I went to a furry convention and got lectured by my grade 6 gym teacher about lentils.
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Outta curiosity... (for the record, this poll is about cooked beans, lentils and chickpeas!) (I had to re-do the poll bc I messed up, sorry!)
I've always had a hard time with them because of texture reasons, so I was wondering if that's a common thing!
Reblog for a bigger sample if you can 💖
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Easy Vegan Lentil Tacos
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Welcome home to the newest spider in the Fellowship! Their name is Lentil and they're an Apache jumping spider (Phidippus apacheanus)
[ID: Two pictures of a small black and red jumping spider. In the first picture it's a top view, the spider is standing on kitchen towel on top of cardboard. In the second picture they're perched on Starlight's finger, facing sideways with their front legs waving around looking for somewhere to jump]
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Mushroom, Lentil, and Potato Pie Recipe This comforting savory pie combines mushrooms, lentils, potatoes, onions and thyme in a creamy gravy topped with a flaky, tender pastry. 🤤🤤🤤
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Persian Red Lentil Soup with Tahini, Beetroot and Fried Mint
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Lentil & Vegetable Soup w/ Tiger Bread 🥣🍞
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Shorbat ‘Adas Lentil Soup
The combination of sweet creamy butternut squash and rich floury lentils makes this soup a hand and heart-warming delight. It really is a one pot wonder which helps fend off the cold winter months.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Ingredients
Serves 6 – Time 1 Hour 15 Minutes
200g Uncooked Red Lentils
1 Medium Butternut Squash
1 Large White Onion
4 Large Cloves of Garlic
2 Celery Stalks
1 Large Carrot
1 Large Red Pepper
1 Medium Chilli
1 Medium Handful of Parsley
2 Litres of Vegetable Stock
2 Tsp Cumin Seeds
2 Tsp Paprika
2 Tbsp Olive Oil
Instructions
Put a large soup pan on a medium heat with the olive oil. Finely chop the onion and garlic and fry until it turns soft and begins to go golden.
Peel and de-seed the squash and roughly cut into 1cm by 1cm chunks along with the celery, carrot and pepper. Add the vegetables to the pan and fry on a medium heat for 15 minutes.
Dry toast the cumin seeds until they begin to darken and then crush them in a pestle and mortar. Add the cumin powder, chopped parsley, chilli and paprika to the pan and mix well. Cook for 5 more minutes.
Stir in the vegetable stock and lentils and bring up to a steady boil. Leave it on a medium heat for at least 45 minutes and blitz with a hand-held blender to a consistency of your choosing.
Serve with a squeeze of lemon and a chunk of bread.
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Vegan Lentil Loaf with Mashed Potatoes and Mushroom Gravy and Vegan Creamed Kale
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Reblog With Your Favorite Legume Recipe
I'm trying to force myself to eat more beans and legumes as part of my diet but I hate boil beans, peas, and chillis so I'm looking for alternatives. So I turn to you Tumblr.
Share in the reblogs your favorite bean, pea, lentil, chickpea, tofu, or even peanut recipes.
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Group of beluga hunting in the artic panoramic view at Svalbard Island by Nicola Paltani
Via Flickr:
Group of beluga hunting in the artic panoramic view at Svalbard Island
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Vegan Crunch Wrap Supreme With Lentil Taco "Meat"
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🖤🖤🖤
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Lentil bolognaise with sun-dried tomatoes 🍅 Linssibolognese aurinkokuivatulla tomaatilla
Ingredients:
1 jar sun-dried tomatoes
1 onion
3 garlic cloves
1 tablespoon oil from the sun-dried tomato jar
2 tablespoons tomato purée
400g crushed tomatoes
5 dl water
2 dl beluga lentils
2 celery stalks
1 vegetable stock cube
1/2 tablespoon agave syrup
1 tablespoon balsamic
Salt
Pepper
Noosh
Fresh basil
Pasta for four
1. Peel and chop the onion and garlic. Cut the sun-dried tomatoes smaller. Chop the celery stalks. Sauté the sun-dried tomatoes, onion and garlic in oil on a pan. Add balsamic.
2. Add in the rest of the sauce ingredients to the pan: tomato purée, crushed tomatoes, water, lentils, celery, vegetable stock cube and agave syrup. Let the sauce simmer covered for about 25 minutes in low heat.
3. Meanwhile cook the pasta.
4. Check the taste and season with salt and pepper. Serve with noosh and basil.
Ainekset:
1 purkki aurinkokuivattua tomaattia
1 sipuli
3 valkosipulinkynttä
1 rkl öljyä aurinkokuivatuista tomaateista
2 rkl tomaattipyreetä
400 grammaa tomaattimurskaa
5 dl vettä
2 dl kuivia belugalinssejä
2 varsisellerin vartta
1 kasvisliemikuutio
1/2 rkl agavesiirappia
1 rkl balsamiviinietikkaa
Suolaa
Pippuria
Oluthiivahiutaleita
Tuoretta basilikaa
Pastaa neljälle
Valmistus:
1. Kuori ja silppua sipuli ja valkosipuli. Leikkaa aurinkokuivatut tomaatit pienemmiksi. Paloittele varsiselleri. Kuullota sipuleita ja aurinkokuivattuja tomaatteja isolla pannulla öljyss��. Lisää pannulle balsamiviinietikka.
2. Lisää loput kastikeainekset: tomaattipyree, tomaattimurska, vesi, belugalinssit, selleri, liemikuutio ja agavesiirappi. Anna kypsyä matalalla lämmöllä kannen alla noin 25 min.
3. Tällä välin keitä pasta neljälle pakkauksen ohjeen mukaan.
4. Tarkista maku ja mausta suolalla ja pippurilla. Tarjoile annokset oluthiivahiutaleiden ja basilikan kanssa.
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