lentils
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One-Pan Paprika Chicken with Lentils, Squash and Daga
For one week, maybe two, Susan kept asking me to make this recipe. At first, I thought it might be a bit labor-intensive. How wrong I was. It was, in fact, fairly easy to make and so delicious! Writing for The New York Times, Yotam Ottolenghi: “This oven bake requires minimal effort and is very… Continue reading
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Roasted Eggplant, Lentil, Orzo Stew
A few days ago, I arrived home from the grocery store with 5 or 6 bags of groceries, mostly vegetables for our “Soup Every Day Project.” I shop twice every week and I know most of the cashiers by name and they know my name. Some even know our dog’s name, Freddy, as I have… Continue reading
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Red Lentil Soup with Peas and Ham
I had leftover ham from Easter and I wondered if I could find a lentil and ham recipe. I did at Food Network Magazine. So delicious!!! 1 tablespoon extra-virgin olive oil 3/4 cup diced ham (about 4 ounces) (Note: I used 2 cups diced ham) 1 medium onion, chopped 3 tablespoons chopped fresh dill (Note:… Continue reading
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Red Lentil Soup
Easy to make and delicious! Made March 14, 2017—the day of Blizzard Stella. From Melissa Clark, New York Times. She writes: “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than… Continue reading