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Diabetes: Fried Lentils
2008-06-01 13:21:00 An Indian -nspired lentil and onion stew! 1 1/2 cup Beans, lentils, red, dried 1 cup fresh chopped onion 1 tsp ground turmeric 1 tsp cumin seeds, crushed 1/4 tsp hot red pepper flakes 2 tbsp vegetable oil 1/2 cup fresh cilantro, chopped (1/2 cup chopped, fresh parsley can be substituted ) 1 pinch table salt 2 tsp grated lemon rind Directions Rinse, dry and sort ...
By: B-Health
Spicy Chana Chaat {Click: Beans & Lentils}
2008-05-30 11:33:00 My Entry to Click:Beans& Lentils for the month of May is this lip-smacking and very moreish Spicy Chana Chaat. I could not decide whether to picture raw lentils and beans or something cooked. But this dish made the decision easier. It's a great side or starter with a casual evening meal with friends.Toss together cooked chana (chick peas), boiled and cubed potato, chaat masala, slices of raw mango, salt ,chilly powder, lemon juice and plenty of fresh chopped coriander. Serve it as a starter or a side and watch it disappear in minutes.I clicked this pic with my Sony DSC-P73
By: food-n-more
BEAN THERE, DONE THAT...CLICKETY CLICK!
2008-05-23 02:57:00 Pep without purpose is piffle.Anonymous Beans & Lentils...Naturally beautiful! (My entry for CLICK May 2008)FULL OF BEANS...It's the CLICK time of the month @ Jugalbandi, & this time very nearly missed the boat. To begin with my little fellow was unwell, & then I thought I would hone some photography skills before I send in an entry. Messed up LOADS of clicks majorly...NO, I DON'T HAVE A NEW CAMERA YET... (am still busy flogging the old one & it still gives me ample joy). The theme for May 2008 is CLICK Beans n LentilsThe temptation though is too much once the CLICK theme for the month is announced, & tends to seep into my sub conscience. So I've bean, oops, been spilling my beans, sprouting my beans, been not so full of beans...& finally... BEAN there, done that! I just got back into good ole auto on my little camera & clicked some pretty beans 'n' lentils! To tell you the truth, never once thought beans could be so fascinating. It all started a fe...
Forever lentils.
2008-05-16 21:43:00 All winter long, I ate lentils. I made them often and ate them greedily, thinking, for some reason, that winter is the only season for lentils. Of course you could have them a few times in the late fall, when the weather starts to get blustery, and even once or twice at the very ...
Spiced Black Lentils with Cilantro
2008-04-06 09:02:00 I was thinking I wanted to make something like Girgir Aloo (lentils with potatoes), but I did not have any aloo, and I didn?t really have any garden variety girgir either. My very last lentils of the year were some exquisite black beluga lentils. Tiny and very pretty and flavorful. Lovely with basmati rice?on our way to a kitnyes-free household Spiced Black Lentils with CilantroOlive oil (be liberal) 2 medium onions, diced 5 cloves garlic, minced 1 ½ teasppons whole cumin seeds 2 cups black lentils 1 cup prepared tomato sauce (or 6 ounces tomato paste) 1 ½ teaspoons turmeric 2 teaspoons paprika salt ½ bunch cilantro (1/2 cup minced leaves) Heat oil in a heave saucepan and cook the onions over a moderate flame until soft and translucent, about fifteen minutes. Add the garlic and cumin seeds and cook until fragrant, another five minutes or so. Wash and pick over the lentils, and add them to the pot with the spices. Give a stir and add five cups of water and about tw...
By: In Mol Araan
Broad Beans with Lentils
2008-03-10 12:36:00 I came across this really simple recipe at Sra's and immediately wanted to try it with the beans I had lying idle in my fridge. I had only about 10-12 beans so added more toor dal than in her original recipe. The taste was very similar to beans parippu usli but the broad beans gave it a slightly different look and flavour.What I Used:Broad beans - 12Toor dal - 1/2 cup, soaked in water for 30 minsChopped garlic - 6 podsRed chillies - 4, broken into 1" piecesJeera powder - one pinchHow I Made It:1. Boil the beans in some water till tender. Leave aside.2. Temper mustard seeds in little oil and fry the chopped garlic till brown. Add the chillies and jeera powder.3. Mix in the beans and toor dal and fry well for another 3-4 minutes. Add salt and remove from fire.It was really yummy with some tangy rasam. Quick to make with minumum ingredients - my kind of recipe :) Thanks Sra!
Brahmni Amti (Spicy Stir-fried Lentils)
2008-02-03 00:58:00 During my primary school years my mother used to threaten me with taking me to lunch to a dreadful place by the name of Suvarnarekha Dining Hall on Prabhat Road. And rightfully so. People from the Deccan Area might be well accustomed to this sorry excuse for a restaurant. Owned by the Yenpure family, it was housed in one of those buildings where a permanent heap of construction material lies blocking the footpath. Suvarnarekha is one of the restaurants that serves only the thali. The menu for the day is a mystery till the plate of food is in front of you. So if you don’t like what you see on your plate, you’re S.O.L. The food was acceptable at best when I first visited the place in the 80s, but the quality has gone down as the price of a thali has gone up. I remember the ambience being the canteen-like and was only complimented with the hostile wait-staff that usually served you like they were doing you a favour. I am quite sure that it hasn’t changed and the mediocre food rem...
By: Adhi Potoba
WHB # 115: Gratin of white cabbage & lentils in a Provençal sauce
2008-01-13 00:00:00 The 115th edition of Weekend Herb Blogging is hosted by Vani from Batasari. As I already mentioned here and here I live in the northernmost state of federation in Germany - Schleswig-Holstein - with Europe’s largest single area of cabbage cultivation. Cabbage is a winter vegetable and an excellent source of vitamins A and C and the basis for "Sauerkraut". We stuff cabbage leaves with meat or enjoy it in stews. This week I prepared a Gratin of white cabbage & lentils in a Provençal sauce which is flavoured with basil from the window sill. Winter vegetable meets summer herb! -=========REZKONV-Recipe - RezkonvSuite v1.4Title: Gratin of white cabbage & lentils in a Provençal sauceCategories: Vegetarian, Super healthyYield: 4 Servings Ingredients 140grams Brown or green lentils1/2 White cabbage , about 375 g shredded25grams Breadcrumbs25gr-ams Parmesan , freshly grated1 Drizzle of extra-virgin olive oilH TOMATO SAUCE1 Red onion , chopped2 Garlic cloves , chopped1 Red p...
By: Kuechenlatein
Lentils with Coriander
2008-01-11 03:09:00 Aliter Lenticulam (Lentils Another Way aka Lentils with Coriander)by Steven Williams"Aliter lenticulam: coquis. Cum despumaverit porrum et coriandrum viride supermittis. (Teres) coriandri semen, puleium, laseris radicem, semen mentae et rutae, suffundis acetum, adicies mel, liquamine, aceto, defrito temperabis, adicies oleum, agitabis, si quid opus fuerit, mittis. Amulo obligas, insuper oleum viride mittis, piper aspargis et inferes." (Apicius, 192)from De Re Coquinaria of Apicius, Librorvm X Qvi Dicvntvr De Re CoqvinariaGermany, 1920"Lentils another way: Cook the lentils, skim them strain add leeks, green coriander; crush coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste, then oil, stirring the purée until it is done, bind with roux, add green oil, sprinkle with pepper and serve."from De Re Coquinaria of Apicius (translated by Joseph Dommers Vehling)published by Walter M. Hill, 1936Newer Article: H...
For the love of lentils
2008-01-03 02:16:00 Whole grains, legumes, colored vegetables; we all know we’re supposed to eat more of these healthier options and what better time than a post holiday meal to offer up such delicious, and also healthy fare? I spotted this recipe on Deb’s site and instantly knew that Mike and I would love it. Griffin? ...
happy new year: pasta with sausage, kale and lentils
2007-12-31 23:07:00 In some cultures, it's traditional to eat lentils on New Years day for good luck, but I decided to get my lentil luck on a little early early and end 2007 off right. I found this recipe on epicurious but changed it to add in some greenery in place of some of the sausage. The kale went really well with the dish and it's definitely something I'll make again. It's the makings of a new year's staple, I think!For the cheese in this dish, I used an organic Parmesan that I bought at a pretty amazing Vancouver market, Tosci & Co. It's the oldest Italian market in Chinatown (and I'd venture to say in this whole city) and I had always been afraid to step inside since you have to ring a bell to be let in. I must have been crazy to worry about that because it's pretty much my favorite store now. I wrote a post about it over at Bazaar on the Food Network Canada site. Take a look and leave a comment!pasta with sausage, kale & lentils2 T olive oil1 onion, chopped3 cloves garlic, c...
Uchiki Kuri Squash Soup with Lentils
2007-10-24 03:51:00 Holy cow! I like winter squash, in fact I like winter squash a whole lot, but I have never before been the least bit tempted to try it raw. Just before I left I got this smashing uchiki kuri squash from my CSA. As soon as I cut it open the fresh, sweet, fruity, and completely irresistible smell filled the kitchen and I just had to slice off a bit and have a bite. The dense flesh is juicy and sweet. I cooked them anyway, but these kuris present a whole new level of squash possibility, clear, pure, and beautiful. This Beverly Sills of squash will make you smile from ear to ear and fill your heart with sunshine. Sometimes these are orange all over, but look at those snazzy green speckles! The skin is tender, so you don?t need to peel them. Late October Lentil Soup with Uchiki Kuri Squash 1 dense-fleshed squash such as uchiki kuri or kabocha, about 1 ½ pounds after trimming 3 cups lentils olive oil 3 medium or largish onions, diced 1 tablespoon whole cumin seeds sev...
By: In Mol Araan
35 days in europe and all i got is a bowl full of lentils
2007-10-11 02:53:00 It's pretty difficult to recap such a tremendous vacation...a very incredible, exciting and best-vacation-ever kind of vacation (35 days worth of photos have been uploaded onto flickr, in case you are interested) into some kind of meaningful post. I'm afraid I can't do it justice. Cologne was great, as were Brussles and Brugges. Rotterdam was cool to the max and London was uber expensive but wonderful and I was so thankful to discover that all the major galleries and museums were free! We stayed 8 nights in Berlin and had a blast...it was our last stop on our European Vacation® that it was so hard to leave. Foodwise, the butter in Europe is amazing and I wished I could have smuggled over a pound or two...no wonder the babies in Europe seem so creamy! Favorite country? Hands down, Lithuania. Who knew? I mean it's my fatherland but I wasn't expecting too much. How wrong I was. The food was of the hearty peasant variety and I loved almost everything I put into my mouth. Really, ...
Beef and Lentils
2007-09-29 01:30:00 INGREDIENTS 1 pound lean ground beef 1 1/2 cups dry lentils, rinsed 1 cup chopped carrots 1 cup chopped onion 1 cup chopped celery 3 cups water 1 teaspoon salt ground black pepper to taste 2 cubes beef bouillon cube 6 cups tomato-vegetable juice cocktail 1 (4.5 ounce) can mushrooms, drained 1 dash Worcestershire sauce ...
Raining Lentils!
2007-08-17 15:39:00 How's your weekend starting off? There's a Lentil Festival going on in Pullman, Washington this weekend. Did you know that a third of all lentils in the US is produced from Pullman, WA? Isn't that just crazy?Here's a more crazy fact: Lentils contain 26% of protein -- that's more than soybeans. Vegetarians should make lentils a major part of their diet. And in fact, you can make veggie burgers out of lentils -- check out Napur's Kitchen for that.I highly recommend that you also check out Cooking.com's recipe section for lentils. Their Indian creamy lentil and rice recipe looks mighty delicious so as the Egyptian koshary pasta recipe. Both are of course meatless. If you're a natural carnivore I suggest that you try the very homely recipe of lentil and sausage stew -- perfect for rainy days.Personalize and Send this Lentil Fest eCard!PS: I've crossed my 100th post! More delicious festivals and holidays to come... stay tuned.Tags: lentil, food, food festival
Lentils rule: Show the little legume some love!
2007-07-18 20:27:00 If you know me, you know I'm a loyal lentil fan. Despite constant barbs over the years from co-workers, friends and even family members, who think my insatiable desire for lentil soup is a bit weird, I've never given up my love for the little legume. And yes, I make a great lentil soup! E-mail me and I'll send you Gastro Girl's "secret" lentil soup recipe. The latest jab came a few weeks ago when our group here was deciding the theme of our monthly "iron-chef pot-luck lunch." Sometimes it?s based on a single ingredient--so of course I suggested lentils. You would have thought I doing stand-up or something the way my co-workers simultaneously busted out laughing and groaning. Needless to say nobody wanted to tackle a disk with lentils. Although I did have my revenge when the pot-luck subject was "salads." I seized the moment to dazzle them with a French lentil and feta salad I whipped it to impress the naysayers. Yes, it was gobbled up to rave reviews and I took home an mp...
By: Gastro Girl
Weekend Grub: Curried Lentils & Quinoa With Veggies
2007-06-09 16:06:00 I live on the Palouse (a region of eastern Washington and northern Idaho), which is famous for its rolling hills and crops such as wheat and lentils. When I think of eating locally-grown foods, lentils instantly come to mind. In fact, lentils are taken quite seriously here. In nearby Pullman, Washington, there is even an annual Lentil Festival celebrating the lovely legume. No, I'm not kidding. The Palouse is known as the most important lentil growing region in the United States, producing about a third of all lentils grown nationally. So obviously, local lentils are easy to come by around here, and thankfully they don't have to travel far, which makes them a very sustainable option. There is a large lentil farm just a few miles east of me, and many varieties of local and organic lentils abound in the Co-op's bulk bins. Lentils are a great vegan source of protein, fiber, and other nutrients, so they are one of my favorite kitchen staples.
By: Green Options
C is for Chard and Lentils
2007-04-22 12:33:00 Only three days of school holidays left and Freddie is getting a little stir crazy. He pings around our postage-stamp back garden like a ballbearing in a pinball machine. In his mind it is Wembley Stadium. We do take him to the park daily(sounds like a puppy)but it isn't enough. Decent-sized back gardens in Central London are prohibitively expensive. Roll on the start of the summer term.We can't expand our garden but our virtual adventure with the Great Big Vegetable Challenge continues. I have to say that chard has not brought out the creative spirit in all of you. So I will get the ball rolling with this recipe - Chard and Puy Lentils. Freddie looked at it, lipped curled up and told me it looked unpleasant. But he offered rather generously to close his eyes and see if it tasted better than it looked. And it did. He loved it in fact. But only if he didn't actually look at it. Which is strange but I can work with that approach if it means he is enjoying vegetables. ...
Panch Ratna Daal a.k.a Lentils
2007-04-17 20:43:00 Ingredients: 1 cup yellow split peas 3 1/2 cups water 1/2 tsp. salt 1 1/2 tsp. cumin seeds 1 Tbsp. oil 1/ 2 tsp. turmeric 1 tsp. ginger 2 tsp. minced garlic 2 chopped tomatoes 2 medium onions, chopped 1/2 cup split white gram beans (urad dal) 1/4 cup yellow moong beans (moong dal) 1/4 ...
WHB #75: Lentils with mustard cream and vegetable croutons
2007-03-24 23:00:00 This week Kate at Thyme for Cooking is the host of the weekly Weekend Herb Blogging event. Stop back on Monday for the recap. This week I am featuring lentils. Lentils have a very high protein content, about 25 % and are an important part of the diet for vegetarians. Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. The colours of the seeds when removed from the pods also vary, and there are large and small varieties. They are sold in many forms, with or without the pods, whole or split.The most famous lentils in Europe are Puy lentils, also called caviar for the poor. For my dish I used green lentils. Lentils with mustard cream and vegetable croutons -=========REZKONV-Recipe - RezkonvSuite v1.4 Title: Lentils with mustard...
By: Kuechenlatein
Lentils and Bulgar
2007-03-17 18:57:00 Mejad'darrah Hamra or Lentils and Bulgar is a regularly eaten vegetarian dish in the Middle East. Hamra means "red" for the caramelized onion pieces which add terrific flavor.Lentils and Bulgar is inexpensive, full of fiber, and is simple to prepare. Quantities can also be frozen for later use.This recipe comes right out of my mother-in-law's kitchen in Nazareth. You'll see that we eat it with plain yogurt, but it is also served with a chopped garden salad dressed in olive oil and lemon juice. Lentils and Bulgar1 1/2 Cups brown lentils, washed well1 Cup bulgar (available in health food and Middle Eastern stores) soaked in 2 cups water, drain any excess water after 30 mins.Bring lentils to a boil in a pot of water. Decrease heat. Cover. Simmer until soft.Drain excess water. Add soaked bulgar.Season with salt, pepper, and a little extra virgin olive oil. Add the onions. Mix well. Serve warm or at ...
By: BasilandSpice
WHB #68: Bratwurst with Leeks and Lentils
2007-02-04 17:34:02 The February issue of the Good Food Magazine inspired me to this dish. Bratwurst with leeks & lentils Nothing special, but tasty! -========= REZKONV-Recipe - RezkonvSuite v1.3 Title: Bratwurst with leeks & lentils Categories: Lentils Yield: 2 Servings 6 Nuremberger bratwursts 2 Leeks, trimmed, washed and each cut into about 5 -- chunks 1 cup Lentils 2 small Garlic cloves, peeled 1 sprig Thyme 1 Bay leaf =========================== DRESSING =========================== 1 teasp. Dijon mustard 1 tablesp. Balsamic vinegar 2 tablesp. Olive oil Salt, pepper ============================ SOURCE ============================ -- Edited *RK* 02/04/2007 by -- Ulrike Westphal 1. Rinse the lentils and simmer for 20 minutes in a pan of salted water with the thyme, bay leaf, and 1 garlic clove. 2. Steam the...
By: Kuechenlatein
1 pound French green lentils1/4 cup olive oil, plus extra fo
2007-01-16 21:45:01 1 pound French green lentils1/4 cup olive oil, plus extra for serving4 cups diced yellow onions (3 large)4 cups chopped leeks, white and light green parts only (2 leeks)1 tablespoon minced garlic (2 large cloves)1 tablespoon kosher salt1 1/2 teaspoons freshly ground black pepper1 tablespoon minced fresh thyme leaves1 teaspoon ground cumin3 cups medium diced celery (8 stalks)3 cups medium diced carrots (4 to 6 carrots)3 quarts Homemade Chicken Stock, recipe follows, or canned broth1/4 cup tomato paste1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick2 tablespoons dry red wine or red wine vinegarFreshly grated Parmesan, for servingIn a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minute...
By: Sara's Kitchen
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