1
cup black beluga lentil 2 1/2 cups vegetable broth 1 avocado, cubed juice from 1 lemon 2 TS olive oil 2 TS balsamic vinegar 1 TS agave nectar
2
cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
Not exact matches
1/2
cup dried
lentils, rinsed (I used small
black beluga lentils but green ones would work well too) 1/2
cup uncooked coarse bulgur 1/4
cup tahini 3 garlic cloves, minced or pressed 1/2
cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4
cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground
black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3
cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3
cups chopped red bell pepper (2 red peppers) 1
cup chopped snow peas 1
cup chopped tomato (2 small Roma tomatoes) 3
cups spinach, destemmed and roughly chopped
1
cup beluga lentils, soaked in cold water overnight 2 large onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt fresh ground
black pepper
14 ounces (400g) new potatoes 1/3
cup lentils (I used
black beluga lentils here but de Puy / green
lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4
cup freshly chopped flat leaf parsley
for the salad 1.65 lb / 750 g beets 1 tbsp Rawspicebar herbs de Provence 1 tbsp olive oil + as needed as dressing 3 pinch of himalayan salt 1/2
cup beluga lentils (100 g) a few handfuls of arugula 75 - 100 g goat feta 1 pinch of
black pepper