From Our Kitchen to Yours

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup MamaStrength Obsidian Lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups chopped kale or spinach
• Salt and black pepper to taste
• A squeeze of lemon juice (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the rinsed Obsidian Lentils, vegetable broth, diced tomatoes, thyme, and bay leaf. Stir to combine.
4. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender but not mushy.
5. Remove the bay leaf. Stir in the chopped kale or spinach and cook for another 2-3 minutes until wilted.
6. Season generously with salt and pepper. Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp turmeric powder
• 1/2 tsp cumin
• 1.5 cups MamaStrength Red Lentils, rinsed
• 6 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• Juice of 1 lime
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Melt coconut oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and ginger, cooking for one more minute until fragrant.
3. Stir in the turmeric and cumin and cook for 30 seconds.
4. Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until lentils are very soft.
5. Stir in the coconut milk. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer in batches to a regular blender.
6. Return the soup to the pot, stir in the lime juice, and season with salt. Serve hot, garnished with fresh cilantro.

Ingredients

• 1 tbsp vegetable oil
• 1 large red onion, chopped
• 2 cloves garlic, crushed
• 1 (15 oz) can MamaStrength Black Beans, rinsed
• 1 (15 oz) can whole kernel corn, drained
• 1 (14.5 oz) can chopped tomatoes
• 1 potato, peeled and diced
• 1 cup vegetable broth
• 1/2 tsp paprika
• Salt and pepper to taste
• Handful of chopped cilantro (dhania)

Instructions

1. Heat the oil in a medium-sized pot over medium heat. Add the onion and sauté until soft and translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the black beans, corn, chopped tomatoes, and diced potato.
4. Pour in the vegetable broth and season with paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20-25 minutes, or until the potatoes are tender.
6. Stir in the fresh cilantro just before serving. Serve hot with a side of ugali or chapati.

Ingredients

• 1 (15 oz) can MamaStrength Black Beans, well rinsed and drained
• 1/2 cup rolled oats
• 1/4 cup unsweetened cocoa powder
• 2/3 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips, divided

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan or line with parchment paper.
2. In a high-speed blender or food processor, combine the rinsed black beans, rolled oats, cocoa powder, maple syrup, coconut oil, vanilla, baking soda, and salt.
3. Blend until completely smooth. You may need to scrape down the sides a few times to ensure there are no bean chunks left.
4. Stir in 1/4 cup of the chocolate chips into the batter.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
6. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out mostly clean. The brownies should look set on top.
7. Let the brownies cool completely in the pan before slicing. This is crucial for them to set properly. For best results, chill in the fridge for an hour before cutting.

Ingredients

• 1/2 cup MamaStrength Red Lentils, rinsed
• 1.5 cups water
• 1/2 cup milk (dairy or plant-based like coconut or almond)
• 1 tbsp maple syrup or honey (or to taste)
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• Pinch of salt
• Toppings: Fresh berries, chopped nuts, seeds, yogurt

Instructions

1. In a small saucepan, combine the rinsed red lentils, water, and pinch of salt. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are completely soft and have absorbed most of the water.
3. Stir in the milk, maple syrup, cinnamon, and ginger. Continue to cook, stirring frequently, for another 3-5 minutes until the porridge is creamy and has reached your desired consistency.
4. Taste and add more sweetener if needed.
5. Pour into bowls and top with your favorite toppings like fresh berries, a dollop of yogurt, and a sprinkle of nuts or seeds.

Ingredients

• 1/2 cup dry MamaStrength Obsidian Lentils
• 1 cup pitted Medjool dates
• 1 cup rolled oats
• 1/4 cup ground flaxseed
• 2 tbsp chia seeds
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2-3 tbsp water, as needed

Instructions

1. Cook the Obsidian Lentils according to package directions (approx. 20-25 minutes). Drain well and let them cool completely.
2. In a food processor, combine the cooked and cooled lentils, pitted dates, rolled oats, ground flaxseed, chia seeds, cocoa powder, and salt.
3. Pulse until the mixture starts to come together into a thick, sticky dough. If it's too dry, add 1 tablespoon of water at a time until it holds together when pressed.
4. Using your hands, roll the mixture into small, bite-sized balls (about 1 inch in diameter).
5. Place the energy bites on a parchment-lined plate or container.
6. Refrigerate for at least 30 minutes to firm up before serving.
7. Store in an airtight container in the refrigerator for up to a week.