CARAMELIZED ONIONS AND LENTIL RICE
Steps:
- Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
- While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
- Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
- Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
- Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
- Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
- Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
- Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
- Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
CARAMELIZED ONION AND LENTIL SOUP
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.
Nutrition Facts : Calories 229 g, Fat 4 g, Fiber 15 g, Protein 16 g
LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
CANNELLINI AND LENTIL SOUP WITH CARAMELIZED ONIONS
Yield Makes about 9 cups, serving 4 as a main course
Number Of Ingredients 12
Steps:
- In a 4-quart heavy saucepan simmer cannellini beans in water 10 minutes. Stir in lentils, bulgur, rice, coriander, and cinnamon and simmer until cannellini are very tender and lentils fall apart, about 45 minutes. (Old beans may take longer to cook.)
- Preheat oven to 450°F.
- In a shallow baking pan toss together onions, oil, salt, and cayenne and roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes. Stir onions and parsley into soup and simmer 1 minute.
RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS
Make and share this Red Lentil Soup With Lemon and Caramelized Onions recipe from Food.com.
Provided by celron
Categories Stocks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
- 2. Sprinkle sugar over onions and cook until sticky and sweet.
- 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
- 3. stir in parsley and lemon juice.
- 4. ladle soup and garnish with onions.
Nutrition Facts : Calories 349.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 15.1, Sodium 214.7, Carbohydrate 51.7, Fiber 8.4, Sugar 4.5, Protein 21.5
SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Provided by Kendra Vaculin
Categories Lentil Fall Egg Winter Quick & Easy Stew Onion Vegetarian Tree Nut Free
Yield 2-3 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven, then preheat to 350°F.
- In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
- Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
- Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
- While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
- Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.
More about "caramelized onion and lentil soup recipes"
LENTIL SOUP WITH CARAMELIZED ONIONS - SAVORING ITALY
From savoringitaly.com
Ratings 5Servings 6Cuisine ItalianCategory Dinner
- To caramelize the onion, heat the olive oil in a pan over moderate heat. Throw in the onion and cook until beginning to brown. Continue to cook until onions are brown, sweet, and sticky.
- While the onions are caramelizing, in a medium saucepan, combine lentils with water, broth, cayenne, turmeric, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until lentils are soft and beginning to break down. You could smash some of the lentils against the side of the pan with a spoon to thicken the soup. Add the caramelized onions to the soup. If lentils look too dry, you could add more water or broth.
- Turn off heat, and stir in chopped parsley and lemon juice. Ladle into bowls and serve with the low-fat yogurt (use soy for vegan) and the chopped fresh herbs.
RED LENTIL AND CARAMELIZED ONION SOUP RECIPE | GOOP
From goop.com
Servings 4-6Category Beans & Legumes
- Heat a medium-size saucepan over medium-high heat and add 1 tablespoon of olive oil. When it dances, add the shallots, garlic, carrots, turmeric, and cinnamon.
- Add the beets and vegetable broth and bring the mixture to a boil. Add the lentils and reduce the heat to a simmer. Season with salt and pepper and continue cooking at a simmer for 15 to 25 minutes, or until the lentils are soft and the vegetables are tender.
- Prepare the caramelized onions while the soup cooks. If using cardamom pods, crush them (the bottom of a pan works nicely) and remove the seeds.
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