green lentils

:: lentil millet chilli ::

17th November 2011

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Before you taste…

Pause to smell.

 Take in the beauty of dish in front of you.

Take a moment to be grateful.

Breathe!

Take a bite.

Let the flavours greet your tongue.

Feel your mouth water.

Then, chew, slowly.

Close your eyes.

::lentil millet chilli::

Inspired by this post

Serves 4 – 6

ingredients 

1 Tbsp olive oil/ghee

1 red bell pepper/capsicum, finely chopped

1 Tbsp cumin powder

1 Tbsp sweet paprika

1 tsp hot paprika (or chilli powder)

1 Tbsp coriander powder

1 x 240g can crushed tomatoes

1 x 100g tub tomato paste

2-inch strip of kombu (optional – adding seaweeds to recipes soften the beans/lentils and speed cooking time, as well providing a wealth of nutrients)

¾ cup green-brown lentils

¼ cup red lentils

¼ cup millet

4 – 6 cups water/stock

salt and pepper, to taste

finely chopped fresh parsley

preparation 

1.  Heat ghee in a saucepan, add chopped red capsicum and saute gently for a few minutes, then add cumin, paprika and coriander powder – continue to cook for 1 minute.

2.  Pour in the tin of crushed tomatoes, refill the can and rinse out any goodness left into the pot.

3.  Add the tomato paste and kombu.

4.  Rinse the lentils and millet, add to pot with another 3 – 4 cups water.  Partially cover and continue to cook at a slow simmer for 1½ hours.  Add extra liquid if needed.

5.  After the long simmer, add salt and pepper to taste and sprinkle with finely chopped parsley.

Serve with cooked millet or quinoa, a dollop of yoghurt, green salad and guacamole.

Goodness shared by Stacey

french green lentil soup – a soup to soothe & a tea to heal

5th January 2011

Before I left for India, I had been nursing a very sore body and sniffly nose, snuggled in bed for two days. It started on the Friday night when we had Anna and her family over to celebrate the third night of Hanukkah.  I should have known something was brewing.  I cooked.  Nothing unusual, except I salted the food far too much.  My dishes weren’t up to their usual standard.  We painted glasses for Hanukkah, but my creativity just wasn’t flowing. That sometimes happens.  I did overindulge in Anna’s magnificent doughnuts which she whipped up in my kitchen as we painted.  I knew I shouldn’t have gone for that fourth one, but they tasted so fresh with her homemade jam.

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Then everyone left.  I went to bed.  Feeling not quite right.  Woke up during the night, feeling achy and my senses fragile.

After fasting for the second day, I was wanting something warm and comforting.  This is what I could think of that was quick and easy and didn’t require too much hands-on work. This soup and a simple and effective home remedy that we drink when we are feeling a little under the weather.  

green lentil soup – a soup to soothe

Serves 6

ingredients 

1 cup small green/brown lentils – soaked

1.5-litre vegetable stock/water

4 carrots

4 sticks celery

1 tsp freshly ground pepper

small bunch of lemon thyme (or regular thyme)

2 heaped tsp cumin seeds, toasted and ground

2 bay leaves

4 Tbsp tomato paste

1 tsp fine rock salt

1 tsp freshly ground black pepper

to serve

parsley, finely chopped

olive oil

parmesan cheese

preparation 

1.  In a bowl, soak the lentils for a good 5 hours or overnight, then drain.

2.  Heat olive oil in a large saucepan over medium heat, add the diced vegetables and sweat gently for 5 minutes, stirring frequently, then add the ground cumin, bay leaves and thyme and continue to sweat for another 5 minutes.

3.  Add the lentils, tomato paste, pour in the stock and bring to a boil, reduce the heat and cook, uncovered for about 20 minutes or until the lentils become tender.  Discard the herbs and add the salt and pepper.

4.  Ladle the soup into warm bowls and sprinkle over the chopped parsley.  Finish with a drizzle of olive oil and freshly grated parmesan cheese.

Goodness shared by Stacey

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