Why are they called red lentils when they are pink, and become yellow once cooked? Weird. All I know is they make an amazing soup! Unlike other types of lentils, these cook and break down quickly, and end up soft, almost as if they have been pureed. The first few times I made this soup it was on the stove, but recently I used the crock pot and it was even better. There really is something to slow cooking, allowing the flavors to build and grow. Either way, it’s an easy, delicious meal, any time of year. One of our favorites!!
For any followers out there who don’t love pumpkin, I do apologize. I realize this is my 3rd pumpkin recipe…so far. 🙂 I told you – I love pumpkin. And I’m going to utlilze it as much as I can this fall. The picture shows a loaf made with a combo of dried cranberries and chocolate chips. You can use one, both, or neither – it’s yummy either way!
So, if you like pumpkin, bust out the baking supplies and enjoy this tasty Pumpkin Loaf. It’s easy to make and really satisfying.
I realize hummus recipes are a dime a dozen, and store-bought versions are widely available. However, the one thing they all have in common is a lot of fat. The average prepared hummus contains 4 grams of fat for 2 tablespoons. I don’t know about you, but I could eat that much in a few bites! Most varieties contain oil, which as I’ve said before, is not a health-promoting food. It’s concentrated fat and calories (14 g of fat for just a tablespoon), and truly unnecessary in a dish like this. Prepared hummus also contains tahini, or sesame seed paste. My recipe does too, but only 1-2 tablespoons for the whole batch, which is much less than other recipes or store-bought versions. Use 1 if you want a really low-fat version, or 2 for a little more fat. You’ll see I list truffle oil as an optional addition. You don’t need it but it adds wonderful flavor. I like mine on the lemony side so I use 3 tablespoons lemon juice. Also, the amount of water you add is dependent upon how thick/thin you want the hummus. I always have a batch made up and ready to go. Recently, I spread about 2 TBS on a piece of whole grain bread, laid sliced tomatoes and sweet onion on top, drizzled with balsamic, and sprinkled with basil and pepper. I broiled it for 6-7 minutes. DELISH! See photo below.
2/21/13 UPDATE: I’ve always known cooking your own beans, as opposed to using canned, was a nutritionally superior way to go but I didn’t fully grasp how much better a dish would taste!! Oh my. I recently got a pressure cooker (best. thing. ever.), and after soaking my chickpeas during the day (8 hours), I cooked them with water in the PC for 14 minutes. Then I made my hummus. SO creamy and flavorful. I really had no idea there would be such a marked difference. You don’t need a PC to make your own beans, but you do need to plan ahead. The forethought and time is worth it, trust me. If you use your own beans, use about 2 cups cooked for this hummus.
Why are they called red lentils when they are pink, and become yellow once cooked? Weird. All I know is they make an amazing soup! Unlike other types of lentils, these cook and break down quickly, and end up soft, almost as if they have been pureed. The first few times I made this soup it was on the stove, but recently I used the crock pot and it was even better. There really is something to slow cooking, allowing the flavors to build and grow. Either way, it’s an easy, delicious meal, any time of year. One of our favorites!!