View allAll Photos Tagged lentils...
more photo upload binging.. this time, cod with a horseradish crust alongside some kind of lentil parsely thing (i can't quite remember the details)
The kitchenworker is cleaning the lentils by hand. This time-consuming job is what almost everyday has to be done. Imagine us coming home after work and cleaning our food like this. And imagine that it has to be done for 40 to 50 peoples. Bravo and thank you!
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