VEGAN CURRY WITH TOMATOES, CAULIFLOWER, AND LENTILS
This is an easy vegan vegetable curry with just enough spice! The lentils are filling and you can add any vegetables you have. Spinach leaves add extra color and flavor.
Provided by Ita
Categories Main Dish Recipes Curries Vegetarian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat and cook onion, chile pepper, and garlic, stirring frequently, about 5 minutes. Stir in cumin, curry powder, ground coriander, and turmeric and cook until heated through, 1 to 2 minutes.
- Stir cherry tomatoes, lentils, and water into the pot. Season with salt, stir well, and simmer until lentils are almost cooked through, about 20 minutes. Stir in cauliflower and spinach leaves, cover, and cook until cauliflower is soft and spinach is wilted, 10 to 15 minutes. Serve with freshly chopped cilantro.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.1 g, Fat 7.7 g, Fiber 9.4 g, Protein 7.7 g, SaturatedFat 1.1 g, Sodium 103.6 mg, Sugar 5.2 g
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
LENTIL, CELERY AND TOMATO MINESTRONE
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor to the mix that ordinary minestrone just doesn't have. Celery has long been used in Chinese medicine to help control high blood pressure. It is also an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.
- Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1077 milligrams, Sugar 6 grams
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
LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
LENTILS WITH ONIONS AND TOMATOES
This is a wonderful, easy to prepare lentil dish that I received from a friend. She had attended a potluck where she sampled this Kenyan dish that her co-worker prepared from her home country. Delicious!
Provided by Starrynews
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put lentils, bouillon cube, and water into a pot and bring to a boil. Reduce heat to medium and allow to simmer until lentils are soft and most of the water is absorbed, about 20-25 minutes.
- Meanwhile, in a separate saute pan, add oil and onions and saute until onions are soft and browned.
- Stir in tomatoes, garlic powder, and rosemary. Let cook over medium heat until tomatoes are cooked down a bit, about 2-3 minutes, stirring occasionally.
- Combine lentils and onion mixture, stirring well.
- Adjust temperature to low. Pour in whipping cream, stirring gently.
- Allow to heat through on low for an additional 5-10 minutes, stirring occasionally.
TOMATO-GARLIC LENTIL BOWLS
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. -Rachael Cushing, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
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 AND TOMATO SAUCE WITH MACARONI AND FRIED ONIONS
Always on the lookout for a good vegetarian recipe, I found this in Joy of Cooking. The whole family loved it -- even my picky husband -- and it's a good way to use up the lentils I always have left over after making lentil soup. Although the recipe calls for 3 cups of water, I highly recommend using 2 cups of vegetable broth and 1 cup of water to give this dish a richer flavor.
Provided by TasteTester
Categories Low Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and cook, stirring, until the onions are golden brown, about 20 minutes, being careful not to let them get too dark. Remove half of the onions and reserve. Stir the garlic into the remaining onions and cook for 1 minute.
- Stir the lentils and water (or water/broth combo) into the onion mixture. Cover and bring to a boil. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
- Stir in the tomatoes, cumin, coriander, and allspice. Cover and cook for 10 minutes. Uncover and simmer, stirring to break up the tomatoes, until the mixture is thickened, about 10 minutes. Season with salt and pepper.
- Meanwhile, cook the pasta in plenty of boiling salted water until tender but firm, about 10 minutes. Drain. Quickly dry the pasta cooking pot and add the reserved onions along with the cumin seeds. Cook, stirring over medium-high heat until the onions are sizzling. Add the drained macaroni and stir to combine. Taste and adjust the seasonings. To serve, spoon the macaroni into individual bowls and top with a ladleful of the spiced lentils. Sprinkle with red pepper flakes to taste, if desired.
QUICK & EASY WARMING TOMATO AND LENTIL STEW (VEGAN)
This warming tomato and lentil stew is nourishing, aromatic, and incredibly simple. French lentils are cooked in a comforting tomato broth until tender and plump. A base of onion, garlic, rosemary, and thyme offers an earthy, savory vibe that tames the acidity of the tomatoes and unites the flavors as one. This stew comes together with just 40-ish minutes of time and a modest amount of stirring. Protein-packed lentils make it an incredibly satisfying dish, and you can bump the comfort up another notch by serving it over brown rice or alongside a warm baguette.
Provided by Ashley
Time 40m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or large stock pot over medium heat. Add the onion and cook for 6 minutes or until soft and translucent, stirring occasionally. Add the garlic, dried rosemary, sea salt, and red pepper flakes, and cook for another 1 to 2 minutes or until the garlic softens, stirring frequently.
- Add the french lentils, crushed tomatoes, filtered water, tamari, and balsamic. Stir to combine and nestle the sprigs of thyme into the liquid. Increase heat to medium-high and bring to a rapid boil. Then, reduce heat to low, cover, and simmer for 30 to 35 minutes or until the lentils are tender.
- Carefully remove the thyme sprigs. Taste and season with more sea salt, if desired. I typically don't add any additional salt; however, feel free to season as you wish.
LENTILS WITH NOODLES, ONIONS AND TOMATOES: SYRIAN RISHTA
From: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London In Syria, noodles and lentils are spiced in a most unusual way for a Western palate that expects all pasta dishes to contain oregano or basil rather than allspice and coriander. We think you'll find that this Middle East combination is rather pleasing and unusual.
Provided by greysangel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape.
- Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot.
- Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.
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 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.
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- 3 Add bay leaf, lentils and 250ml water. Bring to the boil, then reduce heat to low. Partially cover and simmer for 30 minutes, stirring occasionally, or until lentils are tender, adding extra water if lentils become too dry. Season with freshly ground black pepper.
- 4 Meanwhile, place tomatoes and fish on prepared tray. Roast in preheated oven for 12-15 minutes, or until fish is cooked through and tomatoes are wilted.
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- Heat the 2 tablespoons of oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown. Add the garlic and cook for one minute.
- Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are roughly chopped.
- Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot. Bring to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the lentils are tender. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering. (I pull the pot halfway off the burner to keep it simmering.) Remove from the heat and allow the lentils to sit covered for another 10 minutes. Stir in the vinegar, check the seasonings, serve hot or warm.
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- In a small bowl combine the sun-dried tomatoes, olive oil, balsamic vinegar, and salt. Mix well until the tomatoes are covered with balsamic and olive oil. Set aside.
- In a large bowl place, the very thinly sliced red onion, pour over the red wine vinegar, and sprinkle with the Maldon salt. Stir and set aside.
- Place the lentils in a pan of boiling water and cook for 20 to 30 minutes or until tender. Drain in a sieve and make sure all the water is removed. Add to the onions while still warm. Add the 4-tablespoon olive oil, garlic, and black pepper. Stir to mix and let it cool down.
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5/5 (2)Total Time 20 minsCategory Savory
- In a medium saucepan or dutch oven, heat up the olive oil. Melt in the onions, diced, until soft and translucent.
- Add red lentils and cover with broth or water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15 minutes, stirring regularly. Pour crushed tomatoes (or tomato sauce) and stir well.
- Add cherry tomatoes, fresh baby spinach and give a good stir. Season with salt and freshly ground pepper, add some chili flakes, and serve with a side of rice.
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- To prepare sauce, heat 1 tablespoon oil in a large saucepan over medium heat. Add chopped onion to pan, and cook for 15 minutes or until golden, stirring occasionally. Add garlic; cook for 2 minutes. Stir in 1/2 teaspoon salt, peppers, and tomatoes; cook 10 minutes or until slightly thick. Transfer tomato mixture to a food processor; process 1 minute or until smooth. Keep warm. Wipe skillet dry with paper towels.
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- Combine 5 cups water and lentils in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove from heat; add vermicelli, stirring well to combine. Wrap a clean kitchen towel around lid, and cover lentil mixture; let stand for 10 minutes or until vermicelli is tender. Add rice and 1 teaspoon salt to lentil mixture; fluff with a fork. Serve immediately with sauce and onions.
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