LEMON LENTIL RICE
This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice).
Provided by MINIJOSH
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
- Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 56 g, Fat 4.4 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 23 mg, Sugar 2 g
LENTILS WITH LEMON
Steps:
- Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.
LEMON RICE
Make and share this Lemon Rice recipe from Food.com.
Provided by TGirl
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients EXCEPT lemonpepper in saucepan.
- Bring to a boil, then reduce heat.
- Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
- Sprinkle with lemonpepper before serving.
LENTIL AND RICE SALAD
Categories Salad Rice Tomato Side Picnic Vegetarian Quick & Easy Backyard BBQ Cucumber Lentil Summer Healthy Vegan Potluck Dill Parsley Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
- While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
- Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.
LEMON MINT RICE
Serve this recipe with our Greek Salad with Broiled Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.
- Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.
LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
EASY ONE POT LENTILS AND RICE
I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!
Provided by cicict1976
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the lentils with the water.
- Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
- Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
- Add the rice, salt and olive oil, and bring back to a boil.
- Stir, cover pot, reduce heat to low, and cook for 15 minutes.
- Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
- Enjoy!
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A DOZEN DELICIOUS LENTIL AND RICE RECIPES
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Estimated Reading Time 3 mins
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- Green Lentils and Rice Assyrian Style. This recipe is the perfect example of how a handful of ingredients can be transformed into a wow-worthy dish.
- Italian Red Lentil and Brown Rice Soup. Made with soft red lentils and chewy brown rice, this soup is a stick-to-your-ribs meal. The Italian-inspired flavor comes from diced tomatoes, Italian herbs, and a drizzle of balsamic vinegar to finish it off at the end.
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- Red Split Lentils (Masoor Dal) Dal (curried lentils) and rice are the ultimate Indian-inspired meal. As a bonus, this recipe makes a big batch and freezes well so you can meal prep while making tonight's dinner.
- Lentils and Rice with TVP. TVP, which is dehydrated soy protein that often mimics ground beef, cooks up with brown lentils and long grain rice in a curry-infused broth for this filling recipe.
- Lentil Stuffed Tomatoes. In this unique recipe, red lentils and rice are tossed with buttery onions and fresh mint before getting stuffed into tomatoes for baking.
- Lentils with Ground Beef and Rice. Spiced up with cumin, paprika, and garlic, this dish transforms basic lentils and rice into a delicious meal.
- Turkish Red Lentil Soup with Mint. By blending together red lentils and rice, a silky smooth soup texture is achieved. "This soup is divine and much like you will get at any authentic Turkish restaurant," says recipe creator Jenna.
- Lentils and Rice with Fried Onions (Mujadarrah) Green lentils and long grain rice make up the base for mujadarrah, a traditional Middle Eastern dish that is seasoned with caramelized onions.
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