Braised Lentils With Saffron Recipes

Steps:

• Cook the lentils in salted water, covered, for 30 minutes or until tender. Drain and cool. Add the shallot, vinegar and olive oil and toss well. Set aside.
• Make the saffron aioli. Peel the garlic cloves and mash them with half a teaspoon of salt in a mortar and pestle. Add the egg yolk and mix in thoroughly. Gradually add the olive oil little by little beating continually until you have a thick emulsion (this can also be done in a blender). Add the vinegar by the tablespoon to thin the sauce.
• Soften the saffron in the warm water. Add it to the aioli and mix in with a chopstick or a small fork. Let it sit for an hour or so, refrigerated, to develop the flavor.
• Thoroughly wash and dry the arugula. Arrange the leaves either on an individual plate or a large serving dish and spoon the lentils in the center. Serve with the aioli.

Steps:

• Soak lentils for about 6 hours.
• Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
• Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
• Add the saffron strands and powdered saffron.
• When the wine has evaporated, pour just enough hot stock to cover the lentils.
• bring to a boil, lower the heat and cover and cook for 20 minutes.
• Taste and add salt if necessary, then discard the onion and serve hot.

Steps:

• Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
• Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
• Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Steps:

• Pre-Cooking Lentils.
• 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
• 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
• Braising Lentils.
• 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
• 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
• 3. Add wine to deglaze, scraping any crispy brown bits.
• 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
• 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.

Steps:

• Insert cloves into onion.
• Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender.
• Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

Steps:

• Rinse the lentils well.
• Heat the vegetable stock in a small pot.
• Meanwhile, in a different medium pot heat the olive oil.
• Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
• Add the lentils, cook for another 2-3 minutes, and pour the white wine.
• Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
• Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
• Add water or more stock if necessary.

Steps:

• Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
• Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

Steps:

• Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
• Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
• Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
• For vegetarian use vegetable broth.