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I’m so glad to hear the my recipe and video were helpful ❤️ Thank you for sharing your feedback. I’ve made this recipe several times, I also tried different ingredient variations, but this was the one that yielded the best result.

Yes, add more stock a little at a time until the rice is al dente

I’ve never had canned lentils, I’d imagine it is high in sodium, like many canned goods.

True but I rinse them to get rid of the sodium.

The dried cod is made with a salt cure only. This is my practical version, when I can’t find the dry salted cod. The salt is always spot on

My pleasure 😊

Besides the fact that they will cook in less time, from what I’ve read it helps break down something in their composition which helps with the digestion and nutrients absorption which should help with the gases during digestion. Not sure if it’s really true but I also soak up mine and I don’t use that water.

Try on a non-stick pan. I’ve never had an issue

Thanks. I think you will really like the end result ☺️

Do you mean bloating? I find that some people are more tolerant to legumes than others. You’ve blended tofu in a shake? I guess tofu is pretty neutral in flavor and it adds a nice silky texture to it. Good tip 😉

Hi, glad you found me. To answer your questions. 1 - Yes you can dehydrate like you would any fresh pasta. Make sure it’s completely dry before storing. Keep in mind that there are no preservatives and you are air drying so it won’t last as long as store bought. You can also freeze the little pasta nest. Be sure to dust with a good amount of flour before you bundle them in a nest. 2 - I can’t say I’ve tried using only the lentil flour. The chickpea flour is more “sturdy” but if you are up for it try and let me know if it worked And before you ask….you can dust with any flour. I used white flour because it is more accessible and not intolerant to gluten, although I stated that this is a gluten free recipe. The things we learn AFTER we post

Thanks. I still plan to try these some time.@@simplybella_3619

Hope you enjoy

Cause it’s more accessible and I personally don’t have gluten intolerance 😉

Good to know. Thanks for sharing

It’s good too 🥰

It will have that healthy taste. I think the red lentil has a stronger taste than the garbanzo.

Yes, but the mascarpone will yield a thicker texture.

If you have gluten intolerance you can use the garbanzo flour for dusting instead of white flour.

Yes you can. Just make sure it is pretty dusted. I would place the dusted “pasta best” in a cookie sheet and place in the freezer like that for like 1-2 hours, then remove and place in a air tied bag or container. Again, if avoiding gluten dust with garbanzo flour, if gluten is not a concern you can use white flour like I did, it’s more economical

Thank you! Glad you liked it.

Certainly. Or you can freeze them as well. Just make sure you dust with enough flour (white, garbanzo…whichever)

Faca e me conte

Right? Red Lentils are it! There are so many nutritional value in them.

The starch should help

Que tal saiu?

@@simplybella_3619 ficou incrível. É uma Base de maionese bem boa. Depois a temperei com mostarda Dijon e azeite trufado. Ficou ótimo.

@@RobertoMonfort uau! Ótima ideia. Ficou uma maionese gourmet

Flour made from garbanzo beans or you may have a different name for them. Chickpea? Here I find it readily available at the store. If you don’t have them you can grind the beans until they turn into a powdery flour.

If you are avoiding dairy you can add a vegan butter. Thanks for the feedback regarding the sound.

Thank you 🙏🏼

Hi. I am no nutritionist so I could advise either way. But it’s another idea for anyone wanting to add more more red lentil into their diet for its nutritional benefits.

Thank you for your prompt reply 😊😊.. so you mean we can use this as a protein source..

The lentils as protein

Certainly!

Not if you are using a dairy alternative 😉 Soy, coconut are now available in most grocery stores.

Are you still using an actual egg for binding?

@@simplybella_3619 yes, i have farm eggs

Quantities in the description 👇

Thanks Mimi. I will. I need to make it one more time to the baking time down and then I’ll make a third time for the video ☺️

Thanks for the tip. I actually tried something else a couple weeks ago. I was convinced that was it! But nope 👎 It didn’t hold.

@@simplybella_3619 I've also tried mungbean because it's a great egg replacement in so many ways but didn't work either. Also several legumes mixed with half rice, millet or buckwheat. All combinations work great especially with psyllium but not in long and thin shapes.

Wow. It sounds like you tried a few options too.

As duas ficaram ótimas. Eu prefiro sem queijo. Martin e Noah preferem com queijo.

Yes, all ingredients, including measurements in the video description. If accessing on your mobile just click on the arrow below the video to get the description and more.

Hi!!! Super simple and can be used in so many yummy creations.

Bom dia fofa