LENTILS WITH TOMATOES
A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.
Provided by Mary Hansen Smith
Categories Side Dish Beans and Peas
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
- Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.5 g, Fat 10.9 g, Fiber 11.8 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 7 g
GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)
This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.
Provided by blucoat
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
- Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.
Nutrition Facts : Calories 306.5, Fat 14.2, SaturatedFat 1.9, Sodium 591.7, Carbohydrate 32.6, Fiber 15.2, Sugar 2.2, Protein 12.9
PERFECT LENTILS
Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.
Provided by Food Network Kitchen
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
- Serving Suggestion:
- Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Provided by Cookie and Kate
Categories Main Dish
Time 1h
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
- Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
- Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
- Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
- When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
- Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
- Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
ONION LENTILS AND RICE
This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.
Provided by jessi-ryan
Categories Lentil
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
- Remove 1/3 of the onions and set aside.
- Continue cooking the rest of the onions until dark brown and black in places.
- In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
- To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
- Cover and simmer 15 minutes or until rice is tender.
- Remove from heat and stir in the well-browned onions.
- Cover and let stand for 5-10 minutes.
- Serve!
- Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
- Also good with cooked spinach.
LENTILS, GARLIC AND TOMATOES
Make and share this Lentils, garlic and tomatoes recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large 2 quart pot over medium heat.
- Add garlic and cook until JUST turning golden.
- Add tomatoes and cook down to thick, around 8 minutes.
- Add lentils and 2 1/2 cups water.
- Bring to a boil, cover and reduce heat.
- Simmer 30 minutes.
- Add the salt and lemon juice.
- Mix well.
LENTILS WITH ONION AND GARLIC
Make and share this Lentils With Onion and Garlic recipe from Food.com.
Provided by anne 2
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
- Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
- Serve lentils with onions on top.
- Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.
Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13
LENTILS WITH GARLIC, ONION, AND TOMATO
This dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.
Provided by Food Network
Categories main-dish
Time 1h
Yield Approximately 3 cups
Number Of Ingredients 10
Steps:
- You will need a medium-sized saucepan, and a large deep skillet or saucepan.
- To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis.
- To make Dal Fry:
- In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.
LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC
A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.
Provided by bluemoon downunder
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
- Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
- Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
- Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
- Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
- Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
- Transfer the salad to a serving platter and scatter over some parsley sprigs.
- Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.
LENTIL PâTé
Steps:
- Gather the ingredients.
- In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.
- Season with black pepper . Add lentils and heat until warmed through.
- Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
- Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.
Nutrition Facts : Calories 225 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 32 mg, Fat 3 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 2 g
More about "lentils with onion and garlic food"
RED ONION, GINGER, GARLIC AND BASIL LENTILS - THE IRISH TIMES
From irishtimes.com
Servings 4Estimated Reading Time 1 minAuthor Carmel Somers
- This is an interesting and fresh way to have lentils. The ginger adds nourishing heat while the garlic and lemon juice adds a sharpness to the dish. Some fresh mint along with the basil works very well. This dish is even better when made in advance and reheated. If you manage to have any leftovers they can be used to accompany some grilled chicken or lamb. 1 Wash and rinse the lentils in warm water, then drain.
- 2 Put a pan on a medium heat and add in the sesame oil followed by the onions. Season generously with salt and pepper, lower the heat and cook for a few minutes, stirring occasionally until they become nice and soft.
- 3 Add the lentils, pour in just enough cold water to cover, and bring to the boil. Meanwhile, finely grate the ginger and add to the lentils along with the zest and juice of the lemon.
- 4 Peel the garlic cloves and crush them into the lentils and continue to cook for roughly 20 minutes, making sure the lentils do not dry out. Cooking time will depend on the type of lentil you have chosen, so test from time to time.
CARAMELIZED ONIONS AND LENTILS - LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 25 minsCategory Starters & AppetizersCalories 181 per serving
- Fry the onions slow with butter and only a couple of teaspoons of olive oil. When they started to get brown I added salt to taste. Add brown sugar if using.
ZUCCHINI WITH LENTILS AND ROASTED GARLIC • STEAMY KITCHEN ...
From steamykitchen.com
Reviews 23Estimated Reading Time 3 minsServings 6
- Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.
- In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 5 minutes, until onion soft and zucchini is cooked, but not mushy.
- Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.
LENTIL BOWL WITH GRILLED ONIONS AND RED PEPPER
From thegreencreator.com
Cuisine VeganCategory LunchServings 2Estimated Reading Time 2 mins
- Cut the onions, garlic and peppers into pieces and grill it with a teaspoon of coconut oil over high heat. Usually I’ll first start with the onions and then I will add the paprika and the garlic. This may take about 5 minutes, depending on the pan you’re using.
EASY INSTANT POT LENTILS (HOW TO COOK LENTILS) | THE PICKY ...
From pickyeaterblog.com
Ratings 5Calories 261 per servingCategory Main Course
- Turn your Instant Pot to the sauté function. Add the olive oil, garlic, diced red onion, tomatoes, cumin, and coriander. Cook for a minute.
- Add the carrots, salt, pepper, and cayenne. Cook until the carrots are slightly soft - about 5 minutes.
- Rinse the dried lentils. Add the dried puy lentils to the Instant Pot, and the water or vegetable stock. Place the lid on top, and set to seal. Cook on high pressure for 10 minutes. Do a quick release, by turning the sealing valve.
RECIPE: FRENCH LENTILS WITH ONION AND CARROT | WHOLE FOODS ...
From wholefoodsmarket.com
Servings 4Calories 200 per servingTotal Time 35 mins
RECIPE: RED LENTIL DAL (RED LENTILS WITH GARLIC AND ONIONS ...
From wholefoodsmarket.com
Servings 6Calories 340 per servingTotal Time 30 mins
- Combine rinsed lentils with 4 cups water in a medium pot and bring to a boil. Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.
- Meanwhile, heat oil in a medium skillet over medium heat. Add the cumin seeds and cinnamon; cook for 60 seconds until fragrant, then stir in turmeric and salt. Add onion, garlic, ginger and serrano and cook until golden brown, taking care not to burn them.
- Discard the cinnamon stick and add onion mixture and lemon juice to lentils and stir well. Serve hot, with rice on the side and garnished with cilantro.
LENTILS WITH BROWNED ONION AND GARLIC - VEGETARIAN RECIPES
From foodandspice.com
Cuisine Middle EasternServings 2-4
RED LENTILS WITH GARLIC AND ONION - HONEST COOKING
From honestcooking.com
2.5/5 (2)Category Main DishAuthor Brady EvansTotal Time 20 mins
FRENCH LENTILS WITH CELERY, CARROTS AND ONIONS RECIPE ...
From recipes.sparkpeople.com
3.5/5 (2)Calories 142 per servingServings 4
BROWN RICE WITH LENTILS AND CARAMELIZED ONIONS | RICARDO
From ricardocuisine.com
5/5 (28)Category Main DishesServings 4-6Total Time 45 mins
DAL INDIAN LENTILS - FINEDININGLOVERS.COM
From finedininglovers.com
2/5 (21)Total Time 7 hrs 30 minsServings 6
LENTIL AND ONION RECIPES
From tfrecipes.com
BXZYYL ELECTRIC FOOD PROCESSOR,FOOD CHOPPER WITH GARLIC ...
From amazon.ca
MASOOR MASALA RED LENTILS WITH ONION AND GARLIC RECIPES
From tfrecipes.com
LENTILS WITH GARLIC, ONION, AND TOMATO RECIPE
From crecipe.com
ONION AND LENTIL AND KALE AND GARLIC RECIPES RECIPES (1388 ...
From supercook.com
BOILED LENTILS WITH FRIED GARLIC,ONION,THYME AND LEMON # ...
From youtube.com
CROCKPOT LENTILS ONIONS AND GARLIC - ALL INFORMATION ABOUT ...
From therecipes.info
SPLIT CHICKPEA LENTILS (CHANA DAL) CURRY: A SAUCY VEGAN ...
From hubpages.com
LENTILS WITH ONIONS AND GARLIC - COOKING MANAGER
From cookingmanager.com
LENTILS WITH GARLIC AND ONION - MASOOR DAL - RECIPES ...
WHOLE GREEN LENTILS WITH GARLIC AND ONION FROM MADHUR ...
From rowenagsrecipes.com
LENTIL LOAF WITH CLASSIC ONION GRAVY | FOODLAND
From foodland.ca
LENTILS WITH TOMATOES ONION GARLIC - ALL INFORMATION ABOUT ...
From therecipes.info
GARLIC AND LENTIL RECIPES (1857) - SUPERCOOK
From supercook.com
YELLOW-LENTIL SOUP WITH CILANTRO CHUTNEY
From martha.com
GARLIC AND HERB LENTILS - SPEND SMART EAT SMART
From spendsmart.extension.iastate.edu
BEST ROASTED BEET AND LENTIL DIP RECIPES | HEALTHY EATING ...
From foodnetwork.ca
BEST RED LENTIL SOUP TO WARM YOU UP THIS WINTER
From spicebangla.com
LENTILS WITH GARLIC& ONION | BEANS AND GRAINS | QUENCH ...
From quench.me
COTECHINO RECIPE LENTILS
From newhopebc-sac.org
NIK SHARMA’S RECIPES FOR LENTIL-STUFFED ONIONS AND ...
From theguardian.com
NUTS.COM
From nuts.com
FRENCH LENTILS WITH GARLIC AND ONION - NEW ENGLAND COOKS
From newenglandcooks.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