DU PUY LENTILS WITH CARROTS
Provided by Amy Finley
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
- Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
APPLEWOOD BACON WRAPPED CHILEAN SEABASS ON LENTILS DU PUY
Steps:
- In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.
- Preheat the oven to 400 degrees F.
- Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
- When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.
- Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth. Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine.
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
LAMB SHANKS WITH DU PUY LENTILS
Steps:
- Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.
- To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.
- Note: Ask your butcher to trim both ends of the shank bones for you.
LENTILS AND BACON
Berliner linsentop is the German word for this. I found the recipe in an 1984 recipe book of World Best Vegetable recipes. Posted for ZWT6
Provided by bigbadbrenda
Categories Lentil
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine lentils,water and bacon in a large heavy saucepan .
- Bring to a boil, then reduce heat.
- Cover and simmer for 45 minutes.
- Add potatoes and continue to cook until lentils are tender about 15 minutes.
- Stir in vinegar and sugar.
- Taste and add salt if needed.
- Place in serving dish and keep warm.
- Melt butter in skillet ;saute onions and parsley over medium heat until onions are transparent.
- Spoon over lentils.
- Serve hot.
Nutrition Facts : Calories 449.4, Fat 28.7, SaturatedFat 10.4, Cholesterol 46.2, Sodium 510.9, Carbohydrate 34.4, Fiber 6.7, Sugar 9.1, Protein 13.6
CHILEAN-STYLE LENTILS
This Healthy Living Chilean-Style Lentils recipe is a hearty and delicious dish made with chopped ham and hard-cooked eggs.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 1 qt. or 8 servings, 1/2 cup each.
Number Of Ingredients 11
Steps:
- Place lentils in medium saucepan. Add water and bouillon cube; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or just until lentils are tender.
- Meanwhile, heat dressing in medium skillet on medium-high heat. Add peppers and onions; cook and stir 6 min. or until vegetables are tender. Spoon into medium serving bowl; set aside.
- Add lentils to vegetable mixture along with the ham and cilantro; mix lightly. Top with the eggs; sprinkle with cheese.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 12 g
HONEY & ORANGE ROAST SEA BASS WITH LENTILS
Liven up your midweek meals with this low-calorie, gluten-free fish supper - ready in under half an hour
Provided by Katy Gilhooly
Categories Dinner, Fish Course, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
Nutrition Facts : Calories 495 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium
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