This may be serves as an appetizer or a side dish.
1/2 cup lentils, rinsed
3 cups water
1 litre plain yogurt, chilled
2 Tbsp chopped fresh mint or 1 tsp dried
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
Place lentils and water in a saucepan and bring to a boil. Cover and
cook over medium heat for 30 minutes or until lentils are tender but
not mushy. Drain and allow to cool. Place in a bowl with remaining
ingredients. Combine well.
Serves 6.
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4 Tbsp vegetable oil
2 large onions, finely chopped
2 cloves garlic, crushed
1 cup split lentils
1 & 1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne
Pinch saffron
7 cups boiling water
4 Tbsp rice, rinsed
2 Tbsp fresh coriander, finely chopped
4 tsp lemon juice
Heat oil in a saucepan, then saute onions until they begin to brown.
Add garlic and stir-fry for another 3 minutes, then add remaining
ingredients, except coriander leaves and lemon juice. Bring to a boil
then cover and cook over medium heat for 25 minutes or until lentils
are tender.
Remove from heat, stir in coriander leaves. Place into eight soup bowls then stir in 1/2 tsp lemon juice into each serving.
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1/2 cup lentils, rinsed
3 cups water
2 cups cooked chickpeas
2 cloves garlic, crushed
1 tsp oregano
1/2 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/8 tsp catenne
5 Tbsp lemon juice
2 Tbsp parsley, finely chopped
1/2 medium tomato, finely chopped
2 Tbsp vegetable oil
Place lentils and water in a saucepan and bring to a boil. Cover and
cook over medium heat for 30 minutes or until lentils are cooked but
stil lwhole, then drain and allow to cool.
Place in a food processor with remaining ingredients, except parsley,
tomato and oil, process into a smooth paste, adding a little water if
necessary. Spread on a flat serving plate, then sprinkle with the
parsely and tomatoes. Sprinkle with th eoil just before serving.
Serve with crackers or pita bread.
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1/2 cup wild rice
2/3 cup green lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/3 cup slivered almonds, toasted
Dressing:
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp ground cardamom
Pinch cinnamon
Pinch ground cloves
Pinch cayenne
1/3 cup canola oil
In a large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes.
In another saucepan of boiling salted water, cover and cook lentils unti ltender, about 25 minutes.
In a third saucepan of boiling salted water, cook orzo unti ltender, about 5 minutes.
Drain rice, lentils and orzo and transfer all to a large bowl. Add currants and onion, then set aside.
Make dressing. In a small bowl, whick together vinegar, cumin, mustard,
sugar, salt and spices. Whick in the oil. Pour over rice, lentil and
orzo mixture and toss gently. Let salad cool completely. Cover and
refrigerate for up to one day.
To serve, sprinkle with almonds.
Serves 6.
You may replace the long list of spices with 2 tsp or up to 1 Tbsp of
mild curry paste. Add the cumin as indicated in the recipe.
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1 & 1/2 cups small lentils, washed and drained
3 cups water
1 medium onion, diced
1 cup diced sweet green pepper
2 large garlic cloves, minced
2 tsp canola oil
1 & 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1 cup water
6 Tbsp tomato paste
6 to 8 tortillas
Low Fat sour cream, to taste
Grated Low Fat cheddar cheese, to taste
In a saucepan, combine lentils and water; bring to a boil. Reduce heat;
cover and simmer 30 minutes. Drai noff excess water. In a skillet, over
medium heat, saute onion, pepper and garlic in oil 2 minutes. Add chili
powder, cumin, garlic powder, lentils, water and tomato paste. Stir
until it starts to thicken. Cover and cook over medium-low heat 10
minutes. Reduce heat; cook 5 minutes. Lay a tortilla flat, spoon 1/3 to
1/2 cup lentil mixture down each center of each tortilla. Roll up and
serve on a plate of shredded lettuce. Top with sour cream, lentils
salsa and cheese.
Garnish Ideas: chopped onions, green peppers, jalapeno peppers or black olives.
Yields 6 - 8 burritos.
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