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As a taste test, I added about ½ cup lentils, 2 marinated mozzarella balls (eating a couple more as I prepared this meal, if we’re being honest), a couple of small basil leaves and about ⅓ ...
Lentils are at the top of my list for when I want to cook from my pantry. These versatile little legumes (sometimes called pulses) are high in protein, inexpensive, shelf-stable and quick to cook.
Lentils: They’re easy to make, packed with protein and nutrients and they taste delicious. The only problem? Sometimes you’ll chow down on a bowl of lentil soup, only to feel a little meh ...
Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method. [3] The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times (and unlike most legumes don't require soaking).
Fukharit 'adas—lentil flavored with red peppers, dill, garlic and cumin; Maqluba—upside-down eggplant, rice, meat and cauliflower casserole; Qidra—rice and meat pieces cooked with cloves, garlic and cardamom; Rummaniyya—a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic [3]
Lentil soup usually served with vinegar and olives or smoked herring . Fasolada (φασολάδα) Bean soup made from beans, tomatoes, carrot, onion, celery, herbs, and olive oil. Kotosoupa (κοτόσουπα) Chicken soup with pieces of chicken, sometimes with a thin pasta called fides (φιδές), and often with vegetables (carrots etc.).
Why We Love It: no cook, make ahead, <30 minutes, vegetarian, <10 ingredients If you’re looking to spruce up a classic for minimal effort, this easy lunch idea fits the bill.
Creamy vegan queso dip and meaty lentils make a satisfying filling while a quick trip in a hot skillet adds crunch to every bite. Get the Vegan Crunchwraps recipe .