#spring lentil

[morethansalad]

Griddled Apricot Salad with Crispy Lentils & Fresh Tomato Dressing (Vegan-Adaptable)

[officialpenisenvy]

i like the taste of onion a decent amount but it always feels so heavy on my stomach and i can always taste it at the back of my throat for so long afterwards no matter how much i brush my teeth 🤢

[rillette]

As a delighted follower of yours, I have one question: you like soup right? I'm not imagining it? I need it for something important :)

abosolutley i do it's my favourite food ^_^ <3

[featherweightsofla]

Scallops with Arugula, Lentils, and Butter Beans Recipe This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish.

[alissanoir]

Recipe for Scallops with Arugula, Lentils, and Butter Beans This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. 1 cup arugula or to taste, 1 pinch cayenne pepper, 1.5 cups cooked lentils, 1 pound scallops, 1 bottle butter beans rinsed and drained, 1 clove garlic crushed, salt and freshly ground black pepper to taste, 1 teaspoon sweet paprika, 2 tablespoons olive oil, 1 lemon juiced, 1/2 teaspoon Italian seasoning

[chub-queer-art]

Scallops with Arugula, Lentils, and Butter Beans A savory spring dish, these scallops with arugula, lentils, and butter beans are very tasty.

[tohightotry]

I already don’t eat much red meat (or meat in general) but I think I’m ganna cut out all meats that aren’t fish, chicken and turkey for the most part and only eat them plus things like grains and potatoes for special occasions/treat yo self meals cause they’re so so yummy but my body just hates them all and I also need to figure out if nightshades and alliums are okay or not cause I know there’s some veggies that cause flares and bloating but I haven’t figured them out yet just the starches/carbs and red/heavy meats

Good thing I could eat tofu for every meal, love beans and also just really love my veggies in general lol cause those three things are ganna be my main diet

[gurkandbannis]

Healthy Snack Reaction! Oho! Oho! Oho! 🥔 Some are good 😁 some are terrible 🥲 Eather way it's allways interesting 😙 If you like what you see, feel free to comment below. We upload a video every single day so be sure to follow so you can take a part in our journey 🥰🥰

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[najia-cooks]

فخارة العدس / Fukharat l'adas (Palestinian clay-pot lentils)

The name of this dish comes from "فَخَّار" ("fakhar"), meaning "pottery," and "عَدَس" ("'adas"), meaning "lentils." It is traditionally cooked in a قدرة ("qedra," clay pot) made from clay refined from local soil and shaped in family-owned pottery workshops. This type of pot is also used to make a lamb and rice dish of the same name commonly eaten in Gaza and Hebron. The qedra is filled with the cooking ingredients, sealed with a flour-water paste or with aluminum foil, and placed in a wood-fired oven—or buried in an earth oven—to cook for several hours, or even overnight.

This simple dish cooks red lentils with yellow onion, olive oil, and cumin to produce a smooth, earthy stew; additional olive oil and fresh lemon juice squeezed on after cooking add freshness and a tart lift, and شطة (shatta, red chili paste) is spooned in for heat.

As of 2019, the number of families producing qedra in Gaza had decreased from 40 or 50 to 3 or 4, according to workshop owner Sabri Attallah. The Israeli blockade which began in 2007 closed off foreign markets for Palestinian qedras, while cheaper, metal imports cut in on the local market. When the pots are exported to Israel, the multiple checkpoints and mandatory searches between Gaza and Israel cause many of them to break. The compression of Palestinians into small areas by Israeli government and settlers also spells problems for the qedra industry, as the smoke caused by firing pots reduces air quality for nearby residents. Many consider pottery-making to be both an integral part of Palestinian identity, and to be dying out: thus the targeting of Palestinians' economic self-determination targets cuisine and culture as well.

Today, Israeli weapons threaten Palestinian existence. Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems.

For the lentils:

1 cup split red lentils, rinsed

1 yellow onion, chopped

3 Tbsp olive oil

1 tsp cumin seeds, toasted and ground

Salt, to taste

About 3 cups water

For the shatta (شطة):

100g (about 1 cup) fresh red chili peppers

2 tsp table salt

2 Tbsp olive oil

To serve:

Olive oil

Juice of 1/2 lemon, or to taste

Sweet peppers, radishes, spring onions, pickles, olives, leafy greens, shatta (red chili pepper paste).

Instructions:

For the shatta:

1. Wash peppers and remove stems. Use a mortar and pestle, food processor, or potato ricer to reduce peppers to a paste.

2. Add salt and stir. Add olive oil and stir. Store extra shatta in a jar in the fridge; cover with a thin layer of olive oil to avoid spoiling.

For the lentils (in the oven):

1. Coat the inside a piece of clay cookware of sufficient size, such as a Palestinian qedra or a Moroccan tanjia or tajine, with olive oil. Add the rest of the ingredients, followed by enough water to cover the lentils by at least an inch (about 3 cups). Make sure that the opening of the pot is completely covered (e.g. with a layer of aluminum foil, and then the pot's lid).

2. Place the clay pot in your oven and then heat it to 500 °F (260 °C).

3. Reduce the heat to 150 °F (65 °C) and cook for 2-3 hours, until lentils are mushy.

For the lentils (on the stovetop):

1. Heat olive oil in the base of your clay cookware, or a large pot. Add onions and cumin and fry briefly.

2. Add water and lentils and cook, stirring occasionally, for 10 minutes on medium.

3. Lower heat to low and cook for another 30 minutes, until consistency is smooth and mushy. Add water as necessary.

To serve:

Transfer lentils to individual serving bowls. Top with lemon juice and olive oil. Serve alongside shatta (which you may choose to spoon into your bowl) and fresh vegetables.

[romanticatheartt]

Do you have any darkish!Rhysand fic recs?

I'm probably not the right person to ask this because there's still so many fanfics that I haven't read hehe but I'll share some from my bookmarks that I absolutely love. Hope you enjoy them as well<3

All He Thinks About Is Me by Separatist_Apologist : This one takes up from Feyre cleaning the lentils From a certain High Lord room but He has a different punishment in mind...

Sick Boy by adreamofspring : A different ending for Amarantha. I think we all wanted Rhys to be the one who unalived her at this point.

My Cup Runneth Over by adreamofspring : This has both dark!Rhys and dark!Feyre and it's in CoN...

The King Under The Mountain by SweetVillainDarlingGod : idk if this can be considered as dark!Rhys but he's the king of UtM and it has TFotA vibes.

Lead Me Not Into Temptation by SweetVillainDarlingGod : PLEASE read the tags for this one. Feyre is Lady of Spring and Rhysand kidnaps her!! teehee<3

Rhysand isn't the better man - or: Tamlin finally gets punched by edgyeli : Modern AU where Feyre is done with her abusive fiancé and stand up to him in front of a whole party... things doesn't go well until it does kjdfldjvjdfb

*For some of these you have to login to your account to read it*

I'm pretty sure there are more out there but these are what I found and loved. If I found more I'll definitely add to it.

[morethansalad]

Corn, Almond Cheese & Blueberry Salad (Vegan)

[metamorphesque]

Not the anon who asked about the typical lunch but it's very interesting! I live in an area in America that has the largest population of Armenians outside of Armenia so now I'm A) hungry and B) looking forward to trying some things!

Well, my friend, in that case, let me recommend a couple of gems:

I’m sure you’ve already heard of Armenian barbecue (khorovats) and kebab. However, I’m still going to mention them because, vegetarian or not, I’m Armenian hehe.

Dolma – Meat, spices and other ingredients rolled into cabbage or grape leaves. Do yourself a favor and dip this in matsun (sour yogurt) with garlic. Not to toot my own horn, but I’ve been told I make some good dolma.

Pasuc dolma – The vegetable-filled version of traditional meat-filled rolls. Since its recipe is entirely plant-based, it’s a very convenient dish to serve during the fasting period. It is made of 7 different boiled grains, such as beans, lentils, chickpeas, cracked wheat, rice and maize peas (though the recipe can vary). All of the grains mentioned above are then wrapped in pickled cabbage or grape leaves. Pasuc tolma can be served hot or cold. My grandma used to make the best pasuc dolma.

Harissa – A “porridge�� made from ground wheat and pulled meat (it can be chicken, lamb, etc.), usually served with butter. It’s especially good in cold weather and pairs well with vodka.

Khash – Now, khash is not your ordinary soup – it’s a whole tradition and a half. Even the toasts are well-defined and announced in a specific order. It even has its own season. Khash season in Armenia begins in late autumn, during the first cold days, and continues until the beginning of spring. The process of preparing khash is quite long and tiring, but the result is worth it. It’s made by boiling bovine shanks for hours until the tendons fall off the bones and the broth becomes thick. Sometimes, cooked stomach pieces are added. No salt is used during cooking, but it is seasoned with salt and crushed garlic once served. Cold vodka, mineral water, radish, pickles, peppers and dry lavash are all served alongside khash. Crushed garlic, greens, cheese, and, of course, salt must also be on the table.

Khashlama – Usually made with lamb and vegetables, the meat is so tender it falls off the bone.

Ghapama – A dish so mouthwatering that there’s a song dedicated to it. Ghapama is prepared by removing the insides of a pumpkin. The top of the pumpkin is cut off, and the ingredients (boiled rice, nuts, and dried fruits) are added inside. The pumpkin is closed on top with the cut lid, wrapped in foil and placed in the oven. Cooking times vary, usually taking from 40 minutes to 1.5 hours. The pumpkin is baked until soft, then served. Before serving, the pumpkin is cut from top to bottom into slices.

Jengyalov hats (Armenian bread with jengyal – greens) - a flatbread filled with about 25 types of greens. The recipe and the variety of greens used differ depending on the region.

բարի ախորժակ!

[sleepymccoy]

I'm making a lasagne!

Step one: soak lentils in hot water and chop onions

Step two: pivot from onions to spring onions cos I have no fucking onions! Also, heat butter and olive oil

[audrinawf]

The Identity Shift

so I’m writing this 5 months later than I expected but here it goes. this spring I decided to change my identity. I did some small changes but also some big ones. some changes I felt like were kind of unnecessary in the beginning but they proved to be just as important.

I’ve always used manifestation as a hack. which means that when I wanted to manifest something I would call it in using various manifestation techniques but something’s changed this year.

I delved into my spiritual path more than ever this year, I read so many books, I meditated more than ever and most importantly, I completely isolated myself for almost a whole year. complete hermit mode. and also…I did 🍄.

one of the consistent teachings I kept seeing in all the books and schools of thought I encountered was the concept of changing one’s identity.

and here’s the thing. the more you ascend wether that’s mentally or spiritually , you can even think if it as levels.let’s say you’re at level 5. once you get to level 6 a lot of things change in your physical reality. some people just completely disappear from your life. they didn’t die but they might as well. the people you used to run into on the streets are nowhere to be found, suddenly you’re seeing completely new people when you go to your usual spots.

it’s cause you’re at a completely different level of reality and consciousness. it’s like a game. and what I noticed is that if you don’t make the necessary changes yourself, you get put in situations where you are forced to change, the decisions is out of your hands.

this quite literally happened to me. as soon as I ascended I could no longer tolerate the foods I’ve been eating all of my life. sounds crazy right? I can’t even explain how or why.

I went from eating a very high carb diet to being completely unable to digest any gluten and basically forced to go in a carnivore diet. cause even when I tried to resist meat and only eat beans and lentils and nuts my body developed a allergy to all 3 of those foods.

why did this happen? cause I decided that I was going to be a fit person. I decided that I was going to be lean and always have abs. so now thanks to the diet I’m basically forced to have I do have abs. and mind you I was someone who insisted that I could never be fit cause I was South Asian and us South Asians can’t be fit cause our genetics is ruined thanks to colonialism. It’s a limiting mindset I had for years.

I decided that I was someone who never got cavities, well guess what? I literally couldn’t drink energy drinks or eat sour candy without getting sick. why? cause the acidity in those foods was rotting my teeth. so the universe literally forced me to stop.

I decided that I was someone who was surrounded by good people that only wanted good things for me. what happened? my best friend literally started acting so crazy out of nowhere that I had to cut her out of my life. well it’s turns out that she had been doing black magic on me for a long time and the moment I decided that I wanted quality friends over quantity, she was gone. the way our friendship even ended was out of my hands. all it took was one identity shift.

I realized now that my life has changed so much. It’s absolutely insane. my friend who I’ve literally grown up with since we were babies just disappeared from my life. and here’s the thing, she lived 30 seconds away from me, and we work together at the same company and I haven’t run into her at work or the grocery store, NOT EVEN ONCE. it’s like she doesn’t even exist in my reality.

all of a sudden I got 6 new friends, and now I have the type of friend group I’ve always wanted. We go out and eat, we travel together, they’re helping me plan my wedding and we meet up regularly. It truly feels like the friendship that the girls from the sex and the city have and that’s exactly the type of friendship I have tried to manifest and I got it the moment I changed my identity.

So how do we consciously change our identity?

you need to change every little thing about yourself even the things you think don’t matter. but they do.

if you want to you can even create an alter ego. I know Beyoncé does it when she’s on stage. she becomes Sasha Fierce. cause sometimes we have to be someone completely different to be able to break the habits of ourselves.

this is why so many people prefer to start fresh in a new town once they want to change their identity. so create a new identity and allow yourself to turn that identity on every day.

think about what characteristics you identify with and why? did someone call you shy and you just internalized it. maybe you’re not shy maybe you’re just someone who has boundaries and takes a longer time to trust other people. maybe you don’t think some people are worthy of knowing you so you keep that part of you reserved for your closest. whatever traits you identify with flip them and see them as positive.

once you’ve worked on the internal you can start changing things physically.

Like me for example I always wear my best jewelry even if I’m going to the grocer. I even bought so many different styles of engagement rings before I even met my fiancé cause I loved the idea of wearing a wedding ring one day. And guess what? I manifested the fattest engagement ring.

I decided that I was someone that had a high income side hustle so on the days I didn’t work I wake up early, got dressed as if I had an important day filled with meeting and then I got in my laptop and started working on my side hustle. If you saw me you’d think I was the CEO of a million dollar company. but you know what. the moment I got into this role and started playing this character, a thousand doors opened. It’s absolutely crazy how many opportunities came out of nowhere.

I didn’t have to work on marketing my business, I didn’t have to work extensively on perfecting my site. the moment I changed my energy, money started flowing to me and my business.

there’s so many ways to change your identity and it can be so much fun. I decided that I wasn’t someone who ate junk foods and sugar ever. So I don’t. That’s not who I am. I decided I was someone who was stylish so I started wearing my best outfits even when I “didn’t have a good enough reason to” I wore the pretty dresses that had been in my closet collecting dust cause I have a reason to show up as my hottest best self and that’s cause I’m an important person with a job and a business and I look good every day. and the more I dressed up the more events and parties I manifested. I literally became the person I was trying to magically manifest for years in just 5 months.

and I did it cause I knew that whatever I wanted would come to me. I didnnt have to know how cause the way would be revealed to me in the future. I just had to start. And so I did.

follow for more identity shifting tips 🩷

[apassingbird]

✨Q&A✨

rules: answer and tag people you want to get to know better and/or catch up with

Last Song: there was a concert at the town square when i went to post two parcels just now and two girls were doing the most beautiful cover of jolene

Fave Colour: right now i'd say a warm kind of burnt ocre kind of colour

Currently Reading: the midnight library by matt haig (i have read three (3) pages thus far)

Currently Watching: not watching anything atm

Last movie watched: probably deadpool and wolverine

Sweet, savoury or spicy? all three

Relationship status: single and planning to stay single for the foreseeable future

Current Obsessions: lentil soup, daydreaming about how cozy my balcony will be next spring/summer, getting rid of things

Tea or coffee? iced coffee atm

Last thing googled: white cat omen i was tagged by the lovely @epiphainie & @buckera <3

and i'm tagging: @buckcurls @captainragtag @zzdinde and @evnnkinard (sorry grace i can't remember your new url rn but ilu) + anyone else who wants to do this