- Seasoning:
- Italian seasoning
- coarsely cracked black pepper
- Grilled Vegetables:
- Pasta Sauce:
- minced garlic
- finely minced shallots or white onions
- balsamic or red wine vinegar
- fusilli
- grated lemon zest
- freshly ground black pepper
- sliced green or black olives
- capers
- cubed feta cheese
the best lentils that ever were or ever will be
- vegetable or olive oil
- honey
- red wine vinegar
- allspice (I usually leave this out.
- powdered ginger
- water
- lentils
- onion powder
- large bay leaf or 2 small ones
- tamari or soy sauce
From the Smitten Kitchen blog. Surprisingly, it has no olive oil or cumin in the hummus itself. It is very good, though, and I topped it with olive oil, cayenne, and some thyme. Wishing I had za’atar on hand. This makes 4 cups, so it’s a lot.
- Cayenne or hot Hungarian paprika
- sesame seed paste
- chopped parsley
- bay leaves
- dried thyme
- vegetable broth
- generous grating of black pepper
- carrots
- red wine
- salt to taste
- black pepper/
- freshly ground coriander seeds
- tomato sauce
- crushed garlic/
- corn oil
- fresh pumpkin or squash
- plain yogurt
- crushed garlic
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- cinnamon
- dried oregano
- cumin
- sea salt
- extra-virgin olive oil
- water
- cumin
- cayenne
- organic tomato sauce
- water
Per serving (without sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
- lentils
- plain dried breadcrumbs
- toasted walnuts
quantities given are enough for herd of buffalo.
Even 1/3 to 1/4 is too much.
- chopped coriander leaf
- raisins
- diced large onions
- diced green capsicum
- diced Granny Smith apple
- corn oil
- dried black-eye beans
- diced red capsicum
- wine vinegar
- 1T salt
- 4T black pepper
- 5T curry powder
- 0.5T ground cloves
a little sugar is ok – be fairly generous w the oil (no animal fat). Mushrooms, zuccs etc can be varied. Half a green capsicum and a half a glass of white wine would probably give it a lift.
- water
- dry lentils
- fresh sliced mushrooms
- chopped onion
- olive oil
- 400g can tomato sauce
- 170g can tomato paste
- water
Note: Reggianito is Argentina’s version of Parmesan cheese, similar in texture but of milder flavor, because it is not aged as long.
- julienned sun-dried tomatoes
- finely chopped garlic
- diced onion
- white wine