Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my
Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
Remove bay leaf.
Serve over cooked Basmati rice.
Top with cheese and onions as desired.
Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
Soak lentils in a bowl of cold
If you're using dry lentils on the stovetop and not
For bagged lentils, follow the preparation listed on
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
ore minutes. Mix in the lentils and cook 3 to 4
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
spinach, beans, peas, onions, or canned vegetables.
If you prefer
nd leek (or onion, if using). Saute gently for 2 minutes
nother minute.
Stir in lentils, broth, chili powder, cumin, and
ifteen minutes.
Put the canned lentils into a blender and add
dd the bay leaf, rosemary, lentils, stock and tomatoes.
Bring
Put the lentils in a strainer and rinse
Sort through dry lentils to look for stones or