Inspired by two “pantry” items, I whipped up an amazing soup yesterday! First, the pink lentils were an Aldi find. I’ve never seen them before and I felt compelled to pick up a bag. The frozen kale was on sale a few weeks back and IShow More Summary
I am not a vegan or a vegetarian, but I have been exposed to some amazing cuisine of those diets through many friends and restaurants in LA. I get the arguments from advocates of these diets from a conservational and healthy standpoint. The part that I don’t think is stressed quite often enough though is […]
When it comes to salads I definitely prefer the type that have minimal greens so my main recipe in this week's weekly meal plan is...
By melding the likes of lentils, mushrooms and walnuts with carrots, tomato paste and breadcrumbs, he found success, yielding these fresh thyme- and parsley-flecked balls. “The lentils and mushrooms are very ‘meaty,’ and the walnutsShow More Summary
Red lentil terrine might not elicit a delicious food reaction for you, so think of the vegetarian appetizer this way: it's like combining Japanese condiments with red lentils. The mixture is baked until it sets, which makes it a terrine;...Show More Summary
What do you do when Americans, French, omnivores and vegans gather at the Thanksgiving table? Please them all with this festive torte of sweet potatoes, chick peas and lentils.
Ingredients:for the warm salad:1 head cauliflower, cut into small florets2 cloves garlic, minced3 tablespoons olive oil3 tablespoons lemon juice1/2 teaspoon anchovy paste1/4 cup capote capers8 oz cooked beluga lentilsfreshly ground black...Show More Summary
People say, the second half of our lives will seem a lot shorter than the first. Many people will arguably confirm this feeling. I presume a reason for this could be that many things in our daily lives become more and more routine. Maybe that’s why in retrospect years seem like just a few... [Read the rest of this post on my website]
It used to be the case that eateries that classified themselves as ‘health cafés’ had menus dominated by lentil burgers, bean-heavy lasagnes and...
Pretty much no one has time to prepare an elaborate multi-course meal each night, but whatever you’re making (be it a simple roasted chicken or a bowl or lentils), this flavorful trifecta from Sarah Britton will make suppertime feel downright refined. Read more...
Putting an Indian spin on a French-inspired autumn soup.
Makes 4 servings Ingredients: 2 cups (480 ml) water 1 cup (192 g) brown lentils Schmaltz for cooking (See page 135) 2 pounds (896 g) cremini or button mushrooms, sliced 2 large onions, chopped 1 pound (448 g) chorizo 1 bunch chard, ends trimmed, leaves chopped Instructions: In a medium pot, bring the water to a boil.
Celebrate the many tastes of fall with this week's meal plan! Red Lentil Pumpkin Stew (NEW!), Cheesy Pumpkin Pizza (NEW!), Fall Tabbouleh (NEW!), and Fall Kale Slaw Wraps (NEW!) are all NEW! and will have you fall-ing in love with the new season. Show More Summary
When Fall rolls around, we get sucked into everything pumpkin flavored. But can our pets do the same? We reached out to Dr. Louise Murray, veterinarian for Wellness TruFood to find out just which Fall foods are pet friendly. Lentils:...Show More Summary
Makes 10 to 12 servings Ingredients: 2 tablespoons coconut oil 1 large yellow onion, chopped 1 medium red bell pepper, cored and cut into ½-inch dice 2 garlic cloves, minced 2 tablespoons cumin seeds, toasted and ground (see Note) 1...Show More Summary
Decadent comfort foods absolutely have a time and place, but one can't subsist on butter, cream, and potatoes alone. When you need a respite, be sure to consider this gloriously green salad. Kale, brussels sprouts, and glossy black beluga...Show More Summary
This post originally appeared on Food52. Claiming to make vegetable stock and lentil salad in one fell swoop sounds like the mark of an infomercial, or what happens when the pages of a cookbook get stuck together. It’s neither—rather,...Show More Summary
4.31 / 5 Stars | 529 Reviews by Melissa Mueller "Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!" View Complete Recipe Details and Reviews
With a dab of mint and coriander green chutney, you can serve them happily with drinks or make a meal of them with rice, lentils and vegetables.
We have great news for you: anything can be turned into a pot pie. Of course chicken is an obvious choice. Beef is classic. Even lentils get real cozy under a blanket of golden pastry. But, it gets even better. Like, lobster better. That's right folks, anything and everything is improved when turned into a pot pie. Show More Summary