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Thread: Lentil recipes
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Fri, Dec 18th, 2015, 04:46 PM #16
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I loooove chopped liver from the deli and paté.
My Bf's vegan and has never liked it, even before his vegetarianism.
I made this mock chicken liver spread which is made from lentils and after a small sample, he wouldn't have any of it, because it looked and tasted so real! LOL
More for me. :D
http://allrecipes.com/recipe/16835/mock-chopped-liver/
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Sun, Dec 20th, 2015, 01:40 PM #17
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Mock liver made with lentils-that is something to try and to see if anyone figures it is mock!
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Tue, Jan 19th, 2016, 03:47 PM #18
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Leafing through my food magazine clippings binder last night-found a few lentil recipes. Let's see if the search engines can produce them!
http://www.epicurious.com/recipes/fo...il-salsa-10408
http://www.epicurious.com/recipes/fo...eef-chili-2733
Struck out on three recipes. Will see if I can post them later.2021-Bring on the sunshine, sweets & online shopping.
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Wed, Jan 20th, 2016, 02:30 PM #19
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Best Lentil Salad ever was published in today's Spectator. First recipe in the article:
http://www.thespec.com/living-story/...me-for-salads/2021-Bring on the sunshine, sweets & online shopping.
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Tue, Jan 26th, 2016, 07:10 PM #20
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Well it's like this. Green lentils are yellow inside and brown lentils are red inside.
You can substitute any kind of peeled (yellow, red) lentil for each other but as for the ones with the skin on: there is a big difference in types and you need to make sure you get the right ones. Some cook up really sandy (big flat green ones) while the smaller rounder ones tend to be chewier and a tad smoother. Brown lentils like masoor dal have a really meatlike chew, as does the French blue-green type, Puy lentils (which you can get Canada-grown anyway).
I grew up on the sandy flat green lentils and hate them now I far prefer skin on brown masoor dal as my go-to lentil.
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Tue, Jan 26th, 2016, 08:25 PM #21
have you ever tried black turtle beans? they're a little more work but i love the flavour and they're loaded with fiber and protein
Black turtle bean
The black turtle bean is a small, shiny variety of common beans, especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Wikipedia
Nutrition Facts
Black turtle beans
Amount Per 100 grams Calories 339
% Daily Value* Total Fat 0.9 g 1% Saturated fat 0.2 g 1% Polyunsaturated fat 0.4 g Monounsaturated fat 0.1 g Cholesterol 0 mg 0% Sodium 9 mg 0% Potassium 1,500 mg 42% Total Carbohydrate 63 g 21% Dietary fiber 16 g 64% Sugar 2.1 g Protein 21 g 42% *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.Vitamin A 0% Vitamin C 0% Calcium 16% Iron 48% Vitamin D 0% Vitamin B-6 15% Vitamin B-12 0% Magnesium 40% Last edited by heartgirl99; Tue, Jan 26th, 2016 at 08:29 PM.
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Tue, Jan 26th, 2016, 08:28 PM #22
similar data on lentils;
Lentil
Legume
The lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. Wikipedia
Nutrition Facts
Lentils, boiled
Amount Per 100 grams Calories 116
% Daily Value* Total Fat 0.4 g 0% Saturated fat 0.1 g 0% Polyunsaturated fat 0.2 g Monounsaturated fat 0.1 g Cholesterol 0 mg 0% Sodium 2 mg 0% Potassium 369 mg 10% Total Carbohydrate 20 g 6% Dietary fiber 8 g 32% Sugar 1.8 g Protein 9 g 18% *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.Vitamin A 0% Vitamin C 2% Calcium 1% Iron 18% Vitamin D 0% Vitamin B-6 10% Vitamin B-12 0% Magnesium 9%
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Mon, Feb 1st, 2016, 01:19 PM #23
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Get pulsing
If you’re a lentil lover, it’s time to celebrate: the United Nations Food and Agriculture Organization (FAO) has dubbed 2016 the International Year of the Pulse. No idea what a pulse is? You probably do without realizing it: Pulses are the edible portion of leguminous crops, like lentils, red and black beans, and chick peas (exceptions are legumes that are harvested while still green, like peas and green beans — they are considered vegetables).
Did not know we are in the Year of the Pulse!
@heartgirl99 -I've heard of the black turtle beans but am not familiar with them (unless they were in the former PC Mexican pasta boxes that featured beans along with radiattore pasta).2021-Bring on the sunshine, sweets & online shopping.
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Fri, Mar 4th, 2016, 03:24 PM #24
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March issue of Alive offers this baked good recipe to use up your organic ingredients:
http://www.alive.com/recipe/chocolate-lentil-cakes/2021-Bring on the sunshine, sweets & online shopping.
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Wed, Mar 9th, 2016, 12:34 AM #25
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Wed, Mar 23rd, 2016, 01:08 PM #26
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Novelty factor: recipe using celery, maple syrup and lentils! Since March seems to open the door to uses for maple syrup, I thought this might interest the pantry surprise SCers in trying celery and lentils together.
http://www.finecooking.com/recipes/c...y-lentils.aspx2021-Bring on the sunshine, sweets & online shopping.
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Thu, Mar 16th, 2017, 09:38 PM #27
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Aside from the beet preparation, the cake sounds better than a red velvet one to me. Plus, chocolate! Coffee for extra oomph.
http://www.lentils.org/recipe/double...il-sheet-cake/
No, I have not made this recipe. But I should!2021-Bring on the sunshine, sweets & online shopping.
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Sat, Oct 14th, 2017, 01:56 PM #28
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Found a lentil salad recipe that may interest the fall vegetable lovers on Smart Canucks!
From the October 2011 Whole Living issue, Nourish-The Healthy Kitchen column (you may find videos but not recipe links at wholeliving.com/healthy-dinner):
Mix it up-You can swap any fall veggie-brussel sprouts, turnips or cabbage--into this warm salad. Just make sure you cut everything to about the same size for even roasting. Oh, and don't skip the celery leaves. They may seem delicate, but they pack a lot of flavor.
Roasted Fall Vegetables with Lentils (serves 4; author wanted salads with protein).
1/2 lb carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 Tbsp extra-virgin olive oil
coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
1 shallot, halved
4 tsp. apple cider vinegar
1 tsp. Dijon mustard
1 stalk celery, thinly sliced plus leaves
1. Heat oven to 425'. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 Tbsp oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.
2. Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered until lentils are tender, about 20 minutes. Drain; discard shallot. Season with salt and pepper.
3. Combine vinegar and mustard. Pour remaining 3 Tbsp oil in a slow and steady stream, whisking constantly. Toss lentils and celery with vinaigrette and season with salt and pepper. Spoon over roast vegetables. Garnish with celery leaves.
Per serving: 333 cals; 18g fat (3g sat fat); 0 mg chol; 38g carbs; 154 mg sodium; 9 g protein, 7g fiber
(I don't like shallots or specialty vinegars so I'll skip the shallot and use regular white vinegar and whatever mustard is at home. Plus my usual red or green lentils (they'll be mushy but French lentils from volcanic regions retain their shape after cooking).Last edited by Ciel; Sat, Oct 14th, 2017 at 01:57 PM.
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Thu, Mar 8th, 2018, 11:15 AM #29
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The Hamilton Spectator published a Warm French Lentil Salad with Lemon and Carrot this week in the paper:
https://www.thespec.com/living-story...ste-of-spring/2021-Bring on the sunshine, sweets & online shopping.
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Mon, Jun 25th, 2018, 05:42 PM #30
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I need to make those two salads above!
Stuffed Acorn Squash (with lentil filling): https://hayliepomroy.com/blogs/recip...d-acorn-squash
Serves 6.
*am about to add the other stuffed acorn squash recipe with ground turkey meat in the Pumpkin thread!Last edited by Ciel; Fri, Jun 29th, 2018 at 02:43 PM.
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