Green Gazpacho & Lentils
This week, Featherstone Garden’s Stir Fry Kit subscribers are receiving made-from-scratch green gazpacho, lentils, farm fresh herbs & veggies, shown above. If you’re a metro-Detroit resident and interested in our Vegan Stir Fry kit, it’s not too late to sign up for nutrient rich, thoughtfully prepared, farm fresh meal kits! We’re accepting signups for the remaining 3-weeks. Click below for details.
Green Gazpacho
& Lentils
—
This vegan gazpacho is bursting with bright colors, and flavors of citrus, herbs, and a subtle kick from the green chilies. Serve it as a chilled soup, or follow our lentil & veggie stir-fry instructions to create a warm, hearty meal out of it.
A few recipe notes: When cooking lentils, we suggest using a large saucepan to accomodate for the lentils to (at least) double in size.
Be sure to season your lentils with salt after cooking. If salt is added before, they will become tough.
Our Greens + Grains of choice:
Green lentils
Pea shoots
Mint & basil
Recipe: Green Gazpacho (& Lentils)
Yields: 16oz gazpacho
Ingredients for gazpacho:
• 1 Tablespoon garlic chopped
• 1 cup green tomatoes large, diced
• 1 cup cucumbers large, diced
• 2 spicy green chilis, seeds removed
• 1 cup radish micro greens
• 1 cup onion, chopped
• 1/4 cup green sorrel, chopped
• 5 small nasturtium leaves
• 2 Tablespoon green amaranth chopped
• 1 Tablespoon mint & basil
• 1 lime, juiced
• 1 cup pepitas raw
• 1 teaspoon ground cumin
• salt & pepper to taste
(Add’l) ingredients for lentil stir-fry bowl:
• 1 Tbsp cooking oil
• 1 cup lentils
• 3 cups broth or water
• 2-3 cups chopped seasonal veggies
• 1/2 cup fresh herbs, for garnish
• Salt & pepper to taste
Directions
For the gazpacho: combine all ingredients in blender & blend until smooth. Add salt & pepper as needed.
Steps to create the green gazpacho, lentil & veggie stir-fry bowl:
Step 1
Cook lentils: Rinse lentils with water before boiling to remove debris. Cook on a stovetop, using a 3:1 ratio; 3 cups liquid to 1 cup lentils. We reccomend using vegetable stock for a more robust flavor, or water for a low sodium diet. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
Step 2
Sauté Veggies: In a large pan on medium heat, add a splash of cooking oil (approx. 1 Tbsp), & sauté your pre-cut stirfry veggies. To avoid steaming your veggies, try not to overcrowd the pan. Sauté until lightly browned & tender, or until desired doneness.
To Serve
This is meant to be a warm (not hot!) dish. Divy out hot lentils & sautéed veggies into individually sized bowls, add your desired amount of chilled gazpacho, top with shoots & fresh mint.
Storage
Store gazpacho in an airtight container for up to 1 week.
Enjoy!
Written by Renee Sandoval
Photography & Recipe Development by Jessi Patuano & Phoebe Zimmerman.
