olander.
To complete the lentil salad: In large bowl, toss
Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
Serve with toasted pita triangles or oyster crackers and enjoy.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
.
Spread the red lentil filling evenly over the pastry
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
crock pot!
**This recipe also doubles well!
asily.) Discard jalapenos. Process the lentil mixture in a blender or
se RED lentils in this recipe! Green lentils take much longer
nd lime juice to the lentil mixture. Mix well and serve
il rarely and for this recipe.
Add the water, lentils
nd pepper to taste. Form lentil mixture into 1-1/2
br>The times on the recipe are estimated times. There is
o have fun with this recipe it is after all another
Mix together the lentils& the egg.
Add enough cracker crumbs to make the mixture stick together.
(The amount can vary with weather conditions.) Drop the lentil mixture by tablespoonsful into a hot skillet with just enough oil to keep the patties from sticking.
Cook until the edges of the patties are brown and crispy.
Serve as is.
Or perhaps with egg gravy and mashed potatoes.
Also makes a great sandwich.
In a large bowl mix the flour, black pepper, cumin and salt.
Add the water and knead the dough by hand until it is smooth.
Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
Place the papadums in the oven ...
Preheat oven to 300 F.
In a food processor, process all ingredients.
Lightly oil a baking sheet.
Spread mixture, as thin as possible on baking sheet.
Score mixture with knife to mark desired cracker size before baking.
Bake for 30 minutes or longer in making thicker crackers). Remove from oven and let cool.
br>Cover and chill.
Lentil Stew:.
Heat oil in
op halves of large oval crackers with tinted cream cheese.
tir in spinach. Add to lentil mixture along with remaining dressing