REINDEER WURST IN LENTIL SOUP
Provided by Robert Irvine : Food Network
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium heat in a large saucepan and brown sausage for 5 or 10 minutes to allow the meat to firm up. Remove to a utility platter until cool enough to handle.
- To the same pan add onion, garlic and thyme leaves and saute until the onion becomes translucent. Stir in 8 cups water and 1 tablespoon balsamic vinegar. Add carrots and lentils, bring to a boil, reduce heat and simmer for about 30 minutes until the lentils begin to soften.
- While the lentils are cooking, slice the sausage into 1/4-inch slices. Add them to the pot of lentils and simmer until the meat is cooked through, about 15 more minutes. Season soup with salt and pepper, to taste. Serve drizzled with extra-virgin olive oil.
ROASTED CARROT AND RED LENTIL RAGOUT
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
- Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 10 grams
CARROTS AND LENTILS IN OLIVE OIL
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, main course
Time 50m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
- Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 690 milligrams, Sugar 8 grams
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS
Provided by Maggie Ruggiero
Categories Mustard Roast Quick & Easy Pork Tenderloin Lentil Carrot Fall Healthy Thyme Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with rack in middle.
- Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
- Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
- Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
- Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
- While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
SPICED LENTIL CARROT VEGGIE BURGERS
This lentil burger recipe is the tastiest veggie burger you'll find. It's fully vegan, and uses carrots and spices to lighten up the lentils. This recipe is easy to make and will work with just about any variation on the spices you prefer. Lentils are one of the fastest-cooking legumes, making them very handy to make quick meals. They are high in fiber, iron and folic acid, and low in fat. They are an excellent protein source for a healthy diet, whether you are a vegetarian or not.
Provided by Heather Nauta
Categories Lentil
Time 1h
Yield 6 burgers, 3 serving(s)
Number Of Ingredients 10
Steps:
- Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
- While they cook, dice the onion and grate the carrots.
- Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
- With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.
THE WHOLE CARROT SALAD
Here is a salad I have been making for a few years. I love having raw and roasted versions of the same vegetable together in a dish and wanted to make the humble carrot stand out by utilizing the green carrot tops. Carrot tops are bitter, but by blanching them, you can coax out a more mellow flavor. Swirling with Greek yogurt really rounds out the dish. I make this with Lebanese spices, crunchy seeds and the refreshing surprise of orange blossom vinaigrette. The whole salad is a hearty and gorgeous wild ride for your mouth.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the carrots and lentils: Preheat the oven to 350 degrees F.
- Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
- Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
- Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
- For the seeds: Preheat the oven to 325 degrees F.
- Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
- Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
- Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
- For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
- Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
- For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
- For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
- Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.
More about "carrots and lentils in olive oil food"
LENTIL AND CARROT BABY FOOD RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Saturated fatty acids 0.32 gCholesterol 0 mgTotal Time 3 hrs
CARROTS AND LENTILS IN OLIVE OIL RECIPE BY PAULN - COOKPAD
From cookpad.com
ROASTED CARROT AND POTATO, LENTILS AND MISO PARSLEY SAUCE ...
From cookieandkate.com
5/5 (21)Total Time 50 minsCategory EntreeCalories 304 per serving
- Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a large, rimmed baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the vegetables are tender and golden.
- Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.
- Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don’t have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)
- Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.
VEGAN CARROT GINGER SOUP - THE FOOD BLOG
From thefoodblog.net
5/5 (25)Total Time 45 minsCategory SoupCalories 307 per serving
- Heat oil in a large pot or dutch oven over medium heat. Add onion, celery, garlic, ginger, and cumin. Reduce heat and cook slowly until onions are translucent. (This is called sweating the onions, which helps to give a smooth, velvety texture to the soup)
- Add stock, lentils, and carrots and bring to a boil, then reduce heat and simmer for about 30 minutes or until carrots and lentils are tender. Stir in the orange juice.
- Use an immersion blender to puree right in the pot. Alternatively, you can transfer in batches to a blender or food processor. Allow the soup to cool somewhat first, and keep the steam hatch open on the blender lid.
CARROT-LENTIL CAKES WITH GARLIC-HERB TAHINI SAUCE ...
From blissfulbasil.com
4.9/5 (15)Total Time 1 hr 25 minsCategory Bigger Bites, EntréeCalories 161 per serving
- Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Transfer to an airtight jar or container and refrigerate until ready to serve.
- The patties can be enjoyed on their own, over a bed of peppery greens, tucked into warm pita bread, or on bun. Serve warm with a generous drizzle of the sauce.
CARROT AND LENTIL SOUP - NUTRITION TO FIT
From nutritiontofit.com
5/5 (1)Total Time 50 minsCategory SoupCalories 123 per serving
- Heat olive oil in medium-sized pot over medium-high heat until fragrant. Add onion and garlic and saute while stirring occasionally until onion is translucent. Add seasonings and carrots, and saute an additional minute.
- Add lentils and water, then reduce heat to medium, cover, and let simmer 35-40 minutes, until carrots are tender when pierced with a fork.
- When carrots are tender, remove the soup from the heat. Carefully use an immersion blender to completely, smoothly puree the soup (about 1-2 minutes). If you don't have an immersion blender, you can also very carefully transfer the soup to a blender and blend on medium speed for a minute, until smoothly blended.
CARROT, WALNUT & RED LENTIL HUMMUS - BLISSFUL BASIL
From blissfulbasil.com
4.9/5 (8)Category Dip, Hummus, SnackCuisine Gluten-Free, Grain-Free, Plant-Based, VeganTotal Time 45 mins
- Add the carrots to the lined baking tray, drizzle with 1 tablespoon of the olive oil, sprinkle with the curry powder, and lightly season with sea salt and black pepper. Toss to coat.
- Roast the carrots in the oven for 25 to 30 minutes, or until fork-tender and golden brown, tossing about halfway through baking.
- Meanwhile, combine the lentils and water in a medium saucepan over high heat. Bring to a boil, reduce heat, and simmer uncovered for 10 to 15 minutes, or until tender, stirring occasionally. Strain off excess water.
LENTIL AND CARROT “PULLED PORK ... - CRUSTY GOURMET
From crustygourmet.com
- Cook lentils according to package directions until tender. Drain and divide in half. In a food processor, mash half of lentils until chunky, but not completely smooth.
- Heat olive oil in medium pan over medium heat. Sautee onions until tender and slightly browned. Add carrots, BBQ sauce, half of lentils, and lentil mash and stir to combine. Cook until carrots become tender adding water to loosen mixture if needed.
LENTILS WITH CARROTS AND THYME - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
5/5 (3)
LENTIL SALAD WITH CARROTS AND TAHIN DRESSING | ABOUT FOOD
From aboutfood.blog
Cuisine AutumnTotal Time 30 minsCategory Lunch, MainsCalories 659 per serving
SPICE-ROASTED CARROTS WITH MIDDLE EASTERN–STYLE LENTILS ...
From foodandwine.com
Estimated Reading Time 4 mins
DUKKAH ROASTED CARROTS WITH POPPED LENTILS I MODERN FOOD ...
From modernfoodstories.com
5/5 (1)Estimated Reading Time 4 mins
SPICED LENTILS WITH CARROTS - BUDGET BYTES
From budgetbytes.com
4.9/5 (15)Total Time 50 minsCategory Dinner, Main CourseCalories 314 per serving
PUY LENTILS WITH ROASTED CARROTS AND HARISSA - CHATELAINE
From chatelaine.com
Servings 4Estimated Reading Time 1 minCategory RecipesTotal Time 1 hr 35 mins
MOROCCAN CARROT AND LENTIL SALAD - A THOUGHT FOR FOOD
From athoughtforfood.net
Estimated Reading Time 2 mins
EASY LENTIL BOLOGNESE - SAVORING ITALY
From savoringitaly.com
Cuisine American, ItalianCategory Dinner, LunchServings 6
THESE MAPLE-GLAZED CARROTS AND LENTILS FROM A VANCOUVER ...
From montecristomagazine.com
Estimated Reading Time 2 mins
LENTILS WITH ROASTED BEETS AND CARROTS - READER'S DIGEST
From readersdigest.ca
Category Side DishesEstimated Reading Time 1 min
SPICY CARROT AND LENTIL CURRY - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 50 secs
SPICED CHICKPEA, LENTIL, AND CARROT STEW WITH HERBS AND ...
From goop.com
Servings 2-3Category Detox & Cleanse Recipes
OLIVE OIL - WIKIPEDIA
From en.wikipedia.org
Monounsaturated Oleic acidTotal saturated Palmitic acidPolyunsaturated Linoleic acidTotal unsaturated > 85%
RECIPE OF HOMEMADE CARROTS AND LENTILS IN OLIVE OIL - FOOD ...
From foodmenu.my.id
BEST ROASTED BEET AND LENTIL DIP RECIPES | HEALTHY EATING ...
From foodnetwork.ca
TURKISH CARROTS AND LENTILS WITH HERBS - THE SPLENDID TABLE
From splendidtable.org
LENTILS AND ROASTED CARROTS WITH CARROT TOP PESTO | ELISE ...
From elisemuseles.com
CARROTS AND LENTILS IN OLIVE OIL RECIPE - NYT COOKING
From gamewith.ftwrbstn.com
JAMIE OLIVER LENTIL SHEPHERDS PIE RECIPES
From tfrecipes.com
CARROTS AND LENTILS IN OLIVE OIL | DRUPAL APICIUS
From willdonovan.com
LENTILS, ROASTED CARROTS AND CARROT TOP PESTO | YOGAUONLINE
From yogauonline.com
RECIPE: APPETIZING CARROTS AND LENTILS IN OLIVE OIL - WATU ...
From watufood.blogspot.com
LENTILS WITH ROASTED BEETS AND CARROTS RECIPE | PBS FOOD
From pbs.org
MOLLY O'NEILL'S ROASTED CARROT AND RED LENTIL SOUP - THE ...
From thewednesdaychef.com
CARROTS AND LENTILS IN OLIVE OIL - BORNTOEAT.ONRENDER.COM
From borntoeat.onrender.com
CARROTS AND LENTILS IN OLIVE OIL : COOKING
From reddit.com
FOOD OF THE WEEK …. LENTILS! – MY CLEAN FOOD LIFE
From finefabulousfree.blog
SAMBHAR LENTIL MASALA - LORD AND LION
From lordandlion.com
CARROTS AND LENTILS IN OLIVE OIL - DINING AND COOKING
From diningandcooking.com
CARROTS AND LENTILS IN OLIVE OIL RECIPE | RECIPE ...
From pinterest.ca
ROASTED CARROT AND LENTIL SALAD - VEANO | VEGAN FOOD ...
From veano.co
SPICED CARROT AND LENTIL SOUP - FOOD & NUTRITION MAGAZINE
From foodandnutrition.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love