Cilantro Lentils Food

SAUSAGE AND LENTILS WITH FENNEL

Steps:

• In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
• In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
• Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
• Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
• Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Steps:

• Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
• Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
• Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

LENTILS CACCIATORE

Steps:

• In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.
• Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.
• Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.
• Add the tomatoes, red lentils and 2 1/2 cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.