Sentences with phrase «cup lentils»

To make wraps, layer tortillas with about 3/4 cup lentil mixture, and then top with spinach and carrots.
In a medium bowl, mash 1/2 cup lentils until relatively smooth.
I make 2 cups rice and 2 cups lentils for this recipe — with 3 apples and 4 carrots Step 2: In a small saucepan combine small pieces of chopped apples and carrots.
BF: 2 toast + jelly or sugar free cereal + coffee with milk — about 200 calories snack — 4 brazil nuts + 1 seasonal fruit — about 100 calories lunch — 1 cup brown rice + 1 / cup lentils + veggies — about 450 calories snack — coffee with milk — maybe 50 calories dinner — 1 egg / bean salad + 1 cup milk — about 400 calories
1 cup chocolate chips = 150g 1 cup cocoa powder = 125g 1 cup chopped walnuts or pecans = 125g 1 cup walnut or pecan halves = 100g 1 cup desiccated coconut = 75g 1 tablespoon baking powder = 15g 1 tablespoon salt = 18g 1 cup grated Cheddar cheese = 120g 1 cup grated Parmesan cheese = 80g 1 cup dried breadcrumbs = 120g 1 cup couscous = 175g 1 cup lentils = 190g 1 cup sultanas or raisins = 170g
ingredients: 2 whole spaghetti squash 2 tablespoons extra-virgin olive oil Celtic sea salt and freshly ground black pepper 2 cups lentil bolognese fresh, shaved Parmesan fresh parsley, chopped
-LSB-...] paste 1/4 cup lentil cooking liquid or vegetable broth 3 large tomatoes, diced (we used 1 quart homemade pureed tomatoes) 1/2 teaspoon sea salt or to -LSB-...]
Filling: 2 courgettes, sliced 3 portobello mushrooms, sliced 1 large aubergine, sliced Fresh spinach Half cup lentils 1 tsp bouillon Drizzle olive oil Pinch Himalayan salt
Combine 1 cup lentils with 4 cups of preferred liquid and simmer gently with the lid tilted until desired tenderness.
-- Cook 1 cup lentils in 2 cups water or vegetable broth in 30 minutes.
Is it suppose to be «1 cup steel - cut oats 1 cup quinoa, thoroughly rinsed and strained 1 cup short grain brown rice or barley» PLUS 1 cup lentils or are the lentils instead of the rice?
In a medium sized pot, combine 1 cup lentils, water, salt and bay leaf.
Divide sweet potato mixture among packets; top with 1/3 cup lentils.
1 tablespoon extra virgin olive oil 1 large white onion, diced small 1 cup lentils, green or brown 2 tomatoes, seeded and diced small 1 large red bell pepper, diced small 4 green onions, sliced thin 1 tablespoon rosemary, minced fine 3 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar 2 teaspoons balsamic vinegar salt and pepper, to taste
While squash cooks, add 3/4 cups lentils to pan with 1 1/2 cups vegetable broth, cover with lid and bring to boil, then simmer for 35 - 40 minutes.
While sweet potatoes cook, add 3/4 cups lentils to sauce pan with 1 1/2 cups water, cover with lid and bring to boil, then simmer until cooked through.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
Top each tortilla with about 1/4 cup lentils, and a few cauliflower florets.
I made this tonight and it was very tasty w a few of the adjustments suggested below: 1 cup lentils and 12 ounces farmers market sausage was a better ratio, I finely chopped the stems of the swiss chard and sauteed them with the veg and took the sausage out after browning and just added it back in at the end.
Lentils are very easy to cook, simply simmer in water or vegetable broth for more flavour -LCB- ratio is 1 cup lentils: 3 cups water -RCB-.
Ingredients 1 cup lentils 2 tblspns red wine vinegar 3 tblspns olive oil salt fresh ground black pepper 1/4 cup thinly sliced scallions 3 tblspns chopped parsley 1/2 cup diced cucumber 1/2 cup crumbled feta cheese (also good with goat cheese)
4 pieces bacon, cut into chunks 2 cups lentils 1/2 cup balsamic vinegar 1 tablespoon extra virgin olive oil 1 teaspoon sea salt 1/2 teaspoon thyme 1 pound grape tomatoes, cut in half or quartered
Sort and rinse 1 cup lentils.
1 cup lentils, uncooked 2 cups vegetable broth 1 tsp turmeric 1/4 tsp cayenne 1/2 tsp salt 1 tbsp olive oil 1 onion, diced 1 1/2 tsp cumin, whole seeds or ground 2 whole cloves dash pepper, to taste
Only change I made was added 1/2 cup lentils, extra cup of water.
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
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
2 medium eggplants 2 Tablespoons vinegar 1 cup lentils, preferably the small, dark variety 2 medium carrots 1 bay leaf 1/2 yellow onion 2 Tablespoons olive oil 12 cherry tomatoes handful of basil leaves 2 Tablespoons Greek yogurt salt & pepper
olive oil 2 large leeks, ends discarded, halved lengthwise, sliced, rinsed, dried 2 large shallots, peeled, sliced 1/4 cup white wine, room temperature 2/3 cup lentils (I recommend French or beluga) 2 2/3 cups water or stock 2 tbsp.
• All beans • > 1/4 cup chickpeas • > 1/2 cup lentils • > 10 Almonds & Hazlenuts • Cashews • Pistachio • Falafel & Veggie Burgers • Split Peas • All non-fermented soy products (milk, Edamame beans etc)
1/2 cup lentils — you can use green, yellow or red lentils — rinsed in a strainer under cold running water.
1 cup lentils 3 cups vegetable stock or broth 1 large yellow onion 1 large carrot 1 stalk celery 2 tablespoons olive oil 2 teaspoons minced garlic 1 cup breadcrumbs 3/4 cup chopped walnuts 3 tablespoons ground flax mixed 1 teaspoon oregano 1 teaspoon sea salt 1/2 teaspoon ground black pepper 2 tablespoons ketchup 1 tablespoon pure maple syrup 1 tablespoon balsamic vinegar
Sort and rinse 1 cup lentils.
Spoon 2 cups lentil mixture over top.
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