Tag: LENTIL

Lentil and Mushroom Meatballs
June 5, 2020

Lentil and Mushroom Meatballs

INGREDIENTS: 1 cup dried brown lentils, picked over and rinsed1 bay leaf2 cups vegetable broth (or water)8 ounces cremini mushrooms (or white mushrooms), sliced½ cup old-fashioned oats½ cup flat-leaf parsley leaves1 teaspoon dried oregano½ teaspoon red pepper flakes½ teaspoon dried thyme½ teaspoon dried terragon2 tablespoons …

Pasta
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by CookDiaries
Lentil Soup Recipe
May 15, 2020

Lentil Soup Recipe

Ingredients: 1/2 a large onion, diced 1 1/2 tbsp oil (can be omitted for fat free) 1/4 cup chopped celery 14 oz chopped tomatoes 14 oz vegetable broth 1 1/2 cups cooked or canned lentils 1/4 cup chopped carrots 1/4 cup uncooked pearl barley or rice 1 tsp salt 1/2 tsp dried rosemary optional pepper to taste Instructions: To make the soup: either sauté onion in …

Soups & Salads
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by CookDiaries
Chicken and Lentil Casserole with Pumpkin Mash
May 5, 2020

Chicken and Lentil Casserole with Pumpkin Mash

Ingredients:

  • 2 Tbsp olive oil
  • 750g chicken thighs, halved
  • 1 onion, diced
  • 1 fennel bulb, sliced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 cups chicken stock
  • 400g can cherry tomatoes
  • 1 cup dried lentils of choice
  • 2 pinches of saffron threads (optional)
  • 1/2 cup coriander, chopped
  • 1/2 cup Italian parsley, chopped plus extra to serve
  • Pumpkin mash, to serve

Method:

  • 1. In a large flame-proof casserole dish, heat half the oil on high. Brown chicken for 2 minutes each side. Transfer to a plate.
  • 2. In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes, or until tender.
  • 3. Return chicken to pan, and add stock, tomatoes, lentils and saffron. Bring to the boil. Reduce heat to low, then cook, covered, for 60-65 minutes until chicken is cooked thoroughly and lentils are tender.
  • 4. To serve, stir coriander and parsley through. Top with extra parsley and accompany with pumpkin mash on the side.
  • Fresh Tip: Wash, dry and roast your leftover pumpkin seeds for a healthy snack. Add a little salt, olive oil
  • and spice for extra flavour.
  • PER SERVE
  • • Energy 2082Kj • Protein 52g • Total Fat 16g • Saturated Fat 4g • Carbohydrates 30g • Sugars 7g • Sodium 499mg
  • Dietary and nutritional info supplied by NZ Nutrition Foundation.
  • * Check stock is gluten free and the pumpkin mash dairy free.

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Image Source:*countdown.co.nz

Source:countdown.co.nz

Dinner & Lunch
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by CookDiaries
Tomato and lentil soup with cheesy croutons
April 15, 2020

Tomato and lentil soup with cheesy croutons

INGREDIENTS: 4 garlic cloves 1 tbs olive oil 400g pkt pre-chopped vegetables 2 x 400g cans chopped tomatoes 500ml (2 cups) chickenor vegetable stock  300g soy and linseed sourdough 25g (1/3 cup) shredded parmesan 400g can brown lentils, rinsed, drained 100g (1/3 cup) bought fresh basil …

Soups & Salads
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by CookDiaries
Homemade Lentil Soup
April 3, 2020

Homemade Lentil Soup

Ingredients: 1 tablespoon olive oil 1 onion diced 3 carrots diced 2 ribs celery diced 3 cloves garlic minced 1/2 teaspoon cumin 1/2 teaspoon curry powder 1 bay leaf 28 oz can whole tomatoes with juice, or diced 2 cups dry lentils 4 cups water 4 cups chicken broth or vegetable broth 2 tablespoons chopped cilantro or parsley Instructions: Cook onion, carrot, celery and garlic in olive oil until onion softens, about 5 minutes. Stir …

Soups & Salads
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by CookDiaries
PERFECT RED LENTIL SOUP (VEGAN!)
February 27, 2020

PERFECT RED LENTIL SOUP (VEGAN!)

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 yellow onion (about 1 cup chopped)
  • 2 carrots , chopped
  • 2 celery stalks , chopped
  • 3 cloves garlic , minced
  • 1 tablespoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional; omit if you don’t like spice)
  • 1/4 cup tomato paste
  • 5 cups water
  • 1 cup dry red lentils
  • 1 1/2 to 2 teaspoons salt
  • 1/2 cup coconut milk
  • 1/3 cup fresh cilantro , chopped
  • freshly ground pepper , to taste

INSTRUCTIONS:

  • Heat the olive oil in a large pan over medium heat, and saute the onion, carrots and celery until they start to soften, about 5 minutes.
  • Add in the garlic, cumin, cayenne, and tomato paste, and stir briefly, about 1 minute.
  • Add in the water, lentils, and 1 1/2 teaspoons of salt. Bring the water to a boil, then lower the heat and cover. Simmer until the lentils have expanded and are tender, about 15 minutes.
  • Once the lentils are tender, stir in the coconut milk and cilantro. Adjust seasoning to taste, adding more salt and some freshly ground pepper, if desired. Serve warm.
  • Leftovers can be stored in an airtight container in the fridge for up to a week. This soup will thicken in the fridge, but it will thin out again when it’s heated. You can always add an extra splash of water, if needed, to thin it to a consistency you like again.

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Image Source:*detoxinista.com

Source:detoxinista.com

Soups & Salads
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by CookDiaries