My Weblog: kutahya web tasarim umraniye elektrikci uskudar elektrikci umraniye elektrikci istanbul elektrikci satis egitimi cekmekoy elektrikci uskudar kornis montaj umraniye kornis montaj atasehir elektrikci beykoz elektrikci

Blog

Lentil Licious

From Jasper Blake

Ingredients:

  • Can of Annies Organic Lentils
  • Large onion
  • Coconut oil
  • Salt and pepper

Directions

  1. Saute a large onion with a table spoon of coconut oil; salt and pepper
  2. Rinse lentils and add them to pan
  3. Let warm and enjoy; serves 2


Judith Blake’s Booster Recipe

Mediterranean Lentil Salad

1 cup green lentils
4 cups water
2 bay leaves
½ tsp dried thyme
2 garlic cloves, peeled
1/3 cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red or yellow bell pepper
½ cup minced red onion
½ cup chopped fresh parsley
salad greens
feta cheese
kalamata olives
tomatoes
cucumber

Dressing

1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp ground fennel (optional)
1 heaping tsp stone ground mustard
salt and ground black pepper to taste

  • In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil. Reduce the heat and simmer for about 2o minutes, until tender, stirring occasionally.
  • While the lentils simmer, cover the sun-dried tomatoes with boiling water and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a jar with a tight sealing lid, combine the dressing ingredients and shake until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.
  • Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing.
  • Serve warm or cold on a bed of salad greens, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.