Chef Jim Gray says:
I like my chili spicy and this recipe calls for hot Mexican-style chili powder, which also contains cumin and other dried herbs. But because I like flavorful heat, sometimes I’ll even add up to four whole chipotle peppers, lending their smoky taste to my chili (I remove the chipotles before finishing the dish).
Please note, too, that as a devotee of Texas-style chili, I do not use beans. However, since this is truly a vegetarian dish and, shudder, a vegan one, too, you could add any style beans you wanted.
Amrita Hazra, a researcher who is at UC Berkley launching her own Millet Underground, offers this recipe for an Indian lentil soup. She says,”I make this at least twice a week, because it is so simple!”
Thanks to Marc Brazeau, Food and Farm Discussion Lab, for this tasty recipe for nutritious, delicious, and sustainable lentil burgers.
Marc said, “After attending a talk at Powell’s books by author Liz Carlisle and farmer David Oien about their book, Lentil Underground, I decided that I needed a way to ratchet my lentil consumption up another notch.”
Meatloaf and mashed potatoes, comfort food for so many. Hot or cold, meatloaf for dinner or meatloaf sandwiches for lunch, you can’t go wrong with this spicy bean and Timeless green lentils meatless meatloaf.
Many of the ingredients used in this recipe were original to the New World, while others represent the cultures that followed Columbus after his first voyage, such as lentils – try Timeless Black Beluga Lentils® – and spices.
In parts of Latin America and in most of the Caribbean Islands, plantains are a staple of our daily diet.
In this recipe, the ripe plantain serves as a binding agent to the lentils eliminating any type of flours. The lentils, eggs and the cheese add protein and bring a savory taste to the dish.
Serve the bites as an accompaniment to your main dish, or like we do it at home, for breakfast with a friend egg, “a caballo,” or on horseback.
Chef Claudia Galofre-Krevat, Claudia’s Mesa