SPICED LENTILS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.
Nutrition Facts : Calories 271 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 30 grams, Fiber 7.5 grams, Protein 14 grams, Sugar 2 grams
SPICED LENTILS AND SCRAMBLED EGGS
Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
- Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
- Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
- Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
SPICED LENTILS WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.
FISH WITH SPICED LENTILS
A healthy supper, full of flavour, in less than half an hour
Provided by Good Food team
Categories Lunch, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
- Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.33 milligram of sodium
SPICY LENTILS WITH CORNBREAD
When people hear lentils the general reaction is, eeww lentils. But they don't have to be, all they need are some simple spices and you can turn lentils into a healthy, little spicy , delicious and nutritious meal. Lentils are very good for you, they are one of the highest sources of protein. This is my own personal favorite lentil recipe.
Provided by Nancy
Categories One Dish Meal
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large pot warm the oil under medium heat, then add the sliced carrot and minced garlic, fry for about 5 minutes just until the garlic has cooked. Then add the bay leaf , peppercorns, whole cloves and chilies ( leave out for a non spicy version), you'll fry these for about 2 minutes, this brings out or release the flavors and scents of the spices. You'll smell the spiciness from the chili and peppercorns, and the intense scent of the cloves.
- 2. Have your water ready, next add the paprika, salt, bouillon and lentils. Stir to distribute all the spices and lentils. Now you can add your water to the pot, ( note for every cup of lentils you add one and half cups of water.).
- 3. Bring the lentils to boil over medium heat, then lower the heat and continue cooking until the lentils are soft. It depends on your taste if you want the lentils to have more of a soupy texture than you'll need to add more water. Check on them often to make sure they don't get to dry.
- This recipe makes a hearty meal by serving the lentils with some smoked meat, smoked ham is what you see here, and corn bread. Or vegetarians can skip the meat and just enjoy.
Nutrition Facts : Calories 387.4, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.1, Sodium 464.8, Carbohydrate 61.6, Fiber 30.2, Sugar 3.4, Protein 25.5
SPICED CANTALOUPE
Make and share this Spiced Cantaloupe recipe from Food.com.
Provided by Mercy
Categories Melons
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Remove the seeds from the cantaloupe, cut off the rind and cut into 1"x2" strips or squares.
- Dissolve the alum in the water and bring to a boil.
- Add the cantaloupe and cook for 15 minutes.
- Drain well.
- Combine the vinegar, sugar, and spices.
- Add the cantaloupe and simmer slowly until the melon is transparent, about 45 minutes.
- Place in hot sterilized jars and seal.
Nutrition Facts : Calories 240.5, Fat 0.3, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 59.5, Fiber 1.1, Sugar 58.9, Protein 1
SPICED LENTILS
Provided by Prem K. Singh
Categories Side Vegetarian Quick & Easy Dinner Lentil Healthy Vegan Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients and 1 tablespoon oil to boil in large saucepan. Reduce heat to medium; simmer uncovered until lentils are tender, about 35 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onions and sauté until brown, about 18 minutes. Mix in chili powder and cloves; stir 1 minute.
- Stir onion mixture into lentils. Season with pepper. Transfer to bowl. Sprinkle with curry powder, then cilantro.
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- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
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