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Full Online Book HomeLearning KitchenBeansandgrains - Spiced Lentil Casserole
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Beansandgrains - Spiced Lentil Casserole Post by :Deirdre Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3119

Click below to download : Beansandgrains - Spiced Lentil Casserole (Format : PDF)

Beansandgrains - Spiced Lentil Casserole

1/2 ts Turmeric
1 pn Asafetida (optional)
2 tb Canola oil
1 c Sliced scallions
1/2 c Chopped green bell pepper
3 Garlic cloves; minced
2 c Shredded green cabbage
2 c Cooked brown rice
3 c Cooked brown lentils
1 c Vegetable stock
1 c Frozen peas; thawed

Preheat oven to 350 degrees F.

In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes.

Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes.

Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm.

Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium
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Beansandgrains - Lentil Toovar Dal Beansandgrains - Lentil Toovar Dal

Beansandgrains - Lentil Toovar Dal
Yield: 4 servings 5 oz Toovar dal 1 pt Water 8-10 each Green beans 5 each Curry leaves or 1 teaspoon curry powder 1 each 1/2" piece of ginger 1 each Green chili1/2 tb Jaggery (brown lump sugar) 2 each Tomatoes Salt to taste Tarka (recipe below)Tarka1 tb Ghee or oil 1/2 ts Cumin seeds 1/2 ts Mustard seeds 1/2 ts chili powder Pinch of asafoetida (optional)1 tb Freshly chopped coriander leavesWash & clean dal thoroughly and leave to soak for one hour. Wash it again in one or two changes of water and then place it in a saucepan

Beansandgrains - Lentil Soup With  A Hint Of Fruit Beansandgrains - Lentil Soup With A Hint Of Fruit

Beansandgrains - Lentil Soup With  A Hint Of Fruit
Preparation time: 45 minutes (10 minutes of work) Yield: 6 to 8 servings 2 cups red or brown lentils, rinsed and picked over 8 cups water (maybe more) 2 cups minced onion 2 teaspoons ground cumin 2 teaspoons dry mustard 2 tablespoons minced garlic 1 cup minced dried apricots 1 1/2 to 2 teaspoons salt (to taste) 3 to 4 tablespoons balsamic vinegar (or, to taste) Black pepper and cayenne to taste Optional garnishes: Extra slivers of dried apricot A drizzle of yogurt or sour cream A sprig or two of cilantro or parsley Place the lentils and water in