couscous or cooked pasta. Replace the lentils with canned red beans, pinto
o cool.
Rinse your red lentils thoroughly in a sieve
Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
Add the tomatoes, oregano and red chili. Stir until heated through.
Remove from heat and sprinkle the parsley over all.
Delicious over pasta or polenta.
eaves and add to the red lentil mixture with the tomato paste
br>Cover and chill.
Lentil Stew:.
Heat oil in
Bring lentil and 2 cups water to
edium heat; cook carrots, onion, red pepper, garlic and ginger, stirring
ow simmer.
Taste a lentil in about 15 minutes to
Place the red lentils in a colandar and
Saute the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
Add the garlic about a minute before the vegetables are finished sauteing.
Add the red lentils, and stir until mixed with the vegetables.
Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
Bring to a simmer over medium heat and reduce heat to medium low.
Simmer until the lentils are tender, about 25 minutes.
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
inutes, stir occassionally.
Add red lentils and simmer for another
inutes.
Add lentils and red pepper. Simmer for 15 more
o crock pot along with red lentils, rinsed chickpeas, and rest
Place red lentils in a colander and
Whisk first 6 ingredients together and fold in olives to marinate 8 to 12 hours.
Cook pasta; drain well and toss with olives and dressing.
Let cool to room temperature.
Fold in chicken, green onions, corn and parsley.
Season to taste with pepper.
When ready to serve, spoon into a shallow bowl or platter.
Sprinkle top of salad with the cheese and beans.
Serve at room temperature.
Serves 8 to 10.
Basic Pasta Recipe: Start with the flour - measure
lmost soft.
Add in red lentils and stir. (if you
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.
Add the kale and rotini pasta. Cook until the rotini is
chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and