Susan's Family Kitchen

Susan's Family Kitchen Susan's Family Kitchen shares simple, delicious recipes to inspire your cooking and bring flavor to every meal.

The smell of garlic and spices fills the kitchen as these lentil burgers sizzle. On busy weeknights, these hearty pattie...
06/09/2026

The smell of garlic and spices fills the kitchen as these lentil burgers sizzle. On busy weeknights, these hearty patties bring my family together, and they’re always a hit with the kids. I remember the first time I made them—the mixture was too wet, and they fell apart—now, they're my go-to for a cozy, tasty meal.

Here's how I make it:
1 cup cooked lentils
1/2 cup breadcrumbs
1/4 cup grated onion
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil (for cooking)

1. Mash the cooked lentils in a bowl until mostly smooth.
2. Stir in breadcrumbs, grated onion, garlic, cumin, smoked paprika, salt, and pepper until well combined.
3. Form the mixture into patties.
4. Heat olive oil in a pan over medium heat.
5. Cook patties for 4-5 minutes on each side or until golden brown and crisp.
6. Serve warm and enjoy.

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This lentil chili brings me right back to cozy winter evenings. I remember my grandmother stirring the pot and the warmt...
06/09/2026

This lentil chili brings me right back to cozy winter evenings. I remember my grandmother stirring the pot and the warmth filling our kitchen. It’s one of those recipes that always brings my family together, and it’s so hearty they never seem to mind having it two nights in a row.

Here's how I make it:
- 1 cup lentils
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- Salt and pepper to taste

1. In a large pot, sauté the onion, garlic, and bell pepper until softened.
2. Add the lentils, diced tomatoes, chili powder, cumin, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with optional sour cream, cilantro, or avocado if desired.

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The first bite of these crispy patties takes me back to cozy evenings at home. My kids love the crunch, and I appreciate...
06/09/2026

The first bite of these crispy patties takes me back to cozy evenings at home. My kids love the crunch, and I appreciate how easy they are to whip up after a long day. The creamy avocado sauce? That’s just the cherry on top! 🥑✨

Here's how I make it:
- 2 medium sweet potatoes
- 1 cup red lentils
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- Oil for frying
- 1 ripe avocado
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice

1. Cook lentils in boiling water for about 15 minutes until tender. Drain and cool.
2. Peel and cube sweet potatoes, boil until soft, about 10-15 minutes. Drain and mash.
3. In a bowl, mix mashed sweet potatoes, lentils, onion, garlic, cumin, paprika, salt, and pepper.
4. Form the mixture into patties and coat with breadcrumbs.
5. Heat oil in a skillet over medium heat. Fry patties until golden brown on both sides.
6. For the sauce, blend avocado, cilantro, lime juice, and salt until smooth.
7. Serve patties with the creamy avocado cilantro sauce.

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This flatbread smells like home and brings back cozy evenings. I first made it on a rainy afternoon with the kids, and i...
06/08/2026

This flatbread smells like home and brings back cozy evenings. I first made it on a rainy afternoon with the kids, and it quickly became a family favorite. Easy to whip up and packed with protein, my husband loves these for his work lunches, and the kids think they’re a fun dipper for anything!

Here's how I make it:
- 1 cup Red Lentils (soaked)
- 1.25 cups Water (for blending)
- 2 tablespoons Chia Seeds (or Flaxseeds)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Garlic Powder (optional)
- 1 teaspoon Black Pepper (adjust to taste)
- 1 tablespoon Olive Oil (for greasing)

1. Blend soaked lentils and water until smooth.
2. In a bowl, mix the lentil blend with chia seeds, salt, garlic powder, and black pepper.
3. Let the batter rest for about 20 minutes.
4. Heat a non-stick skillet over medium heat and grease lightly with olive oil.
5. Pour in batter to form flatbreads, cooking until bubbles form and edges are golden.
6. Flip and cook the other side until golden.
7. Repeat with the remaining batter, adjusting heat as necessary.

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The smell of spices dances in the air, reminding me of family dinners. This dish brings warmth and comfort, and my kids ...
06/08/2026

The smell of spices dances in the air, reminding me of family dinners. This dish brings warmth and comfort, and my kids can’t get enough of it. I remember the first time I made it—let's just say it was a bit too spicy, but we laughed our way through!

Here's how I make it:
1 cup red lentils, uncooked
3 cups water
1 Tablespoon olive oil
1 cup onions, chopped
14.5 oz can diced tomatoes
1 teaspoon cumin
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon cayenne powder
2 cloves garlic, crushed

1. Heat olive oil in a pot over medium heat and add onions. Cook until starting to brown.
2. Rinse the lentils and set aside.
3. Stir in the remaining ingredients and bring to a boil.
4. Once boiling, reduce heat to a simmer.
5. Cook for 10-15 minutes until lentils are tender.
6. Garnish with sour cream and cilantro if desired.

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The warm aroma of cumin and roasted onions takes me back home. This lentil bowl with hummus is a simple, hearty meal tha...
06/08/2026

The warm aroma of cumin and roasted onions takes me back home. This lentil bowl with hummus is a simple, hearty meal that my family loves. I remember the first time I made it—my attempt at cooking lentils ended in a mushy mess. Now, it’s one of our go-to comfort foods.

Here's how I make it:
1 cup dry green lentils, rinsed
3 cups water
1 vegetable bouillon cube
1 tablespoon extra virgin olive oil, divided
1 teaspoon cumin seeds
1 teaspoon red pepper flakes (optional)
1/2 medium red onion, thinly sliced
3 cloves garlic, sliced or crushed
1/2 teaspoon ground coriander
1 small zucchini, thinly sliced
5 sprigs fresh thyme, de-stemmed
Salt and freshly ground black pepper, to taste
Hummus, for serving
Chili oil, for serving (optional)
Cooked rice, for serving (optional)

1. In a saucepan, combine rinsed lentils, water, and bouillon. Bring to a boil, then simmer for 15–17 minutes until tender.
2. Heat half the olive oil in a skillet and add cumin seeds and red pepper flakes. Sauté for 1 minute until fragrant.
3. Add sliced red onion and cook for 3–4 minutes until softened.
4. Stir in garlic and coriander, cooking for 1 minute.
5. Add zucchini and cook for 3–5 minutes until tender with slight charring.
6. Mix in the remaining olive oil, cooked lentils, and thyme. Cook for 3–4 minutes and season with salt and pepper.
7. Spread hummus in a bowl, top with warm lentils and veggies, and drizzle chili oil if you like. Serve with rice.

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The kitchen filled with the warm, comforting aroma of lentils. This vegetarian casserole is my go-to during chilly eveni...
06/08/2026

The kitchen filled with the warm, comforting aroma of lentils. This vegetarian casserole is my go-to during chilly evenings. It’s one of those dishes that brings my family together, and it always disappears quickly—especially when the cheese melts into that perfect gooeyness. 😌 The first time I made it, I forgot to rinse the lentils. It turned into a minor adventure in the kitchen, but we laughed it off, and now it's a cherished memory.

Here's how I make it:
- 1 cup Green Lentils (rinsed thoroughly)
- 2 cups Potatoes (chopped)
- 1 cup Carrot (chopped)
- 1 cup Green Peas (fresh or frozen)
- 1 cup Celery (chopped)
- 1 medium Red Onion (chopped)
- 3 cloves Garlic (minced)
- 1 cup Diced Tomatoes (canned or fresh)
- 1 tbsp Dried Oregano
- 1 tsp Red Chili Flakes (optional)
- Salt and Ground Black Pepper (to taste)
- 2 cups Low-sodium Vegetable Stock
- 1 cup Melting Cheese (vegan option available)

1. Preheat the oven to 350°F (175°C).
2. In a large pot, sauté red onion and garlic until fragrant.
3. Add potatoes, carrots, and celery, cooking until golden at the edges.
4. Stir in rinsed lentils, diced tomatoes, oregano, chili flakes, salt, and pepper.
5. Pour in vegetable stock and bring to a simmer.
6. Cover and cook for about 20 minutes, until lentils are tender.
7. Top with cheese and bake in the oven until bubbling.

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The aroma of caramelized onions takes me back home. This Easy Mediterranean Lentils and Rice is a comforting staple in o...
06/08/2026

The aroma of caramelized onions takes me back home. This Easy Mediterranean Lentils and Rice is a comforting staple in our house, always ready in 30 minutes. My kids love digging into this colorful bowl, and I love knowing it's packed with goodness. The first time I made it, I added too much spice — now, I make it just the way they like it.

Here's how I make it:
- 2 cans (15 oz each) lentils, drained and rinsed
- 1.5 cups cooked basmati rice (or ½ cup uncooked)
- 2 tablespoons extra virgin olive oil
- 2 onions, thinly sliced
- ½ cup water
- 1 tablespoon honey
- 2 cloves garlic, grated
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt
- 2 tablespoons flat-leaf parsley, chopped
- 1 large lemon, for serving
- Greek yogurt (optional)

1. Heat olive oil in a large skillet over medium heat.
2. Add onions and a pinch of salt; stir in honey.
3. Cook until the onions are golden, about 10-13 minutes, adding water halfway to keep them from burning.
4. Stir in garlic and spices, cooking until fragrant, about one minute.
5. Add lentils, rice, parsley, salt, and pepper; mix well and heat through for 3-5 minutes.
6. Squeeze fresh lemon juice over the top and sprinkle with more parsley.
7. Serve with a dollop of Greek yogurt if desired.

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This creamy lentil dish always brings me back to family dinners. It’s one of those cozy recipes that feels like a warm h...
06/08/2026

This creamy lentil dish always brings me back to family dinners. It’s one of those cozy recipes that feels like a warm hug, perfect for weeknights or anytime you need a little comfort. My kids love it, and honestly, so do I—especially with a squeeze of lemon on top. 🍋

Here's how I make it:
- 1 cup dry lentils (or 2 cans, drained and rinsed)
- 1 small red onion, finely diced
- 6 cloves garlic, crushed
- 2 tsp fennel seeds, crushed
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 1/2 cup sun dried tomatoes, chopped
- 2 cups vegetable stock
- 3/4 cup heavy cream
- 1 cup grated cheese (parmesan or similar)
- 1 bunch basil, chopped

1. Cook lentils and set aside.
2. In a deep pan, heat oil from sundried tomatoes and sauté onions until soft.
3. Add garlic and cook until fragrant.
4. Stir in fennel, paprika, Italian seasoning, tomato paste, and sundried tomatoes; sauté briefly.
5. Mix in lentils, then add vegetable stock. Simmer for 10 minutes.
6. Stir in cream, cheese, and basil over low heat until melted.
7. Let sit for 5 minutes, then serve with lemon wedges.

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These Savory Lentil-Mushroom Burgers remind me of cozy family dinners. I remember the first time I tried to make veggie ...
06/08/2026

These Savory Lentil-Mushroom Burgers remind me of cozy family dinners. I remember the first time I tried to make veggie burgers from scratch, and let’s just say they crumbled into a bit of a mess. But with this recipe, my family devours these patties every time.

Here's how I make it:
- 2 tsp chia seeds or ground flax seed
- 3 tbsp warm water
- 1 medium onion, chopped
- 6 oz mushrooms, washed and minced
- 3 cloves garlic, minced
- 2 cups cooked lentils, well drained
- 1/3 cup old-fashioned oats
- 2 tbsp potato starch or cornstarch
- 1 tbsp soy sauce or wheat-free tamari
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp smoked paprika
- 1/2 tsp salt (optional)
- 1/4 tsp dried thyme
- Generous grating black pepper

1. Mix chia seeds and water in a small bowl and set aside.
2. Sauté onion in a skillet until beginning to brown, adding water if needed.
3. Add minced mushrooms and garlic, cooking for 2-3 minutes until soft.
4. Transfer the mixture to the food processor with the lentils and pulse until combined.
5. Add the chia mixture and remaining ingredients, pulsing until sticky.
6. Shape into 6 patties and place on a lined baking sheet.
7. Bake at 375°F for about 30 minutes, checking for firmness.

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914 Oregon Coast Highway
Newport, OH
97365

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