lentil veggie dish with potato flour biscuits

lentils ready to serve!

this weekend we ventured into the pantry to create lunches for the week out of what we had in store. I admit this was partially an excuse to use the lentils more! we created this lentil and veggie dish with potato biscuits. the biscuits provide a contrast of texture and flavour to the sweeter lentil mixture. here are the recipes and instructions, and if you have any ideas, comments or suggestions you are welcome to add them below!

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lentils and veggie dish - ingredients:

• 4 cups cooked lentils (2 cups uncooked)*
• 6 cups of water
• 1 carrot, finely sliced
• 3/4 cup of green pepper
• 1 Tbsp green onion
• 1/3 of a white onion
• 3 cloves of garlic
• 1/2 cup chopped walnuts
• 1/4 cup coconut milk
• salt, pepper, oregano, cinnamon, garam masala to taste
• extra virgin olive oil
• sprinkle of sesame seeds​
  
• optional: small rectangle of nori, shredded into small chunks
• optional: raisins or currents for a sweet touch

lentil and veggie dish - process:

• begin cooking lentils*
• after lentils are cooked, in wok (we used low heat on a gas range), wait until wok is warm and add drizzle of olive oil to lightly coat surface
• add carrots, steam
• add green peppers, steam
• add green onions, onion, garlic, walnuts, steam
• add coconut milk, seasonings, sesame seeds and steam
• you may need to add small amounts of water as steaming progresses to aid cooking without necessitating oil.​
• *for 1 cup uncooked Laird green lentils, no soaking required, cook in 3 cups of water, simmer 30 to 40 minutes, yields 2 cups cooked lentils.

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potato flour biscuits fresh from the oven!

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potato flour biscuits - ingredients:

• 2 eggs
• 1/2 cup potato flour
• 1/2 cup soy milk (we used unsweetened Silk)
• 1 1/2 Tbsp extra virgin olive oil

potato flour biscuits - process:

• mix ingredients well.
• divide mixture evenly into muffin tray.
• bake at 350º F for 40-45 minutes.
• center will be slightly sticky for toothpick test due to the potato flour.
• makes 6 biscuits.
• biscuits should be used within 24 hours of baking them.

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