All Entries Tagged With: "Lentil"
French Lentil Salad
These French Lentil Salad may not look enticing, but the deeply flavored tomato dressing makes this salad very tasty and satisfying. Charlene will not want anything else if there is a bowl of French Lentil Salad in her refrigerator.
These French Lentil Salad will keep for 5 days in the fridge. They are delicious warm or at room temperature. They make ideal side dish, pita filling, or a simple main when served on top of rice. Reheat them with some broth and chopped celery and carrot to make a simple lentil soup. What a versatile dish.
Ingredients
- 1 cup dried French lentils
- 5 cups water
- 1 bay leaf
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 2 tablespoons minced onion
- 1 tablespoon tomato paste
- 1 tablespoon wine vinegar
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Frank and Ken partnered to make this French Lentil Soup.
Source: Charlene Dy
Prep time: 10 minutes; Cook time: 25 minutes; Serves 4
Indian Cuisine: Lentil Soup (Khatti Daal)
I had just blogged about an Arabic Lentil Soup recently. Here is another version of Lentil Soup. Minoo made an Indian version of Lentil Soup at the Caring Place Community Kitchen. Lentil is comfort food in India and it is a daily diet as a lot of the population are vegetarian. Lentil is rich in fiber and protein. Indian Lentil Soup differs from others not only on the use of spices but the way the spices are added to the Lentil Soup. The sizzling action of adding the fried spices at the end of the cooking process makes the difference.
Ingredients
- 1 cup masoor (a brown skin lentil which are red inside)
- 3 cups water
- 1/2 teaspoon tumeric
- 1/2 teaspoon red chili pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 5 sprigs of curry leaves
- 1 teaspoon tamarind paste
- salt and pepper to taste
- oil for frying spices
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 to 3 whole red chilies
Vania also did some research of the health benefits of some Indian spices. Vania, thank you for sharing.
Cumin Seeds:
- good for digestive disorder like diarrhea, nausea and morning sickness as cumin seeds help digestion
- rich in iron and help absorb nutrient into our body
- detox body by helping our liver
- reduce risk of cancer
- boost our immune system
Turmeric:
- If used with cauliflower, it prevents prostate cancer
- helps liver detox
- prevent or slow down Alzheimer disease
- is a natural anti-inflammatory drug
- is a natural pain killer
- helps loose weight
- used to prevent depression
- helps treat skin conditions
Cinnamon:
- lowers LDL cholesterol (bad cholesterol)
- helps regulate sugar for diabetics
- reduces cancel cell production
- relieves pain from arthritis if combine with 1/2 teaspoon of cinnamon and 1 tablespoon of honey
- improves memory
- is a good source of manganese, fibre, iron and calcium
Star Anise:
- prevents flu
- cures stomach ache due to excessive gas
- prevents headache
Arabic Lentil Soup
Minoo resumed the Gilmore Park Church Community Kitchen with 3 recipes. The first recipe is a lentil soup. Lentil or daal belongs to the legume family. Lentil is high in protein and is an important part of the diet for India which has a large population of vegetarians. Lentils come in many variety with colors ranges from yelllow to orange to green, brown and black.
Regional seasonings can change the character of lentil soup. Minoo made the …
Arabic Lentil Soup:
- add 1/2 teaspoons ground cumin, 2 bay leaves and 1/2 teaspoon ground ginger.
Other regional variations are:
North African Lentil Soup:
- add 1/2 teaspoon crushed saffron threads or powder with onion and 1 x 8-ounce can whole tomatoes, crushed with broth.
Persian Lentil Soup:
- add 2 tablespoons orange juice or 2 teaspoons grated orange peel or lemon peel just before serving.
Marinated Lentil Salad
This is first salad for the salad theme in the South Arm Cooking Club for Seniors. Sydney and Lorna made this salad besides the Island Pork Tenderloin. Lentil is a high in fiber and a great meat substitute for a vegetarian dish.
Cooking the lentils for only 15 minutes preserves their shape and texture. Tossed with a little vinaigrette, they make a tasty and satisfying salad. This recipe is adapted from Cooking Light and it serves 8.
Ingredients
Vinaigrette:
- 3 tablespoons fresh lemon juice
- 3 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
Salad:
- 1/2 cup chopped parsnip or turnip
- 1/2 cup chopped carrot
- 6 cups boiling water
- 1 1/2 cups dried lentils
- 1/2 cup thinly sliced celery
- 1/3 cup thinly sliced green onions
- 3 tablespoons minced fresh parsley
Lentil Soup
The South Arm Community Kitchen was in the local newspaper a week and a half ago. The article was published on 30th Oct. The article covered both the South Arm Community Kitchen and the South Arm Cooking Club for seniors.
In this week’s Cooking Club for seniors meet, Hugh shared with us a Lentil Soup recipe. He made this Lentil Soup for his son at home. The Lentil Soup is rich with vitamins and fiber from the vegetables and the lentil is a rich source of protein and fiber too. Karen and Santosh helped Hugh with all the peeling and chopping for this recipe.
Regional seasonings can change the character of this Lentil Soup. The variations are:
- Arabic Lentil Soup: add 1/2 teaspoon ground cumin, 2 bay leaves and 1/2 teaspoon ground ginger with other seasonings.
- North African Lentil Soup: add 1/2 teaspoon crushed saffron threads or powder with the onion and 1 (8oz) can whole tomatoes, crushed with the broth.
- Persian Lentil Soup: add 2 tablespoons orange juice or 2 teaspoons grated orange peel or lemon peel just before serving.
Ingredients
- 1 can lentils, rinse several times, drain and set aside
- 1/2 cup olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 celery stalk, thinly sliced
- 1 small turnip or parsnip, if desired, peeled and diced
- 8 cups beef broth (2 qts) or vegetable or chicken broth
- 3 parsley sprigs, chopped
- salt and pepper to taste
- 1 tablespoon lemon juice or vinegar
Click on Read More for the instructions.
Curried Red Lentil Soup
We were invited to Minoo’s Cooking Class in Caring Place yesterday. Minoo whipped up two dishes, Curried Red Lentil Soup and Jude’s Date, Nut and Chocolate Chip Cake.
Here is the recipe for the first dish, Curried Red Lentil Soup. Lentil is a good substitution for protein for vegetarian eater. Lentil is cheap compare to meat and it’s also high in fiber. It is very filling and yet light to our wallet.
A bowl of creamy Curried Red Lentil Soup is great on a cold winter day.
Ingredients
- 2 cups red lentils (or any lentil of your preference)
- 2 quarts water (8 cups)
- 2 tablespoons butter or margarine
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- a bunch of parsley
- 1 teaspoon curry powder (more, if you like it spicier)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon tumeric powder
- 1/4 teaspoon coriander powder (optional)
- herb salt or salt and pepper to taste
- sour cream or yogurt for garnishing
