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Legumes are appreciated in some cultures, and some households, more than others. It is a shame because they are such a wonderful accompaniment to any meal. Weather it be peas or lentils they are good for you and no fat unless you add some. They are also very filling. Like peas? If you have never cooked whole green peas you are in for a treat.
Lentils do not require soaking they cook rather quickly. 30 to 40 minutes. The red ones cook quicker.
A great recipe for lentils:
1 lb lentils (your choice, green red brown etc)
8 cups liquid (water, chicken or vegetable broth)
2 t salt
1/2 cup celery (chopped)
1.4 cup carrots (finely diced)
1 medium yellow onion (diced)
1 t green chili powder
1/2 t coriander
1/2 t cumin
1 clove minced garlic
1 Tablespoon olive oil (or vegetable oil)
Add vegetables to hot oil and cook until translucent. Six minutes or so. Add all other ingredients and bring to a boil. Simmer on very low covered for 30-40 minutes or until the lentils are tender. Add liquid as necessary during cooking. This does come out thick but you can thin it out some if this is your preference. Lentils soak up a lot of water as they cook and as they cool.
For the whole green peas? Soak these like you do the beans. An overnight soaking in water 2.5 times the amount of the peas will reduce cooking time. They are well worth it.
Split peas cook quick. 30 minutes or so. They are great for thickening soups and making plain old pea soup. I will be adding more recipes this year so please check back. If you have any to add email them to me and I will post them with your name.
You can make pea soup with the recipe above. Omit the corainder and cumin and add a bay leaf or two. This makes a great soup with any color pea. Split or whole.