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Now that I'm cooking more than I ever did in the past, I'm trying to take more photos of what I make. Sometimes I just get too excited about eating it to find the camera, though :) This is from back in December, it's an Indian Lentils & Rice dish (with plain yogurt on the side that I immediately mixed in with the the lentils and rice after taking the photo). It was incredibly yummy.
Setup: On my end table, next to a lamp.
Editing: None.
The perfect #lunch for a cold, damp, dreary gray day here in NE Pennsylvania----a big steaming bowl of Lentil #Soup with fresh tomatoes and chopped garlic added. My Grandmothers in heaven are surely nodding their approval! #Food
Warm lentil salad is an affordable luxury - make it with sausage for your resident carnivore, or omit if you'd rather go meat-free.
For the recipe, please visit my blog at messycook.blogspot.com/2009/08/cheap-and-easy.html
Deconstructed coat in jade green, terra cotta, acid green and olive, with DENIZEN blazed across the back in acid green. Some features: asymmetric hem, full sculpted shape, decorative round patches, acid green top-stitching, a long linen pocket that shows a bit from the front, and a special "secret lentil" tag in terra cotta - each letter is machine embroidered.
Partially lined - you can see in the shot with the coat open that I've trimmed the original lining with acid green linen.
Hand made by me in my studio and one-of-a-kind.
All meals provided at the restaurant are vegetarian. Vegans and those with gluten and dairy allergies are also catered for.
I found this great food blog by a Croatian-English woman who is an accomplished Indian cook! Check out this recipe:
Green Lentil Dhal (I didn't follow the spicing exactly; I used a couple black cardamom pods for one thing.)
Also check out How to Fry Onions by the same blogger.
* Lentils
* Chickpeas
* Carrots
* Tomatoes
* Onions
* Garlic
* Curry Powder
* Ginger
* Dash of Hot Sauce
* Vegetable Stock
* Will add chopped spinach and/or chard towards the end of cooking
* Give a squeeze of lemon just before serving
Tonight's dinner. Yum!
INGREDIENTS:
1 pound lean ground turkey
1 (49.5 fluid ounce) can reduced-sodium chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1 teaspoon red chili flake
DIRECTIONS:
In a Dutch oven, cook turkey over medium heat until no longer pink. Add the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender.
[Original recipe found at: allrecipes.com/Recipe/Lentil-Chili-2/Detail.aspx. I add a tsp of red chili flake to add a little heat.]
Lentil Salade
½ onion
2 cloves
300g green or brown Lentils Du Puy (dry, not canned)
1 piece of lemonskin
2 cloves of garlic
1 bay leaf
2 t ground cumin
2 T red wine vinegar
3 T olive oil
1 T lemonjuice
2 T freshly chopped mint
2 spring onions, chopped
Stick the cloves in the onion and put in pan together with the lentils, lemonskin, garlic, bayleaf, half of the cumin (= 1 t) and 375 ml water.
Bring to the boil, then turn the heat low and wait 25-30 minutes for the lentils to cook.
Take out the garlic and chop finely.
Throw away the onion, lemonskin and bayleaf.
Mix and whisk the garlic, vinegar, oil, lemonjuice and the other half of the cumin (= 1 t) until a thick dressing.
Mix through the lentils, add mint and spring onion. Finish with salt & pepper.
Leave to cool down for 30 minutes so the dressing can infuse.
Serve at roomtemperature.
From: Supersalades / Tossed link
It wasn't what I had hoped for. I think I need a warmer, earthierm creamier flavour with the lentils.
The dish that finally made me love lentils! This is amazingly good!
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