Lentil

Tangy Urad LentilIngredients you'll need areUrad Lentil 1cup1/2 onion sliced1/4 cup Fresh Mint chopped2 green chillies finely chopped1/2 a lime1/2 teaspoon sea salt1/4 teaspoon ginger garlic paste2 tablespoon Extra virgin Olive oilTo make the Tangy lentilCook the lentilsSoak the lentil in cold water for 15minutes. Cover and cook with 1 1\2 cup of water in a saucepan .If using a pressure cooker it

Forget what you were going to do next and go and make this salad. It truly is amazing, I ate the whole lot myself. 1 Tbsp lemon zest (I used the whole lemon) 1/4 cup fresh lemon juice 2 Tbsp extra virgin olive oil 1 tsp Dijon mustard 1/4 tsp cinnamon pinch cayenne - note don't lick your fingers after putting the pinch in the bowl one 19 oz can lentils, drained & rinsed 2 cups cooked long or

8 Servings 2 Tbs olive oil 2 medium onions, chopped 4 cloves garlic, chopped 1 bay leaf 2 stalks of celery, chopped 2 cups dried lentils 2 carrots, chopped 8 cups of water 1 small can tomato paste 4 cups shredded spinach Salt and white pepper to taste 3 Tbs lemon juice Healthy RecipesShare This

Summers bring with them the cravings for ice-creams and coolers, but they also mean spending more time at the beach, which in turn means getting into shape as soon as you can! Joining the "eat healthy" bandwagon, I try to eat salads for dinner at least once or twice a week. And one of my favorite and filling salad recipes is the Sprouted Lentil & Chickpea Salad. A healthy diet should include a

This meal was really good. I modified the recipe from one of Chandelle's that can be found here. I basically changed the spice combination to suit our tastes and changed up the ingredients based on what we had on hand.'Burgers' are a great summer meal as you can make up a large batch, freeze what you don't use, and have yummy dinners that require the stove to be on for just long enough to cook the

      This recipe is adapted from devagi sanmugham’s(devagi’s restaurant) recipes.she is considered as the spice queen of Singapore and has written so many cook books .This is a traditional punjabi recipe and goes well with roti or rice. Ingredients: chana dal -125gms Urad dal - 125gms Moong dal - 125gms Masoor dal - 125gms Toor dal - 125 gms Onion(medium,chopped) -1

Lentil Soup2 tablespoons olive oil2 large onions, cubed1 teaspoon minced garlic3 carrots, diced2 stalks celery, diced3 1/2 cups crushed tomatoes1 1/2 cups lentils − soaked, rinsed and drained1/2 teaspoon salt1/2 teaspoon ground black pepper3/4 cup white wine2 bay leaves7 cups chicken stock1 sprig fresh parsley, chopped1/2 teaspoon paprika1/2 cup grated Parmesan cheeseIn a large stockpot, saute the onions in oil until they are glossy.Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.Once the vegetables have sauteed for 10 minutes stir in tomatoes,chicken stock, lentils, bay leaves, salt, and pepper. Stir well, thenadd the wine and bring the mixture to a boil. Slowly reduce the heatand cook for 1 hour on low to medium heat; or until the lentils aretender. Sprinkle the soup

INGREDIENTS2 tablespoons olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1/2 cup finely chopped celery2 teaspoons kosher salt1 pound lentils, picked and rinsed1 cup peeled and chopped tomatoes2 quarts chicken or vegetable broth1/2 teaspoon freshly ground coriander1/2 teaspoon freshly ground toasted cumin1/2 teaspoon freshly ground grains of paradiseDIRECTIONSPlace the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils ar

Lentils are a great source of protein and fiber. One serving of this delicious lentil soup is only 1 WW point, but contains more than 24 grams of dietary fiber... so this is a great choice for anyone who wants to lower cholesterol, reduce the risk of colon cancer, and of course, lose weight. :)Weight Watchers Fiber-Rich Lentil Soup recipeMakes 6 servingsIngredients1 lb dried lentils1 1/2 cups chopped carrots1 cup chopped onions1 cup chopped celery1/4 teaspoon ground thyme1 bay leaf1 pinch cayenne peppersalt and pepper, to tastegarlic, or garlic powder (optional)8 cups waterPreparation1. Wash the lentils.2. Put all the ingredients in large pot.3. Bring to a boil, then reduce the heat and simmer for about 40 minutes (until the lentils become tender).4. Blend in the blender in batches, until

This is one of the best lentil soup recipes I've ever tried. With its hints of ginger and lemon, it's great for cold weather (winter's not over here unfortunately!).Weight Watchers Lemon Lentil Soup recipeMakes 10 servingsIngredients1 1/2 cups red lentils1 1/2 cups green lentils2 tomatoes, chopped (or 1 can diced tomatoes)2 carrots, stalks chopped6 garlic cloves1 large onion, chopped2 celery ribs, chopped6 cups vegetable broth or chicken broth3 tablespoons olive oil4 cups water6 slices lemon rind, thinly sliced and chopped1/8 cup red wine (or 2 tablespoons red wine vinegar)1/4 teaspoon sage1/4 teaspoon thyme1/4 teaspoon fresh ginger1 teaspoon salt (or to taste)1/4 teaspoon pepper (or to taste)Preparation1. Pre-soak the lentils for 2 hours, and rinse or directly boil.2. Bring the water to a

We had this last week, maybe the week before. I was really excited about it because it was cold and icky outside, and I like to think that this was a decently healthy dinner. Sure, I crumbled a ton of goat cheese on top.... and then topped the goat cheese with a poached egg (not pictured because it didn't photograph well.) But other than cheese and egg, it was totally healthy! :)Now, I try to keep a decent amount of herbs on hand... its easier in the summer, when I have them potted outside... but if you have parsley and mint, and also have a decently stocked pantry, you could make this for dinner in a pinch. Try it, you'll like it.Goat Cheese, Lentil and Potato Saladc/o Food & Wine magazine, October 2007-cheese-lentil-and-potato-salad1 1/4 cups French green lentils (9 ounces), rinsed a

What’s a barbecue without burgers on the barbie? Vegetarians certainly don’t have to miss out with the variety available in the shops at the moment, but these little numbers taste almost like the real thing apart from the fact there’s absolutely no meat in them! Instead of placing these on the grill, I used a small fry pan and shallow fried them. They stick quite well together and only require the egg replacer to bind them! Serves: Makes 8 palm-sized patties Ingredients: 120 grams canned lentils drained 360 grams vegetarian mince (such as TVP or Sanitarium) 1 tsp parsley flakes 1 tsp cumin seeds, crushed 6 tsp lemon juice 1 tsp salt 1/2 tsp fennel ground 1 tsp coriander ground 1 tsp white pepper ground 2 tsp garlic mince 3 tsp egg replacer 1.5 tbs natural set yoghurt Breadcrumbs 20 mls skim milk 1 tsp egg replacer 1-2 tbs breadcrumbs Instructions: Place in the mince and lentils into a deep bowl. Stir in the herbs, egg replacer, yoghurt and lemon juice. Mix

Looking to add some lentils to your pasta, but don’t want a traditional style dish? This Greek-style lentil pasta may be just the thing! Most lentil pastas I’ve seen use lemon and keep it simple, but this pasta is more like a bolognese-type pasta but with greek spices. Serves: One Ingredients: 60 gram canned lentils drained 75 grams vegetarian mince (I use Sanitarium but TVP could be used instead) 200 grams passata 1 tsp garlic 60 grams onion, diced 1 tsp oregano flakes 1/2 tsp parsley pinch white pepper 1 vegetarian beef style stock cube (I use Massel) 1/2 small carrot grated 1 tbs dry sherry 1/2 tsp fennel powder 2 tbs water 70 grams corn & rice pasta (or your prefence for pasta) (optional) fetta for garnish Instructions: Cook the pasta seperately and cool with cold water. Place the onions and garlic in a pan and pour in the passata. Crumble the stock through the passata, stirring to mix into the liquid. Place in the spices and the mince, cooking for about 5 min

At this point in time, just before Thanksgiving, my house is in chaos.  My wife, Sweet Loretta, is up to her eyes baking pies and I'm working on my Thanksgiving menu ("Let's see... does Uncle Wally like the chestnut stuffing or the apple pccan stuffing... hmmm...").  So then, today's recipe is for a simple lentil stew; this is the kind of dinner that I make just before Turkey Day (i.e. quick & easy), thereby allowing more time for the tasks at hand.  And you know what?  I guess you'd have to classify lentils as one of the original "fast foods" as they cook a lot quicker than most other dried legumes!  Hoo Hah!Ingredients:

I've made lentil soup a few times in my life, but always used my mother's recipe. She always got rave reviews, so I stuck with it. However, I wanted to make some today, and couldn't find my recipe. I also didn't have the ham hocks that she liked to use. So I struck out on my own today. Here is MY recipe (they are the best I've ever made, in my own humble opinion.)Ingredients1 lg yellow onion1 lb of bacon2 cloves of garlic (or 2-3 TBS of garlic powder, whichever you prefer)2 14.5 oz cans Italian style Stewed Tomatoes16 oz bag of lentils5 cups water2 beef boullion cubes (or 2 cups of beef broth)Chop bacon into small pieces. Brown bacon in large pot, dice onion and garlic very small and cook with bacon. Add 5 cups of water (I did not drain the bacon first, but you may if you like.) Add rinsed lentils. Add juice from cans of Tomatoes, smash tomatoes into smaller chunks. Add salt and pepper to taste. Bring to a boil. Reduce heat, cover and simmer 30 minutes. All done!! Ve

This Lentil Casserole recipe makes 8 servings. Ingredients• 6 slices bacon, diced• 1 teaspoon black pepper• 2 teaspoons dry mustard• 1/2 teaspoon ginger• 3/4 cup honey• 1 lb. lentils, cooked• 1 cup onion, chopped• 1/2 cup soy sauce PreparationPlace lentils in 2-1/2 quart casserole. Combine spices with soy sauce. Gently stir into lentils. Saute onions and bacon in small skillet until bacon is almost crisp. Add to lentils. Pour honey over mixture. Cover and bake at 350°F 45 minutes. Uncover and bake 15 minutes. If desired, serve over rice.

Red lentil soup recipe ingredients100 ml (0.4 cups) red lentils1 yellow onion1 large carrot2 tomatoes1 tbsp curry paste1 vegetable stock cube (optional)750 ml water2 bay leaves1 tsp oilsalt, pepperRead the rest of the recipe at Anne's Food.

This is a recipe that you need a lot of lead time for as it takes over 45 minutes to cook. However, it was worth it - not only was the dish yummy but it was very satisfying (must be all that protein). If you're doing Weight Watchers, this recipe has only 3 POINTS because it's full of fiber and has barely any fat. Tomato-Curry Lentil Stew Preparation time: 60 mins Makes 1 serving Ingredients: 1/4 cup dry lentils 1/2 cup water PLUS (I ended up using about 1 1/2 cups of water.) 2-1/2 oz. diced tomatoes 1 Tbsp. chopped yello onion 1 celery stalk (I didn't have celery in the house, so I substitued a half of a yellow bell pepper, diced. It worked out very well and added some nice color to the dish.) 1/8 tsp. curry powder 2 garlic cloves 1 dash salt 1 dash ground black pepper Directions: Chop celery and mince garlic. Combine lentils and water, bring to a boil. Lower heat to simmer, add tomatoes, onion, and celery. Add 1/2 cup of hot water. Cover and let simmer 45

This is a recipe that you need a lot of lead time for as it takes over 45 minutes to cook. However, it was worth it - not only was the dish yummy but it was very satisfying (must be all that protein). If you're doing Weight Watchers, this recipe has only 3 POINTS because it's full of fiber and has barely any fat. Tomato-Curry Lentil Stew Preparation time: 60 mins Makes 1 serving Ingredients: 1/4 cup dry lentils 1/2 cup water PLUS (I ended up using about 1 1/2 cups of water.) 2-1/2 oz. diced tomatoes 1 Tbsp. chopped yello onion 1 celery stalk (I didn't have celery in the house, so I substitued a half of a yellow bell pepper, diced. It worked out very well and added some nice color to the dish.) 1/8 tsp. curry powder 2 garlic cloves 1 dash salt 1 dash ground black pepper Directions: Chop celery and mince garlic. Combine lentils and water, bring to a boil. Lower heat to simmer, add tomatoes, onion, and celery. Add 1/2 cup of hot water. Cover and let simmer 45

Since my move to Sunnyside, Queens I have been spoilt by a neighbourhood blessed with some really good restaurants. One of my favourite restaurants is a Turkish restaurant out on Queens Blvd. My girlfriend, who has spent considerable amount of time in Turkey, loves visiting our local Turkish Grill. Her favourite dish there is the red lentil soup, which I admit is really, really good. However, the only thing it misses is the burning sensation that can only come from excess spice. And that as we all know is the one thing a ‘pucca’ Puneri needs. I recently attempted to ‘Indianize’ this soup and the results turned out pretty good. Not to mention the cheap brownie points, since this can be done in a healthy 'organic' fashion. Ingredients1 cup Red Lentils1 Onion shredded2 cups Vegetable Stock2 tsp Butter1/2 tsp Chili Powder1/4 tsp CuminSalt to tasteMethodIn a pot heat the butter and add onionsHeat the onions till they are light brownAdd chili powder and cumin and stirAdd red lentil

Lentil soup is definitely a family favourite, and after getting my mum's recipe recently, I decided to vary it slightly. I remember that my mum always used to add chopped frankfurters to the soup to make it a cheap meal for the family, although she stopped doing that during my time as a vegetarian, and with my youngest sister also turning veggie, they have never made a reappearance. Still, it doesn't really need anything like that added, but I do find that having some bacon in there, is definitely a nice addition. Today, I didn't have any nice Smoked Bacon in the fridge, but did have some Pancetta which needed using up. Normally, I would chop all the excess fat from the Bacon and add it to the soup after the stock, but with the Pancetta, I first fried it in its own fat, then, poured it

Yumm Dal! What can i say about dal. Im not exaggerating that plain toor dal(mudda pappu) cooked till soft and mixed with hot rice( with ghee ) is the most comforting food i know of. My grandma says... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

This is a wonderfully hearty soup that gets so thick that you can stretch it by adding more stock. It's a good soup to have on hand for the weekend or when the numbers of guests keep shifting.Lentil Soup (serves 8, at least)4 onions, chopped3 carrots, chopped2 stalks celery, chopped (I didn't add celery, but you go ahead) 2 tbls. olive oil1 lb. lentils, rinsed and picked over.8 cups vegetable stock (I use Swanson)2 red potatoes, cut into small pieces, with skin left on1 tsp. kosher salt freshly ground black pepperSoften onions and carrots in olive oil in a large heavy bottomed pot. Cook, covered, on low heat until completely translucent, about 15 minutes. Stir in lentils, stock and potatoes. Bring to gentle simmer. Cook for 45 minutes. Season to taste. Serve as is, or blend 2 cups or so until smooth and add back to the pot.

I wish you could be here to share this wonderful soup with me, it’s so delicious. And Mike is out visiting clients so I don’t even have my best taste tester here to sample it and affirm that it is, truly, one of the best soups to be created in my kitchen this year. Thankfully, it doesn’t have that much competition yet. This utterly outstanding soup is courtesy of the current issue of Eating Well magazine. There is an very nice article about wheat berries in it, along with some very tempting recipes. We have enjoyed wheat berries before but I wasn’t 100% sure of how to cook them and so they disappeared from our meals. The magazine lists a method too. Of course, you could make this soup without the wheat berries and it would still likely be quite good. The berries add a certain earthy-ness to it though. Wheat berries are the whole, unprocessed wheat kernel, they are loaded with B vitamins, iron, magnesium, zinc and fiber and because they aren’t refined, all

Soup can begin a meal, or it can be a meal by itself. My better half and I love soups so much that we just have a couple of bowls of soup for dinner at times and nothing else. They feel so light, yet filling and tasty specially during winter. Below please find a healthy and easy-to-make recipe for lentil soup.INGREDIENTS:1Cup Yellow Toor Dal1 Onion1 Big Tomato1 tsp Tomato Paste1 tsp Ginger-Garlic-Green Chili Paste1 tsp Turmeric Powder1 tsp Coriander Powder2 tsp Red Chili Powder1 tsp Fresh Pepper Powder1 Medium Sized Onion Sliced1 Tomato Chopped Roughly1 Clove1/2 tsp SugarCoriander Seeds for garnishingSaltMETHOD:Fry the toor dal in little butter until light brown. To this add enough water+ salt + turmeric Powder and pressure cook them for 3 whistles and cool and grind them to a smooth paste and set aside.In a pan heat little oil and add the chopped onions and fry them with sugar until nicely browned.To this add Tomato + tomato Paste and fry them until soft.Then add all the rest of the m

I found this recipe in the "Good Housekeeping" magazine.  This recipe was featured under Heart Smart Dinners and Healthy in a Hurry category.  With 16gms protein, 13gms fiber, 0mg cholesterol and just 1gm saturated fat per serving, it's definitely heart healthy.  Added bonus, very tasty and easy to prepare too. ...

Add to: Recipe Box | | Vegan+Meegan, 06/23/08Red Lentil Coconut CurryIngredients (use vegan versions):    2 tablespoon peanut oil    3 cloves garlic, minced    1/4 chopped onion    1 small jalapeno pepper, diced    1 cup coconut nectar    1 cup water    1 cup coconut milk    1 ...