Mediterranean Lentils Food

MEDITERRANEAN STYLE GRAIN BOWLS RECIPE WITH LENTILS AND CHICKPEAS

Mediterranean Style Grain Bowls Recipe with lentils and chickpeas image

Power Grain Bowls, prepared Mediterranean-style! Nutrition and protein-packed thanks to a good dose of lentils and chickpeas. The dressing is an absolute must!

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 19

Ingredients

Early Harvest extra virgin olive oil
Salt
1 zucchini squash, sliced into rounds
2 to 3 cups cooked farro (from 1 cup uncooked farro, prepared according to package)
2 cups cooked brown lentils or from canned lentils, drained and rinsed (see notes for lentil cooking instructions, if needed)
2 cups cooked chickpeas or from canned chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
2 shallots, sliced
2 avocados, skin removed, pitted and sliced
1 cup fresh chopped parsley
Handful pitted kalamata olives
Sprinkle crumbled feta cheese, optional
1/3 cup Early Harvest Greek Extra Virgin Olive Oil
2 1/2 tbsp fresh lemon juice
1 garlic clove, minced
2 1/2 tsp quality Dijon mustard
Salt and pepper
1 tsp Za'atar spice
1/2 tsp ground Sumac

Steps:

In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.
Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).
Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (it'll come to 1/2 cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.
Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.

Nutrition Facts : ServingSize 1 bowl, Calories 484 calories, Sugar 3.9 g, Sodium 169.6 mg, Fat 34.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 12.6 g, Protein 9.6 g, Cholesterol 0.3 mg

SAUCY MOROCCAN-SPICED LENTILS

Saucy Moroccan-Spiced Lentils image

Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!

Provided by Minimalist Baker

Categories Side

Time 30m

Number Of Ingredients 16

Ingredients

2 cups water
1 cup green lentils ((rinsed and well drained // or sub canned lentils lightly rinsed and well drained))
3 cloves garlic* ((skins removed))
1/2 medium onion ((or 2 small shallots // chopped))
1 large red bell pepper ((or use 2 small), seeds removed, roughly chopped)
2 Tbsp tomato paste
1 1/2 Tbsp coconut sugar or maple syrup ((or stevia to taste))
1/2 tsp sea salt ((plus more to taste))
1 Tbsp smoked or sweet paprika ((plus more to taste))
1 tsp ground cumin ((plus more to taste))
1/2 tsp ground coriander ((plus more to taste))
1 tsp ground ginger ((plus more to taste))
1/2 tsp ground turmeric ((plus more to taste))
1/2 tsp cayenne pepper ((more or less to preferred spice level))
1 1/2 Tbsp apple cider vinegar ((or lemon juice))
3/4 cup fresh chopped parsley or cilantro ((I used 1/2 cilantro + 1/2 parsley))

Steps:

Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 9.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 167 mg, Fiber 11 g, Sugar 5.9 g

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

Mujadara: Lentils and Rice with Crispy Onions image

Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 11

Ingredients

1 cup black lentils, (sorted and rinsed)
4 cups water, (divided)
1/4 cup Extra virgin olive oil,
2 large yellow onions, (diced (4 cups))
1 teaspoon kosher salt (more to taste)
1 cup long-grain white rice, (soaked in water for 10-15 minutes and then drained)
black pepper
1/2 to 1 teaspoon cumin
Parsley, (for garnish)
extra virgin olive oil
1 large yellow onion cut in very thin rings

Steps:

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

Nutrition Facts : Calories 207.4 kcal, Sugar 1.6 g, Sodium 398.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, Carbohydrate 28.2 g, Fiber 1 g, Protein 2.6 g, UnsaturatedFat 6.7 g, ServingSize 1 serving

SLOW COOKER MEDITERRANEAN LENTIL STEW

Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

Here's a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it's a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.

Provided by David Tanis

Categories dinner, weekday, salads and dressings, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups small brown or green lentils, such as Castelluccio or Le Puy
1 bay leaf
A few thyme sprigs, tied in a bundle
Salt and pepper
1 1/2 pounds tiny new potatoes
12 ounces cherry tomatoes, halved (about 3 cups)
1/2 small red onion, thinly sliced and soaked in ice water
2 red bell peppers, roasted, skin removed and cut into long, wide strips
8 anchovy fillets (optional)
8 ounces good-quality canned tuna, drained, in large chunks (optional)
4 hard-cooked eggs (9 minutes), halved or quartered
2 tablespoons roughly chopped mint
3 tablespoons roughly chopped parsley
Small handful of basil leaves, for garnish
1 cup good-quality black olives, such as niçoise, Kalamata or Moroccan
4 ounces feta, cut in 1/2-inch slices
3 tablespoons red-wine vinegar, plus more to taste
2 garlic cloves, grated or smashed to a paste (about 1/2 teaspoon)
Salt and pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 teaspoon crumbled oregano, plus a little more for sprinkling

Steps:

Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.