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Secret Lentil cuffs are each a little landscape of freeform stitching - with ruffles and frays and little volcanos and spores and other surprises. No two are alike. They are made from multiple layers of 100% linen — and between that and the extensive stitching, they have a nice substantial feel. Each closes with a stretchy loop and a hand chosen button from my coveted stash of vintage buttons. They're super comfortable.
Vegetable Lentil Soup is the hearty and healthy meal you need when the weather outside is frightful.
Get the recipe: www.averagebetty.com/recipes/lentil-soup-recipe/
Lentil soup is a soup based on lentils. It may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. Gingery Lentil Soup is packed with potent legumes, herbs, and vegetables. This soup is rich in protein and fiber. It is the healthiest part of the meal either lunch or dinner. Lentil pulse is rich and high in protein.
Bowl with a lentil salad with salad greens, sun-dried tomatoes, artichoke hearts, black olives, zucchini, roasted bell pepper slices, alfalfa sprouts, home made vegan feta and a vegan tzatziki sauce.
3/4 c. lentils
2 T. olive oil
1 carrot, peeled and cut in half
1/4 red onion, chopped further into quarters
1 t. cumin
salt & pepper
1 1/2 c. water
2 T. brandy
Fry lentils in olive oil for a few minutes. Add carrot, onion, spices and water. Cook 45 minutes. At the end remove the onion and toss. Remove the carrot, take half and dice it and put it back into the lentils. Finish with brandy.
Was at my Mom's place and saw that she had just recently went to an Indian Grocery store, these were her spoils of the day.
Recipe, story and more photos on my blog: www.journeykitchen.com/2012/02/masoor-dal-with-bell-peppe...
More hard times at Lentil as anything. The table next to us was lamenting the fact that the menu only had 2 items, a Lentil Burger and a Mala Kofta, a sort of a potato dumpling, or that was what our attractive waitress who spoke halting English laced with what we thought might be an Argentinean accent.
We ordered one each. What we got, was one lentil burger each. No wonder both of us were given sauce options, sweet chilli, hot chilli, pesto and satay. The lentil burger was surprisingly light, due in no small part to the pile of salad and the mayonaise.
We later learned, that this place was that close to closing. At which point, the manager/supervisor, or rasta-man, held up 2 fingers with a centimetre gap. He mumbled something about how hard it was and that they were slowly getting back on track. Good.
Despite the limited menu, we were satisfied. As John Lethlean describes, "You slip what you reckon's a fair cop into a box with a slot in the top. Perish the thought of a receipt. Nobody knows. Except you and your conscience. Well, mine's clear; I can go back. I will." So will I!
(We paid AUD30 for two burgers, a chamomile tea and a chai with honey. Is that fair?)
Lentil As Anything - Abbotsford
(03) 9419 6444
1 St Heliers St
Abbotsford VIC 3067
Lentil As Anything - St Kilda
(03) 9534 5833
41 Blessington St
St Kilda VIC 3182
Lentil As Anything - Brunswick
(03) 9388 0222
133 Sydney Rd Brunswick
As of Saturday, September 26th we have left The Spot in Sydney Road in order to re-open at our own venue at 86 Lygon St, East Brunswick
Reviews:
- Lentil As Anything (Abbotsford), by Dani Valent, Reviewer, The Age Epicure, October 16, 2006
- Lentil As Anything (Abbotsford), by John Lethlean, Reviewer, The Age Epicure, March 29, 2007
- Lentil As Anything - Mietta's
- Lentil As Anything, Abbotsford - Mietta's
- Vegie power, by Clare Kermond, The Age, May 4, 2004
- Local Hero: Shanaka Fernando - The Age, January 26, 2007 - founder of Lentil As Anything
- The price is right, by Leesha McKenny, The Age, August 5, 2008
Photos:
...I'm not sure I ever had beef stuffed peppers before I turned vegetarian, so this is basically just a hippie vegetarian approximation of the thirty or so stuffed pepper recipes I read today.
In a medium sauce pan, place:
2 Tbsp blackeye peas
1 c. minus 2 Tbsp brown lentils
3 cups water
1 Knorr vegetable bouillon cube
Bring to a simmer and cook for about 20 minutes. Remove from heat and drain. Lentils and cow peas should be tender but not mushy. Set aside.
Cut the three green peppers in half lengthwise and remove the seeds and ribs. Place them in a large casserole dish and bake in a 350° oven for 20 minutes while you prepare the filling.
In a large frying pan, place 1 Tbsp olive oil and a knob of butter. Sautée:
1/2 large white onion, diced
5 button mushrooms, diced
2 cloves garlic, sliced
Add the lentils. Stir in:
1/2 a 14.5 oz can of diced tomatoes
1 tsp. basil, dried
1/2 tsp. oregano, dried
Add salt and pepper generously to taste. Turn off the heat.
Remove the peppers from the oven and fill with the lentil-tomato-mushroom mixture. Drizzle extra virgin olive oil over the filled peppers.
Pour about 3/4 c. liquid into the bottom of the casserole. I used some leftover garlic-tomato soup I had in the fridge, but you could use water, broth, or make a quick sofrito with the remaining half can of tomatoes.
For a quick sofrito, in a small sauce pan, heat 1 Tbsp. olive oil. Add:
2 sliced garlic cloves
Sautée briefly. Add:
the rest of the can of diced tomatoes from the filling, pureed if you'd like
1/4 tsp. paprika
salt and pepper to taste
Heat, thin with water if needed, then pour into the bottom of the casserole.
When the peppers are very soft and the filling is hot, top with grated cheese. I used a mixture of Swiss and havarti, because that's what I had on hand. Return the casserole to the oven for another 5 minutes or until the cheese is sufficiently melted.
Shot with VSCOcam, processed with Aviary.
yellow ones...
I also have toor dhal, green lentils, black lentils, dried butter beans, semolina, wild rice large soya chunks cous cous, quinoa both red and white, big sprouts, bulgar wheat, popcorn, dried chickpeas, small sprouts, dried chinese mushroom strips mini pasta letters, sesame seeds and spaghetti. I also have a spice rack but I'll go in to that another time.
These are just my shelf jars :) I love my kitchen.
I'm enamored with these lovely French Green Lentils. I've been looking for them for the longest time, never being able to find them here in rural Ohio. On Sunday when buying beans from the bulk food section at the local health food store I spotted these and just had to have them.
I think they have to be the most beautiful beans I've ever seen. I wonder what they'll look like when cooked - if I can bring myself to cook them.
There's a close up photo I took as well with my macro lens so you can really see the detail. Beautiful.
Syrian lentils on crouton with crispy onion
Salt cod & garlic shoot croqueta
Serrano Jamon from Aragon, Spain
Tapas entree - Restaurant Express 2011 AUD35
Three choices in the tapas entree to showed off the Moorish influences with the tender Syrian lentils smoky with cumin, on a wafer of a crunchy crouton, topped with some fried onions for a bit of zing. More interesting that raw oysters!
On to a more traditional Spanish tapas with the croqueta with its creamy bechemel interior flecked with a slightly musky bacalao salted cod and mildly garlicky shoots, all encased in a golden crisp breadcrumbed cocoon. Very delicious.
And to round of the tapas, several thin slices of rather young Serrano Jamon. Good and salty.
www.melbournefoodandwine.com.au/
Añada
(03) 9415 6101
197 Gertrude St, Fitzroy VIC 3065, Australia
Reviews:
- Anada - by John Lethlean, The Age, April 8, 2008 14.5/20
- Anada - Urbanspoon 88%
- Anada - Angela Costanzo, CitySearch Melbourne, May 2008 4.5 stars
Zampone alla lenticchio AUD38
Stuffed Pig's Trotters with Braised Lentils
I had a hard time deciding between the tripe and the trotters, both offally good. In the end, I decided that rich tripe would be overwhelming as a main. What followed was a plateful of a single silky, gooey, deboned pig's trotter, filled with a rich sausage, possibly cotechino, studded with raisins and pistachio. Underneath the trotter was a bed of tender puy lentils with a nice bite and nutty flavour. All this was bound together with a rich tomato sauce. I was very glad that the soft gelatinous tendons in the toes was included! The flavours of every part of this dish was intense, from the rich sausage filling with its slight mustiness to the tangy tomato sauce with distinct basil notes, perhaps due to the slightly heavy-handed seasoning to bring out the tastes.
We'll most definitely be back!
Full review: Greedy Gourmets
Bella Vedere, Badger's Brook Vineyard
(03) 5962 6161
874 Maroondah Hwy,
Coldstream VIC 3770
Reviews:
- Bella Vedere, by John Lethlean, Epicure, The Age, May 15, 2007
- Bella Vedere, by John Lethlean, Epicure, The Age, July 26, 2005
This isn't a great picture. For a better one from the recipe card, go here.
Here is the recipe:
2 tbs vegetable oil
1 large onion, chopped
3 large carrots, chopped
1/2 tsp dried thyme
28 oz diced tomatoes (canned)
7 cups beef or chicken broth
1 1/2 cup dried lentils, rinsed
1 tsp salt
1/4 tsp pepper
1/3 cup chopped fresh parsley
4 oz grated Cheddar chese
Heat oil in a large pot over low heat. Add the onion, carrots & thyme. Cook, stirring occasionally, until onion is tender, about 10 minutes.
Add undrained tomatoes, broth and lentils to the pot. Bring to a boil.
Reduce heat to low. Cover; simmer soup, stirring occasionally, until lentils are tender, about 35 minutes.
Add salt, pepper and parsley to pot. Simmer soup for 5 minutes longer. Top each serving with Cheddar.
I used a couple of extra carrots (about 4 cups total) and a couple tablespoons of dried parsley in place of the fresh. I also used 2 cups of vegetable broth, 1 cup of red wine 2 cups of chicken broth and 2 cups of water, because that is what I had on hand.
This was very good and I would make it again.