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1/2 cup lentils.
1/4 teaSaltn ground cumin.
4. To serve, ladle one serving size lentils over desired portion of warmed rice into a deep bowl, and add coriander and greens to top (one large serving equates to about ½ cup rice, ½ cup lentils, about one small beet leaf or half chard leaf and several sprigs coriander).
Cook the macaroni and boil the one cup lentils in 2 cups of water in a covered pot until tender, 30-45 minutes.
Similar(52)
3 cups sunflower seeds. 2 cups lentils.
Beefy Lentil Soup 1 pound ground beef browned and drained 1 cup dried lentils rinsed and drained 1 cup each chopped carrots, celery, onions, green cabbage, green pepper 1 teaspoon each of salt and pepper 1 bay leaf 2 bouillon cubes 1 48-ounce can tomato juice 4 cups water Combine all ingredients in soup pot.
Then I spent a day cooking, preparing all of them the same way: I added a half-cup of lentils to 2 cups of water, brought it to a boil and then simmered it uncovered until tender.
One cup dry lentils, two cups water, one tablespoon onion-soup powder, two large stir-fried onions, two hard-boiled eggs, all blended together.
2 tablespoons olive oil 1 onion, diced 1 carrot, peeled and diced 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon curry powder 1 1/2 teaspoons sea salt 1/2 cup dried lentils 2 1/2 cups vegetable broth 2 tablespoons tomato paste 3 cups peeled butternut squash (1/2-inch cubes) 1 large unpeeled apple, diced 5 ounces baby spinach 1.
3 cups water. 1 1/4 cup dried lentils.
*a little less than 1/2 cup dry lentils cooked in 3 cups boiling water for 15 minutes, or until tender.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com