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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!!!
My resinkids have been so spoilt with gifts lately. The glow worm is a miniature I’ve hunted for for years. I loved my Glow worm as a kid and Lentil thinks it’s just perfect xxx
Beautiful red lentils. I used these for a spicey dish that will blow you away. Recipe here. I prefer this shot more from the two.
four lentils made with scraps.
polymer clay, acrylic paint, different technics and polishing by sandpaper.
Click for the Recipe!
1. Lentil yellow and a little red, 2. Round White, 3. stalks and seeds, 4. Lentil Orange
Interestingness 500, 12 March 2006
(taken in tv room, kanappu top, late morning light)
Day 55- Make your own pita
The final stretch for 'foodie" February is here, the weeks are flying by. Black lentils make an excellent source of protein, pitas anyone?
Camera info: Fuji XT3 | 35mm (ƒ2) | ƒ2 | ISO 400 | 1/100th sec —
Strobist: N/A
2 Tbsp extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Coarse salt and freshly ground black pepper
1 Tbsp lemon juice
1/4 tsp red pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint
Cabs and matching lentils, fresh out of the oven! #polymerclay #beads #etsy #handmade #flowers #customorder
Recipe coming for the 4th!
1 cup French lentils, cooked
1/4 cup cooked bulgar
1 small tomato, finely diced
1 small carrot, finely diced
1/4 cup red onion, finely diced
Juice from 1 lemon
1/2 cup parsley, minced
3 tbsp Wine Vinegar
Evoo
Salt and Pepper
Saute the onion and carrot in a little EVOO. add all ingredients together. Adjust to taste. Refrigerate overnight. Feeds 2-4 as side.
The finished necklace from the lentils I made yesterday for the pcagoe Thursday Play with Clay Day.
Polymer Clay, no varnish, no glaze just hand sanded and polished.
(Slightly changed from www.earth.li/~kake/cookery/recipes/lentil-spinach-stew.html, by cooking queen Kake. Altered for ingredients that I didn't have and also because I don't mind about the fat-free-ness. Mine would have still been vegan if it wasn't for the regular Worcester Sauce that I used)
Ingredients:
1 Medium Onion
5 Cloves of Garlic
200g Red Split Lentils
1 Can Chopped Tomatoes
3 Veggie Oxo Cubes
900ml Hot Water
A Good Shake of Worcester Sauce
1 Bayleaf
1 tbsp Dried Mixed Herbs
2 Bayleaves
2 Medium Carrots cut into 1cm dice
300g Roughly Chopped Spinach
Salt and Pepper to season
Directions:
Fry the onion in a little olive oil and add the garlic when softened and cook for another minute.
Now add the lentils, tomatoes, oxo, water, worcester sauce, mixed herbs and bay leaves. Bring to a simmer and cook for 20 minutes until the lentils start to come apart.
Add in the spinach and carrots and cook for another 15 minutes, or until the carrots are done to your liking.
Kake suggested adding a tablespoon of balsamic or red wine vinegar at the end, which I would have done if I wasn't so hungry. The recipe also calls for thyme and fennel seeds, but I switched these out for some mixed herbs, as I annoyingly didn't have either, despite thinking I did.
Served here with a mixture of basmati and wild rice. Most tasty.
I know so many of you have already thought 'lentils - no thanks!' but they can be a nutritious, tasty and inexpensive addition to a meal or a meal on their own. I use French lentils, also known as Du Puy, Black, Green. They are the 'fancy' lentil. They keep their shape, do not need to be turned to mush and have a lovely nutty flavor.
To make this curry, simple fry off 2 tbs of your favourite curry powder or make from scratch using equal measures of cumin, fenugreek, coriander seed - ground, chili, garlic, ginger (I think that's the main ones, doing this by memory) in a tbs of olive oil. Adjust chili and garlic to taste. Add 1 vegetable stock cube.
Add 1 medium onion finely chopped, 2 cups of vegetables I used sweet potato and cauliflower, 1 cup lentils and a tin of drained and rinsed kidney beans, cook for a couple of minutes on pretty high heat till they start to soften and brown a little and the spices are really fragrant. Add 1 tin chopped tomatoes. At this stage I always add 2 large tbs of chutney, any kind really. I used a spicy tomato but mango works well, anything a little fruity and sweet. Pop in a handful of sultanas mix and turn down the heat. Cover with hot water and let simmer for 1.5 hours or there abouts.
Keep checking to make sure it is not getting too thick add water as needed.
Note re vegetables, use root veg potato, sweet potato, carrot or other vegies that can handle extended cooking cauliflower, pumpkin, eggplant, red pepper, corn. Varieties like broccoli, zucchini, spinach work but put them in later.
Serve with Yoghurt, cucumber and lemon zest and some roti bread or rice. Keeps for a few days in the fridge and gets better the next day :-)
Posted by Zanti.
This salad recipe is courtesy of Vegetarian Times Magazine which has easy and delicious recipes. And I mean easy. It's a fantastic magazine that you should buy.
Ingredients:
1 cup dried lentils
3/4 cup carrot, finely diced
2/3 cup green onion, thinly sliced (I use yellow onion diced fine)
1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup cilantro leaves, finely chopped (but can be omitted if you can't find fresh cilantro)
1/2 cup Italian parsley leaves, finely chopped (I used about 1/4 cup dried)
1 clove garlic, minced (but I used about 3 because I love garlic and I love to torture others)
1 tsp lemon zest
1/3 cup fresh lemon juice (I use one lemon and then top it off with some bottle lemon juice)
1/4 cup olive oil
romaine lettuce leaves, for garnish (I omit these)
Directions:
Bring 3 cups water to a boil in a large saucepan over high heat.
Add lentils and reduce heat to medium low.
Cover and simmer for 15 minutes or until lentils are just tender.
Drain lentils well then spread them on a large baking sheet to cool.
Toss cooled lentils, carrots, green onions, celery, bell pepper, cilantro, parsley, garlic and lemon zest in a large bowl.
Drizzle the lemon juice and olive oil on top and toss to coat.
Season with salt and pepper.
Spoon salad into bowls lined with lettuce leaves.
Notes:
I suspect this salad can be made by substituting white vinegar for the lemon juice.
I also suspect that this salad is even better after sitting in the fridge for a day but I haven't been able to wait that long.