STOVE TOP BARBECUE LENTILS
I found this recipe on prevention.com, it comes from Cheryl Forberg, the nutritionist from Biggest Loser. I haven't made it yet, but it is on my list to try. Lentils are great for budget stretching, and as they don't have to be pre-soaked you don't need to plan too far ahead.
Provided by Lara H
Categories Lentil
Time 40m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
- Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
- Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.
PERFECT LENTILS
Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.
Provided by Food Network Kitchen
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
- Serving Suggestion:
- Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
BARBECUE BAKED LENTILS
Make and share this Barbecue Baked Lentils recipe from Food.com.
Provided by ontariomamaof7
Categories One Dish Meal
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine water, lentils, and 1/4 teaspoon salt in a large saucepan.
- Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes.
- Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
- Combine lentils and diced onion in an 11x7-inch baking dish.
- Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and the remaining ingredients.
- Pour the ketchup mixture over the lentil mixture, stirring to combine.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 379.6, Fat 1.5, SaturatedFat 0.2, Sodium 743.3, Carbohydrate 72.1, Fiber 24.5, Sugar 23.1, Protein 21.3
BARBECUE BAKED LENTILS
I love lentils for their versatility. Found this recipe in an old Cooking Light magazine and was taken by this unconventional treatment. Though I have not tried this one, I'm making it public now for all my Zaar buddies. Will update after trying it out.
Provided by justcallmetoni
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil and cover the pot, reducing the heat to medium-low. Simmer for 20 minutes (lentils will not be fully cooked). Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
- Combine lentils and diced onion in large covered casserole dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and seasonings. Pour the liquid mixture over the lentil mixture, stirring to combine.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 232.5, Fat 0.6, SaturatedFat 0.1, Sodium 375.7, Carbohydrate 44.7, Fiber 15.1, Sugar 14.3, Protein 13
BBQ LENTILS
From the Harrisburg Patriot Food section for Dec 14. No promises because I am putting it here for me also From the Biggest Loser Cookbook by Rodale Added: July 15th. I tried this. The brown lentils seem to take forever as the reviewers said. I would suggest trying a faster lentil. Red might be much easier in this recipe but watch it carefully when you do. French took ages. No all Lentils are not created equal [grin]
Provided by drhousespcatcher
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in 2 qt pan on med heat.
- Add onion and cook 3 minutes or until softened.
- Add garlic, chili powder and mustard powder; cook 1 minute or until fragrant.
- Do not brown the garlic.
- add broth, sauce, vinegar, mustard, honey, and lentils; stir well and bring to boil.
- Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact.
- Cook times will vary if needed add 1/4 cup water and simmer five more minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 240.6, Fat 3.2, SaturatedFat 0.4, Sodium 201.5, Carbohydrate 40.9, Fiber 16, Sugar 9.3, Protein 13.5
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EASY BARBECUE LENTILS AND THREE WAYS TO ENJOY THEM
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Category Dinner, Lunch, Side DishCalories 296 per servingTotal Time 35 mins
- Add the onion, carrots, mushrooms, garlic, paprika, cumin, and chili powder. Stir and cook until vegetables begin to soften.
- Add the broth and 1 cup of barbecue sauce to the pan. Bring to a boil. Add the rinsed lentils and bring to a boil.
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- Bring the water (or broth) to a boil. Add the lentils, garlic, bay leaf, and salt. Reduce to a low simmer and cook uncovered for 15-17 minutes for standard green and brown lentils. (see notes for cooking times for other types of lentils.
- Drain any excess water and remove the bay leaf and garlic. Season with salt and pepper to taste. For extra flavor, mash the garlic clove with a fork and stir into lentils.
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