Sentences with phrase «cup lentils with»

Not exact matches

Cook 1 cup of lentils (preferably soaked overnight in purified water with a splash of acv).

I actually added about a cup of red lentils with the broth after the onions softened to give the soup some protein and a bit more heartiness.

Blend up the mixed veg with 1/2 cup cooked lentils until combined and almost smooth.

Directions: Rinse lentils under running water / Bring to a boil with 2 cups water.

I did use the larger proportions of oregano and lemon peel; and swapped out half of the orzo with 1 cup of cooked black lentils to increase the protein content.

Next time I will do it in the crockpot and it will probably work fine with a whole cup of lentils.

Stir in the lentils, 1⁄4 cup or so of the lentil cooking water (or porcini soaking water), and the thyme; sprinkle with salt and pepper.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

* 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

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

Divide sweet potato mixture among packets; top with 1/3 cup lentils.

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 of lentilles verde (you can always just add another cup of green or brown lentils or substitute with red lentils)

Made this recipe vegetarian with cooked dry lentils, (from 1 1/2 cup dried lentils).

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.

If you're not a lentil lover, try the recipe with 2 cups cooked chickpeas.

Pressure Cooker: If using pressure cooker, cook lentils with 2.5 cups of water, turmeric, and 1/2 tsp salt for 4 - 5 minutes.

In a medium sized pot, combine 1 cup of lentils with 3 cups of water.

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.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

Put the lentils in a pot with 7 cups / 1.6 l water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt.

Lunch (347 calories) Mixed Greens with Lentils & Sliced Apple • 1 1/2 cups mixed greens • 1/2 cup cooked lentils • 1 apple, sliced • 1 1/Lentils & Sliced Apple • 1 1/2 cups mixed greens • 1/2 cup cooked lentils • 1 apple, sliced • 1 1/lentils • 1 apple, sliced • 1 1/2 Tbsp.

Lentil soup served with 2 cups of steamed vegetables (broccoli, kale, carrots, onions).

Though I included farro, lentils, and some small white beans in this salad, feel free to use all farro, or any combination thereof, so long as you end up with 12 cups total.

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

I've gotten into the habit of asking myself if there's anything that needs to be soaked before I go to bed, and sometimes I'll just soak a cup of some bean / lentil / grain without even knowing what I'll do with it the next day.

Rinse and sort the lentils and combine them in a small saucepan with 1 1/2 cups water.

Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...

Wash and chop the chard or spinach, and add to the lentils with 1 cup water.

lamb chops in curried red lentil soup serves 2 (two chops each) or 4 (one chop each) with 2 cups of soup for each serving

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

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.

3/4 cup dried green lentils, soaked with 2 tablespoons vegetable stock (soak and boil according to package instructions)

Add the lentils to a food processor with the tomato paste and add the remaining olive oil (about 1/4 cup) to get everything moving.

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!

I soak my lentils, rinse them twice, cook them in fresh water with seaweed (helps digestion) and only consume 1/4 cup at a time.

Red Lentil Soup with Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black pepper

Meanwhile, combine the lentils with 2 cups of water in a small saucepan and bring to a boil.

Add the eggplant, lentils, paprika, cinnamon, remaining 1 tsp of salt and saffron threads (if desired), along with 4 cups of the broth.

mmmm, I made this tonight, with an extra cup of lentils, chicken broth, a bit more chard... and lots of pepper!

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)

2 tablespoons virgin coconut oil 1 medium white onion, finely chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup finely chopped cilantro plus leases with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken well Lime wedges for serving

1 cup (150g) cooked or canned legumes / beans such as lentils, chick peas or split peas (preferably with no added salt)

I made it with the 1 cup of uncooked lentils (after being cooked) and it made way more than the pan would allow.

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.

Combine the red lentils in a saucepan with 4 cups water.

Place lentils into pot along with 3 cups of water (or veg broth).

We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth.

Makes about 6 cups soup Recipes you may also like: Vegetarian Lentil Soup with Greens Red Lentil Soup with Sweet Potatoes and Kale

Add the rinsed quinoa and lentils along with 1 1/2 cups of the the water or stock, bring to a boil, and then reduce the heat to a simmer.