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Author Archives: Randy Hill
I’ve been doing a lot of vegetarian lately and decided that I felt like chicken. But, I’m still on a lentil kick and it feels like a Morrocan kind of night. So it seemed like the spices from the tagine … Continue reading
I stumbled across this recipe while looking for a Mexican lentil meal and the combination of Plantain and Pineapple caught my eye. Since I had never cooked plantain before I decided to give it a try. It’s a mild and filling meal … Continue reading
Another in my series of Lentil dishes. This one hails from Morocco and has a mild taste, but the use of lemon zest to offset the sweetness of the prunes provides a good balance. The spices are mild, so stay … Continue reading
I decided to try a Spanish Fried Rice using Red Lentils instead of rice to get another slow carb meal. The red lentils cook up a little quicker then the regular green lentils, but make a little less. They held … Continue reading
Still trying out lentil based, slow carb meals. This one used some leftover Kale and then added some shrimp sauteed in coconut milk.