LENTIL BROWNIES
Steps:
- Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside.
- Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes.
- Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth.
- Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
- Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.
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.
LENTIL BRO
The Shetland Islands' proximity to Scandinavia is evident in its traditional celebration "Up-Helly-A", during which the Shetland inhabitants, dressed as Vikings, carry a long-boat through the streets of Lerwick and later set it on fire! Norse influence is also evident in the food traditions of the Shetlanders.
Provided by Millereg
Categories One Dish Meal
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan and sauté the lentils and all the vegetables.
- Season with salt and black pepper and add the stock.
- Bring to the boil and simmer for 2 hours.
- Adjust the seasoning to taste and serve garnished with parsley.
Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 56.4, Carbohydrate 12.6, Fiber 4.3, Sugar 3.4, Protein 4.1
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