Lentils With Ginger Golden Beets And Herbs Food

LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS

Steps:

• Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.
• Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
• Combine remaining 1/4 teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

Steps:

• 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
• 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
• 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
• 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
• 5. Drizzle the dressing over the salad and serve.

LENTIL SALAD WITH BEETS AND GINGER

Steps:

• Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
• While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
• Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
• Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

ROASTED BEETS WITH GINGER

Steps:

• Preheat oven to 375 degrees.
• Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
• Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
• Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
• Serve and enjoy.

FRENCH (PUY) LENTILS WITH BEETS, (VEGAN, VEGETARIAN)

Steps:

• combine the beets, lentils, onion and herbs in a medium bowl.
• Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
• Serve with crumbled feta on top if desired.

LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS

Steps:

• Place beets, the water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a sharp knife, 45 to 55 minutes. Let stand until cool enough to handle. Rub off skins with paper towel, then quarter beets and place in a small bowl. Toss with 1 teaspoon oil.
• Meanwhile, combine lentils and sliced ginger in a saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
• Combine grated ginger, the onion, vinegar, honey, and 1/4 teaspoon salt; let stand 15 minutes. Whisk in remaining 1 tablespoon oil and the ground coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herb leaves, and serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 173
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Cholesterol: 0mg
• Carbohydrates: 28g
• Protein: 9g
• Sodium: 383mg
• Fiber: 11g

LENTILS WITH GINGER AND LEMON FLAVOR

Steps:

• Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
• Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.