Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 > Went and bought black mustard seeds this morning!! Plan on making > this...maybe tonight! Sounds wonderful! I am a new lover of > Indian food...one of the things that has happened since going gf! If you've never cooked with them, make sure you use a screen! When they pop, they jump EVERYWHERE. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 > Went and bought black mustard seeds this morning!! Plan on making > this...maybe tonight! Sounds wonderful! I am a new lover of > Indian food...one of the things that has happened since going gf! If you've never cooked with them, make sure you use a screen! When they pop, they jump EVERYWHERE. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 > Went and bought black mustard seeds this morning!! Plan on making > this...maybe tonight! Sounds wonderful! I am a new lover of > Indian food...one of the things that has happened since going gf! If you've never cooked with them, make sure you use a screen! When they pop, they jump EVERYWHERE. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Thanks for the tip!! No I've never cooked with them. I'll get my goggles on too!! I love cooking expeditions! : ) kathieye of newt wrote: > Went and bought black mustard seeds this morning!! Plan on making > this...maybe tonight! Sounds wonderful! I am a new lover of > Indian food...one of the things that has happened since going gf!If you've never cooked with them, make sure you use a screen! When they pop, they jump EVERYWHERE.ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Nahhh. Time didn't permit tonight. Had Taco Bell. Even thought I was trying something new instead of crispy tacos. Got a Chalupa...isnt' that the flat corn tortilla?? Well this one was a thick bready soft flour tortilla. ugh. And AFTER I told the guy NO flour! Need CORN!! Big brother gets it later I guess... I AM going to make it though. I even got some fresh lentils! Hopefully tomorrow. kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! thE kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! thE kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! thE kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Holy Cow!! What's happening??? It's not me!! I swear I didn't do it!! Kathi Sandler wrote: Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Holy Cow!! What's happening??? It's not me!! I swear I didn't do it!! Kathi Sandler wrote: Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Kathi, Be careful with Taco Bell. We stopped eating there because they started adding wheat to their beef taco filling, per phone conversation with the company about a year or two ago. You might want to give them a call before your next visit to see what is gluten free now. RE: diet G/F soup Nahhh. Time didn't permit tonight. Had Taco Bell. Even thought I was trying something new instead of crispy tacos. Got a Chalupa...isnt' that the flat corn tortilla?? Well this one was a thick bready soft flour tortilla. ugh. And AFTER I told the guy NO flour! Need CORN!! Big brother gets it later I guess... I AM going to make it though. I even got some fresh lentils! Hopefully tomorrow. kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Kathi, Be careful with Taco Bell. We stopped eating there because they started adding wheat to their beef taco filling, per phone conversation with the company about a year or two ago. You might want to give them a call before your next visit to see what is gluten free now. RE: diet G/F soup Nahhh. Time didn't permit tonight. Had Taco Bell. Even thought I was trying something new instead of crispy tacos. Got a Chalupa...isnt' that the flat corn tortilla?? Well this one was a thick bready soft flour tortilla. ugh. And AFTER I told the guy NO flour! Need CORN!! Big brother gets it later I guess... I AM going to make it though. I even got some fresh lentils! Hopefully tomorrow. kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup > Kathi, > > It is my understanding that nothing at Taco Bell is safe. I'm sure > others can tell you if I am right, but I think their meat has wheat > in it... > > Jonyce > > >> I got this recipe off a Biggest Loser email. It's G/F > and it is diet related, not to mention totally good for you! Sounds > so yummy! >> >> This traditional Indian soup can be made ahead and will keep > well for two days refrigerated. It can also be frozen for up to one > month. >> >> 1/2 cup dried brown lentils >> 4 cups fat-free chicken or vegetable broth >> 1 T olive oil >> 1 1/2 tsp black or yellow mustard seeds >> 1 lb plum tomatoes, peeled, seeded, chopped >> 3 T finely chopped, peeled fresh ginger >> 1 clove garlic, minced >> 1 tsp ground coriander >> 1 tsp ground cumin >> 1 tsp ground turmeric >> Pinch cinnamon >> 1/4 cup chopped fresh cilantro, without stems >> Salt to taste >> >> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of > the chicken broth to a 2-quart saucepan. Bring to a boil, reduce > heat, and simmer lentils over low heat until they are tender, but > still retain their shape about 20 minutes. >> >> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium- > high heat until hot but not smoking. Add mustard seeds and cook, > stirring, until seeds just begin to pop. Carefully add tomatoes, > ginger, garlic, and spices. Simmer until tomatoes are softened and > the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; > bring to a boil. Reduce heat and simmer, stirring occasionally, for > about 4 minutes. >> >> Carefully transfer the tomato-ginger mixture to the bowl of a food > processor or a blender jar. Process or blend until smooth. Return to > saucepan and add cooked lentils and the remaining 1 cup of chicken > broth, stirring to incorporate. Bring soup to a boil, stirring > occasionally. Stir in cilantro. Salt to taste. >> >> Yield: 1¼ quarts; 6 (¾-cup) servings >> Calories: 112 per serving >> >> >> >> TIA, >> & Mike >> >> >> >> >> --------------------------------- >> >> >> >> >> >> --------------------------------- >> YAHOO! GROUPS LINKS >> >> >> Visit your group " SillyYaks " on the web. >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup > Kathi, > > It is my understanding that nothing at Taco Bell is safe. I'm sure > others can tell you if I am right, but I think their meat has wheat > in it... > > Jonyce > > >> I got this recipe off a Biggest Loser email. It's G/F > and it is diet related, not to mention totally good for you! Sounds > so yummy! >> >> This traditional Indian soup can be made ahead and will keep > well for two days refrigerated. It can also be frozen for up to one > month. >> >> 1/2 cup dried brown lentils >> 4 cups fat-free chicken or vegetable broth >> 1 T olive oil >> 1 1/2 tsp black or yellow mustard seeds >> 1 lb plum tomatoes, peeled, seeded, chopped >> 3 T finely chopped, peeled fresh ginger >> 1 clove garlic, minced >> 1 tsp ground coriander >> 1 tsp ground cumin >> 1 tsp ground turmeric >> Pinch cinnamon >> 1/4 cup chopped fresh cilantro, without stems >> Salt to taste >> >> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of > the chicken broth to a 2-quart saucepan. Bring to a boil, reduce > heat, and simmer lentils over low heat until they are tender, but > still retain their shape about 20 minutes. >> >> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium- > high heat until hot but not smoking. Add mustard seeds and cook, > stirring, until seeds just begin to pop. Carefully add tomatoes, > ginger, garlic, and spices. Simmer until tomatoes are softened and > the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; > bring to a boil. Reduce heat and simmer, stirring occasionally, for > about 4 minutes. >> >> Carefully transfer the tomato-ginger mixture to the bowl of a food > processor or a blender jar. Process or blend until smooth. Return to > saucepan and add cooked lentils and the remaining 1 cup of chicken > broth, stirring to incorporate. Bring soup to a boil, stirring > occasionally. Stir in cilantro. Salt to taste. >> >> Yield: 1¼ quarts; 6 (¾-cup) servings >> Calories: 112 per serving >> >> >> >> TIA, >> & Mike >> >> >> >> >> --------------------------------- >> >> >> >> >> >> --------------------------------- >> YAHOO! GROUPS LINKS >> >> >> Visit your group " SillyYaks " on the web. >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup > Kathi, > > It is my understanding that nothing at Taco Bell is safe. I'm sure > others can tell you if I am right, but I think their meat has wheat > in it... > > Jonyce > > >> I got this recipe off a Biggest Loser email. It's G/F > and it is diet related, not to mention totally good for you! Sounds > so yummy! >> >> This traditional Indian soup can be made ahead and will keep > well for two days refrigerated. It can also be frozen for up to one > month. >> >> 1/2 cup dried brown lentils >> 4 cups fat-free chicken or vegetable broth >> 1 T olive oil >> 1 1/2 tsp black or yellow mustard seeds >> 1 lb plum tomatoes, peeled, seeded, chopped >> 3 T finely chopped, peeled fresh ginger >> 1 clove garlic, minced >> 1 tsp ground coriander >> 1 tsp ground cumin >> 1 tsp ground turmeric >> Pinch cinnamon >> 1/4 cup chopped fresh cilantro, without stems >> Salt to taste >> >> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of > the chicken broth to a 2-quart saucepan. Bring to a boil, reduce > heat, and simmer lentils over low heat until they are tender, but > still retain their shape about 20 minutes. >> >> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium- > high heat until hot but not smoking. Add mustard seeds and cook, > stirring, until seeds just begin to pop. Carefully add tomatoes, > ginger, garlic, and spices. Simmer until tomatoes are softened and > the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; > bring to a boil. Reduce heat and simmer, stirring occasionally, for > about 4 minutes. >> >> Carefully transfer the tomato-ginger mixture to the bowl of a food > processor or a blender jar. Process or blend until smooth. Return to > saucepan and add cooked lentils and the remaining 1 cup of chicken > broth, stirring to incorporate. Bring soup to a boil, stirring > occasionally. Stir in cilantro. Salt to taste. >> >> Yield: 1¼ quarts; 6 (¾-cup) servings >> Calories: 112 per serving >> >> >> >> TIA, >> & Mike >> >> >> >> >> --------------------------------- >> >> >> >> >> >> --------------------------------- >> YAHOO! GROUPS LINKS >> >> >> Visit your group " SillyYaks " on the web. >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I'm pretty sure that we can't have the tostadas. If you go to their ingrediant list on their website it actually lists gluten as well as wheat. You have to check the ingrediant list though...the allergy section doesn't have it. I think we can have the Mexican rice, but I never eat so I didn't pay too much attention./ O'Connor wrote: I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup> Kathi,>> It is my understanding that nothing at Taco Bell is safe. I'm sure> others can tell you if I am right, but I think their meat has wheat> in it...>> Jonyce>> >> I got this recipe off a Biggest Loser email. It's G/F> and it is diet related, not to mention totally good for you! Sounds> so yummy!>>>> This traditional Indian soup can be made ahead and will keep> well for two days refrigerated. It can also be frozen for up to one> month.>>>> 1/2 cup dried brown lentils>> 4 cups fat-free chicken or vegetable broth>> 1 T olive oil>> 1 1/2 tsp black or yellow mustard seeds>> 1 lb plum tomatoes, peeled, seeded, chopped>> 3 T finely chopped, peeled fresh ginger>> 1 clove garlic, minced>> 1 tsp ground coriander>> 1 tsp ground cumin>> 1 tsp ground turmeric>> Pinch cinnamon>> 1/4 cup chopped fresh cilantro, without stems>> Salt to taste>>>> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of> the chicken broth to a 2-quart saucepan. Bring to a boil, reduce> heat, and simmer lentils over low heat until they are tender, but> still retain their shape about 20 minutes.>>>> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-> high heat until hot but not smoking. Add mustard seeds and cook,> stirring, until seeds just begin to pop. Carefully add tomatoes,> ginger, garlic, and spices. Simmer until tomatoes are softened and> the spices are fragrant, about 4 minutes. Add 1½ cups of the broth;> bring to a boil. Reduce heat and simmer, stirring occasionally, for> about 4 minutes.>>>> Carefully transfer the tomato-ginger mixture to the bowl of a food> processor or a blender jar. Process or blend until smooth. Return to> saucepan and add cooked lentils and the remaining 1 cup of chicken> broth, stirring to incorporate. Bring soup to a boil, stirring> occasionally. Stir in cilantro. Salt to taste.>>>> Yield: 1¼ quarts; 6 (¾-cup) servings>> Calories: 112 per serving>>>>>>>> TIA,>> & Mike >>>>>>>>>> --------------------------------->>>>>>>>>>>> --------------------------------->> YAHOO! GROUPS LINKS>>>>>> Visit your group "SillyYaks" on the web.>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I'm pretty sure that we can't have the tostadas. If you go to their ingrediant list on their website it actually lists gluten as well as wheat. You have to check the ingrediant list though...the allergy section doesn't have it. I think we can have the Mexican rice, but I never eat so I didn't pay too much attention./ O'Connor wrote: I was so happy to have them bring back tostada's!!!!! Those and the refried beans and/or rice sides are the only things I understand to be GF. I haven't eaten the rice but am guilty of the other two Re: diet G/F soup> Kathi,>> It is my understanding that nothing at Taco Bell is safe. I'm sure> others can tell you if I am right, but I think their meat has wheat> in it...>> Jonyce>> >> I got this recipe off a Biggest Loser email. It's G/F> and it is diet related, not to mention totally good for you! Sounds> so yummy!>>>> This traditional Indian soup can be made ahead and will keep> well for two days refrigerated. It can also be frozen for up to one> month.>>>> 1/2 cup dried brown lentils>> 4 cups fat-free chicken or vegetable broth>> 1 T olive oil>> 1 1/2 tsp black or yellow mustard seeds>> 1 lb plum tomatoes, peeled, seeded, chopped>> 3 T finely chopped, peeled fresh ginger>> 1 clove garlic, minced>> 1 tsp ground coriander>> 1 tsp ground cumin>> 1 tsp ground turmeric>> Pinch cinnamon>> 1/4 cup chopped fresh cilantro, without stems>> Salt to taste>>>> Wash lentils and drain well in a sieve. Add lentils and 1½ cups of> the chicken broth to a 2-quart saucepan. Bring to a boil, reduce> heat, and simmer lentils over low heat until they are tender, but> still retain their shape about 20 minutes.>>>> Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-> high heat until hot but not smoking. Add mustard seeds and cook,> stirring, until seeds just begin to pop. Carefully add tomatoes,> ginger, garlic, and spices. Simmer until tomatoes are softened and> the spices are fragrant, about 4 minutes. Add 1½ cups of the broth;> bring to a boil. Reduce heat and simmer, stirring occasionally, for> about 4 minutes.>>>> Carefully transfer the tomato-ginger mixture to the bowl of a food> processor or a blender jar. Process or blend until smooth. Return to> saucepan and add cooked lentils and the remaining 1 cup of chicken> broth, stirring to incorporate. Bring soup to a boil, stirring> occasionally. Stir in cilantro. Salt to taste.>>>> Yield: 1¼ quarts; 6 (¾-cup) servings>> Calories: 112 per serving>>>>>>>> TIA,>> & Mike >>>>>>>>>> --------------------------------->>>>>>>>>>>> --------------------------------->> YAHOO! GROUPS LINKS>>>>>> Visit your group "SillyYaks" on the web.>>>> Quote Link to comment Share on other sites More sharing options...
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