LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
LENTILS WITH ZUCCHINI AND RICE
Husband-approved vegetarian fare with zucchini and lentils!
Provided by Bex
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
- Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
- Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g
ZUCCHINI STUFFED WITH RICE, LENTILS, PARMESAN CHEESE AND FRESH S
Make and share this Zucchini Stuffed With Rice, Lentils, Parmesan Cheese and Fresh S recipe from Food.com.
Provided by Laka
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to package directions (rice can be cooked ahead and used in this recipe later).
- Cut the zucchini crosswise into the thick, equal parts. Spoon out the seeds.
- To shorten the baking time in the oven, zucchinis can be pre-cooked in a microwave oven: put the zucchini in a microwave- proof dish and add very little water. Cover and cook 10 minutes at max. Drain and set aside.
- Squeeze sausage out of the casing into the pan with hot oil and cook until it's lightly browned, breaking apart with the back of the turner.
- Add onion and sauté for 3 minutes over medium heat. Add oregano, cumin, salt and pepper, sauté 2-3 minutes to blend the flavors.
- Add rice, lentils and Parmesan cheese, stir and cook for 2 minutes. Remove from heat.
- Place hollowed-out zucchini in a baking dish thinly coated with olive oil. Stuff the filling mixture into the hollowed-out zucchini, using a spoon to press the mixture down so it's tightly packed.
- Bake in the oven at 200ºC for 30 minutes if the zucchini has been pre-cooked in the MWC, or for 45 minutes if they are not pre-cooked.
- About 10 minutes before the end of cooking remove from oven and put a generous pinch of grated mozzarella on top of each zucchini. Put back them back into the oven and bake until cheese is melted.
- Serve hot.
Nutrition Facts : Calories 407, Fat 11, SaturatedFat 4.1, Cholesterol 16.5, Sodium 406.7, Carbohydrate 60.5, Fiber 9.8, Sugar 9.6, Protein 19.2
HERBED LENTILS AND RICE
Looking for dishes that are both healthy and yummy, Judy Manbeck latched on to lentils, "I'm trying to incorporate more legumes and whole grains into our diet, so this blend of lentils and rice is perfect," she writes from Chanute, Kansas.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 329 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 601mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 12g fiber), Protein 22g protein. Diabetic Exchanges
ORZO SALAD WITH LENTILS AND ZUCCHINI
The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
- Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
LENTILS WITH ZUCCHINI
Make and share this Lentils With Zucchini recipe from Food.com.
Provided by Erik H
Categories Lentil
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
- In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
- Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
- In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
- Serve lentils hot with the ghee/cumin seeds.
Nutrition Facts : Calories 261.6, Fat 19.9, SaturatedFat 12, Cholesterol 49.1, Sodium 22.2, Carbohydrate 16.9, Fiber 5.5, Sugar 4.6, Protein 6.6
LENTIL RICE MEDLEY
With so many fresh ingredients, this medley pairs well with milder foods, such as chicken or fish, and can easily stand alone as a main dish. Writes Dee Fifer of Commerce City, Colorado, "This lentil recipe that I make often for my family and company is always enjoyed."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through.
Nutrition Facts :
RED LENTILS WITH RICE
Steps:
- Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
- Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.
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