SLOW COOKER SPICED ROOT & LENTIL CASSEROLE
Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 5h50m
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
WARM LENTIL SALAD WITH POACHED EGGS
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
- In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.
POACHED EGGS WITH SLOW COOKED SPICY LENTILS
Make and share this Poached Eggs With Slow Cooked Spicy Lentils recipe from Food.com.
Provided by Morrisseyist
Categories Curries
Time 8h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat oil over medium heat.
- Add onions, and cook, stirring, until softened, about 3 minutes.
- Add garlic, ginger, coriander, cumin, and black pepper.
- Cook, stirring constantly, for one more minute.
- Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- Stir in coconut milk, salt, and chili flakes.
- Cover and continue to cook for 30 minutes.
- Ladle into soup bowls and top with a poached egg.
- In order to make in advance:.
- Complete steps until mixture is placed into slowcooker.
- Refrigerate overnight and then transfer to slowcooker.
Nutrition Facts : Calories 450.4, Fat 22, SaturatedFat 13, Cholesterol 186, Sodium 95.9, Carbohydrate 46.1, Fiber 9.2, Sugar 8, Protein 22.3
POACHED EGGS ON SPICY LENTILS RECIPE
This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm Indian bread, such as naan, and hot rice. Serves 4. Make Ahead Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe. Medium (approx. 4 quart) slow cooker.
Provided by Judith Finlayson
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice and vegetable broth and bring to a boil. Transfer to slow cooker stoneware.
- Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for 20 to 30 minutes until heated through.
- When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip) Garnish with parsley, if using.
WARM LENTIL AND POACHED EGG SALAD
This tasty salad makes a great veggie main course. Find exactly what you need from 1000s of triple tested Good Housekeeping recipes.
Categories red pepper balsamic vinegar spinach 28 day low-fat carrot celery Egg salad vegetarian lentil mushroom
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pan. Add the onion, carrot and celery; cook for 5min. Add peppers and mushrooms, cover and cook for a further 5min. Stir in lentils and stock. Bring to the boil; simmer, covered, for 25-30min.
- Meanwhile, bring a large pan of water to the boil. Break eggs into water; cook for 3-4min. Lift them out with a slotted spoon, drain on kitchen paper and keep warm.
- A couple of minutes before the end of the lentil cooking time, add the spinach and cook until wilted. Stir in the vinegar. Spoon onto four plates or bowls and top each with a poached egg. Season with freshly ground black pepper and serve.
SLOW-POACHED EGGS
Use this egg recipe from chef David Chang's "Momofuku" cookbook to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 4
Number Of Ingredients 1
Steps:
- Fit a large pot with a rack and fill with water. Place over lowest possible heat.
- Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
- Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
- To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.
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- In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
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- In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes and broth and bring to a boil.
- Transfer to a medium (about 4-quart) slow cooker. (Mixture can be cooled, covered and refrigerated for up to 2 days at this point.)
- Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt to taste, and chile pepper (if using). Cover and cook for 20 to 30 minutes until heated through. When ready to serve, ladle into soup bowls and top each serving with a poached egg. Garnish with parsley (if using).
SPICED LENTILS AND POACHED EGGS RECIPE | MYRECIPES
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- Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
- Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
- Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
22 POACHED EGG RECIPES FOR ANY MEAL - BON APPéTIT
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Author Bon AppétitPublished 2015-09-02Estimated Reading Time 3 mins
- Toast with Green Garlic Confit and Poached Eggs. Three ingredients but infinite possibilities. View Recipe.
- Garlic Soup with Potatoes and Poached Eggs. For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.
- Perfect Poached Eggs. Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning. View Recipe.
- Cheesy Grits with Poached Eggs, Greens, and Bacon. Winter’s answer to the grain bowl, this feels super hearty and satisfying. View Recipe.
- Smoked Fish and Rice Breakfast Bowl. Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar.
- Breakfast Bowl with Sweet Potatoes and Turmeric Egg. Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
- Toast with Ramp Kimchi and Poached Eggs. Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever. View Recipe.
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- Frisée-Lardon Salad. Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape. View Recipe.
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