computoman

Mexican quesedillas filled with mashed pinto beans and cheddar cheese. Italian piadini filled with mashed lentils.and mozzarella cheese (or cheddar cheese).

Most people say you do not need to soak legumes before cooking. Unless, we are in a hurry then we usually do not. Personally the yield seems to be larger when you do pre-soak legumes such as lentils.  We like to immerse lentils in warm water from the tap with a little bit of baking soda. Cooking time is reduced, therefore you save on energy. Be also sure to drain the lentils and use fresh water for boiling. By the say, do not leave theme there too long or they will start to ferment. That is another story.

Actually we used the gimp. (not funny, but educational) Before: Oops must have deleted the old pic, After just one change.

From  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52 Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year. Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking. Nutrients in Lentils 1.00 cup cooked (198.00 grams) Nutrient %Daily Value  molybdenum 198%  folate 89.5%  fiber 62.5%  tryptophan 50%  manganese 49%  iron 36.6%  protein 35.7%  phosphorus 35.6%  copper 25%  vitamin B1 22%  p...

Animated gifs of some food prep. White sauce (with spinach and mozzarella cheese) pizza topped with turkey bacon. Italian tostada (corn tortilla comvered with lentils, mozzarella cheese, salad, and fruit) Baked chickent. Good old version of a piadina. Bruscetta