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Recipe @ carrotsandclaret.com/lentil-bolognese/
No need for soaking with these little nutritional powerhouses. Iron rich, easily cooked red lentils are an important addition to a vegan or vegetarian diet. This very simple recipe is a delicious take on a pasta sauce
I decided my growing pile of "not quite right lentils" needed to be used. This is the result plus some foiled dots and scrap clay core. Love how they turned out.
125 Pictures in 2025 - 123. World Pulses Day
Whoops, I nearly forgot to take this pic and so my thanks to Sheila Black for reminding me ... sorry, I'm a day late.
I have discovered lentils and I am in love. You can make them take on any flavor. My husband is not as excited as I am but he never is when there is not thought of meat.
Taken at 1:1 for my October macro challenge. I fear this is a bit of a 'filler' Somewhere inside me, there is a Great Lentil Photo waiting to burst into the world. I'm not sure it's this one.
Let me introduce you to the newest addition to my family, and the next drain on my wallet, Lentil. As one doll went to her new home (Shiloh), another came in and I fear I might be slightly obsessed with her already!!!! She's the CUTEST thing i've ever seen!!! I took about 101 photos of her already so it's been hard deciding which ones to put up.
She has a little tooth which is the cutest!!! I am not 100% sure on her wig but that can easily be changed. Ahhhh i'm in love!!!
I love this lentil soup. It's warming and sustaining and delicious on cold days with a grilled-cheese sandwich. It keeps well in the fridge and freezes well, too, so I like to make up a huge pot of it and eat it for a week. This recipe is based on the lentil soup recipe from the Moosewood Cookbook. It's fat-free and economical to make, as well.
Lentil Soup- Makes about 10 servings.
3 cups lentils (or one bag's worth)
1/2 cup brown rice
8 cups water
2 tsp salt
8 cloves garlic, crushed
2 cups chopped onion (1 big one)
2 stalks celery, chopped
2 carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 can diced tomatoes
fresh ground pepper to taste
red wine vinegar, to drizzle on top
Rinse the lentils well and combine with water and rice in large pot. Bring to a boil. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more water by the cupful if the soup gets too thick. Add the tomatoes, adjust for seasonings, and serve with a drizzle of vinegar over the top of each bowl. Yum.
Credits to my wife for the idea!
We are going to get up to 30 inches (76 cm) of snow in the next 2 days, so I will be posting some very snowy photos soon!!
Corn, chillies and lentils drying in the village of Dimen Dong.
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Delicious Dressing Recipe to follow:
Fry 2 strips of tempeh in 1 tsp olive oil, Crumble. Whisk together 1/2 tsp brown mustard, 2 tsp olive oil, and 2 tsp balsamic vinegar. Add 1/ tsp each chopped chives and parsley. Add the tempeh bits and whisk in salt and pepper to taste. Massage into 1 large bunch of torn dinosaur kale.
I decided my growing pile of "not quite right lentils" needed to be used. This is the result plus some foiled dots and scrap clay core. Love how they turned out.
Urad daal with onion...garlic...cumin seeds tarka and freshly chopped cilantro and ginger for garnishing...It rocks with paratha :)