Sides

Lentil Mash

Everyone needs mashed potatoes in their lives.  I'm sure Jesus is with me on this one.  Since potatoes are not leaky gut friendly I found a fan-tas-tic replacement while attempting to cook lentils.  One night I left them on the stove too long and accidentally turned them into mush....And this mush was as good as mash.  You're Welcome!

Like the rest of my bases I make the whole package and store the rest in the fridge to save time.  This recipe is only for a third of the package.  If you make the entire package make sure to triple the ingredients.

Serves: 4
Time: 30 Minutes

Ingredients:
1 Cup Red Lentils (Trader Joe's Package)
1 tbsp Garlic Powder
1 tbsp Salt (I use Himalayan Sea Salt)
2.5 Cups Broth (I usually use chicken, but any type will do)
1 tbsp olive oil

Get Cooking:
In a medium/large saucepan pour a tablespoon of olive oil and turn on the burner to medium heat.  Pour in the lentils and stir to coat (1 to 2 minutes).  Add your broth.  Cover and wait for the mixture to boil.  When it boils remove the lid and turn the heat down to low.  Cook for 15-25 minutes watching to make sure it doesn't burn.  Stirring isn't necessary.  When your lentils have completely lost their form and now look like mush (yes, this is a good thing) you have succeeded.  Add salt and garlic powder to taste.  Use as a base for whatever!


Quinoa

This is the recipe that you'll find on the back of most quinoa packs.  But I've taken the liberty of multiplying it for you so that you'll always have a base ready in your fridge.  Get your tupperware ready!

Ingredients
1 pack of quinoa - 14oz
1 box of broth or any extra bone broth you have handy! - 32oz

Using a medium sauce pot with a lid put all your quinoa and all your broth into the pot, but on the lid and turn the heat up to high.  You'll need to stay in the kitchen and make sure this doesn't boil over.*  Once it comes to a boil remove the lid and let it boil for a minute.  Then turn the heat to low (on a scale of 1-10 I prefer 2) and wait for the water to completely evaporate.  This takes about 10-15 minutes.  Using a wooden spoon move the quinoa out of the way to see to the bottom of the pan.  If all of the water is gone remove the pan from the heat and let the quinoa cool.  Put in your tupperware and use for up to a week for a base, side dish, etc.  You can season this with salt and garlic powder if you like, but i usually end up leaving it as is.