Sentences with phrase «of cooked lentils so»

Add about 1/4 cup of water per 1 cup of cooked lentils so they will puree nice and smooth.

Not exact matches

If you pre boil the lentils in water for 15 minutes and then add the coconut milk and the rest of the ingredients it'll be cooked within an hour so you don't have to wait 2 to 3 hours.

Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander!

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

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.

I agree with Joana: if there is something I like about your blog, is that your recipe are a safe bet:) I cooked a red lentils and brown rice stew yesterday (but with coconut milk), so I run out of red lentils.

We used Uber for the first time, and it was the perfect way to drink and not drive.After almost four hours of beer sampling, Jeremy and I were both so happy that we thought ahead and had this lentil chili in the slow cooker to come home to.

I had loads of lentils left over, so i mixed them up with some egg and gluten fee flour, added a few hot pepper flakes and then cooked it in pattie (pan with oil).

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

True, you still need to wait for the lentils to cook, but rutabaga / swede and beetroot can otherwise take a bit of time to soften so I still think it is worth doing.

The lentils didn't cook thoroughly and the flavor of the pasta sauce overwhelmed the dish, so it was like a big bowl of thick spicy marinara sauce with tough lentils.

So much nicer that just cooking the lentils straight out of the bag....

Only thing I did differently was cooked the lentils for 20 minutes, then added the sweet potatoes for another 20 minutes, so I think I cut 10 minutes out of the recipe.

Red lentils are one of my favorite types of pulses to work with, because they cook so quickly.

Another plus, lentils and quinoa cook up in about the same amount of time so you can easily whip them up together in one pan.

My lentils cooked in about 25 minutes, so my version of the soup was quite quick as well.

A dollop of tomato paste enriches the flavor and should be cooked for a minute or so with the mirepoix and garlic before the liquids and lentils join the party.

Every recipe of yours that I have ever made has turned out, so when you sponsored this items and were providing recipes I knew I could tackle pressure cooking with your guidance and so far so good Love your red lentil recipe

But, brown or orange lentils will cook a little quicker (becoming tender quicker), so you'll want to only add about half the broth that's called for in this recipe because this sauce will cook in a shorter period of time.

Other types of lentils take much longer to cook, so be prepared for that when making substitutions!

Thanks for the tip on cooking the lentils longer instead of processing — it's so hard to clean my processor once the lentils have stuck to it!

Cooking this lentil soup is so quick and easy that it has become one of my favourite evening meals, especially during the Autumn and Winter months when we really need something to warm us up!

(about dry vs. cooked lentils & quinoa) These looked so good I had to make them even with a lot of risky substitutions and no food processor!

But feel free to add them to your version of the dish if you'd like — just throw a cup or so of cooked brown lentils into the mix for some added texture and protein.

Red lentils are really adaptable, I didn't want the brownies to be dry so I cooked the lentils first and then blended them into a smooth puree, this way they add moisture instead of take it away.

My daughter doesn't like the texture of mushrooms so i cooked them up separately in veggie stock with some cooked lentils and blended them with some of the cooked sweet potato to make the thickener.

Cook the lentils in plenty of salted water until soft, 15 minutes or so, depending on the type of lentils.

Region: Tamil Nadu How It's Cooked: Fried The Dish: Dosa is a fermented rice and lentil pancake (similar in texture to a crepe) often eaten for breakfast — so it was only a matter of time before someone thought to Put an Egg On It.

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

I also already had some soaked and cooked rice leftover, so I sauted the onions and spices as directed and then put the mixture in the crockpot with the lentils, coconut milk, carrots and 2 cups of water since I was going to mix in the already cooked rice later.

So I cooked the lentils separately in a sauce pan the broth and coconut milk, and cooked the rest of the mixture in a saute pan, using a tiny bit of oil (shh!).

If you tend to be more of an ad - hoc cook, stick with sprouted green lentils so that you can make a pot quickly whenever you want.

But I also recently found myself without weekend leftovers on a Tuesday, so I layered the ingredients for this lentil shepherd's pie into the slow cooker before I left for work in the morning and when I came home at the end of the day, cold and tired as usual, what a pleasure it was to arrive home to a warm, ready, and nourishing meal.

sorry I'm not much of a cook so my question may seem stupid, but do you already cook the lentils or do you just rinse and pick through them and put them in «raw?»

package of spinach, or 1 1/3 cup cooked lentils each have 1 g, so there's 3 g K in 550 calories.

As with other legumes you'll need to combine with a grain to get a complete protein, but unlike other legumes you don't need to soak lentils ahead of cooking them, and they cook up reasonably fast, in about 20 min or so.

So on Sunday, you can make a big tray of roasted vegetables, a pot of quinoa, and some lentils; and you can pick up rotisserie chicken or cook some shrimp or salmon.

Black, purple, and red rice and their pigment compounds have been found in a variety of antioxidant, anti-cancer, anti-heart disease, anti-diabetes, and anti-allergy activities, but these are all studies done in a lab; we don't yet have clinical studies, but they have everything that brown rice has, plus five times more antioxidants and all these extra goodies; so, that's why I cook red, black, or purple, or rather my rice cooker does, always with a handful of lentils or split peas thrown in for good measure.

Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).

I reduced the cooking time of this a bit because I have a rice cooker so I did the rice and lentils at the same time, rather than successively, in the same pot.