Tumeric Lentil Fritters With Tahini Dill Sauce from Vegan Richa 7.
Not exact matches
Ella — First, I love your site and
tumeric and
lentil soup.
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red
lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground
tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
carrots and green pepper, sauteed with ginger /
tumeric, mixed with
lentils and spinach and farro and a pat of butter.
I made this last night but cooked the rice and
lentils with some
tumeric first and then browned the onions and shallots with cumin and a bit of cayenne and added that at the end.
Add the
tumeric, ginger, and
lentils, and cook for 3 to 5 minutes until very fragrant.
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground
Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red
Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)