepper added to the pot

While the onion and garlic are sautéing, peel and slice 4 carrots, slice 4 stalks of celery, and dice one green bell pepper. Add the carrots, celery, and bell pepper to the pot. Continue to sauté over medium.

Tomatoes, spices, parsley, and green beans added to the pot

Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped parsley, ½ Tbsp smoked paprika, 1 tsp oregano, ½ tsp thyme, and ¼ tsp pepper. Stir to combine.

cabbage in soup pot, broth being poured in

Chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Cabbage soup before simmering

Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Salt being added to the soup

Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

close up of the pot of cabbage soup

And then slurp down all that vegetable-y goodness! I garnished with a little more fresh parsley, but it’s not needed for extra flavor.

close up of a bowl of cabbage soup

This soup goes great with some crusty bread (garlic or not) to soak up that delicious broth!

The post Cabbage Soup appeared first on Budget Bytes.

Healthy 3-Ingredient Banana Oatmeal Cookies

These Healthy 3-Ingredient Banana Oatmeal Cookies are so easy, perfect for using up those rip bananas sitting on your counter!! 3-Ingredient Banana Oatmeal Cookies Let’s not mistake these healthy banana oat cookies for traditional cookies, these are best eaten right out of the oven! They are soft and chewy, and so delicious!! Think banana nut […]

The post Healthy 3-Ingredient Banana Oatmeal Cookies appeared first on Skinnytaste.

These Healthy 3-Ingredient Banana Oatmeal Cookies are so easy, perfect for using up those rip bananas sitting on your counter!!

Banana Oat Cookies
3-Ingredient Banana Oatmeal Cookies

Let’s not mistake these healthy banana oat cookies for traditional cookies, these are best eaten right out of the oven! They are soft and chewy, and so delicious!! Think banana nut bread only as a cookie. You can even eat them for breakfast or enjoy them as a snack or dessert. I’ve also created variations of these banana oatmeal cookies, try these Chocolate Chip Healthy Oat Cookie, and my PB & J Healthy Oat Cookie.

(more…)

The post Healthy 3-Ingredient Banana Oatmeal Cookies appeared first on Skinnytaste.

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making the perfect fall or winter side dish.

The post Roasted Delicata Squash appeared first on Budget Bytes.

I need to share a food with you that I’ve been crushing on lately. It’s not anything fancy or even unique, but somehow it still blows my mind every time I make it. I’m talking about roasted delicata squash. Everyone always talks about butternut squash, acorn squash, and spaghetti squash, but we need to be talking about Delicata squash. Because it’s the best winter squash by far, IMHO. We’re nearing the end of the season, so I wanted to squeeze this post in there so you can give it a try before the crop runs out!

Roasted delicata squash piled onto a plate

Why is Roasted Delicata Squash So Good??

This pretty little winter squash is a little sweet and almost has a rich quality to the flavor, making it taste rather dessert-like, especially when roasted. When delicata squash is roasted all of those natural sugars get caramelized so you get that buttery caramel flavor on the back end. It’s truly perfection and I have a hard time not eating the entire squash myself.

Can You Eat the Skin on Delicata Squash?

Yes! The skin of Delicata squash is 100% edible. That’s the second reason I love this squash so much. It’s so easy to prepare because you don’t have to bother peeling it. Not to mention that gorgeous yellow and green striped skin makes for a really beautiful plate.

How to Season Roasted Delicata Squash

Look, this squash is so delicious it truly doesn’t need any seasoning. That being said, I did just a pinch of salt, pepper, and garlic powder. You could also play around with adding some sweet-smoky-spicy seasonings like brown sugar, smoked paprika, or cayenne pepper. I think those flavors would pair beautifully with the sweet flavor of the squash.

What to Serve with Delicata Squash

Roasted delicata squash makes a great side dish to any roasted Autumn or Winter meats, like Herb Roasted Tenderloin, Cider Roasted Turkey, or Herb Roasted Chicken Breasts. You could also add it to a fall inspired salad, like this Autumn Kale and Sweet Potato Salad, or make it part of a sheet pan meal, like this Sheet Pan Cranberry Chicken Dinner. It would even go nicely with something Like Bratwurst and Sauerkraut.

Two whole delicata squashes
Close up view of roasted delicata squash on the baking sheet

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making it the perfect fall or winter side dish.
Course Dinner, Side Dish
Cuisine General
Total Cost $1.88 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 114kcal
Author Beth – Budget Bytes

Ingredients

  • 1 delicata squash (⅔ lb.) $1.66
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp salt $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Cut the ends off the delicata squash, then slice it open length-wise.
  • Use a spoon to scrape out the seeds, then slice the squash into ½-inch wide slices.
  • Place the sliced squash on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle the salt, garlic powder, and pepper over top. Toss the squash until it is fully coated in oil and spices. Make sure it is spread out over the baking sheet in an even layer.
  • Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, flip the squash pieces over. Roast for an additional 10-15* minutes, or until browned to your liking.
  • Taste the squash and adjust the salt or pepper to your liking. Serve warm.

Notes

*Cooking time may vary depending on the size of your squash.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Sodium: 152mg | Fiber: 2g
Close up view of roasted delicata squash on the baking sheet

How to Make Roasted Delicata Squash – Step by Step Photos

whole delicata squash on a blue background

Preheat the oven to 400ºF. I bought two delicata squashes, but I only roast one at a time because you need to make sure the slices have plenty of room on the baking sheet and are not crowded in order to get the nice caramelization. (I’ll just save the second one for next week 😏)

Seeds being scraped out with a spoon

Slice the stem off the squash, then slice it open lengthwise. Thankfully, Delicata squash are not that big and are slightly softer than butternut squash, so they’re much easier to cut. Use a spoon to scrape out the seeds.

Sliced delicata squash on a cutting board

Cut the squash into ½-inch wide slices.

squash slices on a baking sheet being drizzled with oil

Place the squash pieces on a parchment-lined baking sheet. Drizzle with a tablespoon or so of olive oil.

Seasoned squash ready to roast

Also add a little salt, pepper, and garlic powder (about ⅛ tsp each). Toss the squash pieces until they’re evenly coated in oil and spices, then make sure they’re spread out evenly over the baking sheet again.

Roasted delicata squash on the baking sheet

Transfer the squash to the oven and roast for 20 minutes. After 20 minutes, take the squash out of the oven, flip them over, then return to the oven for another 10-15 minutes, or until they’re nice and caramelized like in the photo above.

overhead view of roasted delicata squash on a plate

Give the squash a taste and add more salt or pepper if you prefer. Serve it up warm and enjoy! …And try not to eat all of it before you even sit down to your meal. ;)

The post Roasted Delicata Squash appeared first on Budget Bytes.

Spiced Lentils with Carrots

These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.

The post Spiced Lentils with Carrots appeared first on Budget Bytes.

If you’ve been hanging out with me for a while, then you know how much I love lentils. They’re cheap, easy to cook, and are a blank slate for flavor. This week I decided to take one of my favorite spice combos and add it to some lentils. Warm cumin, garlic, and ginger pair with the subtle sweetness of ginger, cinnamon, and carrots to create a complex flavor that is simply out of this world. Spoon these saucy spiced lentils over something starchy like polenta, rice, or mashed sweet potatoes and you’ll be in lentil heaven.

Overhead view of spiced lentils with carrots in a skillet

Spiced but not Spicy

These lentils are seasoned with a slew of warm, sweet, and savory spices, but they are not hot or spicy. I did add a ¼ tsp crushed red pepper to the mix which gives the back end just a slight kick, but I still wouldn’t consider it spicy by any means. If you do happen to be sensitive to spicy flavors, you can reduce or eliminate the crushed red pepper.

What Kind of Lentils to Use

This recipe is designed for brown or green lentils (not French green lentils, which take much longer to cook). This type of lentil cooks in about 20-30 minutes of simmering, does not require soaking, and they hold their shape when softened. I do not recommend red, orange, or yellow lentils for this recipe because they break down quickly when cooked and will leave you with something more like a mush or porridge.

How to Serve Spiced Lentils

You can serve these lentils in a bowl on their own with some crusty bread for dipping, or spoon them over just about any type of starch. I served mine over a cornmeal mush (like polenta or grits), but you could also serve them over rice, mashed white potatoes or sweet potatoes, farro, or any other grain that you might like.

Meal Prep It!

I think these spiced lentils would make a fabulous vegetarian or vegan meal prep. They’ll keep well in the fridge for four to five days and should reheat quickly in the microwave. They’ll also freeze well, so you can stock a few extra portions in your freezer!

Overhead view of spiced lentils over a bed of polenta
side view of spiced lentils on a bed of polenta

Spiced Lentils with Carrots

These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.
Total Cost $3.91 recipe / $0.98 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 about 1.25 cups each
Calories 314kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 tsp fresh grated ginger $0.10
  • 4 carrots (about 2 cups chopped) $0.56
  • 2 Tbsp olive oil $0.32
  • 1 tsp ground cumin $0.10
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp allspice $0.05
  • 1/4 tsp crushed red pepper $0.02
  • 1 cup brown lentils $0.67
  • 3 Tbsp tomato paste $0.15
  • 1/4 cup chopped dried apricots or raisins* $0.75
  • 3 cups vegetable broth $0.40
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
  • Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
  • Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
  • Next, add the uncooked lentils, tomato paste, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
  • Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
  • After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed (this will depend on the salt content of your broth, I did not add any).
  • Serve the spiced lentils with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.

Notes

*Raisins are the more economical choice here (golden or purple raisins), but I happened to have dried apricots on hand so I used those instead of buying raisins specifically for this recipe.

Nutrition

Serving: 1.25cup | Calories: 314kcal | Carbohydrates: 49g | Protein: 14g | Fat: 8g | Sodium: 851mg | Fiber: 18g
close up side view of spiced lentils in the skillet

How to Make Spiced Lentils with Carrots – Step by Step Photos

onion, garlic, and ginger in a skillet

Dice one yellow onion, mince four cloves of garlic, grate about one teaspoon fresh ginger, and peel and dice four carrots. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Carrots and spices added to the skillet

Add the chopped carrots to the skillet along with 1 tsp cumin, ½ tsp cinnamon, ½ tsp allspice, and ¼ tsp crushed red pepper. Continue to sauté for about two minutes more.

lentils, tomato paste, and broth being added to the skillet

Add one cup uncooked brown lentils, 3 Tbsp tomato paste, and 3 cups vegetable broth to the skillet.

chopped apricots

Also, add ¼ cup chopped dried apricots or raisins to the skillet. If using dried apricots, chop them to about the same size as raisins.

Lid being placed on the skillet

Stir everything together until the tomato paste is mixed into the broth. Place a lid on the skillet, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to medium-low and let the lentils continue to simmer, with the lid in place, for 30 minutes. Stir occasionally.

Finished spiced lentils in the skillet

After 30 minutes the lentils and carrots should be tender. Give them a taste and add salt if needed. I did not add any, but depending on the salt content of your broth, you may need a bit to make the flavors pop.

Overhead view of spiced lentils over a bed of polenta

Serve the spiced lentils with crusty bread for dipping or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.

spiced lentils in the skillet with a wooden spoon

Try These Other Delicious Lentil Recipes:

The post Spiced Lentils with Carrots appeared first on Budget Bytes.