Aren't lentils glorious?
I mean, they're the fastest cooking legumes.
And look at all the nutrients!!!!
1.00 cup (198.00 grams)
vitamin B1 (thiamin)22%
But most importantly, they taste darn good.
The proof is in the
pudding lentil stew.
Here is a new version of my recent obsession, but this time using French Lentils.
Gather the troops:
And by troops, I mean...lentils, carrots, celery and spices (thyme and coriander).
Rinse the lentils.
Double Check that everyone is accounted for:
Proceed to throw it all into your pressure cooker, and be ready to eat in less than 20 minutes. While you're waiting you can prepare the table setting(s):
Serve the rice.
Then serve up the stew.
Top with anything you like.
Tamari-roasted almonds and a squirt of lemon highly recommended.
Enjoy pretty rainbows cast on your delicious lunch (hang some crystals in your window).
Swoon over yet another type of lentil.
Have you tried french lentils?
They rocked mine and T's socks off!
yummy. times a million.
They are like a cross between red and green lentils. Think a little less peppery than red lentils, but they still keep that buttery smooth like consistency, similar to when you make red lentil dal.
This pressure-cooked lentil stew had coriander and thyme for spices.
You can stir in a bit of salt or tamari after. Or a bit of lemon.
What's your favourite kind of lentil?