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Lentil Bean Dip - an easy dip made with lentils and salsa. Great as a dip or on tacos.
Back for a bake.
Made a nice lentil stuffed roti with masala flavor.
50% all purpose flour
50% whole-wheat
Chunky filling
A nightmare to roll out but very delicious.
Single-serve cottage pies that I made from an adaptation of some recipe I found on the Interblags. It turned out deliciously.
Ingredients: lentils, tomatoes, mushrooms, onion, pumpkin seeds, carrot, garlic, sweet potato, rosemary, pepper, (light) soy sauce, vegetable stock
throw about 2 tbsp of vegan butter, 1 tbsp of oil and 1 garlic clove. melt for a bit - then throw in all the veggies and stir fry for three minutes.
Here's another recipe from "1000 Vegan Recipes."
When it comes to burger making, we usually go with "Big Ben's Lentil Burger's" from "How It All Vegan." This pecan-lentil burger tasted good enough that it might just bully the old one out of our dinner rotation.
all done in a lightly spiced oil.
Cook the haloumi first with the spices until going crispy on some sides but make sure its still soft in the middle.
add frozen spinach and peas and a can of green lentils, cook until peas and spinach are thorougly hot and not frozen any more. Stir and serve
spices were: mango powder, asefoteda, cumin, coriander and ginger. Fresh coriander would have been better and if you like it hot, add chilli powder too.
Preparing for the Big Bead Show on 17th October - these will top up my big dish of loose focal beads.
Whats on my bead table? Lots of sea inspired lentil like pendants! for more and a tutorial, check it out
stacilouise.blogspot.com/2011/08/btw-inspiration-and-dime...
and
lovemyartjewelry.blogspot.com/2011/08/inspiration-dimensi...
Adapted from Global News, these oatmeal, almond and raspberry bars get an unexpected hit of nutrition (and extra nutty flavour) from pureed lentils - you'd never know they were there!
Prep time: 5 minutes
Cook time: 50 minutes
Points: 3
Servings: 8
2 medium carrots, sliced thin
1 small onion, chopped
1 Tbsp. olive oil
1 oz. uncooked bacon or pancetta, finely chopped (tryfreezing it first)
2 cloves garlic, minced
1 beef bouillon cube
1 chicken bouillon cube
8 cups water
8 oz. dry lentils
5 oz. raw spinach (1/2 bag)
2 Tbsp. molasses
1 Tbsp. ground curry powder (to taste)
1 Tbsp. ground coriander (to taste)
1 tsp. black pepper
1 tsp. salt
Warm oil over medium heat in a large soup pot. Add onion, carrot and salt. Cover and cook for 1 minute or so, stirring occasionally, until the onion is soft and translucent. Add the chopped pancetta/bacon and garlic. Cover and cook for 30 seconds to 1 minute, until fragrant. Add coriander, curry and pepper, stir to coat veggies.
To deglaze the pan, add water and scrape bottom with wooden spoon. Add bouillon cubes, lentils and molasses. Raise heat and cover until boiling. Lower heat and simmer for 30 minutes.
Add spinach, cover and cook for 20 minutes
Meanwhile, cook elbow macaroni in a separate pot.
Serve 1/2 cup elbow macaroni with 1 cup of lentil soup. Dust with parmesan cheese.
(Add points for pasta and parmesan, depending on how much you use)
heart arranged with lentil beans over a black linen backround. I used a heart shaped funnel to form the heart.