Pineapple Lentils Food
SKILLET-POPPED LENTILS WITH PARSLEY
Toasted skillet-popped lentils seasoned with parsley and cayenne pepper. These nutty lentils make a delicious, low calorie, under-20-minute meal. If you love popcorn you will love these!
Provided by Megan Olson
Categories Popcorn
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 1.7 g, Fat 2.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 90.1 mg, Sugar 0.2 g
PINEAPPLE LENTILS
The sweetness of the pineapple lends itself surprisingly well with the lentils. Spice it up a bit with some hot sauce of chile powder!! Freeze leftovers for later.
Provided by Tebo3759
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium pot over moderate heat.
- Saute onions with the salt and pepper, about 10 minutes.
- Stir in garlic and lentils, cook for 2 minutes.
- Add water and bring to a boil.
- Reduce to a simmer, cook covered for 45 minutes.
- Stir in the pineapple and serve.
SPICED PINEAPPLE LENTILS
Steps:
- Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.
LENTEN LENTILS, OAXACAN-STYLE
These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion.
- Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy.
- Drain and reserve lentil cooking liquid.
- At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
- Season with salt.
- Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
- Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
- Add lentils and some reserved lentil cooking liquid.
- Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.
- Serve garnished with fried plantain slices.
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