Layered Ratatouille (Roasted Vegetable Casserole)

Ratatouille is a simple dish of layered vegetables cooked until tender. We top it with fresh herbs and a splash of olive oil.

Healthy, simple, and pretty, serve these roasted vegetables with crusty bread or even pasta.

Overview of Ratatouille in a pan with a bread loaf in the background.

What is Ratatouille?

Ratatouille (rat-a-too-ee) comes from Nice, France, and is actually a simple but delicious vegetarian dish (and it was also in this style in the Disney movie of the same name).

There are two different ways this dish can be prepared. Either with chunked vegetables cooked in a broth resembling a vegetable stew or sliced and layered like as in this particular recipe.

If time allows, I prefer the presentation and texture of this sliced and layered ratatouille recipe. The roasting adds great flavor and I love the texture of the thinly sliced vegetables. It can be served as an elegant main dish, or as a beautiful side dish with chicken or pork chops!

Close up of sliced vegetables for Ratatouille.

Ingredients/Variations

This recipe is a great way to enjoy those fresh garden veggies and a hearty and healthy vegetarian entree!

VEGGIES Eggplant, tomatoes, and zucchini are sliced, then sauteed and arranged in layers in a pan. Yellow squash, peppers… add your favorite vegetables to the mixture.

SAUCE Crushed tomatoes, peppers, spices, garlic, and onion simmer together to create this delicious sauce! The diced pepper (or shredded carrot) adds a bit of sweetness to balance the acidity of the tomatoes.

Short on time? Replace the homemade sauce with marinara.

Sliced vegetables stacked in piles, on a wooden cutting board.

How to Make Ratatouille

This delicious ratatouille recipe is simple to prepare.

  1. Simmer the sauce ingredients in a pan until thickened (per recipe below). Spread the sauce into a baking dish.
  2. Thinly slice vegetables (I use a mandolin) and stack them. Arrange the stacked vegetables on their side over the sauce. Brush with olive oil.
  3. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until the veggies are tender and browned.

Top with chopped basil, and serve immediately! A slice of homemade garlic bread or fresh french bread is the perfect pair for soaking up this delicious sauce!

As a side dish, serve with balsamic pork loin, roasted chicken breasts, or this easy grilled salmon recipe.

Overview of sliced vegetables for Ratatouille in a pan with sauce on the bottom.

Got Leftovers?

Ratatouille makes great leftovers! Especially the next day when all of the flavors have had a chance to really blend together.

For leftovers, keep ratatouille in an airtight container in the refrigerator until you are ready to reheat, for up to a week. Refresh flavors with a little salt and pepper and enjoy!

Ratatouille can also be served cold on a bed of salad greens for a quick and nutritious lunch at work, too!

Close up of Ratatouille on a plate with Basil garnish

Delicious Vegetable Side Dishes

Did you make this delicious Ratatouille? Be sure to leave a rating and a comment below!

Baked Ratatouille in a pan with basil

Ratatouille

This Ratatouille dish is bursting with flavor, and absolutely beautiful!
Course Dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 152
Author Holly Nilsson

Ingredients

  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1/2 small onion chopped
  • 1/2 cup shredded carrot or diced red bell pepper
  • 14 oz crushed tomatoes
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons dried parsley
  • 1 small eggplant sliced
  • 1 large zucchini sliced
  • 3 roma tomatoes sliced
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon black pepper or more to taste

Instructions

  • Preheat oven to 375°F.
  • Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender.
  • Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper.
  • Meanwhile, cut vegetables to 1/8" thickness.
  • Pour sauce into a 2 qt baking dish. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
  • Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
  • Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.

Video

Notes

For more sauce, add 28 oz of crushed tomatoes (instead of 14 oz). For a zestier sauce, add 1-2 tablespoons tomato paste.
Sauce can be replaced with marinara sauce if desired.
Allow the sauce to simmer until thickened, the liquid from the vegetables will mix with the sauce and thin it out as it bakes.
For firmer vegetables, reduce baking time. For softer vegetables, increase bake time.
Leftovers can be stored in an airtight container in the fridge for up to 1 week. 

Nutrition

Calories: 152 | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 561mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 1mg
Top image - Vegetables sliced and stacked. Bottom image - Ratatouille in a frying pan.
Close up of prepared Ratatouille.
Close up of prepared Ratatouille.

Best Fish Taco Recipe {Lightly Seasoned & Flaky!}

Easy Fish Tacos are a great family meal, quick to make and on the table in about 20 minutes!

This recipe starts with white fish fillets (such as tilapia or cod) rubbed with a flavorful spice mixture and baked until tender and flaky.  Add your favorite toppings, some fish taco sauce or a side of Fresh Mango Salsa for the perfect weeknight meal!

Fish tacos in a tray with toppings and lime

Fish for Tacos

Fish Tacos are one of those easy meals I just don’t make often enough.  They’re fresh and flavorful and everyone loves them, not to mention…. 20 minutes from fridge to table. Win/win!!

These fish tacos start with white fish, we like tilapia (although if you don’t like tilapia, choose your favorite white fish such as cod or haddock). You can really use any fish to make these including salmon.

Tortillas should be gently heated and can be either flour or corn. I prefer the flavor of corn tortillas.

How to Make Fish Tacos

  1. PREP FISH
    Dab the fish dry and rub it with the simple homemade spice mixture in the recipe below.
    You can also use your favorit pre-made taco seasoning or cajun seasoning. Mixing your own spices takes just a few minutes, tastes better and you can control salt and spice levels.
  2. BAKE
    Bake the fish in the oven for about 15 min… super fast!
  3. PREP TOPPINGS
    In those 15 minutes, chop and prep your favorite taco toppings.  By the time the fish is done, the toppings are ready.

Close up photo of fish tacos in a tray

What to Serve With Fish Tacos

Fish tacos are a complete meal in one and don’t require a lot of extras on the side!  I love to add tons of toppings for everyone to dress up their own and a couple of fresh simple sides.

If I do serve sides with fish tacos, it’s usually something simple like a corn salad or some delicious Spanish Rice!

What to put on fish tacos

Overhead close up of fish tacos with toppings.

How to Make Fish Taco Sauce

I often serve fish tacos with a  classic coleslaw or onion slaw (recipe below) but if you’d like a sauce, the following is one of our favorites!

Combine the following and drizzle over tacos:

  • 3 tablespoons each mayonnaise and sour cream
  • juice from 1/2 fresh lime
  • a pinch of garlic powder and cumin and about 1/2 teaspoon of sriracha

These just take a few quick minutes to prepare so they are perfect for a busy weeknight and just taste so delicious and light.

Favorite Fish Recipes

Did you enjoy these Fish Tacos? Be sure to leave a rating and a comment below!

Three fish tacos on a plate

Easy Fish Tacos

Tender flaky fish lightly seasoned and baked makes the perfect filling for these easy fish tacos.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 163
Author Holly Nilsson

Ingredients

  • 1 1/2 pounds fillets of tilapia or cod/haddock
  • 1 tablespoon olive oil

Rub

  • 1 tablespoon chilli powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon onion powder

Tacos

  • 8 6-inch corn or flour tortillas
  • 1 sliced avocado
  • 1 lime wedged
  • toppings to taste

Fish Taco Sauce (optional)

  • 2 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1/2 lime juiced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sriracha or to taste

Instructions

  • Preheat oven to 400°F.
  • Combine all fish taco sauce ingredients in a small bowl and set aside.
  • Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
  • Bake for 12-15 minutes or until flaky and cooked.
  • Heat tortillas according to package directions.
  • Break fish into large chunks and divide between tortillas. Top as desired and serve.

Notes

How to Make Cabbage Onion Slaw: 1 cup green cabbage, shredded 1 white onion, thinly sliced 2 tablespoons cilantro, chopped 1/3 cup sour cream 2 tablespoons fresh lime juice 1 jalapeño pepper seeded & chopped.
Nutritional information includes 2 fish tacos in corn tortillas and no toppings.

Nutrition

Calories: 163 | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg
A Fish Taco in a tray, with toppings and a title.
Fish Tacos lined up in a tray with toppings and lime wedges, with writing
Fish Tacos in a tray with toppings and lime, with a title
A Fish Taco in a tray, and Fish Tacos lined in a tray underneath the title.

Tasty Chicken Parmesan with Spaghetti Squash

Chicken Parmesan Spaghetti Squash is a lower carb, lower-cal version of a classic favorite!

A layer of spaghetti squash is topped with a rich tomato sauce, juicy chunks of chicken, and of course lots of cheese. Bake this dish until bubbly and serve with a fresh side salad!

A serving of spaghetti squash chicken parmesan.

Spaghetti Squash

This is a simple casserole with the flavors of our favorite easy chicken parmesan recipe.   Save time by prepping all of your ingredients as your spaghetti squash cooks.

  1. Cook spaghetti squash (bake or microwave).
  2. Brown chicken and simmer in marinara sauce or pasta sauce.
  3. Place spaghetti squash in a casserole dish, top with tomato sauce and cheese. Bake until bubbly.

The perfect dish when it’s cold outside and the fam is hungry for something filling and healthy. Serve with a side of homemade garlic bread for the perfect Italian meal!

Three images showing the steps to layer the Spaghetti Squash Chicken Parmesan.

How to Cook Spaghetti Squash

Don’t be by spaghetti squash- it’s easy to prepare!

Prep: Spaghetti squash can be very hard to cut in half (especially the larger ones). I often ask at the grocery and they’ll cut it for you. If not, poke it with a fork and microwave it whole for 3-5 minutes. This will make it easier to cut.

Oven: Once cut in half, scrape out the seeds, brush with olive oil, and roast cut side down for 45-60 minutes.

Microwave: If running short on time you can always skip the roasting and cook spaghetti squash in the microwave!

How to Make Spaghetti Squash Noodles

Once the spaghetti squash has been roasted, it’s easy to create those long, stringy noodles!  Use a fork to lightly scrape the flesh out inside and watch the magic happen!  Season with salt and pepper or a little olive oil and serve just as you would regular spaghetti… with fewer calories and carbs!

Baked Spaghetti Squash Chicken Parmesan Casserole

What to Serve with Parmesan Chicken

Spaghetti Squash Casserole (including this one) is a full meal in one pan.  Add a sprinkling of parmesan cheese and parsley and, voila, dinner is served!

To keep it low carb, serve with a crisp tossed salad or and Italian salad. If you’re not low carbin’ add in a crusty baguette to soak up the pasta sauce.  A side of sautéed brussels sprouts with garlic would round out this healthy feast!

More Chicken Parm Inspiration

Did you enjoy this Chicken Parmesan Spaghetti Squash? Be sure to leave a rating and a comment below!

Chicken Parmesan Spaghetti Squash on a white plate

Chicken Parmesan Spaghetti Squash

Chicken Parmesan Spaghetti Squash is a filling and healthy dish for the whole family!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 375
Author Holly Nilsson

Ingredients

  • 1 large spaghetti squash 2-3 lbs
  • 2 tablespoons olive oil divided
  • 24 ounces marinara sauce or pasta sauce, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 1 1/2 pounds boneless skinless chicken breasts cut into bite sized pieces
  • 1 cup mozzarella cheese
  • 1 tablespoon tomato paste
  • 14 ounces diced tomatoes canned with juice

Topping

  • 2 tablespoons butter melted
  • 3 tablespoons Panko bread crumbs
  • 1 teaspoon parsley fresh
  • 1 tablespoon parmesan cheese shredded

Instructions

  • Mix all topping ingredients together. Set aside.
  • Preheat oven to 400°F.
  • Cut spaghetti squash in half lengthwise. Scoop out seeds and drizzle the cut side with oil. Season with salt and pepper. Place cut side down and bake 60 minutes or just until tender (or microwave per notes below).
  • Meanwhile, season chicken with Italian seasoning, garlic powder, salt and pepper.
  • Heat olive oil in a skillet. Add chicken and cook 4-5 minutes or until lightly browned.
  • Add marinara sauce, 1 tablespoon tomato paste and diced tomatoes. Simmer 10-15 minutes or until thickened.
  • Remove spaghetti squash from the oven and run a fork along the flesh to separate into strands. Toss with butter and salt & pepper.
  • Spoon spaghetti squash into a casserole dish and cover with the chicken mixture. Top with cheese and topping mixture. Bake 20 minutes or until heated through.

Notes

To microwave spaghetti squash
  • Slice from top to bottom lengthwise, remove seeds with a spoon and discard.
  • Place squash in a casserole dish with 1/4 cup water and cover with plastic wrap.
  • Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork. Proceed with recipe as directed.
If you have extra sauce, heat on the stove and serve on the side if desired.

Nutrition

Calories: 375 | Carbohydrates: 25g | Protein: 32g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 1069mg | Potassium: 1144mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1079IU | Vitamin C: 19mg | Calcium: 197mg | Iron: 3mg
Top image - a serving of chicken parmesan spaghetti squash. Bottom image - Chicken parmesan spaghetti squash casserole.
Chicken parmesan spaghetti squash casserole.
A serving of chicken parmesan spaghetti squash casserole

Greek Salad

Greek Salad is quick and easy to prepare filled with fresh veggies tossed in a tangy dressing.

A healthy combination of crisp cucumbers, juicy tomatoes and crunchy bell peppers tossed with olives and feta cheese. The dressing is extra fast, just add to a mason jar and shake (or whisk in a bowl)!

Greek salad in a bowl with a spoon

The Perfect Summer Salad

When I think of summertime food, I think of fresh Greek salad. In this recipe, plump tomatoes, crisp cucumbers, green peppers, red onions, and feta cheese are all tossed in a Mediterranean style dressing for the freshest Greek salad you will ever make.

I love Greek salad best with tomatoes fresh from my garden, and of course, supermarket produce works just as well (or stop by the farmer’s market if you’re lucky enough to have one nearby).

If you are looking to jazz things up a bit, try turning this recipe into a Greek pasta salad or a Greek orzo salad with a couple of quick additions! Pair this delicious salad with Chicken Souvlaki and a side of Garlic Butter Rice for the perfect meal!

Greek salad ingredients in a clear bowl

Greek Salad Ingredients

VEGGIES This recipe is full of fresh chopped veggies: peppers, tomatoes, and cucumbers! Simply wash and cut into bite sized pieces

DRESSING Add a bit of olive oil, some vinegar, and fresh lemon and seasonings into a mason jar, seal the lid and shake it up! (My daughter loves helping make the dressing for Greek salad!)

RED ONIONS I dice my red onions and then let them soak in ice water a bit while I prep the rest of the ingredients.  This takes a bit of the “bite” out and is completely optional.

OLIVES Kalamata olives add the perfect flavor to this recipe. If you aren’t a fan, you can leave them out of this recipe or try swapping them for black olives, green olives, or even capers!

CHEESE While it wouldn’t be a Greek salad without feta cheese you can replace it with whatever you have on hand in a pinch. Some great alternatives are goat cheese, mozzarella, or ricotta!

Greek salad in a large serving bowl

How To Make Greek Salad

Homemade Greek salad is one of the easiest salads to make!

  1. Dressing – combine all dressing ingredients and set aside.  You can use store-bought dressing if you’d prefer.
  2. Prep  chop, and prep all of the veggies (per recipe below).
  3. Assemble – toss all ingredients together and serve!

Voila! You have a fresh and delicious salad that everyone will rave over.

Tip: For more flavor, let the salad chill for a few hours or overnight in the fridge. This allows the flavors to blend together!

Leftovers

This salad tastes great the next day too because the ingredients have had the chance to marinate in the Greek salad dressing!

While I hardly have leftovers of this salad it does last in the refrigerator for 3 to 4 days if kept covered in an airtight container. And the longer it sits the more flavorful it becomes! Add in some pasta to ensure

When ready to serve toss in some fresh chopped cucumber and peppers for added crunch, and maybe a sprinkle of fresh feta cheese because you can never have too much cheese!

More Fresh Veggie Salads

Did you enjoy this Greek Salad? Be sure to leave a rating and a comment below!

Greek Salad in a clear glass bowl with spoon

Greek Salad

A simple class combination of tomatoes, cucumbers and peppers tossed in a fresh and easy dressing.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 164
Author Holly Nilsson

Ingredients

Salad

  • 1 red onion diced
  • 1/4 cup pitted Kalamata olives (or black olives)
  • 1 green pepper chopped
  • 4 tomatoes chopped
  • 1 long English cucumber chopped
  • 1 cup feta cheese crumbled

Dressing

  • 1/3 cup olive oil
  • 1/2 lemon juiced
  • 2 tablespoons red wine vinegar
  • 1 pinch sugar
  • 1 teaspoon oregano
  • 1/2 teaspoon basil

Instructions

  • Combine all dressing ingredients in a small bowl and mix well. Or alternately add all ingredients in a mason jar with a tight fitting lid and shake to mix.
  • In a large bowl combine the red onion, black olives, green pepper, tomatoes, cucumber and feta cheese.
  • Pour the dressing over the salad and toss to combine.

Video

Nutrition

Calories: 164 | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 280mg | Potassium: 267mg | Fiber: 1g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 26.1mg | Calcium: 117mg | Iron: 0.6mg

REPIN This Easy Summer Salad Here

close up photo of an easy homemade greek salad recipe

 

More Easy Greek Salad Inspired Recipes

Easy Greek Pasta Salad

Greek pasta salad takes the same delicious flavors in our favorite fresh salad and turns them into a delicious potluck favorite!Greek Pasta Salad in a Bowl

Greek Tortellini Salad

Greek Tortellini Salad is one of our all time favorites! Tender cheese filled tortellini, crunchy peppers, crisp cucumbers and juicy tomatoes, topped with loads of cheese and tossed in a greek flavored dressing!

Close up photo of Greek tortellini salad

Easy Greek Salad Cups

These easy Greek Salad Cups feature perfectly seasoned shells baked crisp and are filled with zesty Greek inspired lamb. A topping of juicy tomatoes, crunchy cucumbers and feta cheese make them totally irresistible!

Greek salad cups with tomatoes on top!

 

Easy Salmon Marinade {Baked, Fried, or Grilled}

Marinated Salmon comes out tender and so incredibly flavorful making it perfect for baking, pan-frying or even putting on the grill!

This easy marinade adds lots of flavor with just a few simple ingredients for healthy, flavorful fillets.

Salmon Marinade on a cutting board top view

Marinade Ingredients

  • Sugar: Brown sugar adds a hint of sweetness but also helps with the caramelization process. To make a honey soy salmon marinade, swap out the brown sugar for honey.
  • Soy Sauce: Adds salt and richness to the marinade as well as great color.
  • Flavor: This marinade has great flavor from garlic, ginger, and jalapeno. Substitute a sprinkle of chili flakes if you don’t have fresh jalapeno on hand.

Salmon Marinade ingredients

How to Marinate Salmon

This really is the best marinade for salmon. It’s sweet, savory, and simple; made from ingredients that are probably already in the pantry!

  • Salmon should always be placed in the fridge for marinating.
  • Use a zippered bag or an airtight container for marinating to be sure the entire filet is covered by the marinade.
  • Additional flavors (like pineapple juice or orange juice) can be added if desired.

How Long to Marinate Salmon: Because fish is so tender, 45 minutes is long enough for this marinade to flavor and tenderize the flesh. If left too long in an acidic marinade, it can almost “cook” the fish (like a ceviche) or cause it to become mushy.

The leftover marinade should be discarded or cooked. It can be brushed over the fish as it’s cooking (as long as the fish hasn’t finished cooking)!

Salmon Marinade ingredients in a bowl

How to Cook Marinated Salmon

Asian inspired, this marinade is fresh and bright; perfect for baked, broiled, or grilled!

As with all salmon recipes, the cooking time will vary based on the thickness and the shape of the filet. Some are flatter and thinner (and will cook quicker) while others are up to 1″ thick in the middle (and may need extra time). The following are guidelines but will vary.

  • To Grill: Place marinated salmon on a grill set at medium-high. Cook about 7-8 minutes per side.
  • To Bake: Place salmon on a baking sheet covered and bake at 400°F for  12-15 minutes, broil 1-2 minutes until the top is opaque and the fish is cooked through.
  • To Broil: Place fish directly under the broiler for 5 minutes. Turn over and broil another 4-6 minutes or until the filet is browned on the outside and just opaque inside.

Salmon Marinade with a bite from it close up

Easy Salmon Recipes

Did you try this Salmon Marinade? Be sure to leave a rating and a comment below!

Salmon Marinade with a bite from it close up

Salmon Marinade

Made with pantry staples this marinade is quick and easy to prepare!
Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 347
Author Holly Nilsson

Ingredients

  • 2 pounds salmon fillets
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sesame oil
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh garlic grated
  • 1 small jalapeno pepper seeded and finely diced (optional)

Instructions

  • Add salmon to a large ziptop bag.
  • In a small mixing bowl add soy sauce, water, sesame oil, dark brown sugar, ginger, garlic, and jalapeno pepper. Whisk to combine and pour over salmon.
  • Close the bag and gently move the salmon in the bag so the marinade is covering all the salmon.
  • Let the salmon marinate in the refrigerator for up to 45 minutes.

Notes

Salmon should always be placed in the fridge for marinating. Use a zippered bag or an airtight container and ensure entire filet is covered by the marinade.
Additional flavors (like pineapple juice or orange juice) can be added if desired.
The leftover marinade should be discarded or cooked. It can be brushed over the fish as it’s cooking (as long as the fish hasn't finished cooking).
Cooking time will vary based on the thickness and the shape of the filet. Flatter/thinner filets will cook quicker, while others (up to 1" thick) may need extra time. The following are guidelines, do not overcook the fish.
To Grill: Place marinated salmon on a grill set at medium-high. Cook about 7-8 minutes per side.
To Bake: Place salmon on a baking sheet covered and bake at 400°F for  12-15 minutes, broil 1-2 minutes until the top is opaque and the fish is cooked through.
To Broil: Place fish directly under the broiler for 5 minutes. Turn over and broil another 4-6 minutes or until the filet is browned on the outside and just opaque inside.

Nutrition

Calories: 347 | Carbohydrates: 2g | Protein: 46g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 352mg | Potassium: 1121mg | Sugar: 2g | Vitamin A: 91IU | Calcium: 27mg | Iron: 2mg
Salmon marinade in a bowl with a spoon with a title
Clear bowl with Salmon Marinade and a spoon with text
Salmon Marinade in a bowl with writing
Salmon Marinade in a bowl with a title

Vegetable Barley Soup – a Slow Cooker Favorite!

Homemade Vegetable Barley Soup is thick, hearty, and jam-packed with fresh veggies in a flavorful broth!

Simply combine all ingredients in the slow cooker and let the Crock Pot do the rest! The result is a perfectly healthy meal that everyone will love!

Vegetable Barley Soup in a crock pot with a ladle

A Fresh and Hearty Favorite

This is the perfect budget-friendly soup and is great if you’re short on time! Just set it and forget it…until the house smells amazing in a few hours that is!

This soup is so versatile! If you have extra veggies in the fridge or garden, chop them up and add them in to stretch this soup even further.

You can keep it vegetarian or add some protein like beef or chicken! This classic Crockpot favorite that can be made with any leftover veggies or meat.

Slow cooker vegetable barley soup is packed with healthy veggies and fiber.

Dry ingredients for vegetable barley soup in a crock pot

Ingredients and Variations

Whatever ingredients are in the pantry, fridge, or garden can be used to give this vibrant soup extra texture, color, and flavor!

BARLEY This veggie barley soup is made with pearl barley! Quinoa, rice, pasta or lentils will also taste delicious if you don’t have barley (cooking time may vary based on the grain added).

VEGETABLES This soup is loaded with fresh veggies! Carrots, celery, potato, tomato, corn, and bell peppers are all added to this soup, but any vegetable will work great. Zucchini, mushrooms, green beans, or even cauliflower.

BROTH Beef broth is added to this soup because of the rich flavor it adds. Use vegetable broth to make this a vegetarian soup!

SPICES Garlic powder, Italian seasoning, and a bay leaf are all that’s needed to complete the flavor of this soup!

To Add a Little Protein: Toss in some chuck roast beef, ground beef or turkey, leftover shredded chicken or steak. If your meat is already cooked, add it in the last hour of cooking. Or keep it meatless by adding in lentils, garbanzo beans or black beans to stretch this soup even further!

Vegetable Barley Soup in a ladle in a crock pot cooked and ready to serve

How to Make Vegetable Barley Soup

An easy and super healthy soup will be ready and waiting in the Crockpot!

  1. Combine all ingredients (per recipe below) in a crockpot except for tomatoes.
  2. Cook until barley is tender. Add tomatoes.
  3. Discard bay leaf and serve.

Season with salt, pepper, and a sprinkle of Parmesan cheese if desired. If you have fresh herbs on hand (parsley or basil) stir those in just before serving.

Serve with homemade french bread and a beet salad for a complete meal! Serve with some homemade cheesy breadsticks and a tangy cucumber tomato salad!

vegetable barley soup in a white bowl garnished with parsley

Tips for Perfect Barley Soup

  • Like most soups, vegetable barley soup only gets better the next day. Store in a covered container in the refrigerator for up to four days.
  • To reheat and refresh the flavors, just add a few dashes of salt and pepper and heat on the stovetop.
  • To freeze vegetable barley soup, ladle chilled soup directly into zippered bags and label them with the date. Lay them flat in the freezer and once they are frozen, store the bags upright to save freezer space. Vegetable barley soup should keep about 8 weeks in the freezer!

More Soup-er Recipes

Did you make this Vegetable Barley Soup?  Be sure to leave a rating and a comment below!

Two bowls of vegetable barley soup

Vegetable Barley Soup

This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4
Calories 306
Author Holly Nilsson

Ingredients

  • 1 teaspoon olive oil
  • 1 onion
  • 1 cup pearl barley
  • 14.5 ounce canned diced tomatoes with juice
  • 1 large potato cubed or sweet potato
  • 1 carrot chopped
  • 2 ribs celery chopped
  • 1 cup frozen corn defrosted
  • 1 green bell pepper chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 8 cups beef broth or vegetable broth

Instructions

  • Combine all ingredients in a 6qt slow cooker except tomatoes.
  • Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  • Add tomatoes with juices 30 minutes before serving.
  • Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.

Notes

To keep this vegetarian, use vegetable broth and replace the Worcestershire sauce with a vegetarian alternative.
Fresh vegetables can be replaced with 2 cups frozen vegetables.
This veggie barley soup is made with pearl barley!
Quinoa, rice, pasta or lentils will also taste delicious if you don't have barley (cooking time may vary based on the grain added). 
To Add a Little Protein:
Cooked ground beef can be added to this recipe before cooking.
Other meats can be added and if already cooked, add it in the last hour of cooking.
Add in canned and rinsed lentils, garbanzo beans or black beans to stretch this soup even father!

Nutrition

Calories: 306 | Carbohydrates: 60g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 1650mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2868IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 3mg
Vegetable barley soup in a crockpot with writing
Two bowls of vegetable barley soup with writing
vegetable barley soup being served with writing
Top image - two bowls of vegetable barley soup. Bottom image - vegetable barley soup ingredients in a crockpot

Poached Eggs {Only takes 4 Minutes!}

a poached egg broken open over toast

Poached Eggs are the perfect easy breakfast recipe and ready in about 5 minutes.

An egg and some water are all you need to make this easy breakfast. Once you’ve got the timing down, you can make eggs with a perfect yolk every time!

A runny poached egg over toast.

Why We Love these Eggs

Healthy, quick, delicious, easy… so many reasons!

Great for breakfast, over roasted veggies, on avocado toast or even next to a stack of french toast!

I’ve shared my favorite step-by-step tips to make a perfect poached egg every time.

Whether a soft, medium or hard yolk is preferred, the result is a delicious egg that’s great on toast, English muffins, or roasted potatoes.

Ingredients/Variations

Only 3 ingredients.

EGGS For this recipe, any type of eggs will work great! The instructions below are for large eggs, you can use any size but may need to adjust the cook time by 30 seconds or so.

WATER Traditionally poached eggs are made with boiling water. But depending on how you want to use them, try poaching them in broth, they’re great over roasted asparagus. This adds an extra level of flavor that is oh-so-delicious!

SALT & PEPPER You can keep it simple and season your poached eggs with just salt and pepper or get creative!

An image of a 4 minute and 5 minute poached egg on toast.

How Long to Cook

  • Soft: 3 minutes will give you a very runny yolk and slightly undercooked white.
  • Medium: 4-5 minutes. 4 minutes yields a poached egg with a soft white and runny yolk. 5 minutes is a bit more set and jammy rather than runny.
  • Hard: 6 minutes produces eggs with a firm white and a yolk that is tender but not runny.

Gently sliding an egg into simmering water and removing with a slotted spoon.

How to Poach an Egg

This recipe is only 3 simple ingredients and comes together in 3 simple steps!

  1. Boil water, reduce to a simmer (add a teaspoon of vinegar if desired).
  2. Break one egg into a small bowl and gently slide it into the water. Immediately repeat with the second egg.
  3. Remove with a slotted spoon. Season and serve immediately.

Since poached eggs have such a mild flavor, they can literally go with everything! Try poached eggs with roasted vegetables, on avocado toast, or throw into a warm spinach salad with bacon bits!

Tips for the Perfect Poached Egg

Poached eggs are a simple recipe but here are a few tips to help them turn out perfect every time!

  • Unlike with hard boiled eggs (where they’re easier to peel if they’re older), for poached fresh is best.
  • Add a teaspoon of white vinegar to the water. This will help keep the whites together as the egg cooks.
  • Pick your type of poached egg (soft, medium, or hard) and watch carefully to avoid overcooking. Look for a solid white with a runny yolk center.
  • Be sure to use a slotted spoon when removing from the water. This allows the water to run off and prevents your toast from getting soggy. You can also set them on a paper towel from the pot to help soak up some of the excess water.
  • If making eggs for a crowd, cook eggs a few at a time and put into ice water to stop cooking. When the batch is ready, add the eggs and simmer 45-60 seconds to heat them.

Yummy Egg Recipes

How did you enjoy these Poached Eggs?  Be sure to leave a rating and a comment below!

a poached egg broken open over toast
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Poached Eggs

Make perfect Poached Eggs every time with this easy recipe!
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Servings 2 eggs
Calories 63
Author Holly Nilsson

Ingredients

  • 2 eggs
  • water
  • salt & pepper

Instructions

  • Bring 3-4 inches of water to a boil in a saucepan. Reduce heat to a gentle simmer.
  • Break one egg into a small bowl. Slide the egg gently into the simmering water. Repeat with remaining egg.
  • Cook until whites are set and yolks are cooked to desired doneness, about 4 minutes for a medium egg.
  • Use a slotted spoon to remove eggs. Season with salt & pepper and serve warm.

Notes

Add a teaspoon of white vinegar to water to keep the whites together as the egg cooks. (optional) 
Types of Poached Eggs
Watch carefully to avoid overcooking. Look for a solid white with a runny yolk.
  • Soft– 3 minutes will give you a very runny yolk and slightly undercooked white.
  • Medium– 4-5 minutes. 4 minutes yields a poached egg with a soft white and runny yolk. 5 minutes is a bit more set and jammy rather than runny.
  • Hard – 6 minutes produces eggs with a firm white and a yolk that is soft but not runny, or only slightly so.

Nutrition

Calories: 63 | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
How to make Poached Eggs with writing
How to Make Poached Eggs in a pan and on toast

Lentil Chili {A Hearty, Budget-Friendly Meal!}

Lentil Chili with bread

Homemade Lentil Chili is a hearty, budget-friendly meal that is ready in under an hour! 

Lentils, canned tomatoes and beans, fresh bell pepper and a handful of spices are simmered on the stovetop to create this delicious chili dish.

Lentil Chili in white bowls garnished with shredded cheese and cilantro.

Simple Pantry Ingredients

This homemade lentil chili recipe is foolproof. It uses simple, inexpensive ingredients that are most likely in the pantry already, and can be on the table in less than an hour to feed that hungry crowd!

Just toss ingredients in a pot on the stove, and simmer until flavors blend together!

Ingredients to make Lentil Chili

Ingredients/Variations

This lentil chili recipe uses ingredients that are probably already in the pantry!

LENTILS Brown lentils are added to this chili, but yellow, red or green will work perfectly too. You can also add canned lentils!

If using canned lentils, double the quantity of lentils and reduce the broth in this recipe. You will also want reduce the simmering time just until the vegetables are soft.

VEGGIES Onion and fresh bell peppers are chili must-haves. Stretch this dish even further by adding corn, celery, sweet potatoes, carrots or whatever you have on hand!

CANNED GOODS Diced tomatoes, kidney beans, and tomato sauce all add to the flavor of this chili. Try using canned tomatoes that are already seasoned for an extra kick!

SPICES Keep the chili mild if preferred, or take it to the next level by adding even more homemade chili powder or red chili flakes!

VARIATIONS Add meat to this Lentil Chili for a super hearty version! Use ground beef, ground chicken or Italian sausage!

Ingredients for Lentil Chili in a pot.

How to Make Lentil Chili

It’s as easy as 1-2-3 to make this delicious one-pot wonder!

  1. Saute the onion then add garlic and spices.
  2. Add lentils and tomatoes with juices and broth. Simmer until mixture is thickened.
  3. Serve immediately with desired toppings.

Top chili with shredded cheese, sour cream or jalapenos. Serve with chile cheddar cornbread or homemade french bread to sop up all that sauce!

For lentil chili with beef, just cook ground beef with the onion and garlic.

For turkey lentil chili, add cooked, shredded turkey to the chili when the lentils are added. Great for using up leftover turkey!

Cooked Lentil Chili in a pot garnished with shredded cheese, tomatoes and cilantro.

Tips for Perfect Lentil Chili

  • To thicken chili, simmer uncovered until excess liquid is cooked off. Alternatively, blend or mash approximately half a cup of lentils and add back into the chili.
  • For slow cooker lentil chili, cook on low for 8 to 10 hours (perfect for overnight or a workday) or 4 to 5 hours on high.
  • For an Instant Pot, cook 30 minutes on high and then slow release for 13 minutes (or follow user guide directions).
  • Leftovers can be stored in an airtight container for 3-4 days in the fridge.

Leftovers

  • To reheat, put back in pot on medium heat until heated through. Or, put in a microwave-safe bowl and heat in 30-second intervals until heated through!
  • Freeze for up to 1 month in an airtight container.

More Meatless Mains

Did you enjoy this stovetop Lentil Chili? Be sure to leave a rating and a comment below! 

Lentil Chili being served in bowls
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Lentil Chili

This Lentil Chili is a fun twist on a classic comfort food!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 6
Calories 348
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 cup bell pepper chopped red or green
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 cups brown lentils
  • 19 ounce kidney beans drained and rinsed
  • 28 ounce canned diced tomatoes with juice
  • 1 cup tomato sauce
  • 4 cups low sodium beef broth or vegetable or chicken broth

Instructions

  • Heat 1 tablespoon olive oil over medium heat.
  • Cook onion and bell peppers until softened, about 5 minutes.
  • Add garlic, chili powder, and cumin. Cook 1 minute more.
  • Add lentils, beans, tomatoes, tomato sauce, and broth.
  • Bring to a boil, reduce heat to a simmer cook covered 25 minutes. Uncover and cook an additional 15 minutes or until chili reaches desired thickness.

Notes

  • 1 lb lean ground beef can be cooked and added to the chili along with the onion.
  • To thicken chili, simmer uncovered until excess liquid is cooked off.
  • To use canned Lentils, double the lentils listed in the recipe and do not add the broth. Also reduce the cook time to simmer for 15 minute uncovered as the lentils are already cooked. 
  • For Slow Cooker Lentil Chili, combine all ingredients and cook on high for 4-5 hours or low for 8-10 hours. 
  • For Instant Pot Lentil Chili, combine all ingredients in the Instant Pot and cook on high for 30 minutes. Slow release the pressure for 13 minutes (or follow user guide directions). 

Nutrition

Calories: 348 | Carbohydrates: 58g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Sodium: 747mg | Potassium: 1603mg | Fiber: 23g | Sugar: 8g | Vitamin A: 1915IU | Vitamin C: 52mg | Calcium: 117mg | Iron: 8mg
Lentil Chili in a white bowl with title
lentil chili being served with writing
lentil chili with bread with writing.
a bowl of lentil chili with writing.

Black Bean Tacos {Ready in 20 Mins!}

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

For a super quick and nutritious meatless meal, an easy Black Bean Taco recipe is exactly what the family needs! 

A simple mixture of beans, veggies and our favorite seasonings make a delicious filling for tacos! Set out a DIY Taco Bar with all kinds of toppings for everyone to create their own taco masterpiece!

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

Why We Love This Recipe

Beans and corn (canned or frozen) are always kept in my pantry meaning this dish can be made at a moment’s notice.

It is a healthy meatless meal (with homemade taco seasoning) that not only tastes great, its budget-friendly too!

This recipe is so quick, start to finish it’s on the table in under 30 minutes!  It’s a great recipe to get the family involved in preparing toppings.

Black bean taco ingredients in a frying pan.

How to Make Black Bean Tacos

  1. Prepare black beans for tacos:
    • To prep canned beans, rinse thoroughly in a colander, and they are ready to use!
    • To prep dried beans, follow this simple guide for soaking and cooking beans. Or try putting that Instant Pot to good use and cook dried beans for 30 minutes and slow release for 15 minutes!
  1. Saute onion and garlic until browned and fragrant.
  2. Add remaining ingredients and simmer until thickened.

Serve in warmed corn or flour tortillas with an assortment of taco toppings!

What Other Beans Can Be Used? Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.

What Other Veggies Can Be Used?

Tacos can be filled with anything! In keeping with the meatless theme of this recipe, try diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Want spicy black bean tacos? Add in diced jalapeno for a little bit of heat.

Toppings for Tacos

  • VEGGIES: sliced black olives, jalapenos, green chiles, avocados, or cilantro!
  • CRUNCHY: cabbage slaw or shredded lettuce
  • SAUCE: salsa, guacamole, and sour cream
  • CHEESE: Any kind of cheese!

A tortilla topped with black bean mixture, lettuce, tomatoes, cheddar cheese, and jalapenos.

Favorite Taco Recipes

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.
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Black Bean Tacos

Super quick and nutritious meatless meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 176
Author Holly Nilsson

Ingredients

  • 2 teaspoons olive oil
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups frozen corn
  • 15 oz black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup salsa
  • salt & pepper to taste
  • 8 corn or flour tortillas 6 - inch
  • toppings as desired

Instructions

  • Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
  • Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
  • Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
  • Spoon into tortillas and top as desired.

Notes

To use canned beans, rinse thoroughly in a colander.
To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans
Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Nutrition

Serving: 1taco | Calories: 176 | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 392mg | Fiber: 8g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Bean Recipes

A plate full of prepared black bean tacos topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
Close up of a black bean taco topped with lettuce, tomatoes, and jalapeños.

Lentil Sloppy Joes {Pantry Ingredients}

Lentil Sloppy Joes on a plate

Lentil Sloppy Joes are a rich, filling, and inexpensive meal.

Tender lentils are simmered in a zesty homemade sloppy joe sauce and piled high on hamburger roll! They’re easy to make and use mainly pantry ingredients that you likely have on hand!

A lentil sloppy joe prepared on a plate.

Pantry Ingredients

No need to make a special trip to the grocery store, you likely have most of the ingredients for this recipe on hand!

This meatless main has all of the flavors found in a traditional sloppy joe recipe but replaces the ground beef with lentils. This dish happens to be vegetarian (with a couple simple swaps) but meat lovers rave over it just the same.

The sauce is zesty and delicious while the lentils make this hearty and filling and the whole thing comes together in no time at all!

Lentils topped with remaining mixture ingredients in a frying pan.

Ingredients

LENTILS This recipe calls for dried brown lentils but you can easily sub in whatever lentils you have on hand. While the texture may differ slightly they’ll all work just fine.

If using canned lentils, be sure to skip the boiling (and the broth) and to drain them well.

Canned vs Dry When replacing dried lentils with canned lentils, remember that 1 cup of dried lentils equals approximately 2 cups of canned or cooked lentils.

SAUCE This tangy sauce combines a handful of condiments you are likely to have in your fridge already.

Variations: If you’re running low on prepared mustard, try swapping in dijon or brown mustard. Out of ketchup? Tomato sauce makes a great replacement!

BUNS Serve on hamburger buns, dinner rolls, or even slices of bread if that is what you have on hand. It’s also great over cooked brown rice or pasta!

Lentil mixture prepared in a frying pan.

How to Cook Lentil Sloppy Joes

Lentils cook faster than dried beans because they are smaller and softer. Always rinse and pick out any small stones or debris that might be in the bag with them.

  1. Saute onions and peppers until softened (per recipe below)
  2. Add lentils and broth and simmer until tender.
  3. Stir in sauce ingredients and cook a few minutes until thickened.

Scoop onto hamburger buns, top with sliced onions, tomatoes, or a dollop of sour cream and serve immediately!

Easy Variations

  • Add Meat: Add 1/2 pound of cooked ground beef and reduce broth and lentils by half.
  • Slow Cooker:  Combine all ingredients in the slow cooker (no need to precook lentils), increasing broth to 2 cups. Cook on high for 4-5 hours or low for 8-10 hours. To thicken, allow to cook on high 30 minutes with lid removed if needed.
  • Seaosnings:  Add taco seasoning or extra chili powder into the lentil mixture.

Serve With…

Add in a fresh side salad, classic coleslaw or creamy carrot salad!

Easy Lentil Recipes

Have you tried these Lentil Sloppy Joes?  Be sure to leave a rating and a comment below!

Lentil Sloppy Joes on a plate
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Lentil Sloppy Joes

This meatless meal is easy to make and easy on the budget.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings 8 sloppy joe
Calories 266
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper finely chopped
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 cups water
  • 1 cup broth beef or vegetable broth
  • 1 cup brown lentils
  • 1 cup tomato sauce
  • 1/4 cup ketchup
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon yellow mustard
  • 1 tablespoon cider vinegar
  • 8 hamburger buns

Instructions

  • Cook green pepper and onion in olive oil until softened, about 4 minutes. Add garlic, water, broth and lentils.
  • Bring to a boil and reduce heat to simmer. Cover and cook 25 minutes. Stir in remaining ingredients (except buns) and simmer an additional 10-15 minutes or until thickened.
  • Spoon lentil mixture over hamburger buns and serve.

Notes

Slow Cooker Version: Combine all ingredients in the slow cooker increasing broth to 2 cups. Cook on high for 4-5 hours or on low for 8-10 hours.  To thicken, cook on high uncovered an additional 30 minutes if needed.
Canned Lentils: To replace dry lentils, drain canned lentils well and skip the boiling (and the broth). You will need 2 cups of canned lentils (or pre-cooked lentils).
Variations: Add 1/2 lb. of ground beef and half the lentils along with half the liquid. 
For extra flavor, spread garlic butter over the hamburger buns and lightly toast under the broiler.

Nutrition

Serving: 1sloppy joe | Calories: 266 | Carbohydrates: 47g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 632mg | Potassium: 531mg | Fiber: 10g | Sugar: 11g | Vitamin A: 464IU | Vitamin C: 19mg | Calcium: 103mg | Iron: 4mg
A lentil sloppy joe prepared on a plate.
Close up of a lentil sloppy joe prepared on a plate.
Lentils mixture ingredients in a frying pan.