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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.
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i must've flipped through this delicious edition over a dozen times already, but it was only yesterday that this recipe jumped out at me. how could i have missed this!
i think i'll be making this for dinner tonight
While this isn't the most appealing looking dish, it sure was tasty! Topped with mango chutney served on brown rice.
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.
1 lb lentils +
10 cups water
+ 4 stalks celery
+ 4 carrots
+ 2 big red potatoes
+ 1 bay leaf
+ 1/2 tsp thyme
all simmered in the pot for 1 hour with 2 1/2 tbs salt (i used black hawaiin salt we got from aunt jeanne for xmas)
meanwhile
1 onion
+ 3 cloves garlic
sauteed until softened
then gradually added to the simmering soup
and then after 1 hour
1 1/2 tbs cumin
1 tbs lemon juice
lots of pepper
2 cups vegetable broth
2/3 c cilantro
recipe slightly modified from anna thomas / love soup
I love trying out new soups and this hearty, comforting lentil soup recipe came from 101 Cookbooks. I thought the greens were a nice addition and I included the chopped-up stalks. Since I was out of the fire-roasted tomatoes, I used regular and felt that the recipe needed more of a kick, so I added a decent amount of smoked paprika and other spices. I've made it again and still feel it needs something, but it's a great base recipe and she gives a number of suggestions to tweak it to your liking