Caramelized Onion Potato & Lentil Salad

Caramelized Onion Potato & Lentil Salad


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Caramelized Onion Potato & Lentil Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Prep Time 10
Cook Time 30
Servings
Ingredients
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Caramelize onion: Cut large onion in half and chop into thin half moon slices. Sauté in a non-stick pan (add a Tbsp of oil if necessary) for 30 minutes, until the onions are soft, sweet, browned and starting to get stringy. Keep a glass of water next to the pan and splash as needed, stirring regularly, to keep from sticking.
  2. Chop potatoes into small, bite sizes. (Huge chunks of potato dilute the amazing flavors of this recipe). Place in a stock pot. Add water to about an inch or two higher than potatoes (to accommodate lentils). Heat to a boil. Add salt.
  3. Boil potatoes for about 5 minutes. Add dry lentils and continue to boil 10-12 minutes until both are soft. Cook times will vary based on how small you cut the potatoes and how much water your pan holds. You want the potatoes and lentils to remain somewhat firm. Overcooking results in mush. Remove from heat and drain in a large colander.
  4. Mix the dressing: Whisk olive oil, whole grain mustard, horseradish, maple syrup, vinegar and turmeric in a small bowl or measuring cup.
  5. Mix together carmelized onion, potatoes, lentils and dressing. Add dill and chives. Salt and pepper to taste. Serve warm or chilled.
Recipe Notes

This is not your grandma's potato salad. The caramelized onions taste like bacon, and the fresh dill and chives offer uncommon and mouth-watering flavor. The lentils provide enough protein to elevate this from side dish to the main course. When I make this, I don't hear, "Is this all we're having?" Rather, "Is there more?" I triple this recipe for my large family to ensure leftovers.

Caribbean Beans and Rice

Caribbean Beans and Rice


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Caribbean Beans and Rice
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. In medium sauce pan, whisk bouillon into water and bring to a boil. Add rice. Cover and simmer for 15-20 minutes. Fluff with a fork.
  2. In large skillet, saute garlic, onion and jalapeño in diced tomatoes. Once onion is soft, whisk in the coconut milk and beans. Add cumin, chili powder, turmeric, coriander and squeeze in the juice from one lime. Simmer for a few minutes. Add salt and pepper to taste.
  3. Remove from heat. Add the rice to the skillet. Garnish with cilantro and green onion.
Recipe Notes

If you have a favorite Caribbean spice blend, forgo my recipe and use your own favorite seasonings. Beans and rice can handle a lot flavor, so don't be afraid to add extra. My measurements are approximate, and in the end, I always add extra dashes of everything from onion and garlic powder, to paprika, thyme, oregano and even curry. Add some hot sauce if you like it spicy! You can't go wrong here! 

Make this your kids favorite filling meal by wrapping in a whole grain tortilla shell and topping with avocado and salsa.