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4 oz uncured bacon rendered, 4 oz small dice mirepoix, 180 g red lentils, 1 sachet d'epices, 1 liter homemade chicken stock. Simmered 30 minutes, strained, pureed, strained broth added to adjust consistency. Enriched with cream, seasoned with salt & pepper.
Lentil Portabello Stew recipe adapted from: here
oil
2 cups chopped portobello mushrooms
1 bell pepper, chopped
1 onion, chopped
4 cloves garlic, chopped
6 oz tomato paste
6 cups broth (or less, mixed w/ water to make 6 cup)
1 1/2 cups dried brown lentils
basil
Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
Bread recipe from: here.
we made lentil burgers again & served them with relish, beetroot, lettuce and leftover tomato salsa w/ a side of cut apple :D
The wonderful Moro lentil stew with lentils, bacon, black pudding, chorizos, onions, bay leaves, carrots and... parsley (replaced by basil) because I ran out of parsley...
The white wig and black nerd glasses I bought haven't arrived after almost 4 months so I'm pretty sure I've given up on them now /sigh.
Little luna here was going to be my black/white/grey girl based on said wig so I went about buying up grey/black/white things for her... and then I bought her this dress. CUTE!!! and then I ordered a brown wig from Leeke for her which will better match her faceup than the white one anyway so I'm feeling good about it even though my original plans went out the window.
So now I need to give her a new name and a new persona. I'm thinking I will call her Len because it's small and cute like her :3 Or maybe I should stick with Nien. Hmmmm Will sleep on it.
The sausages are small - Nuremberg bratwurst, which are traditionally no longer than about 10 cm. Lentils are not a traditional accompaniment but they were tasty here!
Warming Italian inspired lentil soup. Photo for blog post www.stuffyerbake.co.uk/2008/11/26/soup-and-superheroes-a-...
Lentils "Toscana" ($5)
Otto Pizzeria
New York, New York
(July 21, 2012)
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Red lentils spells delicious lentil soup (to me). Brown lentils spell a lazy day in the kitchen! Here's a recipe for some bangin' shorbet el-ads (vegetarian lentil stew): mideats.com/2011/07/egyptian-lentil-soup-shurbet-el-ads/
Been looking for an easy lentil soup recipe, I ended up combing 2 recipes and added my own twist. Found the soup taste better a day after.
Recipe 1: Alton Brown's lentil soup , Recipe 2: Goop's basic lentil soup.
Ingredients:
- 1 cup dry lentils (any color except red)
- 1 finely chopped onion, carrot, celery, and tomato
- 3 garlic cloves, minced
- 5 cups chicken or vegetable stock
- 2 bay leaves
- grounded coriander, cumin, and curry powder
- salt + pepper
Direction:
1. Heat olive oil in a large pot. Once hot, add onion, carrot, celery and sweat until onions are translucent, 6 -7 minutes.
2. Add lentils, tomatoes, broth, and spices, stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low, cover and cook at a low simmer until lentils are tender, 35-40 minutes.
3. Use a stick blender, puree to your preferred consistency. Ladle soup into bowls and garnish with a drizzle of vinegar.