Comments on: Teriyaki Lentil Stew http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/ Cooking all 773 recipes from Sally Fallon's Nourishing Traditions cookbook Mon, 26 Jul 2010 00:15:48 -0700 hourly 1 http://wordpress.org/?v=3.0 By: Alexis http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-353 Alexis Mon, 08 Feb 2010 16:06:37 +0000 http://theNourishingCook.com/?p=546#comment-353 Do you have to add the acidic bit to the lentils if you're sprouting them instead? I ask because I don't have any whey just yet and I've been using sprouted (then dried) lentils in my recipes for a while now. Did you know that lentils and rice have been served together for centuries? My husband and I make something called Mujaddra which is lentils and rice flavored with carmelised onions and topped with yogurt. I'm so glad you posted this because he's starting to get a little tired of mujaddra and this way I can still feed him lentils :D Do you have to add the acidic bit to the lentils if you’re sprouting them instead? I ask because I don’t have any whey just yet and I’ve been using sprouted (then dried) lentils in my recipes for a while now.

Did you know that lentils and rice have been served together for centuries? My husband and I make something called Mujaddra which is lentils and rice flavored with carmelised onions and topped with yogurt. I’m so glad you posted this because he’s starting to get a little tired of mujaddra and this way I can still feed him lentils :D

]]> By: Kim http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-352 Kim Mon, 08 Feb 2010 04:25:37 +0000 http://theNourishingCook.com/?p=546#comment-352 LOL!! At least I'm consistent, huh? Thanks much, I will definitely correct these... LOL!! At least I’m consistent, huh? Thanks much, I will definitely correct these…

]]> By: anonymous http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-351 anonymous Mon, 08 Feb 2010 03:48:59 +0000 http://theNourishingCook.com/?p=546#comment-351 Sorry to be the one to mention this, but you've consistently misspelled the word "teriyaki". Sorry to be the one to mention this, but you’ve consistently misspelled the word “teriyaki”.

]]> By: Lindsey in AL http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-350 Lindsey in AL Sun, 07 Feb 2010 21:33:50 +0000 http://theNourishingCook.com/?p=546#comment-350 I am so excited to see the link to the bean article at the WAPF website. I knew it existed but I hadn't been able to find that article in the past and I really wanted that information. I really need to get into the habit of soaking my beans again, especially now that I know the better ways to do it. Teriyaki lentils sounds AWESOME too! My kids love teriyaki as well. I think it will be replacing something on the menu this week. I am so excited to see the link to the bean article at the WAPF website. I knew it existed but I hadn’t been able to find that article in the past and I really wanted that information. I really need to get into the habit of soaking my beans again, especially now that I know the better ways to do it. Teriyaki lentils sounds AWESOME too! My kids love teriyaki as well. I think it will be replacing something on the menu this week.

]]> By: Kim http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-349 Kim Sun, 07 Feb 2010 20:43:28 +0000 http://theNourishingCook.com/?p=546#comment-349 Claire... I agree, toasted sesame oil would taste great this dish. I have read (not sure if it was in Eat Fat, Lose Fat or Nourishing Traditions) that most sesame oils, if toasted were processed at too high a temperature. When oils are roasted their acids can become damaged and turn into trans fats. Saying that, I did some research last night and found a brand of sesame oil that is organic and toasted at low temperatures. I am going to order some from Azure to see how it is. I'm not sure how safe it would be though but I imagine a lot safer than the non-labeled bottles. I may also give that company a call to see how they process their oil. If I find out anything I will let you guys know... Claire… I agree, toasted sesame oil would taste great this dish. I have read (not sure if it was in Eat Fat, Lose Fat or Nourishing Traditions) that most sesame oils, if toasted were processed at too high a temperature. When oils are roasted their acids can become damaged and turn into trans fats.

Saying that, I did some research last night and found a brand of sesame oil that is organic and toasted at low temperatures. I am going to order some from Azure to see how it is. I’m not sure how safe it would be though but I imagine a lot safer than the non-labeled bottles. I may also give that company a call to see how they process their oil. If I find out anything I will let you guys know…

]]> By: Claire http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-348 Claire Sun, 07 Feb 2010 01:58:48 +0000 http://theNourishingCook.com/?p=546#comment-348 Looks great. We will try this. Good info on the bean soaking - whey vs. baking soda. I will check out that article. Is there something not NT about the toasted sesame oil? Curious because I enjoy it and it seems like it might work with this recipe? Looks great. We will try this.
Good info on the bean soaking – whey vs. baking soda. I will check out that article.
Is there something not NT about the toasted sesame oil? Curious because I enjoy it and it seems like it might work with this recipe?

]]> By: Kim http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-347 Kim Sat, 06 Feb 2010 22:07:02 +0000 http://theNourishingCook.com/?p=546#comment-347 Paula and Mike... Certain beans require certain levels of acidity to dissolve the anti-nutrients. For example, lentils and black beans require something acidic to get rid of the phytic acid and other anti nutrients in the beans. However white beans, brown beans such as pintos, and split peas generally need just a pinch of baking soda in the water. For more information on beans you can see this article: <a href="http://www.westonaprice.org/Putting-the-Polish-on-Those-Humble-Beans.html" rel="nofollow">http://www.westonaprice.org/Putting-the-Polish-on-Those-Humble-Beans.html</a>. Thanks for your questions! Paula and Mike… Certain beans require certain levels of acidity to dissolve the anti-nutrients. For example, lentils and black beans require something acidic to get rid of the phytic acid and other anti nutrients in the beans. However white beans, brown beans such as pintos, and split peas generally need just a pinch of baking soda in the water. For more information on beans you can see this article: http://www.westonaprice.org/Putting-the-Polish-on-Those-Humble-Beans.html. Thanks for your questions!

]]> By: Choclette http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-346 Choclette Sat, 06 Feb 2010 21:44:59 +0000 http://theNourishingCook.com/?p=546#comment-346 Love the sound of this and great photo of the ginger. I try to be organised and soak our pulses in whey, but don't manage it very often. Love the sound of this and great photo of the ginger. I try to be organised and soak our pulses in whey, but don’t manage it very often.

]]> By: Mike http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-345 Mike Sat, 06 Feb 2010 20:38:06 +0000 http://theNourishingCook.com/?p=546#comment-345 Sounds good! Quick question...what is the advantage of soaking the lentils in whey? Sounds good! Quick question…what is the advantage of soaking the lentils in whey?

]]> By: Kim http://theNourishingCook.com/2010/02/teriyaki-lentil-stew/comment-page-1/#comment-344 Kim Sat, 06 Feb 2010 20:33:36 +0000 http://theNourishingCook.com/?p=546#comment-344 Paula... that is a very good question! I have a question into the company that makes that particular brand of Hoisin, but I have not heard back yet. I am still going to use mine (since I already bought it), but I will definitely be buying a brand next time that is proven not to contain GMO. If I find out that they do have GMO I am going to remove the link and reference to their product until I find another acceptable brand. But until I hear what 'natural corn starch' actually means I will hold any judgment. If anyone objects to using hoisin at this time, just use the extra 2 T of honey and 1 T of naturally fermented soy sauce. It won't have quite the same taste but will still be good. If you have any ume plum vinegar you could add a splash of that too. thanks Paula!! Paula… that is a very good question! I have a question into the company that makes that particular brand of Hoisin, but I have not heard back yet. I am still going to use mine (since I already bought it), but I will definitely be buying a brand next time that is proven not to contain GMO. If I find out that they do have GMO I am going to remove the link and reference to their product until I find another acceptable brand. But until I hear what ‘natural corn starch’ actually means I will hold any judgment.

If anyone objects to using hoisin at this time, just use the extra 2 T of honey and 1 T of naturally fermented soy sauce. It won’t have quite the same taste but will still be good. If you have any ume plum vinegar you could add a splash of that too. thanks Paula!!

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