BOMBAY RICE & LENTILS
Make and share this Bombay Rice & Lentils recipe from Food.com.
Provided by Sivadmil
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in oil in large skillet until soft.
- Add rice; cook, stirring, several minutes.
- Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice.
- Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes.
- Stir in seasoned salt, raisins and pinenuts.
- Grease an 8-inch-square baking dish; pour in rice mixture.
- Cover and bake in preheated 350'F.
- oven 20 to 30 minutes.
Nutrition Facts : Calories 426.5, Fat 18.7, SaturatedFat 1.9, Sodium 330.6, Carbohydrate 59.9, Fiber 3.4, Sugar 12.6, Protein 7.5
BOMBAY CHICKEN WITH RED SPLIT LENTILS
This is so fabulous. Oh my gosh it is delicious and actually not that hard to make. You can find turmeric and garam marsala at any Indian Food store and most Asian food stores. It has a super spicy (not hot but strong flavor) Indian flavor and can be hot depending on how much ground red pepper you put in.
Provided by Pete Lobert
Categories Lentil
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
- Simmer and cover leaving lid slightly ajar for 45 minutes.
- Next add chicken (cut into small pieces) and salt.
- Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
- Next get a small pan out and put the tablespoon of oil in it.
- When hot, put in the whole cumin seeds.
- As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
- Saute until garlic is slightly brown.
- Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
- Finally, add the lemon juice, sugar, and garam marsala.
- Stir to mix and cook for another 5 minutes or so.
- You can top each serving with fresh cilantro if desired.
Nutrition Facts : Calories 396, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1400.6, Carbohydrate 41.8, Fiber 7.3, Sugar 2.3, Protein 43.1
MEXICAN BROWN RICE & LENTILS
This is a tasty combination. I got this recipe from a friend. I use the French lentils as they do not break apart as much as red or yellow lentils.
Provided by kitty.rock
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, including canned tomato liquid, in stockpot.
- Bring to boil.
- Redcue heat to medium and cover.
- Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Serve with cilantro sprinkled on top.
Nutrition Facts : Calories 322.4, Fat 2.3, SaturatedFat 0.5, Sodium 581.6, Carbohydrate 58.9, Fiber 17.6, Sugar 8.2, Protein 17.9
BOSTON BAKED LENTILS
Make and share this Boston Baked Lentils recipe from Food.com.
Provided by Mercy
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but still remain whole.
- Drain any excess water from the lentils.
- Stir the remaining ingredients in with the lentils.
- Turn the mixture out into an ovenproof casserole and bake at 350°F for 45 minutes.
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