Here is a healthy, clean meal that is plant-based, low calorie, low fat– and wonderfully hardy and tasty. In about 15 minutes of prep time and half an hour of unattended cooking, you can have this wholesome meal on the table.We serve it with “grilled” pita (pita we toast on the oven rack, or if the grill pan is handy, on that) and a crisp green salad– and feel as satisfied by the meal as we feel righteous about starting the new year off on a healthful note. And by the way– you’ll only have one pot to clean at the end of the night.
That one-pan-to-wash idea is part of the premise behind our upcoming book, Hero Dinners: Complete One-Pan Meals that Save the Day. (We also wanted to create recipes that do away with the need to have to figure out what side dishes to serve and how to time them, so both are incorporated into every recipe.) For the book, David and I created 100 meals that are made entirely on just one sheet pan or in one skillet. Seriously, each recipe makes a well-balanced meal with protein, vegetable and grain (usually both). Some of the recipes can be on the table in under 30 minutes while others take longer, but what they all have in common is that you end up with a complete, wholesome meal and only one pan to wash.
We’ve got dinners for adventurous eaters (Harissa Chicken with Cauliflower, Grapes and Quinoa), carb-cravers (Skillet Lasagna with Caramelized Onions and Spinach), kids (Peanut Coconut Noodles with Tofu, Snow Peas and Carrots), meat lovers (Rib Eye Steaks with Paprika Potatoes and Asparagus), do-ahead hosts (Red Wine Braised Lamb Shanks with Couscous), fish lovers like me (don’t miss the super simple Orange and Herb Roasted Branzino with Tomato, Potato and Fennel Tian), budget-conscious cooks (the astounding Spanish Chuck Eye with Sweet Onion, Olive and Roast Pepper Topping, Green Beans and Almond-Parsley Rice)…and so much more.
We’ve been working on the book for–well, it seems like forever. We developed and cross-tested the recipes a gazillion times to be sure that they turn out right when you make them– and to that end, we also included a photograph for every single one, because we know that helps. Hero Dinners is also full of cooking, ingredient, shopping and storage tips, and lots of neat tricks for doing unexpected things like cooking rice and quinoa in a sheet pan. We really do believe these recipes, our book, and your meals are all heroes that swoop in and save the day. Hero Dinners will be officially out on April 2nd, but please send the publisher the message that this book is going to sell like hot cakes and pre-order yours now.
| Servings 6 | |
- 1 tablespoon olive oil
- 1 medium onion chopped (about 1 cup)
- 3 celery stalks chopped
- 2 medium carrots chopped (about ? cup)
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 12 ounces lentils rinsed
- 1 can diced tomatoes 14.5-ounce
- 6 cups unsalted chicken broth
- 1 teaspoon salt
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons coarsely chopped fresh parsley
|
- Heat the oil in a Dutch oven over medium heat. Add the onion, celery, carrots, garlic, and basil; cook, stirring occasionally, until softened, 8-10 minutes. Stir in the lentils, tomatoes, broth, salt, coriander, and cumin; bring to a boil, reduce the heat to low, cover and simmer until the lentils are tender, about 30-35 minutes. Remove from the heat and just before serving, stir in the parsley.
Nutritional analysis for each serving: 284 calories, 21 g protein, 46 g carbohydrates, 8 g fiber, 3 g fat, 0 saturated fat, 732 mg sodium
Hi Marge,
I just ordered your book. Matzo balls are doing fine.
Congrats to you and David,
Ellen
Ellen, How nice to hear from you! Dare I say I have been wondering about your matzo balls? 🙂 And thank you for ordering the book. I hope to come out to Long Island for a signing when it comes out, and would love to see you in person! Hppy New Year!