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1 item(s) bell pepper(s), sliced tri color
1/3 cup canned green chili peppers
1 cup delmonte petite diced tomatoes with italian spices
1 cup(s) Eden Organic Green Lentils with Onion & Bay Leaf
1 cup(s) onion(s)
3 tsp garlic cloves
1 tsp dried coriander
1 cup(s) canned black beans
2 tsp olive oil
1/8 cup(s) uncooked whole wheat couscous
Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook
onion, pepper and garlic, stirring often, until vegetables are
softened, about 10 minutes.
In a cup, combine chili powder, oregano, cumin, cayenne and salt; add
to skillet and stir well to combine. Cook, stirring often, about 1
minute.
Add tomatoes and their juice, and beans to skillet; stir well to
combine. Cover skillet and simmer so flavors can blend, about 5 to 10
minutes. If too soupy add whole wheat couscous and cover to absorb.
Fold in lentils and cilantro; serve. Yields about 1 cup per serving.
an appetizer of lentil mixed with jalapenos, onions and garlic stuffed in a homemade thin flat bread, along with dipping sauce -Sarah J Dhue
To read about this visit, please go to The Wandering Eater
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.
Ingredients: lentils, quinoa, bell pepper, roasted parsnips, field salad (manche), mushrooms, spicy vegan sauce
We visited the Ben Thanh Market in Ho Chi Min. The market had everything from fake polo shirts, fresh fish and lacquerware (and lentils).
Mixing in the first bit of flour.
For more information, visit my blog at notexactlybento.com/?p=2090.
Used this recipe
food.yahoo.com/recipes/martha-stewart/recipe1756/lentil-f...
Minus the peppers, cucumbers and lettuce which I did not have on hand and I kept the garlic and chopped it. Who throws away garlic?
Very refreshing and filling. Next time, I would probably use a little more lemon and a little less onion and probably add a bit of fresh garlic to the final mix. I would love to add the peppers and/or sundried tomatoes to the mix but it was totally fine without.