THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
ANCHO LENTILS
I made this up the other day when I had no idea what to make for dinner. I served it under poached eggs. My kids mentioned it would work wonderfully as a taco filling. There's probably several other uses, too! The ancho gives it a bit of heat without being overpowering.
Provided by Elmotoo
Categories Lentil
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil. Add the ancho pepper & swirl around in oil while it heats.
- Add chopped onion & saute until softened & slightly caramelized. Don't rush this, it will take a few minutes.
- Add lentils & water or stock. Bring to a boil, reduce to a simmer & cook until liquid has been absorbed & lentils are cooked. Season with salt to taste.
LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG
I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook.
Provided by rpgaymer
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
- Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
- Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
- Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.
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29 CREATIVE LENTIL RECIPES THAT GO BEYOND SOUP | BON APPéTIT
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- Loaded Sweet Potatoes. This lentil recipe calls for black lentils, which some call the caviar of legumes. (They even look like caviar once they're cooked, which is why they're also called beluga lentils.)
- Green Curry Lentil Soup. Is it lentil soup? Is it lentil curry? It’s both. Earthy brown lentils, aromatics, sweet potatoes, and leafy greens come together with coconut milk and green curry paste to present you with the easy lentil comfort food that will make your doctor happy.
- Jalebi. Protein-packed fried sweets do exist. (Thank you, world.) These South Asian treats, which use urad dal (ivory white lentil) powder, are surprisingly simple to make.
- Marinated Lentils With Lemony Broccolini and Feta. One of our best lentil recipes, this healthy, hearty dish can be a warm vegetarian main or a cold lunch left to marinate in the fridge overnight.
- Fried Lentils and Bratwurst. How to cook lentils? As you're starting to see, there are many ways, and here's another: Simmer black or French lentils in salted water until tender, then fry them.
- Kimchi-Lentil Stew With Poached Eggs. This is a one-pot lentil soup recipe that you could easily eat with a fork and a hunk of crusty bread if you want to.
- Lentil Burgers. You might wonder whether the world needs another veggie burger recipe—until you see how easy this one is. We'd venture to guess you could use the same mixture to make lentil meatballs or even vegetarian meatloaf.
- Grilled Cauliflower and Broccoli With Lentils. When you need a nourishing, gluten-free main dish that involves minimal prep time, this is the delicious lentil recipe to make.
- Zucchini-Lentil Fritters With Lemony Yogurt. These crispy zucchini fritters take inspiration from the traditional Bengali snacks called piyaju. Soaked and blended red lentils make up the batter, which you'll spike with turmeric and chile powder.
- Simple Khichari. You do not need an Instant Pot for this restorative stew; it all goes down on the stovetop. We do recommend using two forms of dried lentils, though: both red split lentils and yellow split mung dal.
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