BRAISED PEAS WITH BACON, LENTILS & COD
Peas are in season in June and are delicious fresh, but frozen ones often have just as much taste
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you're using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.
- Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.
Nutrition Facts : Calories 372 calories, Fat 19 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 2.7 milligram of sodium
LENTIL CHICKEN SALAD
A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately.
Nutrition Facts : Calories 435 calories, Fat 38g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
CHICKEN AND LENTILS
This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
Provided by Lorraine Friberg
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
- Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
- Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g
LENTIL-AND-MINT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
- Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams
MY CHICKEN AND PEA SALAD
Easy, quick, colorful. Cooking time includes chill time. Serve on lettuce leaves for an elegant presentation. If you are not watching calories you can use regular mayo.
Provided by kate09
Categories Salad Dressings
Time 2h3m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Tear apart chicken into strips.
- Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
- Combine dressing ingredients.
- Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.
LENTIL SALAD WITH MINT AND FETA
Categories Salad Vegetarian High Fiber Feta Mint Lentil Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
- Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
- Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
CHICKEN SALAD WITH LENTILS, PEAS AND MINT
Steps:
- Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
- Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
- Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
- Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
- Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.
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- Preheat the oven to 200ºC/400ºF/gas 5.Finely slice and arrange the lemon in a double layer down the middle of a roasting tin.
- Season the chicken skin and drizzle with olive oil.Roast in the oven for 15 minutes, then lower the temperature to 180ºC/350ºF/gas 4 and continue cooking for 50 minutes, or until the chicken’s juices run clear when the thickest part of the thigh is pierced with a skewer.Leave to rest for 10 to 15 minutes.Shred the meat from the chicken and, in a large bowl, toss with the lemon slices, lentils and leaves.Chop the capers and mix with the lemon juice, 3 tablespoons of extra virgin olive oil and the yoghurt, then drizzle over the salad and serve.
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- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
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- When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
- Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
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