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!

lentils and veggie dish
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
small rectangle of nori, shredded into small chunks (optional)
salt, pepper, oregano, cinnamon, garam masala to taste
extra virgin olive oil
sprinkle of sesame seeds
-- you may also want to add raisins or currents for a sweet touch

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.

potato flour biscuits fresh from the oven!

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

mix ingredients well
divide mixture into muffin tray
bake at 350º 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.