HERBED LENTILS WITH SPINACH AND TOMATOES
Provided by Ellie Krieger
Categories side-dish
Time 50m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 12
Steps:
- Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
- Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
- Good source of: Potassium
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA
You can have this meal on the table in less time than it takes for me to run a mile. Okay, I admit I am the slowest runner I know (I am more of a jogger, really) -- but still, that is a fast dinner. The key is taking advantage of canned lentils for a tender and hearty instant protein, as well as vegetables that require very little prep -- pre-washed baby spinach and grape tomatoes. They are seasoned in the skillet with chopped shallot, fresh thyme, and balsamic vinegar, then dolloped with creamy, rich ricotta cheese that is warmed slightly in the skillet, too. A sprinkle of fresh basil leaves takes you, deliciously, to the finish line for the win. I like to serve mine with some whole-grain, sourdough toast or baguette.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
- Make a well in the lentil mixture and dollop 1/4 cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted, 2 minutes. Sprinkle with the basil and serve.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
- Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.
More about "herbed lentil skillet with spinach tomatoes and ricotta food"
HERBY LENTIL SALAD • KATH EATS - KATH EATS REAL FOOD
From katheats.com
VEGETARIAN MAIN DISHES ARCHIVES - ELLIE KRIEGER
From elliekrieger.com
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, FETA & EGG
From lentils.org
HERBED LENTIL SKILLET WITH SPINACH, TOMATO AND RICOTTA WITH ELLIE ...
From pinterest.com
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA - ELLIE ...
From pinterest.com
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA
From pinterest.com
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA - ELLIE ...
From pinterest.ca
LENTIL - ELLIE KRIEGER
From elliekrieger.com
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA
From elliekrieger.com
BEST HERBED LENTIL SKILLET WITH SPINACH TOMATOES AND RICOTTA …
From alicerecipes.com
HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA
From copymethat.com
PASTA WITH HERB RICOTTA AND FRESH TOMATO SAUCE | RACHAEL RAY
From rachaelrayshow.com
HERBED LENTIL SKILLET WITH SPINACH TOMATOES AND RICOTTA RECIPES ...
From alicerecipes.com
PASTA BAKE WITH SPINACH, RICOTTA AND TOMATO SAUCE - ABC EVERYDAY
From abc.net.au
LOVELY LENTILS WITH SPINACH AND TOMATOES - THE SCRAMBLE
From thescramble.com
LENTIL AND HERB SALAD RECIPE | MYRECIPES
From myrecipes.com
SPINACH AND RICOTTA LENTIL SLICE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
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