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I have been sick with the flu for a few days. Lost totally my sense for smell and taste !
It was impossible for me to say what this dish smelled like, but when my brother came home he said it smelled like the food our Mom used to make. He tasted it, when it was done, and said it was good :-)
Oh la la! A French Bistro meal you can make at home. simplygluten-free.blogspot.com/2009/11/salmon-lentils.html
Veggie patty with lentils & kalamata olives, served on a homemade rosemary bun with fixings, and topped with a beer-battered dill pickle. My winning entry (tied with Laryssa's) for the brine cookoff.
Lentil Burger Recipe - easy, quick, cheap and healthy. Great option for Meat Free Monday. Link: gnomeangel.com/in-the-pot-lentil-chickpea-patties/
Organic homemade green lentils with kale over whole wheat pasta.
30 sec. clip 60 fps time stretched to 90 secs.
Jane Williams has made her own beaded beads and a seedy tassel to show off this mirror-finish lentil
Long, stretchy armwarmers complete with thumb and ... hand ... holes. They make every outfit feel mildly more deluxe and fun.
First I sauteed an Italian style chicken sausage,put aside. Then adding a bit more olive oil I sauteed leek,carrot,celery root,delicata squash,garlic. Added the red lentils,ground coriander seed and cardamom sauteed a few minutes more. I deglazed with some white wine and added homemade stock.I brought up to a boil and then let simmer for about an hour.I added back the crumbled sausage,added salt, pepper,juice of half a lemon,lemon zest and parsley.I let it simmer a bit longer for flavors to mesh and garnished with yoghurt, more parsley.
Red lentils cook very quickly because the are small and split.They do not need soaking. I used about 1 to 1 1/2 cup lentils to about 6 or so cups of liquid as I prefer a thinner soup. If you want it thick add more lentils. You could also add potatoes if you like. if you prefer vegetarian just leave out the sausage.It made dinner and two lunches
Lentils, barley, split peas, cannellini beans, carrots, onion, celery, red and yellow bell pepper, jalapeno pepper, and zucchini -- all cooked together into a very yummy stew. Even better with garlic bread!
I'm enamored with these lovely French Green Lentils. I've been looking for them for the longest time, never being able to find them here in rural Ohio. On Sunday when buying beans from the bulk food section at the local health food store I spotted these and just had to have them.
I think they have to be the most beautiful beans I've ever seen. I wonder what they'll look like when cooked - if I can bring myself to cook them.
They're really tiny, not the size of regular lentils, it's hard to tell in this photo. I'm uploading a photo of them in my hand.
Looking to sort of reinvent my own repetitive preparations of lentils and barley I went for monster flavor on this one. I threw every punch of flavor I could scrounge up at it.
The result was a rich porridge laced with heat and spices.
Sauteing the vegetables really brings out their flavors so that they're much more present in the final dish.
The recipe is at: vegetariancooking.alcoholicpoet.com/2017/11/not-your-gran...