View allAll Photos Tagged lentils...
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.
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.
And for the record, this was shot at 9pm at night and was lit with my umbrella lamp. It's opening uo a lot of new ideas for me.
I've been trying to get some creative ideas for this project recently. Ideally I would like to have used a fabric napkin as a prop but as I don't have any I thought a tea towel could work instead.
De Puy lentils, one cup washed then soaked in hot water for a short time.
Leek, celery, red pepper,garlic, carrot and some fennel all cubed and sauteed in olive oil. The soaked lentils were added along with enough water to cover, some red wine and a branch of fresh rosemary.
I brought up to a boil, added a bit of kosher salt and let simmer until lentils were tender. Check to make sure you have enough liquid and add a bit if needed.
I added about a tablespoon of tomato paste and about 2 cups of cubed smoked turkey thigh. I let simmer a bit longer adjusted the salt and liquid added black pepper and juice of half a lemon. I added about a TBL or more of brewer's yeast.
Simmered a bit longer added some chopped parsley, garlic chives and fennel fronds. Be sure to remove the rosemary branch.
Other options-
This would be easy to make vegetarian/ vegan. Just leave out the turkey. You could add smoked tofu or tempeh. Add a couple bay leaves. Use regular green or yellow lentils.Add a bit of pernod or ouzo to accentuate the fennel and add sweetness.
Add or serve with some hot pepper sauce for for a bite, garnish with shredded parmesan, yogurt or more brewer's yeast.
The bread
STEEL CUT OAT BREAD
INGREDIENTS
1 cup steel cut oats
1⁄4 cup dark molasses
1 tablespoon butter
1 teaspoon salt
2 cups boiling water
2 cups sifted all-purpose flour
1⁄4 cup warm water
1⁄4 ounce dry yeast
2 cups whole wheat flour
¼ c. flaxseed meal (optional)
1 cup nuts, coarse-chopped (optional)
DIRECTIONS
1.Measure oats, molasses, butter and salt into a mixing bowl.
2.Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
3.While this mixture is cooling mix dry yeast with 1/4 cup warm water.
4.After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl.I found that up to another cup of flour than the original recipe called for was needed to create a smooth, less sticky dough.
5.Preheat oven to 375 F.
When mixture has doubled punch down and form into a loaf. Place dough in a 5" x 9" greased loaf pan or form an oval loaf on a sheet pan. Let rise until doubled. Bake bread 40 - 50 minutes or until brown.
I found that up to another cup of flour was needed to create a smooth , less sticky dough. For a nice crunchy crust, spray the loaf a couple times with water during baking
This makes a moist slightly dense loaf with excellent crumb. This is a favorite of mine. I have made it with half steel cut and half rolled oats (not instant).I have forgotten where I got the original recipe from.
It's called "Lentil Salad", but over half of it is fresh summer vegetables: onions, carrots, fennel, radishes, cucumbers, celery, and bell pepper. I love this salad in the summer and can't imagine how sad it would be with winter vegetables.
Our Daily Challenge: SEASONAL FOOD
Lentil and pear salad, Pasta with lentils and vegetables, Tart with lentil jam and cream cheese Recipes on my blog
This soup is made with a homemade vegetable stock and lentils. Every week I always make either a vegetable or chicken stock so it's fast and easy to make up a soup with dinner. For my vegetable stock I use the basic stock recipe from Vegetarian Cooking for Everyone and the lentil soup is pretty much thrown together. Recipe: Ingredients:
5 cups vegetable stock
1 cup lentils
1 sweet onion
1 small clove garlic
1 or 2 tablespoons sesame oil
cumin (to taste)
coriander (to taste)
1 carrot finely diced
1 or 2 14 oz cans diced tomato (optional)
1 bunch fresh spinach
Parsley (to garnish)
Sea Salt to taste
Steps:
1. Cook the lentils in the stock for roughly 30 to 40 minutes. They should be soft but not falling apart.
2. Add the sesame oil to a saute pan and add garlic, cumin and coriander and heat until fragrant. Add the sweet onion and caramelize. Add onions to the cooked lentils.
3. Stir in diced tomato (optional) and carrot. Allow soup to simmer for a few minutes to cook carrot and blend flavors.
4. Just before serving.... briefly saute fresh spinach in the same pan used to cook the onion. Add to soup as a final step before serving.
5. Salt to taste and garnish with fresh parsley.
Malwa Dal is a lentil preparation from the Malwa region of India which is western central areas of Rajasthan and Madhya Pradesh. This dal can be made with any Indian bread or steamed rice but it is quintessential with Bafla. Here is how to make it.
Lentil is a ~2 year old stray that we found last night standing in the middle of the road on 6th Avenue and 36th Street in South Tucson.
Little Lentil is not neutered, but I'm going to make it a point that he is very soon, whether returned to his original owners or adopted out through BARK.
I just saw lentil cottage pie. I didn't read the rest of it. They have a nerve calling it cottage pie.
Dori's delicious – and filling – supper
To all who visit and view, and – especially – express support and satisfaction: you are much appreciated!
Linsensuppe!
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Album Description – Mainz, Germany – 24DEC2017:
Dori and Edda picked me up at 1:30. We headed to Wiesbaden and walked through the colorful market on a dismal, dreary day to take a marvelous 2 p.m. tour in the City Museum.
Afterwards we went shopping for cake, then Dori drove us to her place for a great supper: delicious homemade lentil soup, followed by scrumptious cake from the bakery & a cup of tea.
The sun set at 4:31 after 8½ cold hours of dim daylight – good to enjoy our time together inside in bright warm surroundings.
We visited awhile, then Dori drove me back to the crew hotel. Dori & Edda filled this dark, rainy day with such fun and food, warming my heart & belly long after we said our good-byes.
The best of 42 photos from this layover are a 2-album set:
• Biebrich, Germany – 25NOV2017
• Dotzheim, Germany – 25NOV2017
Hope you enjoy this 27% of 29 photos I took here on this day!
Lentil Soup Recipe
2 tbsp olive oil
1 onion chopped
2 stalks of celery chopped
3 cloves garlic minced
1 can of tomato paste
1 cup green lentils
1 cup water
1 quart of veggie or chicken stock
fresh thyme
salt and pepper to taste
In a large dutch oven heat olive oil over medium heat and add onions and celery. Cook until golden then add the garlic. After about 1 minute add the tomato paste. Then add the lentils, water and broth. Add a few springs of fresh thyme stems (just throw them in whole and pick out the stems later). Cover and cook for about 40 minutes or until the lentils are soft. You may need to add more water if you like it less thick. Taste and add salt and pepper if needed.
Enjoy!
Sam said he could smell this when he was pulling into the driveway on Friday evening! This is what's left over from our soup. Here's the recipe.
1 1/2 Cup chopped onions
1 Cup each: Sliced celery, carrots
2 Teaspoons minced garlic. I just chopped up 2 nice cloves. :-)
1 tablespoon olive oil
3 cups vegetable broth...I used 2 cans of chicken broth.
2 cups water
1 cup dried lentils
1 can (14 1/2 ounces) crushed tomatoes, undrained.
1/2 Teaspoon each dried marjoram, oragano and thyme leaves. I did not do that as I had enough spice from the can of crushed tomatoes.
Salt & Pepper, to taste.
1. Saute' onions, celery, carrots, and garlic in oil in large saucepan/pot 5 to 8 minutes. Add broth, water, lentils, tomatoes, and herbs; heat to boiling. Reduce heat and simmer, covered until lentils are tender, about 30 minutes. Season to taste with salt and pepper if you wish. Sprinkle each bowl of soup with a tablespoon of shredded cheese if you like.
Polymer Clay Beads......https://www.etsy.com/your/shops/MargitBoehmer/tools/listings/view:table/226076267
2 cups green lentils, cooked
1 carrot, chopped
1/2 celery rib, chopped
4 tbsp chopped red onion
1 tsp minced parsley
1 shallot, minced
1 clove minced garlic
1 dash dry mustard
2 tsp herbs de provence
juice of 1/2 lemon
S&P
EVOO
Place all ingredients except lentils in jar and shake well. Pour over lentils and combine. Refrigerate 2-3 hours. Bring to room temperature before serving. Serves 4.