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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.
a whole bunch of diced vegetables (carrots, celery, potatoes, chilli), little round vegetables (sweetcorn, green peas) and canned tomatoes cooked with red lentils in curry powder, chicken stock and some sour cream added at the last minute (in place of coconut milk) - fairly healthy dish with quick dinner prep time (not more than half an hour) .... I'm beginning to really enjoy the taste of red lentils, a very nice alternative to rice and other grains
Nous sommes arrivés en France! We are staying in this lovely country for two months this spring. Our primary residence is Lyon, the third largest city in France, located to the southwest. It is a historical, cultural, and very picturesque city founded as the Roman city of Lugdunum, spread out over two hills and two rivers -- the Saône and Rhône.
With side trips to locations as diverse as Paris, Perpignan, Aix-en-Provence, and more, Steve and I aim to get our fill of a country neither of us has seen in a decade, and enjoy the cuisine, culture, language practice, scenery, and generally, la vie quotidienne.
Read more about our travels at www.circumnavacation.com!
A very flavorful lentil that holds its shape well after cooking, making it a good addition to salads and other dishes that need additional texture. It is flat and approximately 1/4 inch in size.
A recipe from Vive le Vegan! by Dreena Burton
Made with red onions, celery, carrots, garlic, sea salt, freshly ground pepper, oregano, savory, rosemary, thyme, curry powder, brown lentils, vegetable stock, water, tamari, blackstrap molasses, bay leaves, fresh parsley, and freshly squeezed lemon juice.
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One of a group of women who were separating dried lentils from inedible husks by the side of the road.