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.
SWEET LENTILS
I received this recipe from a co-worker. She loves it. I haven't tried it yet. The ingredients seem interesting. She says it has a wonderful aroma and sweet flavor. A written quote from her "This is a great one, very "comfy" on a cold morning or afternoon!"
Provided by Engrossed
Categories Lentil
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed. Approx 30 minutes.
- Preheat oven to 350.
- Transfer lentils to a large flat dish, stir in nuts and fruit. Bake for 30 minutes.
- Serve with fresh bread and honey.
- Garnish with fresh chopped coriander, or minted yogurt.
Nutrition Facts : Calories 453.6, Fat 14.9, SaturatedFat 1.8, Sodium 47.9, Carbohydrate 63.8, Fiber 10.6, Sugar 15.8, Protein 22.9
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
More about "sweet lentils recipes"
SWEET AND SOUR LENTILS (GLUTEN-FREE, NATURALLY-SWEETENED)
From redandhoney.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 458 per serving
- Place broth, lentils, and bay leaves in a large pot and simmer on medium-high until broth is mostly gone and lentils are fully cooked. (15-20 minutes.)
- While the lentils are cooking, dice the onions and sauté them in the butter until onions are translucent.
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- Loaded Sweet Potatoes. This lentil recipe calls for black lentils, which some call the caviar of legumes. (They even look like caviar once they're cooked, which is why they're also called beluga lentils.)
- Green Curry Lentil Soup. Is it lentil soup? Is it lentil curry? It’s both. Earthy brown lentils, aromatics, sweet potatoes, and leafy greens come together with coconut milk and green curry paste to present you with the easy lentil comfort food that will make your doctor happy.
- Jalebi. Protein-packed fried sweets do exist. (Thank you, world.) These South Asian treats, which use urad dal (ivory white lentil) powder, are surprisingly simple to make.
- Marinated Lentils With Lemony Broccolini and Feta. One of our best lentil recipes, this healthy, hearty dish can be a warm vegetarian main or a cold lunch left to marinate in the fridge overnight.
- Fried Lentils and Bratwurst. How to cook lentils? As you're starting to see, there are many ways, and here's another: Simmer black or French lentils in salted water until tender, then fry them.
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