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Lentils news, photos and video - herald-mail.com
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    Feb 2, 2013 |Story| Los Angeles Times

  1. The California Cook: Elevating the lowly lentil

    As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils.
    Los Angeles Times
    As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils. Representing the lowest and...

    Tags: Lifestyle and Leisure, Soups, Foods and Beverages, Italy

    2. Jan 16, 2013 |Story| Chicago Tribune

  2. Lovin' lentils

    In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more.
    In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more. That's too bad. A smart cook learns to love lentils for their variety...

    Tags: Caviar, Salads, Paris (France), Lifestyle and Leisure, Mustard

    3. Feb 2, 2013 |Story| Los Angeles Times

  3. This week's recipes from the L.A. Times Test Kitchen

    This week, Food editor Russ Parsons is all about lentils: "As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would...

    Tags: Noelle Carter, Jessica Gelt, Recipes, Google+, Russ Parsons

    4. Feb 2, 2013 |Story| Los Angeles Times

  4. Recipe: Mejadra

    <strong>Mejadra</strong>
    Mejadra Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. 1 1/3 cups (8¾ ounces) green or brown lentils 4 onions (1½ pounds before peeling) 3 tablespoons flour...

    Tags: Onions, Salt

    5. Feb 2, 2013 |Story| Los Angeles Times

  5. Lentil varieties

    Here are some of the lentils we tested:
    Here are some of the lentils we tested: Beluga: Very dark green, almost black; tiny and very firm; delicate flavor, with a slight brininess. $6.49 per pound. Lentils du Puys: Dark olive drab; small and fairly firm; rich meaty flavor with a slight...
    6. Feb 2, 2013 |Story| Los Angeles Times

  6. Recipe: Lentils with kale and butternut squash

      Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot,...

    Tags: Cheese Corn, Salt, Onions, Kale, Peppers

    7. Jan 15, 2013 |Story| Los Angeles Times

  7. Dinner tonight! Deborah Madison's lentil salad

    This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it's vegetarian) or as a generous side.
    This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it's vegetarian) or as a generous side. Lentils are flavored with fragrant bay leaf and garlic, then tossed with a...

    Tags: Lemons, Noelle Carter, Garlic, Salads, Lifestyle and Leisure

    8. Dec 28, 2012 |Story| Aberdeen News

  8. Good crop returns projected for 2013

    Continued strong crop prices make projected returns to 2013 crop production very positive, despite a 5 to 10 percent increase in per-acre costs of production, according to Andy Swenson, North Dakota State University Extension Service farm management...

    Tags: Mustard, Arable Farming, Apples, Petroleum Industry

    9. Sep 12, 2012 |Story| Chicago Tribune

  9. Lentil-spud burgers

    "Vegetarian is like raising a kid Mennonite," Victoria Moran once said to me. "It's difficult but not that different. Raising your kid vegan is like being Amish. A totally different world."
    "Vegetarian is like raising a kid Mennonite," Victoria Moran once said to me. "It's difficult but not that different. Raising your kid vegan is like being Amish. A totally different world." Moran's new book, "Main Street Vegan" (Penguin Group, $16.95),...

    Tags: Garlic, Potatoes, Lifestyle and Leisure, Vitamin B12, Salt

    10. Oct 23, 2012 | Allentown Morning Call

  10. Take a Cup of Beans and Call Me in the Morning

    Health
    A recent study out of the University of Toronto found that one cup of legumes a day was enough to keep the cardiologist away, reducing blood sugar, blood pressure, and heart disease risk in general. Fair enough, you’re probably thinking, but how can...
    11. Dec 5, 2012 |Story| Los Angeles Times

  11. Recipe: Lentil and barley stew

    This year I'm taking inspiration for my holiday meal from the Maccabees and combining it with a lesser-known Hanukkah custom of eating dairy foods.
    This year I'm taking inspiration for my holiday meal from the Maccabees and combining it with a lesser-known Hanukkah custom of eating dairy foods. Although the Maccabees never left any recipes, as a part-time culinary sleuth, I'm sure that their...

    Tags: Hanukkah, Holidays, The New York Times, Carrots, Religion and Belief

    12. Nov 30, 2012 |Story| Aberdeen News

  12. Minot sees opportunities in agribusiness and oil

    MINOT, N.D. - North Dakota's oil patch is booming, and that's good for Minot, northwest North Dakota's largest city. But Minot sees great opportunities in agribusiness, too, an economic development official says. "We feel very bullish about our...

    Tags: Plant Openings, Business, Companies and Corporations, Economy, Business and Finance

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Lentils Photos
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