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Ok, nothing glamorous about lentils, I know. Recipe is just titled Dal and is from "The Gourmet Slow Cooker" book.
Basically you use red or yellow lentils and add a little less than double the amount of liquid. I used about half chicken broth and half water. Sauté some onions and garlic in olive oil and add to pot. Book recommends fresh ginger of which I had none on hand. I decided to add a bit of bayleaf instead and removed it after cooking.
I cooked these for just about 3.5 hours on low and they were cooked as much I would have wanted them. They still had a wee bit of tooth to them without being hard.
It's served with greek style yogurt mixed with chopped fresh cilantro, drizzled with olive oil and sprinkled with salt and pepper. The book also recommends some serrano chiles for spice.
Both of us really enjoyed it and ate it for lunch and dinner. When Leo had them for dinner, he substituted the yogurt mix for feta and a touch of lemon. He said the lentils smelled just like his Italian grandmother used to make when he was young. This is actually my first time ever cooking lentils like this and I liked them quite well. I normally use french green or baby lentils in soups but I haven’t ever served them on their own. This is just a crazy cheap and filling dish that gave us a nice change from a lot of our meat heavy dishes we’ve been eating lately.
Secret Lentil cuffs are each a little landscape of freeform stitching - with ruffles and frays and little volcanos and spores and other surprises. No two are alike. They are made from multiple layers of 100% linen — and between that and the extensive stitching, they have a nice substantial feel. Each closes with a stretchy loop and a hand chosen button from my coveted stash of vintage buttons. They're super comfortable.
...layered spicy lentil stew and turmeric brown rice in one jar, topped with a cup of diced fresh tomato and cilantro leaves for garnish; carrots, black California olives, celery (and a little wedge of brie!) with a CUPPOW BNTO cup of Holy Land hummus in the other.
My mom made the custom quilted lunch jar tote in the background.
The dalek mocks this rabbit food and wants to know where the bloody rare steak is already.
Avocado Lentil Salad is a great option for a healthy, filling and delicious meal. Start your week on a healthy note with this recipe. www.whiskaffair.com/2016/08/avocado-lentil-salad.html
Black Beluga Lentils. For recipe ideas see www.insidethekaganoffkitchen.com/2010/04/02/beluga-lentil...
Canned lentil soup is convenient, and quite good. Homemade is better, or at least more to my taste.
Taken for Flickr's Our Daily Challenge: DIY
For the full effect, the word "lentils" must be pronounced in the manner of Neil on "The Young Ones."
More lentils! The plan was to steam some broccoli along with some corn on the cob that I had leftover from a BBQ, but the corn on the cob had gone bad. I've always liked steamed broccoli and with a little margarine and kosher salt it was a great change. The soup/porridge was still good.
I've given up on much snacking through the day. Most days I get the munchies around 2-3pm and grab a snack. Ideally, it's just one of those 100 calorie snack packs, but some days I'd go through several of them. Definitely defeating the whole point of the 100 calorie snack pack. With my options limited to some sort of fruit or veggie, I eat less. Maybe some raisins; maybe half an apple. That never really satisfies me much so I eventually give up.
I had some dried goldens and cherries along with a juice pack for breakfast today. I liked that a lot more than those fruit salad things from the grocery store.
More running and lifting today. I'm pushing myself but don't seem to be having any serious problems as a result of the diet.
Lunch at Lentils As Anything, a DELICIOUS "pay what you feel" restaurant with these cool map table tops that I just couldn't stop shooting. I took pictures of all the places that my travels would take me.
The lentil or masoor (Lens culinaris), considered a type of pulse, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each.
Lentil (Masoor Dal)
Lentils
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Vicieae
Genus: Lens
Species: L. culinaris
Binomial name
Lens culinaris
The ancient Greek dramatist Aristophanes mentions lentil soup in his plays and describes it as the "sweetest of delicacies."
Lentil soup is a soup of lentils, served hot. Lentil soup may be vegetarian, but can also be made with meat stock or pieces of meat. Red or green lentils may be used. Other ingredients may include vegetables such as carrots, potatoes, celery, parsley, and onion. Common added flavorings include garlic, cumin, lemon juice, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs.
soaking the lentils overnight for dal fry - i use three types ~ pink, yellow, and moong dal ~ to give a varying texture. My mother always cooked it this way and i've carried on the tradition.