HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
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.
MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS
I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.
Provided by JULIEP
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Place the turkey in a skillet over medium heat, and cook until evenly brown.
- Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 55.7 g, Cholesterol 65.4 mg, Fat 12.2 g, Fiber 11.8 g, Protein 30.7 g, SaturatedFat 2.5 g, Sodium 1174.3 mg, Sugar 0.8 g
MEDITERRANEAN LENTIL PURéE
The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
Provided by Martha Rose Shulman
Categories appetizer
Time 1h15m
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
- Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.
- Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram
MUJADARRA (LENTILS WITH RICE)
I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.
Provided by Deena K Boyd
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
- Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
- Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g
MIDDLE EASTERN RICE AND LENTILS (MUJADARA)
Middle Eastern Rice and Lentils (Mujadara) is a delicious vegan side dish made with red lentils, basmati rice, caramelized onions and aromatic spices.
Provided by HWC Magazine
Categories 30 Minute Meals Cardiac Friendly Egg Free Gluten Free Lactose Free Vegan
Time 20m
Number Of Ingredients 10
Steps:
- Place your basmati rice in a small sauce pot and add the vegetable broth or water, cover with a tight fitting lid and bring to a boil, then turn down heat to slow simmer for about 12 minutes or until tender. Set aside.
- At the same time, place your washed and picked over red lentils and water in a pot uncovered, place in 1 bay leaf and simmer over low heat for about 10 minutes or just until the red lentils are tender. (Do NOT salt the water as this makes the lentils tough) Drain lentils and set aside.
- In a separate pan add olive oil and onions and cook over low medium heat until caramelized, about 8-10 minutes.
- Add the cooked red lentils and caramelized onions to the cooked basmati rice and add salt and pepper to taste, cumin and roughly chopped fresh cilantro and stir to combine.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 68 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Sodium 246 mg, Fiber 15 g, Sugar 3 g
INDIAN LENTIL AND SPLIT PEA SPREAD
Steps:
- Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.
MIDDLE EASTERN SPREAD WITH LENTILS & PEAS
Make and share this Middle Eastern Spread With Lentils & Peas recipe from Food.com.
Provided by T in Marin
Categories Spreads
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
- Add turmeric and cumin and stir 1 minute. Transfer mixture to processor (or bowl for use of immersion blender). Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil. Process until smooth. Season generously (to taste) with salt and pepper.
- Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.
MIDDLE EASTERN RICE AND LENTILS
This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!
Provided by Sharon123
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- Stir in the bell pepper and peas.
- Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- Let stand 5 minutes before serving.
- I sometimes use this rice to make stuffed peppers.
- I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
- I also use leftover rice to make veggie burgers.
- Enjoy!
- For Vegetarian/Vegan do not use chicken broth.
Nutrition Facts : Calories 419.3, Fat 5.5, SaturatedFat 0.9, Sodium 722.2, Carbohydrate 77.3, Fiber 12.8, Sugar 17.4, Protein 16.4
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