Sentences with phrase «about lentils in»

The nice thing about lentils in this recipe is that they're fairly dry, and lend themselves well to the texture of the patty.

Not exact matches

Hi Ella, You say to cook the lentils and quinoa together and it should take about 15 minutes, however all the lentil packages I see in the store say to cook for 35 - 40 min.

to your question about where I got the sprouted lentils, I got them in Organic Garage in Oakville they are from a brand called Sha Sha.

I've even posted about it before using lentils and with pasta mixed in with very slightly different seasonings.

I didn't have any black beans in the house so I ended up using about 1.5 cups of puréed black lentils and another half cup whole.

Rinse lentils and set to simmer in water on medium heat for about 15 minutes until almost soft.

I do love lentils, especially with an egg, and you're so right about this being a lovely in - between seasons salad.

I've tweaked it to our tastes and have started putting lentils in the soup about 30 - 45 minutes before it's done.

Add grated onion - tomato, crushed garlic - ginger, turmeric powder, sprouted lentils, beans, grain and about 3 cups of water in a pressure cooker and cook for 5 - 6 whistles.

Place the lentils in a 2 - quart saucepan and cover with water by about an inch.

love the idea of lentil in this soup because im all about chunky veggies + brothy soup dixya @food, pleasure, and health recently posted... Homemade Muesli

(About 2 L in total) Add in lentils and stir.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

These are best when fresh, but the lentils and the sauce will last in the fridge for about a week.

I recommend adding the squash about 10 minutes after the lentils go in as it cooks quicker than SP..

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

It will probably come as no surprise by now (I mentioned it when I posted my pumpkin, broccoli and cheddar soup and spiced pumpkin beetroot muffins) that this recipe came about in large part from what I had to hand, but the result is a really tasty and colorful root vegetable and lentil soup.

If you want to bulk it up even more, how about adding some toasted chickpeas or mixing lentils in with the quinoa?

Your lentil soup looks inviting and reminds me of one I teach in a «comfort» food class and posted about recently.

1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine

About the recipe, all I can find aroud here are brown lentils, I don't know if there is difference in the flavor, do you think I could substitute?

Another plus, lentils and quinoa cook up in about the same amount of time so you can easily whip them up together in one pan.

Since they triple in volume as they sprout, you can get a huge jar of sprouts for around about $ 0.30 worth of lentils.

Stat by soaking the quinoa (and chickpeas / lentils) in water for about 30 minutes.

The key to this quick - cooking casserole is the use of quinoa and red lentils, both of which become tender in just about 15 minutes.

Talk about «pantry soup» — sometimes I think literally ALL I have in the cupboard is an onion, some brown rice and half a jar of brilliant orange lentils.

Throw in both kinds of lentils, then pour in water (or vegetable broth) to cover, about 2 - 3 cups.

My lentils cooked in about 25 minutes, so my version of the soup was quite quick as well.

Oh, and about the flavors — the Snapea Crisps come in Lightly Salted, Caesar, Black Pepper and Wasabi Ranch and the Lentil Crisps come in Tomato Basil and Onion Thyme.

So don't be alarmed when your lentils stop looking like lentils after about ten minutes in the pot.

I also found that it cooked in about 30 minutes, but I used red lentils, so that may have made a difference.

But, brown or orange lentils will cook a little quicker (becoming tender quicker), so you'll want to only add about half the broth that's called for in this recipe because this sauce will cook in a shorter period of time.

Rinse lentils well and cook them in a large pot, adding enough water to cover the lentils by about 4 - inches.

I usually save them for soups, but in May I went to a dinner hosted by Lentils.org at the restaurant Bad Hunter in Chicago that featured lentils in ways I hadn't ever thought about them.

Rinse lentils and cook them in boiling salted water until tender but firm, about 30 minutes.

Its in the oven now and hope it comes out ok with so much more lentils and less veggies (as about 1/3 of the recipe I chucked).

For those who don't have time for soaking... I microwaved 1 cup green lentils in 2 cups water for about 10 - 12 minutes until «al dente».

Add in the lentils, walnuts, parsley, thyme, soy sauce, Worcestershire sauce, black pepper, and about 2/3 of the caramelized onions.

Finally, stir in the zucchini and simmer, covered, until the lentils and zucchini are tender, about 15 minutes.

Add more water to keep lentils barely covered, if necessary / Heat oil in heavy skillet over moderately high heat / Saute onion with pepper and salt, stirring for a minute or two / Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, about 20 minutes / Remove lid, increase heat to medium and cook, stirring until onion is golden brown, 5 to 10 minutes longer.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Directions: Simmer lentils in water with 1/4 t salt, uncovered until tender but not falling apart, about 25 minutes.

Lentils cook very quickly and in about 20 minutes they're perfectly softened and cooked.

Really, what's not to love about French green lentils tossed in a simple sherry vinaigrette... especially with the addition of oven roasted tomatoes.

Lower heat and allow to simmer until lentils are just almost fully cooked, but still a bit firm in their centers, about 20 - 25 minutes.

Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20 - 25 minutes).

I had SO many people commenting about using up lentils, and of course, I had some of those in my pantry.

Stir in the spices, lentils, tomato and water and let it simmer about 5 - 10 minutes until the lentils are almost cooked through.

I used French Lentils (cooked 2/3 of a cup to yield about 2 cups) and put a bit of turmeric in the potatoes and a dash of cayenne in the lentil / pea mix.