I guess this happen as
I used dried lentils??
I usually
use dry lentils for this recipe too!
Today I will make the recipie again
using dry lentils and vegetable stock to increase the flavor profile.
If you are
using dried lentils for this recipe, you can boil the lentils before added them to the soup or soak the lentils before hand to soften.
Hello, Can
you use dried lentils instead and let them cook in the sauce during the 30 minutes it is simmering?
If
using dried lentils, bring a large pot of water to a boil.
If you choose to
use dried lentils, be sure to rinse them first then boil and cook them until the lentils have absorbed all the water.
Not exact matches
Seems a silly question, is this
using dried green
lentils or tinned.
Though, came out a bit
dry and I had to add more liquids so
lentils can fully cooked (I
used almond milk as I had no more coconut milk).
Do you have an advice for me how much chickpeas (or beans or
lentils in your other recipes) I should take if I
use the
dried ones?
Can I ask is it
dried lentils you
use for this or tinned?
I
use dried raw
lentils which I then cook.
Can I ask please, do you
use already cooked
lentils here, or are they
dried?
You can
use canned
lentils or
dried.
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red
lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C
Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
Dried fruit (I
used a mixture of unsulphured
dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
dried apricots and
dried figs) 1T Lemon juice Chopped fresh parsley to
dried figs) 1T Lemon juice Chopped fresh parsley to serve
If
using dried sprouted
lentils, cook those first as per directions on the package.
The recipe calls for
dried lentils, if tinned is all you have you would need to reduce the cooking time, and reduce the liquid (I would take out all the stock and just
use coconut).
I've only begun
using lentils more in the last few years, but I love how much quicker they cook compared to regular
dried beans.
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
I've definitely discovered its versatility and now
use it in so many ways: roasting it until crisp in my Middle - Eastern
Lentils with Roasted Cauliflower & Sweet Potato, turning it into «rice» for my Cauliflower Fried Rice and Leek, White Bean & Sun -
dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and
using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.
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
Flours from pulses —
dry beans, peas,
lentils, chickpeas — are increasingly being
used in gluten - free products to increase protein and fiber content.
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown
lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of
dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have
used linguine
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 bag
dried Puy French
lentils (or other
lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of
dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked black pepper — Vegetable broth or water (I
used veggie homemade broth)
I suspect it is because I
used puy
lentils rather than regular
lentils that made the loaf so
dry.
This recipe
uses red
lentils for their earthiness with
dried apricots and lemon juice for a delicious sweet and sour flavour.
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.
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!)
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
Other crops (besides grains) that Dr. Don Huber has stated
use the practice of desiccating with glyphosate include:
dry beans (chickpea, lupin, and faba), canola, field pea, flax,
lentil, and soybeans.
With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted
lentil, radish, apple,
dried currant, and arugula salad —
uses for these
lentils are just sprouting up everywhere (pun fully intended)!
I'm thrilled to have teamed up with the USA
Dry Pea and
Lentil Council this year to bring you more creative recipes
using these cost - effective proteins.
Add the vegetable stock, red
lentils, thyme, paprika, red pepper flakes, and
dried mushroom powder (if
using).
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!
1/2 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
I didn't have fresh dill, so
used dried in water with
lentils & garlic.
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)
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
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.
I added extra garlic,
dried cranberries in place of raisins, cooked the
lentils with bay leaf in the water, and
used sage instead of thyme in the loaf.
I
used black beans instead of pinto and a can of
lentils rather than
dried, then carrots instead of capsicum, chilli paste instead of powder and it was divine!
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
You can
use canned
lentils, or cook up some
dried lentils while the onions caramelize.
I usually
use the large brown
lentils found in bags among the
dried beans at the grocery store.
I also
used cooked
dry lentils and blanched and crushed fresh tomato.
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
I also couldn't find sprouted beans, so I
used dried mung beans and french green
lentils.
Hi Lisa, thanks for pointing it out — I always
use «some» olive oil, that would be about 1 Tbsp olive oil, max 2 Tbps, so the
lentils don't get too
dry!