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1 cup green lentils
2 ¼ cups vegetable broth
1 t dried parsley
¼ t black pepper
1 garlic clove, minced
3 T balsamic vinegar
2 T Dijon mustard
2 T coconut oil
1 large onion, chopped
2 garlic cloves, minced
10oz mushrooms, chopped
1 bunch kale, de-stemmed and chopped
1 cup walnuts
2 cups bread crumbs
½ cup ground flax seed
2 T nutritional yeast
1 ½ t salt
1 t paprika
½ t pepper
Lentil soup with hot sauce to warm and crackers for lunch. Done in Hipstamatic tintype.
iPhone 4
Hipstamatic
Instagram for transporting to Flickr.
Pack shot for Advertising
Used a light tent and editit out minor reflections and blemishes. God knows what light settings I used. After two 1/2 hours in studio on second attempt really couldnt care!
Recipe from In Jennie's Kitchen.
I liked these a lot. I used home made bread for the breadcrumbs, which I think contributed greatly to the flavor. Very tasty.
I recently re-made this recipe: kathrynelliott.com.au/blog/2006/07/11/lentil-cabbage-dal from my blog. It's blooming delicious.
A variation on the recipe in the "Laurel's Kitchen" cookbook. I'll be posting the recipe on my blog later this evening.
Curried Lentils
---------Shooting Data--------------
Date:January,14,2011
Time:07:54:46:PM
Camera:Canon PowerShot G11
Lens:6.1
Lens(35mm eq.):6.1
ISO:200
SS:1/30 @ f/2.8
french green lentils
onion
celery
dry farmed early girl tomatoes
pecorino romano
cracked black pepper
aioli