Steamed Lentils With Saffron Recipes

Steps:

• Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Steps:

• Sort through dry lentils to look for stones or other debris.
• Put sorted lentils in a large bowl and cover with water (8 cups or so).
• Soak lentils for 8-12 hours.
• Drain the water, rinse the lentils, and drain again.
• Using an electric steamer with a rice bowl (e.g. Oster brand), fill the water reservoir to the "max" or "full" line.
• Add lentils plus 2 cups water to the rice bowl.
• Assemble your steamer for cooking rice per the directions on the steamer.
• Steam the lentils for about 60 minutes.
• Turn off the steamer and allow the lentils to rest for 10 minutes.
• Season as desired and serve.
• Makes (4) 1/2 cup servings or (8) 1/4 cup servings.

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

Steps:

• Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
• Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
• Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
• Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
• Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.