Easy Lentils Side Dish Food

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

EASY LENTILS SIDE DISH

Steps:

• Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
• Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

SIMPLE SPICED LENTILS

Steps:

• Place lentils in a medium-sized pot, with 2 cups of vegetable broth and 2 cups of water.
• Bring to a boil.
• Cover, reduce, and simmer 20 minutes or until lentils are just tender.
• Drain any excess water from the lentils.
• Heat olive oil in a medium-sized skillet, over medium heat.
• Add chopped garlic cook for 1 minute, until fragrant.
• Stir in tomato sauce, remaining vegetable broth, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils.
• Garnish with chopped cilantro when ready to serve.

25 MUST-TRY LENTIL RECIPES!

Steps:

• Place lentils, water and salt in a medium pot over high heat.
• Add any optional aromatics, and bring to a boil.
• Cover, lower heat and simmer gently until cooked through. The goal here is to get them tender, yet still hold their shape.
• Drain and use in other recipes.
• Cooked lentils will keep up to 4 days in the fridge, or can be frozen!
• Split lentils cook the fastest- check at 15 minutes! Small lentils take roughly 20 minutes, large brown lentils roughly 30-35 minutes. The smaller the lentils, the faster they cook, so just keep checking!

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Sauté garlic, carrot and onion until softened - around 5 minutes.
• Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
• Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
• Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

BROWN RICE AND LENTILS

Steps:

• Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
• Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
• Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
• Remove from the heat and let sit for 10 minutes before serving.

HOW TO COOK LENTILS

Steps:

• Rinse lentils in cold tap water to remove any dust or debris.
• Add lentils and water to a saucepan and bring to a boil. Cover, and simmer until tender, about 20 minutes. Do not salt lentils until they're finished cooking.
• Drain well. Season to taste with salt and pepper if desired.

HOW TO COOK LENTILS PERFECTLY

Steps:

• Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
• Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
• Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils.