Recipe: Lentils and Flaxseed
4 lrg scallion, chopped
1 tsp evoo
1/4 cup dried lentils
1 heaping tbs flaxseed
1 tbs sesame seed
1 heaping tsp paprika
1 tsp cumin
sprinkle curry powder, cinnamon, nutmeg, garlic powder, salt, pepper
1/2 cup broth
2 tbs soy sauce
1 heaping tbs chopped fresh parsley
In a med sauce pan, heat the evoo over med heat, add the chopped scallion and sautee until slightly browned. Remove from heat. Mix lentils, seeds, paprika, cumin, curry, cinnamon, nutmeg, garlic, salt and pepper separately then add to slight cooled scallions. Stir all well. Return to heat, add broth, cover and bring to boil then simmer about 20-25 minutes. Add soy sauce and parsley, stir, then simmer another 5-10 minutes until lentils are tender. Serve hot.
4 lrg scallion, chopped
1 tsp evoo
1/4 cup dried lentils
1 heaping tbs flaxseed
1 tbs sesame seed
1 heaping tsp paprika
1 tsp cumin
sprinkle curry powder, cinnamon, nutmeg, garlic powder, salt, pepper
1/2 cup broth
2 tbs soy sauce
1 heaping tbs chopped fresh parsley
In a med sauce pan, heat the evoo over med heat, add the chopped scallion and sautee until slightly browned. Remove from heat. Mix lentils, seeds, paprika, cumin, curry, cinnamon, nutmeg, garlic, salt and pepper separately then add to slight cooled scallions. Stir all well. Return to heat, add broth, cover and bring to boil then simmer about 20-25 minutes. Add soy sauce and parsley, stir, then simmer another 5-10 minutes until lentils are tender. Serve hot.