LEMON LENTILS
Provided by Food Network
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, chile, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.
LEMONY YELLOW LENTILS
Ethiopian style yellow lentil side dish. Serve this over brown rice; injera to scoop it up. From Sunset Magazine March 2006. Awaken your senses!
Provided by COOKGIRl
Categories Lentil
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan over medium-high heat melt the butter and add the garlic. Stir and cook until just beginning to brown, about 1 minute.
- Add the yellow lentils, stir to coat with the melted butter, then add the broth. Simmer, covered, until the lentils are tender but not too mushy, approximately 20-30 minutes.
- The lentils will thicken as they cool down.
- Stir in the fresh ginger, lemon zest, lemon juice, salt and pepper to taste. Serve garnished with fresh cilantro and lemon wedges.
Nutrition Facts : Calories 264.4, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 38, Carbohydrate 39.7, Fiber 19.6, Sugar 1.6, Protein 16.7
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.
LEMONY LENTILS WITH BLACK OLIVES
Warm lentils flavored with fresh lemon juice, olive oil, oregano, and salty kalamata olives make a nice addition to a mezzes buffet. Though they're served warm here, they're also good cold or at room temperature. (Cooking Light March 2004)
Provided by figaro8895
Categories Lentil
Time 18m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To prepare dressing, combine first 7 ingredients, stirring with a whisk.
- To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.
Nutrition Facts : Calories 156.6, Fat 3.5, SaturatedFat 0.5, Sodium 272.8, Carbohydrate 23.3, Fiber 11, Sugar 1.8, Protein 8.9
LEMONY LENTILS WITH KALE
Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.
Provided by Dezzie
Categories Side Dish Beans and Peas
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
- Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g
YELLOW LENTIL SOUP
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
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LEMONY YELLOW LENTILS | BETTER HOMES & GARDENS
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Servings 6Calories 335 per servingTotal Time 20 mins
- Line a 3 1/2- or 4-qt. slow cooker with a disposable slow cooker liner. Remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon.
- In prepared cooker combine 1 1/2 tsp. of the lemon zest, the lemon juice, and next six ingredients (through 1/4 tsp. pepper). Stir in broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
- Meanwhile, preheat oven to 375°F. In a shallow baking pan combine quinoa, oil, garlic powder, dash salt, and dash pepper. Bake 10 to 12 minutes or until toasted, stirring once or twice; cool.
- In a small bowl stir together cooled quinoa, almonds, parsley, and remaining 1/2 tsp. lemon zest. Serve lentils topped with quinoa mixture and yogurt.
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