| Lentil Salad | |||
| Prep Time : 5 minutes | |||
| Cooking Time : 15 minutes | |||
| Yields : 8 servings | |||
| Ingredients : | |||
| 2 cups black or green lentils 1/2 cup fresh parsley, finely chopped 2 sprigs thyme, finely chopped 1 bay leaf Dressing 3 shallots peeled and thickly sliced 1/4 cup Dijon mustard 1/4 cup red wine vinegar 2 tablespoons extra virgin olive oil Salt and pepper to taste | |||
| Directions : | |||
| 1. Put the lentils in a large pot and cover them with water, leaving an inch or so to spare. Add the parsley, thyme and bay leaf, bring to a boil. Reduce the heat to medium low and simmer 15 minutes, until the lentils are tender but not mushy. Drain. 2. While the lentils are simmering, combine the ingredients for the dressing and whisk briskly. Toss the lentils with dressing and serve warm. | |||
Benefit of Lentil
ReplyDeleteLentils are used to prepare nutritious soup in many parts of the world; they posses very similar nutritional and health benefits of common beans. With 25% protein, it is the vegetable with the highest level of protein other than soybeans - a very important part of the diet.
Benefits
* Helps support normal cholesterol levels & managing blood sugar disorders
* May support bowel regularity, the liver & GI function
Green Lentil Soup
ReplyDeletePrep Time : 10 minutes
Cooking Time : 45 minutes
Yields : 5 servings
Ingredients :
1 cup green lentils
1 medium onion, diced
1 carrot, diced
1 stalk celery
4 cups spring water or vegetable stock
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon rosemary
Squeeze of lemon or 1 tablespoon umeboshi vinegar
Directions :
1. Spread lentils on a flat surface and pick out any stones, then wash and drain them.
2. In a soup pot, warm the oil over medium heat.
3. Add onions and cook 5 minutes or until translucent.
4. Add carrot and continue to sauté 3-5 minutes.
5. Spread lentils on top.
6. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
7. Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar.
8. Simmer another 2 minutes and serve.
Variations :
Add a small piece of kombu, rinsed.
http://www.trevorz.com/Whole-Foods-Weight-management-Recipes.html
Lentil Walnut Scones
ReplyDeletePrep Time : 10 minutes
Cooking Time : 40 minutes
Yields : 6-8 servings
Ingredients :
2 cups lentils, cooked
1 cup millet, cooked
1 egg 1/2 onion, diced fine
1 carrot, grated
1/2 cup rice, soy, or out flour
1/2 cup walnuts, chopped
1/2 teaspoon sage or thyme
1 teaspoon olive oil
1 teaspoon sea salt
Directions :
# Sautee onions, carrot and spices in oil until soft.
# Pre heat oven to 375 degrees.
# Put lentils, grains and flour in a food processor or blender. Mix for 10-20 seconds, just to mix and slightly chop the lentils and grains. Add a bit of water if it is too dry.
# Add walnuts and egg, blending for another 10-20 seconds, again mixing well, but not pureeing.
# Add onion and carrot mixture, blend for 10 seconds.
# Remove mixture from the blender and put into a bowl. The consistency should be a bit thinner than cookie dough. If too dry add a bit of water, if too wet add a bit of flour.
# On a lightly oiled baking sheet, spoon out medium, scone size portions. Space out so they are not touching.
# Bake covered with foil for 30 minutes. Remove foil, increase temperature to 400 degrees and bake for another 10-15 minutes or until golden brown. Serve fresh from the oven. The scones will keep for 1-2 days in the fridge
Variations :
* You can use adzuki bean, chickpea, or mung beans instead of lentils.
* You can also use brown rice or amaranth instead of millet.
* Try sunflower seeds instead of walnut.
* Any other veggie you can grate can be used!
http://www.trevorz.com/Whole-Foods-Weight-management-Recipes.html