- Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
- Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
- 1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
- Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
- Optional: Sprinkle dry parsley on top of each serving.
- Serve and enjoy!
Green Lentil Pancakes
.. Delicious! This is Vinaya’s recipe. Vinaya and I have known each other for close to 15 years, she’s seen my kids being born and grow. One day she showed up with this delicious dish and I had to ask for the recipe. So instead of writing the recipe, she got me a batter of the green lentils mix she had made at home for me. Speechless, and full of joy, I could not help but try this recipe myself and add my original coconut honey recipe! Here it is..
1 cup of green lentils soaked in water overnight, 1 tsp salt, 1 TBSP ginger and green chiles (optional.)
Remove water reserving only 1/4 cup of the liquid, Grind the lentils coarsely with the 1/4 cup of water. Mixture should look like this:
Set your grill ready with medium heat and 1 TBSP of oil. Add one spoonful of batter or more, depending on your preference. (I was feeding my kids, so 1 TBSP of batter worked great.)
Once ready to serve you may top them with humus (picture here shows red chili humus.)
We also had coconut honey (see recipe below) as optional if you prefer a sweet topping. 🙂
1 can coconut milk; 2 TBSP cornstarch; 1-1/2 cups light corn syrup; 1/2 cup white sugar; pinch of salt.
In a small saucepan, at medium heat, whisk the coconut milk with the cornstarch until cornstarch dissolves. Pour in the rest of the ingredients and let it boil while stirring frequently so mix does not stick to the bottom of the pan.