#lentil recipe

[brunchbinch]

Lentil Soup

[edslocumtattooartistry]

Braised Black Lentils Prepare this black lentil recipe for two for protein-packed beluga lentils simmered low and slow in chicken stock with aromatic vegetables. 2 tablespoons chopped Italian parsley, 1/2 cup diced carrot, 1.75 cups chicken stock, 1 tablespoon Champagne vinegar, 1 cup beluga lentils, salt to taste, 1/2 cup diced onion, 1 tablespoon butter, 1/2 cup diced celery, ground black pepper to taste, 6 sprigs fresh thyme, 1 tablespoon olive oil

[lchf-journey]

DELICIOUS LENTIL, TOFU STYLE

[marshkaden]

Braised Black Lentils Prepare this black lentil recipe for two for protein-packed beluga lentils simmered low and slow in chicken stock with aromatic vegetables.

[dsharma-world]

Carrot lentil salad recipe

Carrot and lentil salad is a vibrant and nutritious dish that combines the earthy flavors of lentils with the sweetness and crunch of carrots. It’s a refreshing and filling salad that can be enjoyed as a main course or as a side dish.    Ingredients:    – 2 cups cooked lentils    – 2 cups grated carrots    – 1/4 cup fresh cilantro, chopped    – 1/4 cup lemon juice    – 2 tablespoons olive…

[indischwindisch]

Brown Lentils With Fennel

An easy weeknight recipe with some unusual flavour combinations.

An easy weeknight recipe with some unusual flavour combinations. I first saw the combination of fennel with brown lentils a few weeks ago on Instagram (the feedfeed). I was intrigued to give it a go, but in my own way. I made this recipe with a handful of ingredients so it could be easily made on a weeknight. I love simple recipes like this. But some of the ingredients that we are using, like…

[vegan-yums]

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[veganmade]

Smoked Aubergine and Walnut Ragu | rachelama

[everythingwithwasabi]

Smoky Skillet Lasagna with Crispy, Bacon-y Lentil

[fattributes]

Red Lentil and Sweet Potato Soup

[alloftheveganfood]

Creamy Vegetable Soup (GF/SF)

Vegan Vegetable Soup (GF/NF/SF)

One Pot Hearty Vegan Lentil Soup (GF/NF/SF)

Tuscan White Bean Soup (GF/NF/SF)

Vegan Broccoli Soup (GF/SF)

30 Minute One Pot Creamy Vegan Mushroom Soup (GF/SF)

Vegan Gnocchi Soup (GF option/SF)

Roasted Vegan Butternut Squash Soup (GF/SF)

Vegan Minestron Soup (GF option)

Vegan Cabbage Soup (GF/NF/SF)

[allium-girl]

Palestinian Red Lentil and Squash Soup (Shorabit Jarjir)

[daily-deliciousness]

Moroccan sweet potato and lentil soup

[vegan-nom-noms]

Easy Vegan Lentil Tacos

[najia-cooks]

[ID: A bowl full of a saucy lentil dish with a curved green chili for garnish. End ID]

العدس / L3des (Moroccan lentils)

Cumin, paprika, turmeric, and ginger complement the earthiness of the green lentils in this flavorful, filling dish.

This recipe is for a common, basic Moroccan home-cook preparation of lentils; other preparations also include diced potatoes, sun-dried cured meat (al guedid or al qadid / الݣديد or القديد), dried meat cooked in oil (al khli3 / الخليع), or squash.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

2 cups (375g) green lentils, soaked in cool water for about 40 minutes

1 large yellow onion, grated

4 cloves garlic, grated or chopped

1/2 Tbsp ground turmeric

1/2 Tbsp ground ginger

1/2 Tbsp cumin seeds, toasted and ground

1 tsp black peppercorns, toasted and ground

1/2 Tbsp ground sweet paprika

1 Mediterannean bay leaf (laurel)

1 tomato, peeled and grated (about 1/2 cup)

1 Tbsp tomato paste (optional)

One bunch (1/2 cup) flat-leaf parsley

1 1/2 tsp salt, or to taste

1/4 cup extra virgin olive oil

1 1/3 cup (800mL) water

Ground roasted cumin, paprika, or cayenne pepper, to serve (optional)

Instructions:

1. Pick over lentils for stones or other debris. Soak them in enough cool water to cover.

2. If using whole spices, toast black peppercorns on medium in a dry skillet for a few minutes until fragrant. Set aside. Toast cumin for a minute or two until fragrant. Allow spices to cool. Grind peppercorns and cumin with a mortar and pestle or in a spice mill.

3. Quarter and grate the tomato flesh-side-first, leaving the skin behind. You can also peel the tomato by placing it for one minute in just-boiled water, then removing its skin (if skin does not come off easily, soak for another minute); then purée it in a blender. Grate the onion and garlic, or pulse in a food processor.

4. Heat 3 Tbsp oil in a large pot on medium. Add onion, garlic, bay leaf, and parsley and cook, covered, for 2-3 minutes.

5. Add spices (turmeric, cumin, pepper, and paprika) and sauté until fragrant, about 30 seconds.

6. Add the tomato. Cover and cook for another 3-4 minutes.

7. Add the lentils and water. Bring to boil on high, then lower to a simmer. Cover and simmer until the lentils are tender, 25-30 minutes. Stir in the remaining 1 Tbsp of olive oil.

8. Simmer, uncovered, until the desired consistency is achieved. The dish should be very saucy, like a stew.

9. Add salt to taste. Serve with olive oil, sweet paprika, cumin, and cayenne pepper at the table to top. Pair with a crusty bread, such as khobz.

Spice profiles vary somewhat for this dish, but typically include turmeric, ginger, and black pepper. Paprika and/or cumin are often added; sometimes, coriander or bay leaf is added as well.

Cooking methods also vary significantly. Some preparations cook a selection of the ingredients in oil before boiling, as I have called for; others add all ingredients to a pot and bring them to a boil together.

[threemarys1927]

vegan red lentil soup