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Photo by Marsha Thomas
This lentil Necklace is made from PMC3 and has two different size lentils, a series of small I beam style beads I call "lentil's little helpers, and a wide variety of textures.
Lentils
---------Shooting Data--------------
Date:March,2,2011
Time:06:29:32:PM
Camera:NIKON D90
Lens:35
Lens(35mm eq.):52
ISO:1600
SS:1/125 @ f/2
throw the lentils in, then add three tbsp of honey - mix. add as much salt and pepper as you want. yum
Leftover lentil soup for lunch today (this one: Lively Up Yourself Lentil Soup - it was prettier Friday night when the greens were bright & fresh, but it's awesome leftover too. The saffron yogurt is so good... And the addition of homemade harissa (SO. GOOD. Recipe here)
We've been playing catch up in the kitchen since we've been home from our holiday trip - There are days when I feel overwhelmed (Can we just get takeout pizza already??? And, occasionally, we do) But returning home and feeling the NEED to cook even after big time travel exhaustion made me realize how much of a great habit our food practices have finally become. I realized while making this that we haven't had soup from a can in well over a year. We eat a LOT of soup - more so now in fact, but it used to come from a can or not at all. Yay for homemade soup!
Using hummus in your Lentil soup makes a great shortcut for rich and delcious soup. Here is the recipe.
My coworker Kafel just made a huge batch of red lentil soup for us. It's different from what I'm used to but it's amazing tasting.
Later he's making some rice for us too :D
Cooked French lentils (mine are from Trader Joe's)
Boiled Yukon Gold potatoes
Spinach sauteed with olive oil and garlic
Olive oil
Lemon juice
Salt
Pepper
Cumin
I am trying to decide which shot of lentils should be submitted to Click (beans n lentils) for May. As always I am running late, but fortunately during my long weekend home, Mom made lentils. Cooked with onions, garlic, chives (sive), bandhania and probably a bit of browning and whatnot. Yummy eaten with rice and stewed chicken.
I garnished with some leaves of bandhania/chadon beni for green and because it's my favourite herb.
1 large onion chopped fine
4 garlic cloves minced
1 tablespoons olive oil
2 bay leaves
2-3 carrots, chopped fine
2-3 celery ribs and leaves chopped fine
1 teaspoon ground cumin
4 cups vegetable broth (can use chicken broth)
1 cup dry lentils, rinsed and picked
Juice of one-half lemon
1/2 bunch parsley cleaned, rinsed and chopped
Brown the onions in the olive oil, add the garlic, carrots and celery and cook for 10 minutes on medium stirring often. Add the spices, broth, lentils and 1/2 the parsley. Cook for 80 minutes at a low boil or 25 minutes in a pressure cooker. Add the lemon juice and remaining parsley and serve with good crusty bread. Remove bay leaves.
Top with Parmesan or Romano cheese if desired.
5 servings
Amount per serving Calories220
% Daily Value*
Total Fat 5.2g7%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 662mg29%
Total Carbohydrate 32.2g12%
Dietary Fiber 13.6g49%
Total Sugars 3.8g
Protein 15g
Vitamin D 0mcg0%
Calcium 49mg4%
Iron 4mg21%
Potassium 769mg16%
In Creamy Herbed Lentils for this recipe and more see my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2008/03/29/creamy-her...
2 cups rinsed red lentils
1 tbsp minced garlic
2 tbsp olive oil (to heat garlic)
5 cups water
4 baby potatoes, peeled and chopped into chunks
1 tsp salt
Pepper to taste
1 tsp onion powder
1 tsp garlic powder
½ tsp cinnamon
3 tbsp biryani curry paste, medium (I used Patak’s brand)
(or add cumin, curry, cilantro, ginger, olive oil, turmeric, garlic salt & chili powder)
½ cup raw cashews
½ cup coconut milk
¼ cup golden raisins
2 tbsp maple syrup
1 bag frozen peas & carrots
1 bag frozen cauliflower
Heat olive oil in pot. Add minced garlic and cook for a couple minutes. Then add lentils, potatoes and water, bring to a boil, then reduce heat to medium-low. Now add salt, spices, biryani curry paste, raw cashes, coconut milk, maple syrup and raisins. Cook for approximately 90 minutes on low heat, or until potatoes are tender. When almost done, add frozen (thawed) peas & carrots and cauliflower. Let cook ten more minutes. Mix in 2 cups cooked brown rice and serve.