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.
inutes.
To serve, fluff pilaf with a fork, and transfer
tir in tomatoes, broth, reserved lentil water and lentils and bring
oles appear on the surface, pilaf is cooked. Replace lid; let
olander.
To complete the lentil salad: In large bowl, toss
quah into the bulgur and lentil pilaf.
Serve hot with lemon
ntil tender.
Fold the lentil and greens mixture into the
Heat the oil in a non stick saucepan and fry the onion, garlic and spices for 1 minute, stirring.
Stir in the bulgur wheat and cook, stirring, for about 2 minutes, until lightly browned.
Add the stock, mushrooms and lentils.
Simmer over gentle heat for 25-30 minutes, until the bulgur and lentils are tender and the liquid is absorbed.
Season to taste with salt and pepper.
Heat oil in large pot and add mustard seeds.
Cook 60 seconds or till they start to pop.
Add onions and garlic - cook till soft.
Stir in ground coriander and turmeric - cook one minute more.
Add barley and stir till well coated.
Add stock, bring to the boil.
Simmer on low for 25 minutes, stir occassionally.
Add red lentils and simmer for another 20 minutes.
Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
Fluff the grains with a fork.
Stir through ...
Combine the veggies in a heavy frying pan.
Cook for about 5 minutes over low heat, stirring constantly, until the green onion wilts Add the lentils, chicken broth, and garlic.
Stir.
Bring to a boil over medium heat, then lower the heat, cover and simmer for 10 minutes.
Stir in the cayenne pepper and parsley.
Take care not to overcook, the lentils should have a crunch.
pinach; the heat of the pilaf will soften the spinach. Adjust
you should have a thick pilaf of lentils and rice, with
.
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.
crock pot!
**This recipe also doubles well!
optional).
For the rice pilaf:
Place the rice in
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