This is regular lentils cooked on the stove.
I fried minced onion and cilantro stems for 10 minutes in olive oil before adding minced garlic, grated ginger, cumin, MSG, mustard powder, garlic powder and frying 5 more minutes.
Into this went 1 can of coconut milk, 16 oz of veggie stock, 16oz of water, 1tbsp mushroom stock granules and 1 1/2 cups of dried lentils.
Cooked for 40 minutes or so with regular stirring at just bubbling and served over jasmine rice with cilantro leaves and a squirt of braggs. Delicious! Easy! Vegan! Healthy!
Cilantro refers to rhe leaf, coriander refers to the seed. Just guessing and not doing any research at all, but I'd have to guess cause Spanish language influence
I had no idea that they were even connected.
Somehow hate coriander but cilantro is bomb.
I like both but didn't know they were the same guy until I'd tried both. I get where you're coming from there. Especially the day powder. Uncrushed seeds work nice with sauces and stuff but you also try to not actually chomp em while eating, kinda like a peppercorn
Exactly, and I don't like peppery or spicy things. I'm a lib by Maoist Standard Diet.
Cilantro isn't spicy at all. I mean that k In the you're describing a potato or white rice as spicy more.tjsn a flex on what I can handle. It has a flavor and it's not for everyone bit ive never heard if as spicy. I think spots tasted like raw radish but if it were a leaf
Oh, no, cilantro is chill! As I said, I love cilantro.
I meant chomping on coriander seeds because it's very peppercorny.
I actually piated it elsewhere on the thread, the piwswr sucks and the seeds should be treated like peppercorn, try not to bite into em, they carry so.e flavor through but smoke peppercorn that's mostly in the cooking, you could strain em.out depending on the dish but generally it's one of those things you just gotta know to feel around d for when biting and try to swallow whole. I've never used em much but I have liked the results when I have, the main one that I came up.with way back before I really knew.my way around food and maybe should improve on was a lemony/garlic vegan butter sauce that used those and peppercorn. That got my gears ticking actually and I bet I could use that concept and make an amazing tofu marinade. Lemon garlic peppercorn infused butter melted down with some lemon juice, ac vinegar, salt n pepper, tarragon and chive over a baked potato or rice
We're the same, Comrade! I think I explained it poorly.
Anti-Seed Solidarity.
That's so interesting. The leaves have a nice taste for me!
just the beans:
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I can see why using turmeric is popular the gray brown isn't exactly striking. i ordered some turmeric any other advice on brightening it up is welcome.
No idea if people actually do this but I've been putting sumac in everything and that could make it orangeish reddish.
any other advice on brightening it up is welcome
Fabric softener will give it a nice blue color
Turmeric kinda works as a saffron substitute, but god damn, does it stain everything it touches
oh i have some of that i'll throw it in the next batch thanks!
Mix a tablespoon of tomato paste in to make it a diarrhea brown instead of unsightly grey.
Is good advice however i have a nightshade intolerance so no tomatoes or peppers for me!
That's not what CWs are for. Please don't trivialize them.
of course dear, done!
edit: 😬 undone i was trying be helpful not disrespectful. lesson learned.
That pile of cilantro on top seems a bit much for me, I like the taste but I think I'd want half of that. It sounds delicious tho. I gotta start tsking veg stock home from work, we always have extra from when we do arancini
I also love lentil curry, I usually use red lentils, they're a bit more expensive but cook faster
it's really tasty, the ginger and coconut really dominate and give it a freshness even though it's mostly just dried lentils.
