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20 Kilometri fuori Addis Abeba al tramonto ancora si lavora per riempire i sacchi di lenticchie che verranno portati in città . Tutte le operazioni di setaccio e pulizia vengono effettuate a mano. Da qui al consumatore finale il prezzo delle lenticchie aumenterà di oltre 30 volte.
Aka "Shorabat Addas", a Middle Eastern recipe and one of my faves. Thanks, mom! smarterfitter.com/2008/12/06/recipe-red-lentil-soup/
@ Maha's Egyptain Cuisine
Creamy lentil soup, seasoned garlic tomatoes, sweet vidalia onions, white vinegar
Sausages on Lentils
I had two spare sausages to use up, so had to come up with a recipe with lots of vegetables and one sausage each. This is a good way of using up lots of leftover cooked vegetables should you want to. I used Joe's sausages which are syn free, if you use another type of sausage, be sure to calculate the syn value. I left the beetroot raw for crunch (I prefer them raw to cooked), but you can of course boil yours prior to adding it to the lentils. At the moment I am adding chillies to almost everything as I am still picking several chillies from the plants daily. We both love spicy food, so that suits us fine.
Serves 2
Syn Free on Extra Easy
2 Joe's Old English Sausages
1 yellow onion, chopped
1 red onion, chopped
3 celery stalks, chopped
½ cup green lentils
1 tbsp bouillon powder
1 red chilli, chopped (optional)
½ cup cooked carrots, chopped
1 small cooked potato, chopped
1 beetroot, chopped
½ pkt spinach, cooked
Sauté the onion and celery in Fry Light until they begin to soften. Add the lentils, bouillon powder, chilli (if using) and 1.5 cups water. Boil for 10 minutes then turn the heat down and simmer gently for 20-35 minutes, depending on how well you want your lentils done. Keep a check on it to make sure it doesn't boil dry. Meanwhile, grill the sausages to your liking. For the last couple of minutes, add the carrots, potato and beetroot to the lentils. Divide the lentil mixture between two plates, top with the drained spinach and top with one sliced sausage on each.
December 5, 2018. This was extra food, after supper, because I was extra-hungry. Spent the day working on aspects of the course, including an interview with Pete Forsyth. Right now I'm trying to make the harvest-read-post workflow more efficient, in order to add the badging process to it.
Very quick but flavorful and filling. Has lentils, carrots , onions and cabbage. From "The Indian Vegan Kitchen" by Madhu Gadia
all you need is some unhulled lentils, a bowl, and a strainer. soak em for a night, and let them drain. rinse them 3 times a day (after each meal, if it helps you remember) and dig in when you see some growth. tastes kinda like jicama. (: