Lentil

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PIC: https://i.imgur.com/fJhWBMB.jpg

How-To video recipe here

I was experimenting in the kitchen yesterday and tried this sweet potato hummus served with stewed lentils with sage. We absolutely loved it. So filling! The hummus could be served with nearly anything. I'd love to try with grilled veggies (eggplant, zucchini, etc!)

Ingredients:

Sweet potato hummus:

• 2 large sweet potatoes (about 1.25 pounds total), peeled and diced into large cubes
• Avocado oil for roasting
• 15-ounce can chickpeas
• 3 tablespoons tahini
• 1 orange, juiced (or use lemon juice)
• Salt and pepper to taste

Stewed Lentils:

• 2 teaspoons avocado oil
• 1 yellow onion, minced
• 1 leek (or green garlic), trimmed and thinly sliced (optional)
• 12 ounces mushrooms, thinly sliced
• 2 ounces sage leaves, minced plus a few leaves left while
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground white pepper
• 1 cup French green lentils, rinsed
• 4 cups vegetable stock
• Salt and pepper to taste
• Plant-based Greek yogurt (or regular Greek yogurt), extra virgin olive oil, dry parsley for serving

Start the hummus:

1. Preheat oven to 400°F...arrange sweet potatoes on a baking sheet and drizzle with a tablespoon of avocado oil. Season with salt and pepper. Roast for 40 mins until very soft.

Start stew:

1. Heat oil in a large pot over medium heat. Add the onion and leek (or green garlic) and cook for 10 mins until it begins to soften and turn golden brown.
2. Add mushrooms to the pot and cook 10 minutes more.
3. Add sage leaves, salt, pepper, nutmeg, white pepper, and crushed red pepper. Cook for 45 seconds.
4. Add the French green lentils and cook for 1 minute.
5. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 40 mins, uncovered, until thickened and reduced and lentils are tender. Taste and season to preferences.

Finish hummus:

1. In a food processor, combine chickpeas, tahini, orange juice, and 2 teaspoons of extra virgin olive oil. Pulse until blended.
2. Add the roasted sweet potato to the food processor and pulse until smooth. Add a bit of water to thin it out to desired consistency. You shouldn’t need more than 1/4 cup. Taste and season with salt and pepper. Set aside.
3. Right before serving, stir in the whole sage leaves into the lentils. Cook for 1 minute. Turn off heat.

To serve:

1. Sp

I recently learned that dried apricots are a really good source of a lot of vitamins and other nutrients, so I wanted to come up with a fun way to incorporate them into some of my favorite meals. Here’s my attempt at a curry with them, and if you want to see step-by-step photos with the recipe, then check it out here.

*Prices are from the US

Ingredients for 3 servings:

1 eggplant $2.29

3 tbsp olive oil $0.36

½ onion $0.35

2 cloves garlic $0.24

1 tsp ground cumin $0.05

1 tsp ground coriander $0.05

½ tsp ground cinnamon $0.05

½ red bell pepper $0.69

1 cup diced tomatoes $0.26

½ cup lentils $0.86

2 cups water

2 tbsp dried apricots $0.36

Salt $0.01

Black pepper $0.01

Total cost: $5.58 / $1.86 per serving

Instructions:

Chop the onion, bell pepper, and garlic. Dice the dried apricots.

Preheat the oven to 390°F. Cut the eggplant in half lengthwise and cut cross-hatches into the flesh. Sprinkle each side with 1 tbsp of olive oil and salt and rub in. Place the eggplant on a parchment-lined baking tray and bake for 20 minutes, or until the eggplant is easily pierced with a fork.

When fully roasted, remove from the oven, and allow it to cool. Use a spoon to scrape out the cooked middle, discarding the skin.

While the eggplant is roasting, heat the remaining 1 tbsp olive oil in a pot on medium-high heat. Sauté the onions until soft, about 3-5 minutes. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. Add the tomatoes, lentils, and water. Cook for 15-20, or until lentils are tender.

Add the bell pepper, apricots, salt, pepper, and roasted eggplant. Heat through until the bell peppers are soft but still crunchy. Garnish with fresh mint leaves, lemon slices, and vegan yogurt. Serve with rice or naan, if desired.

I'm a 6ft guy weighing 175lbs. I eat around 350-400 grams(dry basis) of red lentils everyday. Just tell me can i continue eating like this way??

Lentil, light of my life, fire of my loins. My sin, my soul. Len-til: the tip of the tongue taking a trip of two steps down the palate to tap, at two, on the teeth. Len. Til. It is Len, plain Len. But in my arms it is always Lentil. Did it have a precursor? It did, indeed it did. In point of fact, there might have been no lentil at all had I not loved, one summer, an initial sprout. In a princedom by the sea. Oh when? About as many years before Lentil was born as my age was that summer. You can always count on a murderer for a fancy prose style. Ladies and gentlemen of the jury, exhibit number one is what the seraphs, the misinformed, simple, noble-winged seraphs, envied. Look at this lentil.

Hi! So I love lentil stew (I don't even know if this denomination exists or I just made that up lol) and I add many different veggies and ingredients but still can't find a recipe that makes it flavourful without relying on salt too much. The ingredientes I use:

• Lentils.
• Vegetables' broth (one small square with water).
• Baby leaf (2/3).
• Carrot (one big carrot or two small carrots).
• Potato (one/two, different sizes).
• Red and green pepper (half of each, also half of yellow pepper sometimes).
• Zucchini (half of one regular-sized one).
• Onion and garlic (1/4 onion and 2 cloves of garlic).
• Tomato (1).
• Hot paprika (small amount, but being a bit generous).
• Oil (wee bit of it, also being generous).
• Salt (actually too much when cooking and even have to add when served).

Thanks in advance!

EDIT: please just vegetarian options! Thanks :)

So recently I've discovered that I have a love for lentils, but I've only made a lentil curry so far. What other tasty dishes can I make with lentils!?