As a mom with a baby that started to eat solid foods and does baby led weaning (mostly because said baby refuses to be spoon fed, actually), I’m always thinking of recipes that are high in iron, protein and healthy fats. Not necessary all in the same recipe, but hey, if I can do it, why not? And this pate/ dip has them all: healthy fats, it’s high in iron and protein and even has some vitamin C to enhance the iron absorption! This recipe is very easy to make (ready in less than 5 minutes if you have cooked lentils), has just a few ingredients and you can use this multiple ways: as a dip instead of regular hummus, on toast or any other kind of bread or you can use it as a sauce for pasta too! Your choice! The link for the blog post: https://drlyana.blogspot.com/2019/07/red-lentil-pate.html. NOTE: For small babies who don’t know how to thoroughly chew their food peel the cucumber and don’t give whole edamame or other whole beans. They are a choking hazard. Mash or blend them first.. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. If you want to join me in my journey please subscribe. I will film more: recipes (because I’m trying to veganize a lot of “classical” recipes and I love developing new ones), my opinion about stuff (maybe), what I eat, grocery hauls… If you have any suggestions, please let me know in the comments section below! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. Connect with me here: My blog: https://drlyana.blogspot.ro/. Instagram: https://www.instagram.com/drlyana/. Twitter: https://twitter.com/Drlyana. Tumblr: http://drlyana.tumblr.com/. Facebook: https://www.facebook.com/drlyana/. Google+: https://plus.google.com/+MadalinaZbranca. If you want to contribute with some captions, you can do that here: http://www.youtube.com/timedtext_cs_panel?c=UCXSgZzAuy2VqCYG6blG8_HA&tab=2. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. Vegan Resources:. About soy: www.adaptt.orghttps://freefromharm.org/health-nutrition/vegan-doctor-addresses-soy-myths-and-misinformation/ (yes, soy is healthy ��). https://veganhealth.org. https://www.theveganrd.com. www.nutritionfacts.org. www.pcrm.org. www.veganessentials.com. www.veganbodybuilding.com. http://vegankit.com. https://freefromharm.org. https://www.vegansociety.com. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
How to cook lentils and make them taste amazing! All recipes are vegan and gluten-free.. Sign up to get the PRINTABLE RECIPES + PDF GUIDE: https://bit.ly/a-guide-to-lentils-PDF.. It includes:. *Info on different lentil varieties + when to use them. *Tips for cooking + flavoring lentils. *Written recipes + serving suggestions + cooking tips. Vegan Dal Tadka recipe: https://www.rainbowplantlife.com/blog/restaurant-style-vegan-dal-tadka. -- MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!. ORDER ON AMAZON: https://amzn.to/2liT4lZ. MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook. -- *IN THIS VIDEO*. Large Deep Frying Pan 1: https://amzn.to/3bVbEG5. Large Deep Nonstick Pan 2: https://amzn.to/2vTzl1Q. Indian Spice Tin: https://amzn.to/3bVoYul. Yellow split lentils (“moong dal”): https://amzn.to/2zNpsUZ. Tempering pan (mentioned by my parents): https://amzn.to/2VUxkwv. *MY KITCHEN ESSENTIALS*. Food Processor: https://amzn.to/38L8Aub. Instant Pot 6 quart: https://amzn.to/3aQY1aQ. My Favorite Knife: http://bit.ly/favorite-knife. Vitamix: https://amzn.to/36xtZFN. Large Cutting Board: https://amzn.to/2RYa0L8. All Other Kitchen Equipment: http://bit.ly/kitchen-equipment-shop. Film & Photography Equipment: http://bit.ly/photo-gear-shop. -- SUBSCRIBE for new videos every week! http://bit.ly/rainbowplantlife-subscribe. -- WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?. http://instagram.com/rainbowplantlife. http://rainbowplantlife.com. https://www.pinterest.com/rainbowplantlife/
Quick, Easy & Simple Recipe for Lentil & Roasted Pepper Dip. This dip can easily be transformed each season by substituting in your favourite seasonal roasted vegetables.. Recipe by Claire Tansey. Prep Time: 15 minutes. Total Time: 1 Hour, 5 minutes. Servings: 16. Ingredients: 2 red or orange bell peppers. 1 Tbsp (15 mL) canola oil. 3/4 tsp (4 mL) salt, divided. 1/2 cup (125 mL) split red lentils. 1 1/2 cups (375 mL) water. 1 garlic clove, peeled. 1/4 cup (60 mL) lemon juice. 3 Tbsp (45 mL) tahini (or natural nut butter). Directions: 1. Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Cut peppers into quarters, discarding core. and seeds. Place on prepared sheet and toss with oil. Sprinkle with 1/8 tsp (0.5 mL) of salt. Roast 25 minutes, or until very. tender. Remove from oven and wrap foil into a pouch to completely cover peppers. Let cool to room temperature, about 30 minutes. Remove and discard peels.. 2. Combine lentils and water in a medium pot. Bring to a boil, reduce heat and simmer, covered, stirring often for 10 minutes, or until completely tender.. 3. Turn on a food processor or high-speed blender and drop in the garlic clove to mince it. Turn processor off and add lentils, peppers, lemon juice, tahini, and remaining 1/2 tsp (2 mL) salt. Purée until very smooth. Transfer to a serving bowl and serve immediately or cover and keep refrigerated up to two days. Serve with fresh vegetables.. Seasonal Substitutes – try swapping different roasted vegetables each season: 1. Summer – roasted eggplant. 2. Fall – roasted beets. 3. Winter– roasted butternut squash. For the full recipe and more information, please visit www.lentils.org
Is Lentil Hummus better than Chickpea Hummus? | How To Make Hummus at home, with anything. Subscribe! ➡️ https://bit.ly/2KyiBAF. I am a hummus lover through and through. That means, when I want it I’m gonna get it regardless of whether or not I happen to have the right ingredients on hand.. I know what you might be thinking–what kind of home cook doesn’t have chickpeas on hand?. And you’re right. Its very irresponsible and I hope never to wind up in this situation again, but hey. Nobody’s perfect.. In this episode I show you how to make red lentil hummus. Its just as simple as making any other hummus, but I’ve taken a few liberties here and swapped out multiple ingredients–as well as adding some spices for fun.. This video will show you how to make hummus at home, with whatever you have lying around.. Handy right? A little about me: .
I’m Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it’s breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.. .
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss. That goes for isolation cooking too, which we can all relate with right now! .
My dinnertime strategy Keep it simple and delicious, and don’t use too many pots and pans. Learn to cook with me and you’ll be the master of quick and easy dinners that will please everyone.. .
Like food? Me too! I share food photos and ideas for MORE easy dinners to make on the socials:
�� https://www.instagram.com/howtomakedinner.
�� https://www.facebook.com/howtomakedinner.
�� https://twitter.com/howtomakedinner. .
I put out a new cooking video every Wednesday. .
Get full recipes, plus more tips, tricks, and techniques for weeknight dinners and more over at:
Grain free, nut free and dairy free, these delicious wraps pack a massive protein punch and are strong and flexible enough to tame any filling you care to throw into them. Create them small or large. They are very pliable, so bend, fold or roll them for tacos, wraps and tortillas or just use them as a tasty sponge to mop up curries and sauces.. Lentils have been a staple of Middle Eastern and Indian cuisine for thousands of years and are one of the greatest functional foods on the planet. For vegetarians, they are an important source of nutrition and contain the highest amount of protein originating from any plant. These red lentils (which are actually orange) are an inexpensive pantry gem that stay shelf stable with goodness for years!. Best of all, this recipe is super simple. You just need to soak the lentils, blend everything together into a batter and then cook them just as you would a pancake. They have a very delicate nutty flavor and are a versatile favorite in our house.. INGREDIENTS. 1 cup red lentils (uncooked). 2 cups water. ½ teaspoon salt. 1-2 teaspoons maple syrup (or honey). ½ teaspoon of garam masala. Coconut oil or ghee for cooking (optional). Method can be found here: https://www.luvele.com.au/blogs/recipe-blog/gluten-free-red-lentil-tortilla-wraps
Recipes at: www.CIAprochef.com/lentils/LentilHummusBar. Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Celebrate National Hummus Day (May 13th) with this recipe from Sarah Britton’s Super Charged Snacks series. This fun alternative to everyday hummus uses lentils as it’s base to pack an extra punch of protein. Give Sarah’s High-Protein Lentil Hummus a try, and let us know what you think! Ingredients: 1 1/2 cups / 300g green lentils. 1 clove garlic. 1/4 cup / 60ml tahini. 1 tsp. ground cumin. 1/4 tsp. ground smoked paprika or chipotle. 1 tsp. cracked black pepper. 3 Tbsp. freshly squeezed lemon juice. 3 Tbsp. cold-pressed olive oil. 2 tsp. pure maple syrup. 1 tsp. salt, more to taste. Special Equipment: Microplane. Food processor. Directions: 1. Soak the lentils overnight (or all day – 8 hours) if possible. Drain and rinse well. Place in a medium saucepan and cover with water. Bring to a boil, reduce heat to simmer and cook until tender (10-20 minutes depending on whether or not you soaked them). Drain and rinse the lentils well.. 2. Place the garlic in a food processor and pulse to mince. Add the tahini, cumin, smoked paprika, black pepper, lemon juice, olive oil and maple syrup, and blend to make a paste. Then add the lentils and blend until smooth. Finally, add the salt to taste and blend, adjust seasoning if necessary.. 3. Store in an airtight container in the fridge for up to five days.. Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.. Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.. Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!. Stay connected with us: → Website: https://www.alomoves.com. → Instagram: https://instagram.com/alomoves. → Facebook: https://www.facebook.com/alomoves. → Youtube: http://www.youtube.com/subscription_center?add_user=alomoves
As a mom with a baby that started to eat solid foods and does baby led weaning (mostly because said baby refuses to be spoon fed, actually), I’m always thinking of recipes that are high in iron, protein and healthy fats. Not necessary all in the same recipe, but hey, if I can do it, why not? And this pate/ dip has them all: healthy fats, it’s high in iron and protein and even has some vitamin C to enhance the iron absorption! This recipe is very easy to make (ready in less than 5 minutes if you have cooked lentils), has just a few ingredients and you can use this multiple ways: as a dip instead of regular hummus, on toast or any other kind of bread or you can use it as a sauce for pasta too! Your choice! The link for the blog post: https://drlyana.blogspot.com/2019/07/red-lentil-pate.html. NOTE: For small babies who don’t know how to thoroughly chew their food peel the cucumber and don’t give whole edamame or other whole beans. They are a choking hazard. Mash or blend them first.. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. If you want to join me in my journey please subscribe. I will film more: recipes (because I’m trying to veganize a lot of “classical” recipes and I love developing new ones), my opinion about stuff (maybe), what I eat, grocery hauls… If you have any suggestions, please let me know in the comments section below! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. Connect with me here: My blog: https://drlyana.blogspot.ro/. Instagram: https://www.instagram.com/drlyana/. Twitter: https://twitter.com/Drlyana. Tumblr: http://drlyana.tumblr.com/. Facebook: https://www.facebook.com/drlyana/. Google+: https://plus.google.com/+MadalinaZbranca. If you want to contribute with some captions, you can do that here: http://www.youtube.com/timedtext_cs_panel?c=UCXSgZzAuy2VqCYG6blG8_HA&tab=2. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *. Vegan Resources:. About soy: www.adaptt.orghttps://freefromharm.org/health-nutrition/vegan-doctor-addresses-soy-myths-and-misinformation/ (yes, soy is healthy ��). https://veganhealth.org. https://www.theveganrd.com. www.nutritionfacts.org. www.pcrm.org. www.veganessentials.com. www.veganbodybuilding.com. http://vegankit.com. https://freefromharm.org. https://www.vegansociety.com. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
How to cook lentils and make them taste amazing! All recipes are vegan and gluten-free.. Sign up to get the PRINTABLE RECIPES + PDF GUIDE: https://bit.ly/a-guide-to-lentils-PDF.. It includes:. *Info on different lentil varieties + when to use them. *Tips for cooking + flavoring lentils. *Written recipes + serving suggestions + cooking tips. Vegan Dal Tadka recipe: https://www.rainbowplantlife.com/blog/restaurant-style-vegan-dal-tadka. -- MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!. ORDER ON AMAZON: https://amzn.to/2liT4lZ. MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook. -- *IN THIS VIDEO*. Large Deep Frying Pan 1: https://amzn.to/3bVbEG5. Large Deep Nonstick Pan 2: https://amzn.to/2vTzl1Q. Indian Spice Tin: https://amzn.to/3bVoYul. Yellow split lentils (“moong dal”): https://amzn.to/2zNpsUZ. Tempering pan (mentioned by my parents): https://amzn.to/2VUxkwv. *MY KITCHEN ESSENTIALS*. Food Processor: https://amzn.to/38L8Aub. Instant Pot 6 quart: https://amzn.to/3aQY1aQ. My Favorite Knife: http://bit.ly/favorite-knife. Vitamix: https://amzn.to/36xtZFN. Large Cutting Board: https://amzn.to/2RYa0L8. All Other Kitchen Equipment: http://bit.ly/kitchen-equipment-shop. Film & Photography Equipment: http://bit.ly/photo-gear-shop. -- SUBSCRIBE for new videos every week! http://bit.ly/rainbowplantlife-subscribe. -- WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?. http://instagram.com/rainbowplantlife. http://rainbowplantlife.com. https://www.pinterest.com/rainbowplantlife/
Quick, Easy & Simple Recipe for Lentil & Roasted Pepper Dip. This dip can easily be transformed each season by substituting in your favourite seasonal roasted vegetables.. Recipe by Claire Tansey. Prep Time: 15 minutes. Total Time: 1 Hour, 5 minutes. Servings: 16. Ingredients: 2 red or orange bell peppers. 1 Tbsp (15 mL) canola oil. 3/4 tsp (4 mL) salt, divided. 1/2 cup (125 mL) split red lentils. 1 1/2 cups (375 mL) water. 1 garlic clove, peeled. 1/4 cup (60 mL) lemon juice. 3 Tbsp (45 mL) tahini (or natural nut butter). Directions: 1. Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Cut peppers into quarters, discarding core. and seeds. Place on prepared sheet and toss with oil. Sprinkle with 1/8 tsp (0.5 mL) of salt. Roast 25 minutes, or until very. tender. Remove from oven and wrap foil into a pouch to completely cover peppers. Let cool to room temperature, about 30 minutes. Remove and discard peels.. 2. Combine lentils and water in a medium pot. Bring to a boil, reduce heat and simmer, covered, stirring often for 10 minutes, or until completely tender.. 3. Turn on a food processor or high-speed blender and drop in the garlic clove to mince it. Turn processor off and add lentils, peppers, lemon juice, tahini, and remaining 1/2 tsp (2 mL) salt. Purée until very smooth. Transfer to a serving bowl and serve immediately or cover and keep refrigerated up to two days. Serve with fresh vegetables.. Seasonal Substitutes – try swapping different roasted vegetables each season: 1. Summer – roasted eggplant. 2. Fall – roasted beets. 3. Winter– roasted butternut squash. For the full recipe and more information, please visit www.lentils.org
Is Lentil Hummus better than Chickpea Hummus? | How To Make Hummus at home, with anything. Subscribe! ➡️ https://bit.ly/2KyiBAF. I am a hummus lover through and through. That means, when I want it I’m gonna get it regardless of whether or not I happen to have the right ingredients on hand.. I know what you might be thinking–what kind of home cook doesn’t have chickpeas on hand?. And you’re right. Its very irresponsible and I hope never to wind up in this situation again, but hey. Nobody’s perfect.. In this episode I show you how to make red lentil hummus. Its just as simple as making any other hummus, but I’ve taken a few liberties here and swapped out multiple ingredients–as well as adding some spices for fun.. This video will show you how to make hummus at home, with whatever you have lying around.. Handy right? A little about me: .
I’m Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it’s breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.. .
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss. That goes for isolation cooking too, which we can all relate with right now! .
My dinnertime strategy Keep it simple and delicious, and don’t use too many pots and pans. Learn to cook with me and you’ll be the master of quick and easy dinners that will please everyone.. .
Like food? Me too! I share food photos and ideas for MORE easy dinners to make on the socials:
�� https://www.instagram.com/howtomakedinner.
�� https://www.facebook.com/howtomakedinner.
�� https://twitter.com/howtomakedinner. .
I put out a new cooking video every Wednesday. .
Get full recipes, plus more tips, tricks, and techniques for weeknight dinners and more over at:
Grain free, nut free and dairy free, these delicious wraps pack a massive protein punch and are strong and flexible enough to tame any filling you care to throw into them. Create them small or large. They are very pliable, so bend, fold or roll them for tacos, wraps and tortillas or just use them as a tasty sponge to mop up curries and sauces.. Lentils have been a staple of Middle Eastern and Indian cuisine for thousands of years and are one of the greatest functional foods on the planet. For vegetarians, they are an important source of nutrition and contain the highest amount of protein originating from any plant. These red lentils (which are actually orange) are an inexpensive pantry gem that stay shelf stable with goodness for years!. Best of all, this recipe is super simple. You just need to soak the lentils, blend everything together into a batter and then cook them just as you would a pancake. They have a very delicate nutty flavor and are a versatile favorite in our house.. INGREDIENTS. 1 cup red lentils (uncooked). 2 cups water. ½ teaspoon salt. 1-2 teaspoons maple syrup (or honey). ½ teaspoon of garam masala. Coconut oil or ghee for cooking (optional). Method can be found here: https://www.luvele.com.au/blogs/recipe-blog/gluten-free-red-lentil-tortilla-wraps
Recipes at: www.CIAprochef.com/lentils/LentilHummusBar. Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Celebrate National Hummus Day (May 13th) with this recipe from Sarah Britton’s Super Charged Snacks series. This fun alternative to everyday hummus uses lentils as it’s base to pack an extra punch of protein. Give Sarah’s High-Protein Lentil Hummus a try, and let us know what you think! Ingredients: 1 1/2 cups / 300g green lentils. 1 clove garlic. 1/4 cup / 60ml tahini. 1 tsp. ground cumin. 1/4 tsp. ground smoked paprika or chipotle. 1 tsp. cracked black pepper. 3 Tbsp. freshly squeezed lemon juice. 3 Tbsp. cold-pressed olive oil. 2 tsp. pure maple syrup. 1 tsp. salt, more to taste. Special Equipment: Microplane. Food processor. Directions: 1. Soak the lentils overnight (or all day – 8 hours) if possible. Drain and rinse well. Place in a medium saucepan and cover with water. Bring to a boil, reduce heat to simmer and cook until tender (10-20 minutes depending on whether or not you soaked them). Drain and rinse the lentils well.. 2. Place the garlic in a food processor and pulse to mince. Add the tahini, cumin, smoked paprika, black pepper, lemon juice, olive oil and maple syrup, and blend to make a paste. Then add the lentils and blend until smooth. Finally, add the salt to taste and blend, adjust seasoning if necessary.. 3. Store in an airtight container in the fridge for up to five days.. Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.. Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.. Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!. Stay connected with us: → Website: https://www.alomoves.com. → Instagram: https://instagram.com/alomoves. → Facebook: https://www.facebook.com/alomoves. → Youtube: http://www.youtube.com/subscription_center?add_user=alomoves
Ingredients 1 cup green or brown lentils 1 onion halved 2 bay leaves 1/2 tsp salt plus more, to taste 3 tbsp butter 6 shallots peeled and minced 1 tbsp Somerset Ridge. Lentil Shallot Dip. 1 cup (200g) green or brown lentils. 1 onion, halved. 2 bay leaves.
1/2 teaspoon salt, plus more, to taste. 3 tablespoons butter. 6 shallots, peeled and minced. 1 tablespoon brandy. 1/2 teaspoon black pepper, plus more, to taste.
Add cooked, seasoned lentils to the skillet with the garlic and shallot. Add sauce and stir to combine. Serve immediately, garnished with fresh parsley or dill, pita chips or crackers, or vegetables (optional). Best when fresh, though leftovers keep stored in the refrigerator for 2-3 days.
Recipe: Tasty, versatile Lentil Dip Back to video 2 cups (500 mL) red lentils, soaked for at least two hours, rinsed and drained 4 cups (1 L) water 1 tablespoon (15 mL) curry powder (or if you. Lentils, split peas and mung beans do not need soaking. The lentil dip below can be served together with fresh vegetables such as raw carrots, cucumber and celery. Slightly cooked cauliflower. Peel and chop the shallots.
Warm a tablespoon of olive oil in a frying pan and add the shallots and (1/2) tsp pf salt. Cook on medium heat for 5-6 minutes, until the shallots are soft. Add the cumin and cook for 3-4 more minutes, until the cumin is fragrant. Instructions MELT butter in a medium frying pan over medium.
Add mushrooms, shallot, garlic, thyme and pepper. Cook until mushrooms are browned and softened, about 10 min. Add soy sauce and cook 1. Homemade Lentils and Drumsticks recipe. Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
Enjoy immediately with salads, rice (or cauliflower rice ), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. The perfect plant-based snack – this Slow Cooker Vegan Chili Cheese Lentil Dip is full of spicy chili flavor and a delicious and satisfying meaty texture.
Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils. Photo Credi.
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With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.
When the lentils are tender, drain them, discarding the onion, garlic, and bouquet garni, and immediately mix them with the dressing and 2 tablespoons of chopped parsley.
I don’t know why, but even plain lentils are extremely satisfying for me to eat. Just with some diced onions, salt, pepper and I’m happy to eat an entire bowl of lentils as my main meal. These 3 recipes look amazing though.
These are delicious with the spices…but the puree needs to ferment overnight with fenugreek, the way dosa is made, to reduce antinutrients & make it easily digestible.
Is the syrup really needed? I am not a fan… don’t want to heat honey so there are not much choices for me…:/ does it still stick together without any of it? Thank you!
Hiya I bought an instant pot thanks to you�� made 3 things yesterday and I am thrilled. I was wondering whether you have uploaded videos on dhokla or idly. Or even the humble dudhi Curry.
I don’t know why, but even plain lentils are extremely satisfying for me to eat. Just with some diced onions, salt, pepper and I’m happy to eat an entire bowl of lentils as my main meal. These 3 recipes look amazing though.
Love this video-your parents are lovely! I received your cookbook for Mother’s Day and the Dal (p. 109) was the first thing I made. OMG! It was so dang good! I am making the carrot butter today. Thanks for sharing great ideas and recipes!
Moms always know how to make it in their minds but can’t write it down on paper! I learned this when trying to get my mother to write down some of her recipes. Your parents too are cute! Does your dad supervise your moms cooking! Hahaha!!
Marinated Lentil Salad was great, fresh tasting and I have more for the week. Can’t wait to try the rest of the recipies. This was my first time making Lentils. Thanks for making these videos!
It’s such a great idea, I love lentils so much, but now I’m going to love it even more that’s for sure. I have some split yellow peas at home right now, and I have never cooked anything with it yet, so why not starting with some hummus, right?
Thanks for this vid. I hear lots of great things about lentils and that they are a staple food for weightloss and health. Re the variety of spices particularly those that are specific to Indian dishes, is their an online one stop for a nice variety…where one can find spices that you mention? Thanks again ��
Just made the 1st recipe but put it on some fresh ciabatta toast with a hummus smear… omg so GOOD!! Thank you Nisha I’m so excited to start transitioning from vegetarian to vegan, and I’m eager to try the rest of your recipes since the first one I made was such a hit! ❤️����
Just made the 1st recipe but put it on some fresh ciabatta toast with a hummus smear… omg so GOOD!! Thank you Nisha I’m so excited to start transitioning from vegetarian to vegan, and I’m eager to try the rest of your recipes since the first one I made was such a hit! ❤️����
I love dal! One of my very favorite foods. These recipes look so beautiful and delicious, it’s like I can already smell them. And your parents are adorable:)
It’s such a great idea, I love lentils so much, but now I’m going to love it even more that’s for sure. I have some split yellow peas at home right now, and I have never cooked anything with it yet, so why not starting with some hummus, right?
I made the herbed lentil salad to bring for lunch while I’m camping this weekend! It’s absolutely DELICIOUS. The spiced garlic oil is genius!!! I made everything according to Nisha’s recipe, but also added sliced castelvetrano olives, toasted pine nuts, and diced cucumber and bell pepper. Wonderful! So glad I made extra.
Oh. My.God!! Your dad is amazing..and then your mom is so used to it, you can see it on her face. Hey, he has been paying attention, how many men can say that?!?!! Will you please be so kind and tell me what pans are those you use?? Cheers!
I love this! Who knew lentils could be so flavorful? I want to make all of these. And I absolutely loved you talking with your parents, they are so cute and your dad is really funny ��
I love this! Who knew lentils could be so flavorful? I want to make all of these. And I absolutely loved you talking with your parents, they are so cute and your dad is really funny ��
Very impressive! You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..
Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.
Oh. My.God!! Your dad is amazing..and then your mom is so used to it, you can see it on her face. Hey, he has been paying attention, how many men can say that?!?!! Will you please be so kind and tell me what pans are those you use?? Cheers!
YUM. I love the amount of spices used in these recipies! Makes regular/boring whole foods taste AMAZING. I would love to see more videos on how to make more whole foods taste delicious and learning to cook with more spices ��
Moms always know how to make it in their minds but can’t write it down on paper! I learned this when trying to get my mother to write down some of her recipes. Your parents too are cute! Does your dad supervise your moms cooking! Hahaha!!
I like to dip the pancakes in my tea yes I am weird eat then plain but soaked in black tea or a drizzle with honey and cinnnamon on top quit tip if you add 1 cup of water instead of two they are thicker and resemble pancakes not wraps and are more filling
Marinated Lentil Salad was great, fresh tasting and I have more for the week. Can’t wait to try the rest of the recipies. This was my first time making Lentils. Thanks for making these videos!
Is the syrup really needed? I am not a fan… don’t want to heat honey so there are not much choices for me…:/ does it still stick together without any of it? Thank you!
It’s 100 degrees here and the marinated lentils were perfect. I loaded them with tarragon and a little parsley, champagne vinegar and lemon. Then nestled them into Romain spears. Absolutely perfect on a hot summer day. Satisfying and light. Thanks Nisha!!!
Hiya I bought an instant pot thanks to you�� made 3 things yesterday and I am thrilled. I was wondering whether you have uploaded videos on dhokla or idly. Or even the humble dudhi Curry.
It’s 100 degrees here and the marinated lentils were perfect. I loaded them with tarragon and a little parsley, champagne vinegar and lemon. Then nestled them into Romain spears. Absolutely perfect on a hot summer day. Satisfying and light. Thanks Nisha!!!
Love this video-your parents are lovely! I received your cookbook for Mother’s Day and the Dal (p. 109) was the first thing I made. OMG! It was so dang good! I am making the carrot butter today. Thanks for sharing great ideas and recipes!
I just made the creamy lentils! I used a lot of leeks (could only get 2 big ones together), had everything it called for, I made a few slight variations but it came out really good, esp with some basmati rice.
I just made the creamy lentils! I used a lot of leeks (could only get 2 big ones together), had everything it called for, I made a few slight variations but it came out really good, esp with some basmati rice.
I love dal! One of my very favorite foods. These recipes look so beautiful and delicious, it’s like I can already smell them. And your parents are adorable:)
Thanks for this vid. I hear lots of great things about lentils and that they are a staple food for weightloss and health. Re the variety of spices particularly those that are specific to Indian dishes, is their an online one stop for a nice variety…where one can find spices that you mention? Thanks again ��
Very impressive! You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..
Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.
I made the herbed lentil salad to bring for lunch while I’m camping this weekend! It’s absolutely DELICIOUS. The spiced garlic oil is genius!!! I made everything according to Nisha’s recipe, but also added sliced castelvetrano olives, toasted pine nuts, and diced cucumber and bell pepper. Wonderful! So glad I made extra.
I like to dip the pancakes in my tea yes I am weird eat then plain but soaked in black tea or a drizzle with honey and cinnnamon on top quit tip if you add 1 cup of water instead of two they are thicker and resemble pancakes not wraps and are more filling
I don’t know why, but even plain lentils are extremely satisfying for me to eat. Just with some diced onions, salt, pepper and I’m happy to eat an entire bowl of lentils as my main meal. These 3 recipes look amazing though.
These are delicious with the spices…but the puree needs to ferment overnight with fenugreek, the way dosa is made, to reduce antinutrients & make it easily digestible.
Is the syrup really needed? I am not a fan… don’t want to heat honey so there are not much choices for me…:/ does it still stick together without any of it? Thank you!
Hiya I bought an instant pot thanks to you�� made 3 things yesterday and I am thrilled. I was wondering whether you have uploaded videos on dhokla or idly. Or even the humble dudhi Curry.
I don’t know why, but even plain lentils are extremely satisfying for me to eat. Just with some diced onions, salt, pepper and I’m happy to eat an entire bowl of lentils as my main meal. These 3 recipes look amazing though.
Love this video-your parents are lovely! I received your cookbook for Mother’s Day and the Dal (p. 109) was the first thing I made. OMG! It was so dang good! I am making the carrot butter today. Thanks for sharing great ideas and recipes!
And if you don’t have pita or veggies hummus on apple slices! Seriously! One of my favourites. I was waiting for you to put capers on top, though…
Looks like you’re using an Ozeri fry pan. Just received one a couple of days ago. How do you like it? Have you done a review on it? Any tips for it?
Moms always know how to make it in their minds but can’t write it down on paper! I learned this when trying to get my mother to write down some of her recipes. Your parents too are cute! Does your dad supervise your moms cooking! Hahaha!!
Marinated Lentil Salad was great, fresh tasting and I have more for the week. Can’t wait to try the rest of the recipies. This was my first time making Lentils. Thanks for making these videos!
It’s such a great idea, I love lentils so much, but now I’m going to love it even more that’s for sure. I have some split yellow peas at home right now, and I have never cooked anything with it yet, so why not starting with some hummus, right?
Thanks for this vid. I hear lots of great things about lentils and that they are a staple food for weightloss and health. Re the variety of spices particularly those that are specific to Indian dishes, is their an online one stop for a nice variety…where one can find spices that you mention? Thanks again ��
And if you don’t have pita or veggies hummus on apple slices! Seriously! One of my favourites. I was waiting for you to put capers on top, though…
Just made the 1st recipe but put it on some fresh ciabatta toast with a hummus smear… omg so GOOD!! Thank you Nisha I’m so excited to start transitioning from vegetarian to vegan, and I’m eager to try the rest of your recipes since the first one I made was such a hit! ❤️����
Just made the 1st recipe but put it on some fresh ciabatta toast with a hummus smear… omg so GOOD!! Thank you Nisha I’m so excited to start transitioning from vegetarian to vegan, and I’m eager to try the rest of your recipes since the first one I made was such a hit! ❤️����
I love dal! One of my very favorite foods. These recipes look so beautiful and delicious, it’s like I can already smell them. And your parents are adorable:)
It’s such a great idea, I love lentils so much, but now I’m going to love it even more that’s for sure. I have some split yellow peas at home right now, and I have never cooked anything with it yet, so why not starting with some hummus, right?
I made the herbed lentil salad to bring for lunch while I’m camping this weekend! It’s absolutely DELICIOUS. The spiced garlic oil is genius!!! I made everything according to Nisha’s recipe, but also added sliced castelvetrano olives, toasted pine nuts, and diced cucumber and bell pepper. Wonderful! So glad I made extra.
Thank you for these recipes. The creamy and savory lentils recipe sounds amazing…I have never seen anything like this before and can’t wait to try it!
Subscribing ASAP!!!!!! I love Indian food, but don’t know how to cook it so I’m looking forward to Indian recipes on your channel��
Oh. My.God!! Your dad is amazing..and then your mom is so used to it, you can see it on her face. Hey, he has been paying attention, how many men can say that?!?!!
Will you please be so kind and tell me what pans are those you use?? Cheers!
Omg Nisha my dad does the same when my mom is explaining a recipe to me, he has to say the ingredients before she can hahahaha. So funny!
I love this! Who knew lentils could be so flavorful? I want to make all of these. And I absolutely loved you talking with your parents, they are so cute and your dad is really funny ��
I NEED to make these recipes!���� I love that you dont have loud music in the background!
..and ofc I love that ypur parentes got to join us������
I love this! Who knew lentils could be so flavorful? I want to make all of these. And I absolutely loved you talking with your parents, they are so cute and your dad is really funny ��
Very impressive!
You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..
Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.
Thanks…
Oh. My.God!! Your dad is amazing..and then your mom is so used to it, you can see it on her face. Hey, he has been paying attention, how many men can say that?!?!!
Will you please be so kind and tell me what pans are those you use?? Cheers!
It was so funny to see your dad jump in. That gottie chef guy, he cooks nothing but meats, repulsive, especially for vegans like us.
YUM. I love the amount of spices used in these recipies! Makes regular/boring whole foods taste AMAZING. I would love to see more videos on how to make more whole foods taste delicious and learning to cook with more spices ��
Moms always know how to make it in their minds but can’t write it down on paper! I learned this when trying to get my mother to write down some of her recipes. Your parents too are cute! Does your dad supervise your moms cooking! Hahaha!!
Thank you for the video. Do you rinse the lentils first before you soak them? Do you know if this will cook okay on a non-stick pan without the oil?
I like to dip the pancakes in my tea yes I am weird eat then plain but soaked in black tea or a drizzle with honey and cinnnamon on top quit tip if you add 1 cup of water instead of two they are thicker and resemble pancakes not wraps and are more filling
Marinated Lentil Salad was great, fresh tasting and I have more for the week. Can’t wait to try the rest of the recipies. This was my first time making Lentils. Thanks for making these videos!
Is the syrup really needed? I am not a fan… don’t want to heat honey so there are not much choices for me…:/ does it still stick together without any of it? Thank you!
It’s 100 degrees here and the marinated lentils were perfect. I loaded them with tarragon and a little parsley, champagne vinegar and lemon. Then nestled them into Romain spears. Absolutely perfect on a hot summer day. Satisfying and light. Thanks Nisha!!!
Hiya I bought an instant pot thanks to you�� made 3 things yesterday and I am thrilled. I was wondering whether you have uploaded videos on dhokla or idly. Or even the humble dudhi Curry.
It’s 100 degrees here and the marinated lentils were perfect. I loaded them with tarragon and a little parsley, champagne vinegar and lemon. Then nestled them into Romain spears. Absolutely perfect on a hot summer day. Satisfying and light. Thanks Nisha!!!
Love this video-your parents are lovely! I received your cookbook for Mother’s Day and the Dal (p. 109) was the first thing I made. OMG! It was so dang good! I am making the carrot butter today. Thanks for sharing great ideas and recipes!
I just made the creamy lentils! I used a lot of leeks (could only get 2 big ones together), had everything it called for, I made a few slight variations but it came out really good, esp with some basmati rice.
I just made the creamy lentils! I used a lot of leeks (could only get 2 big ones together), had everything it called for, I made a few slight variations but it came out really good, esp with some basmati rice.
Omg Nisha my dad does the same when my mom is explaining a recipe to me, he has to say the ingredients before she can hahahaha. So funny!
I NEED to make these recipes!���� I love that you dont have loud music in the background!
..and ofc I love that ypur parentes got to join us������
I love dal! One of my very favorite foods. These recipes look so beautiful and delicious, it’s like I can already smell them. And your parents are adorable:)
Thanks for this vid. I hear lots of great things about lentils and that they are a staple food for weightloss and health. Re the variety of spices particularly those that are specific to Indian dishes, is their an online one stop for a nice variety…where one can find spices that you mention? Thanks again ��
Very impressive!
You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..
Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.
Thanks…
Looks like you’re using an Ozeri fry pan. Just received one a couple of days ago. How do you like it? Have you done a review on it? Any tips for it?
I made the herbed lentil salad to bring for lunch while I’m camping this weekend! It’s absolutely DELICIOUS. The spiced garlic oil is genius!!! I made everything according to Nisha’s recipe, but also added sliced castelvetrano olives, toasted pine nuts, and diced cucumber and bell pepper. Wonderful! So glad I made extra.
Thank you for these recipes. The creamy and savory lentils recipe sounds amazing…I have never seen anything like this before and can’t wait to try it!
Subscribing ASAP!!!!!! I love Indian food, but don’t know how to cook it so I’m looking forward to Indian recipes on your channel��
I like to dip the pancakes in my tea yes I am weird eat then plain but soaked in black tea or a drizzle with honey and cinnnamon on top quit tip if you add 1 cup of water instead of two they are thicker and resemble pancakes not wraps and are more filling