1 parsnip, chopped 1 sweet potato, chopped 2 whole cloves garlic 1 red bell pepper, chopped 1 red onion, chopped 2 cups vegetable stock 1/2 tbsp olive oil 1/2 butternut squash, cubed Sea salt and pepper 1/4
cup dry lentils
Made this recipe vegetarian with cooked dry lentils, (from 1 1/2
cup dried lentils).
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.
Ingredients: 2
cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2
cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2
Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)
1
cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
1
cup dried lentils 1/2 cup edamame 1 pound of new potatoes 1/2 white onion, chopped 2 cloves garlic, chopped 1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill 3 tablespoons whole grain mustard 1 1/2 tablespoons balsamic vinegar 1/3 cup olive oil cayenne pepper, to taste salt & pepper, to taste
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
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
Ingredients: 1/2
cup dried lentils 2 TBSP olive oil, divided 1 TBSP shallot, diced 2 cups shiitake mushrooms, chopped fine 2 cloves garlic, minced 1/2...
2 carrots, chopped 2 stalks of celery, chopped 1 onion, chopped 2 cloves garlic, minced 2
cups dry lentils 3 bay leaves 1/2 teaspoon dried thyme, crushed 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 8 cups canned chicken broth (substitute vegetable broth for a vegan treat) 4 ounces Canadian - style bacon (optional)
Ingredients • 1
cup dried lentils (green or brown, not red) • 5 cups vegetable stock or water • 1 teaspoon salt • 1/2 cup olive oil This is what recipe says but I put less — just enough to coat the pan) • 2 cups chopped onion • 3 cloves garlic chopped • 1/4 teaspoon cayenne • 2 bay leaves • 1/2 cup raw bulgur • 1/4 cup chopped fresh parsley • 1 fresh tomato (I usually use a few tomatoes because I LOVE them.)
Not exact matches
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp
dried oregano 450g (1 lb or 2
cups) uncooked puy (French green)
lentils 1litre (4
cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
In a crockpot (mine is a 12
cup) combine
dry lentils, liquid, sausage and garlic.
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red
lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
2
cups water 1
cup grey - green or brown
lentils 2 Tbs ground flaxseeds + 4 Tbs water 1 medium yellow onion, diced 1 teaspoon olive oil 1
cup instant or regular rolled oats 1
cup tomato sauce 1 teaspoon garlic powder 1 teaspoon
dried basil 1 teaspoon
dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4
cup BBQ sauce 2 Tbs ketchup
2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1
cup dry green
lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
1
Cup Dry Puy
Lentils 2 tsp.
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2
cup dried red split
lentils 1/2 head of cauliflower, chopped 1 tablespoon
dried garlic flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water
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
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2
cups low sodium vegetable broth 1 1/2
cups dried red
lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3
cups packed dark green leafy greens, like kale or spinach, roughly chopped 1
cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1/2
cup hazelnuts [see note above] I
cup cooked
lentils (brown or green) 3/4 teaspoons salt 1/4
cup dried cranberries
1
cup French green or brown
lentils 3 tablespoons white wine vinegar 1 1/4
cups water 1
cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4
cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2
cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun
dry and chopped 2
cups cherry or grape tomatoes, halved 1/2
cup kalamata olives, pitted and chopped 1
cup crumbled feta 1/4
cup fresh basil, julienned
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1
cup / 240 ml uncooked beluga
lentils (or green
lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or
dried dates, pitted 1 small red onion 4
cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
1
cup French
lentils 1 teaspoon salt 1 medium head of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons olive oil or walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons
dried thyme (or 1 - 2 tablespoons chopped fresh thyme) 3/4
cup chopped, toasted walnuts Lemon wedges or a cruet of vinegar
I always cook
lentils in my rice cooker; one
cup dry brown
lentils: 2-1/2
cups water.
I substituted one
cup of
dry lentils for the canned
lentils.
2
cups dry red
lentils 1 onion diced 6 carrots sliced in one inch chunks (peel if not organic) 8
cups water 1 Tablespoon Herbes de...
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2
cups dried green
lentils 8
cups vegetable stock 1 — 15 ounce can light coconut milk 6
cups torn kale
2
cups dry red
lentils 1 onion diced 6 carrots sliced in one inch chunks (peel if not organic) 8
cups water 1 Tablespoon Herbes de Provence
2 tablespoons olive oil 1 large onion diced 1 lb ground chorizo sausage or 1
dried spanish chorizo chopped (I recommend Palacios but at $ 11 for 12 oz I compromised for cheaper ground chorizo) 2 - 3 russet potatoes peeled and diced 3 carrots peeled and chopped 1 1/2
cup brown or green
lentils Water Salt to taste
3/4
cup dried green
lentils, soaked with 2 tablespoons vegetable stock (soak and boil according to package instructions)
So I took heed and used 8 minced garlic cloves instead of 4, three bay leaves, t tsp
dry thyme used 4
cups of chic stock, and 3 water and 1 3/4 C red
lentils, and I did not puree them.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and
Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad
Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven -
Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
all - purpose flour fat - free, less - sodium chicken broth Marsala wine or
dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce
dried parsley
dried basil
dried thyme vegetable broth (1 quart) red
lentils (1
cup)-- I usually find these in the bulk aisle
Serves 4 For the meatloaf: 1
cups diced onions 1
cups celery, minced 1/2
cup carrot, shredded 4 cloves garlic minced 1/8
cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons
dried oregano 1 Tablespoons diced chive 1
cups GF bread crumbs * or gluten free oats 1/2
cup water 1 Tablespoons nutritional yeast 2 1/2
cups chickpeas, cooked or canned 2 1/2
cups lentils, cooked Salt to taste 1/2
cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)
* 4
cups chicken or vegetable broth * 1
cup dried red
lentils * salt and pepper to taste * chopped cilantro
2
cups dried mac and cheese (or one pack)- I use rice pasta to make it GF or
lentil pasta to make it grain free
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 2 teaspoon salt, plus more to taste 1
cup red
lentils 1/2
cup dry quinoa 5
cups water 26.5 oz box of chopped tomatoes 2
cups chopped kale, tough stems removed
1/2 onion 4 sprigs of thyme 1 small bay leaf 1
cup dry small green
lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4
cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2
cup chopped flat leaf parsley
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or green
lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
optional add ins 2 tablespoons golden raisins, roughly chopped 2 tablespoons pinenuts, lightly toasted on a
dry skillet 1
cup cooked
lentils (beluga or french green work best)
What's worked best for me is: Combine 2
cups dry quinoa, 3/4
cup dry green
lentils, 32 ounces chicken broth, and 1
cup water in a rice cooker.
I left out the bread crumbs, used half a
cup of walnuts and 1/4
cup dried cranberries in the «meat» as well as cooking the
lentils with a tablespoon of
dried rosemary and 3 bay leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp of Braggs Liquid aminos and Worcestershire sauce.
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4
cup (140 g) white basmati or jasmine rice, rinsed 1
cup (200 g)
dried moong dal, toor dal, urad dal, or red
lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4
cups (950 ml) low - sodium vegetable broth 2
cups (475 ml) water
This 4 - week challenge encourages readers to add 1/2
cup serving of pulses (beans,
lentils, chickpeas, or
dry peas) to their diets three times a week.
The recipe calls for 3/4
cup of
dry green
lentils and 1/4
cup of
dry quinoa.
11/2
cups red split
lentils (masoor dal), picked over, washed and drained 5
cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small
dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5
cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon
dried fenugreek leaves (see note above) 1
cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon
dried oregano 1/2 teaspoon
dried basil 1/2 teaspoon
dried thyme 1/2 teaspoon
dried rosemary freshly ground black pepper to taste 4 medium cloves garlic, minced 1/2
cup red or white wine 1 28 - ounce can (796 - ml) diced tomatoes 1/2
cup brown (green)
lentils, rinsed 2⁄3 to 3/4
cup water 3 tablespoons capers, rinsed and drained (optional) 3 to 4 tablespoons toasted pine nuts (optional)