Lentils With Pasta And Caramelized Onions Food

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

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.

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

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!

LENTILS WITH PASTA AND CARAMELIZED ONIONS

Steps:

• Sauté the onion in 2 tablespoons of the oil in a skillet over low heat, until brown and caramelized, stirring often. Cook with the lid on for 5 minutes, then turn heat to medium low, remove lid and cook another 10 to 15 minutes.
• Rinse the lentils and boil them in plenty of water until they are only just tender. Some lentils take as little as 10 minutes, others much longer. You should watch them.
• Break the tagliatelle into pieces by crushing the nests in your hand, and drop them into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente. Drain quickly, and toss gently with the remaining olive oil, the fried onions, a little salt and pepper and the parsley.

LENTILS AND RICE WITH CARAMELIZED ONIONS

Steps:

• Peel and slice onions vertically.
• Heat 3 tablespoons oil in a large skillet over medium-low heat.
• Add onion; cover and cook 15 minutes or until soft, stirring occasionally.
• Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm.
• While onion cooks, bring water to a boil in a large saucepan.
• Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes.
• Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender.
• Spoon lentils and rice into a shallow dish; top with remaining onion.
• Drizzle remaining oil over lentils. Serve with yogurt, if desired.

SWEET SPICED BROWN RICE AND GINGERED LENTILS WITH CARAMELIZED ONIONS

Steps:

• Heat 3 tablespoons oil in a large (4-quart) saucepan over medium heat until hot.
• Add rice and chopped onion; cook and stir until onion softens, about 5 minutes.
• Stir in 4 cloves of the garlic, the sweet spice blend and 1 teaspoon salt; cook and stir, 30 seconds.
• Stir in 3 cups water.
• Heat to a boil; reduce heat to very low.
• Cover the pan with a piece of parchment paper and then the lid.
• Cook, stirring once or twice, until rice is tender and water is absorbed, 35 to 40 minutes.
• Meanwhile, put lentils, cinnamon stick, ginger and remaining 2 cloves of the garlic in a medium saucepan.
• Add 3 cups water and remaining ½ teaspoon salt.
• Heat to a boil over medium heat.
• Reduce heat to low.
• Simmer, covered, until lentils are tender, but not falling apart, 25 to 30 minutes.
• Discard cinnamon stick; drain lentils in a colander.
• Stir drained lentils into cooked rice.
• Cook over low to heat everything through, about 5 minutes. (If working in advance, turn the contents of the pan out onto a large rimmed baking sheet. Refrigerate uncovered until cool. Transfer to a covered container; refrigerate up to 3 days.)
• Shortly before serving, heat a large cast-iron or heavy nonstick skillet until hot.
• Add remaining 1 tablespoon oil; add the rice and lentil mixture.
• Cook, stirring, to heat through and crisp up some of the rice a bit, about 5 minutes.
• Stir in the caramelized onions to heat through.
• Taste and add salt if needed.
• Sprinkle with cilantro leaves and fried onions.
• Serve hot.
• Mix 2 tablespoons ground cumin, 1 tablespoon cinnamon, 1 1/2 teaspoons ground coriander, and 3/4 teaspoon each ground allspice, cloves, ginger and nutmeg in a small bowl.
• Keeps covered up to several weeks.
• (Makes: about 1/3 cup)
• Heat oven to 350 degrees.
• Cut onions in half through the stem end. Cut each half into ¼ inch thick wedges.
• Toss in a bowl with the oil until onions are well-coated.
• Transfer to a heavy, metal 13-by-9-inch baking pan.
• Bake, stirring every 20 minutes, until onions soften and start to turn golden, about 1 ½ hours.
• Stir in salt; continue baking (stirring at the 20 minute mark) until beautifully browned and starting to crisp (but are not at all burnt), about 30 minutes.
• Let cool in the pan; transfer to a covered container.
• Refrigerate up to 1 week.
• Alternatively, heat a large cast-iron or heavy-bottomed nonstick skillet over medium heat until a drop of water evaporates on contact.
• Add the oiled onions to the pan - don't worry if the pan is very full, the onions will cook down.
• Reduce heat to very low.
• Cook, stirring every 20 minutes or so, about 1 ½ hours.
• Season with the salt; continue cooking until onions are beautifully browned and starting to crisp (but are not at all burnt), about 30 minutes.

LENTILS WITH PASTA AND CARAMELIZED ONIONS

Steps:

• Fry the onion in 2 tablespoons oil until brown and caramelized, stirring often. It is a good idea to start with the lid on; this allows them to soften more quickly.
• Rinse the lentils and boil them in plenty of water until they are only just tender. Some brands take as little as 10 to 15 minutes, others take much longer. You should read the instructions on the package and watch the cooking carefully.
• Break the tagliatelle into pieces by crushing the nests in your hands and drop the pieces into the pan with the lentils-there should be enough water to cover them. Add salt, stir, and boil vigorously until the pasta is cooked al dente.
• Drain quickly and toss gently with the remaining olive oil, a little salt and pepper, the fried onions, and the chopped parsley.

SOFT LENTILS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°F
• Line a baking sheet wit aluminum foil and spray with cooking spray.
• Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
• Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
• Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
• We want the tomatoes to roast from their inner juices.
• Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
• Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
• Stir in the onion and salt.
• Cook, covered over low heat for 30 minutes, stirring often.
• The onions should be soft and golden.
• Remove tomatoes from oven, and allow to cool.
• Reduce oven temperature to 350°F.
• Peel off tomato skins.
• This should be pretty easy after the roasting process.
• Seed and mince tomatoes.
• There should be 1 cup of for this dish.
• Add tomatoes to onions.
• Cook for an additional 15-20 minutes, stirring occasionally.
• Add remaining ingredients except the olives, and stir well.
• Transfer mixture to casserole dish.
• Cover tightly with foil, and bake for about 45 minutes.
• Serve hot, topped with a scattering of the sliced green olives for garnish.

LENTILS AND BULGUR WHEAT WITH CARAMELIZED ONIONS

Steps:

• In a large pot, heat olive oil over medium high heat and add the onion slices.
• Cook for 45 minutes, stirring frequently, until brown and caramelized.
• If they begin to burn, reduce heat to medium or even medium-low. Keep them moving!
• Remove onions from pan and set aside.
• Add lentils and water to the same pan and boil for 15 minutes, uncovered.
• Stir in bulgur, salt and pepper then bring to a simmer.
• Place a lid on the pan then reduce heat to low.
• Cook for 15 additional minutes then fluff with a fork.
• Spread pilaf on a platter and top with caramelized onions and chopped parsley. Serve with plain yogurt.

PASTA WITH LENTILS AND KALE

Steps:

• Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.
• While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.
• While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
• Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
• Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.