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Red Lentils with toasted spices

April 10, 2019

 

Stimulating spices warm the belly so that it can match your summery exterior. This dish is savory and will bring a smile to your face. Better still, you'll feel invigorated after eating it.

 

Ingredients:

 

Bulk spices:

handful of whole cumin seeds

large handful of mustard seeds (yellow, brown, or some of each!)

handful of whole coriander seed

tiny handful of whole fennel seed

1/2 handful of whole fenugreek seed

4 cardamom pods

 

pinch of Asafoetida powder

1 white medium white or yellow onion, chopped

3 large cloves of garlic, sliced

4-10 dried Birdseye chilies (optional, for spicy flavor)

 

2 cups of split red lentils (available in our bulk section or from Bob's Red Mill)

1 large lemon

Fine ground salt

 

 

Instructions:

 

In a dry pan, toast cumin, mustard, coriander, fennel, and fenugreek seed and cardamom (place seeds in cool pan and turn on high heat)

 

When seeds are popping and smell good, add Chosen Foods Avocado Oil spray to coat pan

Immediately add pinch of asafoetida, chopped onion, sliced garlic, and whole chilies and stir with wooden spoon

 

Add 2 pinches of salt and mix in

 

When onion starts to brown, add dry lentils and mix thoroughly

 

Add 7 cups of water, 2 pinches of salt, and bring back to a boil

 

When lentils start to bubble, and foam forms on top, use a ladle or spoon to skim off foam (removing the starch will help prevent flatulence!)

 

Turn down to a simmer and cook for 10 minutes.

 

Remove lentils from heat and add 2 more pinches of salt, or salt to taste. Cut lemon in half and juice directly into lentils, using a metal strainer to keep the seeds out and twisting the lemon halves over a fork to get maximum juice.

 

Let sit 10 minutes and taste. Serve with your favorite rice or naan. If you don't eat grains, try with some roasted cauliflower and a salad.

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