Daphne Ozs Roasted Autumn Vegetables With Lentils Recipes

DAPHNE OZ'S LENTIL SALAD RECIPE - (4.7/5)

Daphne Oz's Lentil Salad Recipe - (4.7/5) image

Provided by AzWench

Number Of Ingredients 11

Ingredients

1 cup lentils
2 cups water
1 bunch chives (chopped)
1 garlic clove (pressed)
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper (to taste)
red pepper (diced - optional)
celery (diced - optional)
carrot (diced - optional)
shitake mushrooms

Steps:

Boil the lentils and water in your rice cooker, until water is boiled off and lentils are tender but not mushy. Add remaining ingredients, making sure to add 1/2 of each recommended amount and then taste so you get a lentil salad you will like. Grill mushrooms on grilling machine. Serve with lentil salad.

DAPHNE OZ'S ROASTED AUTUMN VEGETABLES WITH LENTILS

DAPHNE OZ'S ROASTED AUTUMN VEGETABLES WITH LENTILS image

Categories Vegetable

Number Of Ingredients 12

Ingredients

ingredients
4 Small Carrots (halved lengthwise)
3 Shallots (halved)
1 Butternut Squash (halved/seeded/cut into 1/2-inch slices)
6 tablespoons Extra Virgin Olive Oil
4 Cloves Garlic
1/2 pound Brussels Sprouts (halved)
1/2 cup dried Black Lentils (rinsed)
3 tablespoons Apple Cider Vinegar
1 tablespoon Dijon Mustard
1/2 pound Arugula
Salt and Freshly Ground Pepper

Steps:

In a large bowl, combine carrots, squash, brussel sprouts, shallots, and garlic. Drizzle 2 tablespoons of the extra virgin olive oil, and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast in oven for 30 minutes, tossing once. 1/2 cup dried Black Lentils (rinsed) Salt and Freshly Ground Pepper Meanwhile, prepare lentils by putting into small sauce pan and covering with water by 2 inches. Bring to a boil, then simmer covered for 20 minutes. Drain, season with salt and pepper, and set aside. 4 tablespoons Extra Virgin Olive Oil 3 tablespoons Apple Cider Vinegar 1 tablespoon Dijon Mustard 1/2 pound Arugula Once vegetables are finished roasting, remove garlic. Peel and mash. In a small bowl, combine the mashed garlic, remaining 4 tablespoons of extra virgin olive oil, apple cider vinegar, and dijon mustard, and whisk into vinaigrette. Toss the lentils with the vinaigrette, and then fold in the arugula leaves, and then top with roasted vegetables to serve.

DAPHNE'S VEGGIE CHILI

Daphne's Veggie Chili image

A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

Provided by Sharon123

Categories Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil (I use olive oil)
1 large yellow onion, chopped
4 garlic cloves, smashed
2 medium zucchini, sliced and diced
1 (16 ounce) bag corn (frozen or fresh)
2 tablespoons tomato paste
1 (16 ounce) can roasted tomatoes, chopped, with juice
salt
pepper
2 -3 bay leaves
2 tablespoons oregano
1/4 cup chili powder
2 -3 tablespoons cumin
1 -2 chipotle chile in adobo, chopped
2 (15 ounce) cans kidney beans, drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (12 ounce) bottle beer (or sub vegetable broth)
1 cup vegetable stock
cheddar cheese, shredded to serve
avocado, chopped to serve
2 limes to serve, juice
sour cream, to serve

Steps:

In a large heavy pot, heat the oil over medium high heat.
Add the onion and garlic, and saute until translucent.
Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
Add 1-2 chopped chipotle peppers and the beans.Stir well.
Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
Enjoy!

Nutrition Facts : Calories 293.9, Fat 6.4, SaturatedFat 0.8, Sodium 425.9, Carbohydrate 47.6, Fiber 13.7, Sugar 8.9, Protein 13.5

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