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Tag Archives: Lentils
Last week while I was making a Lentil Soup that I have made forever. I was reading a cookbook that my mother-in-law had given me, (believe me I have read a lot of them) but when I opened the book it fell on a page for lentil soup. Usually I throw all of the ingredients into the pot and let it cook. Of course the lentils got cooked before all the ham had fallen off the bone so most of the time the soup was very mushy but good. LOL Anyways even an old dog can learn new tricks.
So here is what I learned.…Read More...
We have had inquiries from people who are storing lentils but have a limited knowledge of how to use them. So I decided to post one of my favorite recipes to show you how versatile they are. This makes a good high protein meatless meal.
Lentil Loaf with Cashew Sauce
- 2 cups lentils
- 4 cups water
- 6 stalks celery, diced
- ¼ tsp sea salt
- 2 tablespoons butter or oil
- 21/2 cups diced onions
- 2 eggs or egg substitute
- ½ cup grated carrots
- 1 cup oats your choose (I used oatmeal) but try others for different flavor
- 1 tsp thyme
- 1 tsp oregano
- 1 tablespoon lemon juice
In a large pot, combine lentils, water, celery and salt. …Read More...
Lentils are a legume and commonly come in three main varieties: brown, green and red. They are easier to prepare than most other legumes. They cook much faster than beans and normally don’t require soaking. Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick purée. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat.
Dried lentils can also be sprouted by soaking them in water for one day and then keeping them moist for several days.
About 30% of their calories come from protein; lentils have the third-highest level of protein, by weight, of any legume or nut, other than soybeans and hemp. …Read More...