lentils

[petee]

What is it made of? Looks suspicious if it can stop farts.

it works.
i can attest.

 

[farmerbarleymow]

it works.
i can attest.

Wonder what ingesting anti-fart enzymes does to your microbiome, or their efficiency at digesting food.

About beano® Extra Strength

Beano® uses natural enzymes to help your body digest food before it gets fermented, and causes gas, bloating and discomfort.

www.beanogas.com

 

[petee]

or their efficiency at digesting food.

i will happily sacrifice a few calories for the trade-off.

 

[farmerbarleymow]

i will happily sacrifice a few calories for the trade-off.

Let your farts run free with pride.

 

[MrCurry]

Lentil lasagne. The kind of recipe a younger me would have run screaming from, but actually it’s bloody good as the sweetness from the carrots gives a moorish flavour:
Serves 2

• 1 tablespoon oil
• 1 large carrot, grated coarsely
• 1 small yellow onion (brown onion?) chopped
• 1 clove garlic, finely chopped or grated
• 0.5 level two dried rosemary
• 1 level tablespoon tomato puree
• 1 deciliter (1 cup?) dried red lentils
• 400 g crushed tomatos
• 200ml cold water
• 1 veg stock cube
• 0.375 lvl tsp salt (1.5 x quarter level tsp) plus little grated pepper
• lasagne pasta sheets as needed to build a two person lasagne in a dish around 25x12x5/6cm
• 125ml crème fraiche
• 1 small plate lightly piled with grated cheese

Fry onion without browning. Add garlic and fry briefly. Add carrot and fry five mins while stirring. Add rosemary and tomato purée and fry briefly (2 mins?)

Now add water, Toms, water, stock cube and lentils. Simmer in lidded medium saucepan 25 mins. Add salt and pepper at the end. (Salt too early will stop lentils softening).

Layer Tomato sauce, then pasta sheet, creme fraishe, cheese, Tom sauce, pasta, CF, cheese, Tom sauce and finally cheese on top. Cook 200C in fan oven 30 mins.

 

[Shellee]

Very nice in moussaka

 

[MrCurry]

Lentil lasagne. The kind of recipe a younger me would have run screaming from, but actually it’s bloody good as the sweetness from the carrots gives a moorish flavour:
Serves 2

• 1 tablespoon oil
• 1 large carrot, grated coarsely
• 1 small yellow onion (brown onion?) chopped
• 1 clove garlic, finely chopped or grated
• 0.5 level two dried rosemary
• 1 level tablespoon tomato puree
• 1 deciliter (1 cup?) dried red lentils
• 400 g crushed tomatos
• 200ml cold water
• 1 veg stock cube
• 0.375 lvl tsp salt (1.5 x quarter level tsp) plus little grated pepper
• lasagne pasta sheets as needed to build a two person lasagne in a dish around 25x12x5/6cm
• 125ml crème fraiche
• 1 small plate lightly piled with grated cheese

Fry onion without browning. Add garlic and fry briefly. Add carrot and fry five mins while stirring. Add rosemary and tomato purée and fry briefly (2 mins?)

Now add water, Toms, water, stock cube and lentils. Simmer in lidded medium saucepan 25 mins. Add salt and pepper at the end. (Salt too early will stop lentils softening).

Layer Tomato sauce, then pasta sheet, creme fraishe, cheese, Tom sauce, pasta, CF, cheese, Tom sauce and finally cheese on top. Cook 200C in fan oven 30 mins.

I should add a couple of corrections to this. First, the lentils measurement needs to be 80g or 100ml by volume. I’ve realised 1 cup is altogether more, in fact it’s more than double.

Second, cook it at 190C in electric fan oven for 25 mins. 200C for 30 mins is too much. Also “0.5 level two dried rosemary” should obviously be “half a level tsp” dried rosemary.

So apart from it being mostly wrongly written, it’s a great recipe. trust me