List of Ingredients
Lentils, mature seeds, raw
This tiny lentil
has traditionally been used as a meat substitute. Also known as Urad
Dal in Indian cuisine.
Often called white gram, these creamy white lentils are used in
purees and soups.
Ivory lentils are the special
ingredient added to flours to make breads, dosa (crepes), idlis (steamed
cakes) and sweets.
mild flavor combines readily with other ingredients in
soups and grain salads and they hold their small round shape.
These tiny lentils are indigenous to Syria and
have been eaten for over 8,000 years. Lentils are the seed of a
small shrub and have been a staple food for many South Asian cultures.
They have a mild, earthly flavor and soft
Lentils are one of the few
legumes not to presoak.
The quick cooking and nutritious
nature of lentils make them an obvious choice for winter soups. They're
delicious in chilled vegetable salads, or mix with bread crumbs, minced
onion and garlic to stuff roasted red peppers or eggplant.
They cook in about 30 minutes without soaking.
Indian Lentil Soup
1 clove garlic
1 T olive oil
5 c water
1 c ivory lentils
1 c red onion chopped
1/2 c celery sliced thin
1 c carrots, diced
1 bay leaf
1 ½ T tomato paste
1 t sea salt
½ c fresh parsley chopped
first 8 ingredients and bring to boil. Reduce heat and continue simmering
for about 1 hour. Add
remaining 2 ingredients and continue cooking til lentils are soft.
Sprinkle with chopped parsley and serve.
1/4 cup (50g)
makes 1 servings
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
2.6% of calories from Fat
65.8% from Carbohydrates
31.6% from Protein