Sentences with phrase «drained lentil»

This felt a little bit like drained lentil soup with an egg on top.

Preparing the topping: Rinse and drain the lentils.

Drain the lentils and add to a large bowl.

There won't be much liquid remaining when you drain the lentils, but you can reserve it and freeze it for later use — it's a great addition to a soup base.

Drain the lentils and return them to the saucepan.

Place the drained lentils in a large mixing bowl.

Drain lentils and put into the pot.

Stir in drained lentils, herbs, seasonings, 1/2 cup broth, red wine, tomato paste, and a few dashes of soy sauce.

Drain the lentils and toss them with the dressing.

Drain the lentils in a colander and set aside in the sink or over a plate to dry.

Stir in vegetable broth, drained lentils, diced tomatoes and coconut milk, then simmer, covered, stirring occasionally, 15 minutes.

Finally stir in the drained lentils and salt.

Drain lentils, rinse, and drain again.

Drain the lentils and return the empty cooking pot (dried) to the stove.

Drain the lentils when they're cooked and add the hot lentils to the bowl of dressing.

Place the rinsed and drained lentils into a saucepan with boiling water.

Drain lentils and transfer to a bowl.

Drain the lentils and set aside.

Drain the lentils, using about half of the liquid for the dip.

Drain lentils in a fine mesh colander and rinse with cold water until lentils are cold.

The recipe didn't say to drain the lentils after cooking but logic told me to do so.

Stir in drained lentils and simmer covered for 10 minutes, remove the lid and simmer another 10 minutes or until soup has thickened and lentils are beginning to melt.

Did you drain the lentils really well after cooking them?

Bring to the boil, then add the drained lentils, reduce to a low heat and simmer gently for 30 minutes, or until thick and delicious.

Drain the lentils.

Rinse and drain your lentils and place in a small sauce pan along with the water, bay leaves and the stock cube.

Place the drained lentils and the onions in the bowl of a food processor.

Drain lentils, re-cover, and let sit at room temperature, rinsing and draining 1 or 2 times daily, until sprouted, 1 — 2 days.

Drain lentils, rinse with cold water and set aside; drain potatoes, put them again in the empty pot, pour the vinegar, stir and let cool.

Drain lentils and rinse under cold water, then allow them to drain completely.

Bring the water to a boil, reduce theheat to a light, rolling boil, and cook for 10 minutes; then drain the lentils and set aside.

Drain the lentils and buckwheat and cook in boiling water for 15 minutes (35 minutes if using Pearl Barley, Split Peas) until tender, drain

If you don't have much liquid left you won't need to drain the lentils.

Remove the pot from heat and drain the lentils.

Add the coriander and cumin and fry for a minute more, then add the drained lentils and spinach

Drain lentils and transfer to a bowl.

4 carrots, Purple Yellow and Orange, chopped 1 onion, chopped 1/2 cup red lentils 6 white mushrooms, sliced 3 1/2 cups water Rinse and drain the lentils.

Stir in vegetable broth, drained lentils, diced tomatoes and coconut milk, then simmer, covered, stirring occasionally, 15 minutes.

In a large bowl combine well - drained lentils with the squash, scraping any remaining oil and spice off of the sheet the squash was roasting on into the bowl.

Hi Erica, nope, you don't need to drain the lentils.

Not exact matches

I like to eat a simple bowl of lentil soup with a salad, which keeps me full for hours without draining my brain power.

While the squash is roasting, drain and rinse the mung beans / lentils, place them in a medium saucepan and cover with purified water.

When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly.

Sea salt 1 29 - ounce can diced tomatoes 1 tomato, chopped 1 1/2 cups green lentils 2 15 - ounce cans garbanzo beans, drained 6 ounces vermicelli pasta 3 eggs, lightly beaten Juice of 2 lemons 12 cups water

1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3 cups low sodium vegetable stock Fresh lemon juice and cracked black pepper to serve

When the lentils are tender but not mushy, drain them and add them to the mixture, along with plenty of seasoning.

* 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

6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

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