Must love Peas and Lentils?

question of Life4All : Must worship Peas and Lentils I’m brand new to cooked. I purchased a 1 pound bag each of my favorite foods – split peas and lentils. I cooked them together in a cauldron of water just enough, Which they did soak up Now I have the cooked version of my beloved peas and lentils, with just salt added. There’s lots of them 🙂 I demands uncomplicated ideas – clear to vegetarian and meat recipes added. I’m very allergic to garlics and spices, and I do have dairy allergy so I can usage some cheese but I tin not turn it into one of my previous dear Indian season dishes, let’s say. The overwhelming flavor of the peas is – work-clothess, the lentils were too gentle a flavor to mix with the peas, but they’re in there. I’m travel to check in about 9-10 hours – hope someone has some cool ideas before I do my newspaper shopping food.I do not waste food. If I start adding them to larger dishes eaten, it could take a while for them to be all. Can I freezings my peas and lentils? If so, how long tin they hold up in the freezer, and tin I use them in saran knap to freeze, since I do not have freezer bases? Many thanks! Best Answer:

Answer by Dune
You could MBD them to fret and soup.

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2 Responses to “Must love Peas and Lentils?”

  1. GHL says:

    South Indian Lentil Kootu

    1/2 cup red lentils
    1/2 cup pigeon peas (hulled split pigeon peas toor dal)
    1/2 cup split peas (yellow)
    2 cup water
    2 tbsp vegetable oil
    1 tsp mustard seed
    4 leaf curry (fresh)
    1 carrot (peeled and diced)
    1 zucchini (sliced)
    1/4 cup frozen peas
    1/4 tsp ground turmeric
    1 tbsp crushed red pepper (flakes)
    salt (taste)
    1/4 cup coconut (grated fresh)

    1 Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
    2 Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
    White Lentil, Split Pea and Potato Mash
    2-3 tbsp vegetable oil
    2 tbsp split peas (yellow)
    2 tbsp white lentils
    1 tsp black mustard seeds
    1/4 tsp turmeric
    1/4 tsp sugar
    11/2 onions (diced fine)
    2 green chilies (diced fine)
    1 lime juice
    ginger (1/4 inch, chopped fine)
    fresh cilantro (chopped fine)
    4-5 potatoes

    1 Peel and boil potatoes.
    2 Heat oil in wok.
    3 Add split yellow peas, white lentils and black mustard seeds and fry until the mustard seeds start to pop.
    4 Add tumeric, sugar, salt and onion and fry until onion starts to become translucent.
    5 Add potatoes, chilli and ginger, mixing and mashing up the potatoe.
    6 When the potatoes start to stick to the sides of the wok, add the lime juice, remove from heat and serve.

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