Red lentils are a rich source of both high-quality protein and high-quality carbohydrates. The protein in red lentils is almost complete; if you add a grain to one of your meals the same day, your body will have all the essential amino acids it needs to make new proteins. The carbohydrates found in lentils trickle into your bloodstream (never surging or producing high levels of insulin), allowing adequate amounts of glucose to enter the blood slowly and giving you sustained energy while supporting a healthy weight-management plan. Method Makes one loaf pan.
Serves 4 to 6 Prep time: 35 minutes. 1¼ cups red lentils 1 small onions grated 1 clove garlic 2 tablespoons hemp oil 1 Desert spoon of coconut cream 1/2 hand full of desiccated coconut 1 teaspoon of coriander 1 teaspoon salt & pepper to taste 1 Teaspoon of paprika 1 teaspoon cider vinegar Juice of a small lemon 1 Grated red pepper For garnish: ½ cup roasted red peppers ½ cup mixed Greek olives Chopped parsley Wash lentils. In a large sauté pan, sauté onions and garlic in olive oil. Add lentils, water, and herbs. Bring to a boil, then cover and simmer. When lentils are soft (after about 20 minutes), add salt, lemon, red pepper and herbs. Stir until well combined. Stir in coconut and turn off heat. Stir altogeather for 15 minutes. Garnish with roasted red peppers and olives, and serve immediately, or refrigerate and serve cold with oatcakes or sour dough bread.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Gaia's Larder
Exploring life in the country, foraging free foods from field hedgerow and garden to plate. Archives
December 2020
Luxury B&B Lochearnhead in the Loch Lomand & Trossachs National Park
|