Easy in the RV: Mexican spiced red lentils

Another one that puts together easy. It comes from Denise Wright (MyLifeCookbook.com). It's spicy and hearty, right up there with chili. Mab likes it on rice, but we tried it with macaroni the way my mother always eats chili and now that's my favorite. Vegan, whole food plant-based, fits the OMS Diet.

It's a go-to for us, one of our "Dirty 30" favorite easy-to-make dishes.

Active time: 5 minutes
Total time: 35 minutes
Serves: 4

INGREDIENTS
1 cup red lentils
3 cups water
1 Tablespoon olive oil
1 cup onions, chopped
1 can diced tomatoes
1 1/2 teaspoons cumin
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon crushed garlic

INSTRUCTIONS
1. Add your olive oil and onions to a pot and cook until they are starting to brown.
2. In the meantime rinse your lentils and set aside.
3. When the onions start to brown, add the rest of the ingredients and bring to boil.
4. Once boiling, turn down the heat to a simmer.
5. Cook for 10-15 minutes or until lentils are tender.
6. Garnish with sour cream and cilantro if using.

NOTES
Replace sour cream with cashew cream.

Primo Cool Italian Bean Spread for Summer

Mab's come up with a creamy summer spread that's vegan and tasty. It's Cannelini Beans with Sundried Tomatoes, Kalamata Olives  and Capers, and fits the Jelinek OMS diet (whole food plant-based, low sat fats and oils).

It's a hot summer, we want to eat something cold. With this in mind Mab retires to her Maboratory and whips up these concoctions that fit the midday bill perfectly: they're satisfying but don't weigh you down, plus easy to make in the RV. She's a great scratch cook: give her a few ingredients and she'll whip up something good.

"I was thinking of Salad Nicoise when I made this - why I don't know, since they are nothing alike except for the olives & tomatoes.

Cannelini Beans (mash to a consistency you like - these mash easier than chickpeas)

Sundried tomatoes in olive oil w/ italian herbs (chopped up)

capers

Kalamata olives, chopped

green onions, sliced

veganaise

basil

oregano

garlic powder

onion powder

"Serving idea: on bread with spinach leaves; also good with jalepeno or banana pepper slices."

She's come up with four of these summer bean sandwich spreads, including a black bean Tex-Mex and a Deviled Hamless spread with pinto beans. She's writing down the recipes and I'll post them and others that work in the RV.

We'll be taking them on the road soon.