10-MINUTE SAVORY LENTILS
Steps:
- Chop the carrots, onion, and parsley until they are finely diced.*
- Put all ingredients in your Instant Pot/Pressure Cooker (or pot on stove)
- Pressure cook for 10 minutes (for stove top: bring to a boil then simmer for 10 minutes until liquid is absorbed)
- Adjust seasoning if needed, and serve!
SAVORY LENTILS
This dish is so wonderfully delicious and savory! Enjoy as-is or add smoked sausage for the meat lovers in your life.
Provided by LoriAnn Poland
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Saute onion and garlic in butter until tender. Bring stock to boil in medium sauce pan. Add lentils, salt, pepper, savory, celery,carrot, tomatoes, and sauted onion and garlic.
- 2. Simmer over low to medium heat 45 minutes or until lentils are tender and thick.
SAVORY LENTIL LOAF
This lacto-ovo vegetarian recipe is one of the ones I've been making longest. It comes from a recipe card collection you would subscribe to buy one packet at a time, dated 1984 (My Great Recipes card packet 20 card 15). Even after lapsing from vegetarianism, it has remained a favorite and is just as tasty, just as filling as meat-based meatloaf. I find the recipe as given a bit dry without glaze, and have added a brown sugar-ketchup glaze, the same one used on the my family's meatloaf when I was a child. No one was thrilled with the hard-cooked eggs in the original so those have been omitted. Torn/cube bread works when I have a failed gluten-free bread baking experiment, but I discovered that half a tube of prepared polenta makes a very creamy stretcher when bread isn't available.
Provided by Lelandra
Categories Savory
Time 1h30m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
- Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
- In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
- Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.
SAVORY LENTILS FROM PANAMA
Lentils are a comfort food in Panama, and now one of my favorites. They are healthy and delicious and this is the best recipe I have tried.
Provided by blisstir
Categories Lentil
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly.
- Put them in saucepan and cover with water, add butter or oil.
- Cover and bring to a natural simmer over low heat.
- *Note-this takes a little while but prevents lentils from breaking.
- Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
- Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
- Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
- Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
- Return lentils to pan and cook 15 mins more, adding salt& pepper.
SAVORY LENTIL STEW
Make and share this Savory Lentil Stew recipe from Food.com.
Provided by Carol Bullock
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke.
- Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes.
- Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan.
- Cook, stirring, until tender, about 5 minutes.
- Mix in the cumin and coriander.
- Continue to cook, stirring, for another minute.
- Add to the soup and stir.
- Remove 3 cups of the soup to a blender.
- Puree until smooth and recombine with the rest of the soup.
- Serve with a splash of soy sauce.
SAVORY RED LENTILS
Make and share this Savory Red Lentils recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Saute chopped onion and garlic for several.
- minutes.
- Rinse red lentils, and add with the rest of the ingredients.
- Bring to a boil, cover, and simmer for 15 minutes.
- Uncover and cook for 5 minutes more. Add more water if needed.
SAVORY LENTILS AND VEGETABLES
I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 48m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Add the first 12 ingredients to a large soup pot.
- Bring to a boil over medium-high heat.
- Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
- Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
- Cook over medium heat until thoroughly heated.
- Season to taste with salt, pepper, or hot sauce.
SAVORY LENTIL AND SQUASH SOUP
Provided by Donna Goodwin
Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.
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5/5 (3)Total Time 40 minsCategory Dinner Side Dish or Savory BreakfastCalories 260 per serving
- Heat the pot over medium heat. Add the oil and swirl to cover the surface. Add the scallions, kale and mushrooms. Sauté until softened, about 5 minutes.
- Add the vegetable broth. Increase the heat to bring the contents to a boil. Add the lentils and oats. Stir vigorously. Reduce the heat to medium low to obtain a steady simmer.
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4.8/5 (4)Category Main CourseCuisine AmericanTotal Time 1 hr 35 mins
- Prepare flax eggs and put them in freezer while preparing the rest of ingredients. Brush small amount of vegetable broth on bottom and sides of 9 in loaf pan. Lightly flour and set aside.
- In medium pot add lentils and shaves of garlic clove to water and bring to a boil. Lower heat and simmer for 30-35 minutes until all water is absorbed and lentils are tender.
- In medium saucepan over medium heat simmer vegetable broth, garlic and rosemary until fragrant. Add onions, sweet potato and celery. Saute until nearly fork-tender about 7-10 minutes. Stir occasionally.
- Cook mushrooms separately in a tad bit of broth until wilted. Add them to vegetables when done.
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Reviews 19Estimated Reading Time 2 minsServings 6
- Bring the water and lentils to a boil in a large, lidded cooking pot. Boil for about 10 minutes while you prepare the veggies.
- Combine the olive oil and garlic in a saute pan over medium-low heat. Add the veggies and saute gently for 5-8 minutes, or until the onions are cooked through.
- Turn the lentils down to medium-low heat and stir in the tomato paste, water, vinegar and basil. Stir in the veggies. Simmer for 15-20 minutes (go longer if you like your lentils very soft), stirring occasionally.
- Stir in the spinach until well wilted. Add salt and pepper to taste. Lid the pot, turn the heat to low and let the flavors mingle for 5-10 minutes, stirring occasionally.
SAVORY LENTIL + QUINOA PROTEIN PANCAKES - BLISSFUL BASIL
From blissfulbasil.com
4.3/5 (3)Total Time 8 hrs 35 minsCategory Breakfast, Dinner, LunchCalories 261 per serving
- Add the lentils and quinoa to two separate airtight containers. Pour tap water into both containers until it completely covers the lentils and quinoa. I like to have an extra two inches or more water on top because it will be absorbed overnight. Refrigerate both containers overnight or for at least 8 hours.
- Add the lentils and quinoa to a food processor along with the 1 1/4 cup water, minced garlic, cilantro leaves, coconut oil, lemon juice, apple cider vinegar, baking powder, garlic powder, coriander, salt, and pepper. Process for 2-3 minutes or until the batter is completely smooth.
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Estimated Reading Time 6 minsPublished 2018-02-03
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- Instant Pot Lentil Gumbo from Cotter Crunch. Filled with okra, jalapeños, and plenty of spices, this Instant Pot lentil soup is super hearty and super zesty.
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From brucebradley.com
5/5 (1)Category And Broths, Chilis, SoupsServings 8-12Total Time 1 hr 5 mins
- Inspect and sort lentils to make sure no small stones or foreign bits are mixed in. Rinse lentils in cold water. Set aside.
- In an 8-quart pot warm olive oil over medium low heat. Add onion, carrots, and celery until vegetables start getting soft and onions become translucent. Add garlic, bay leaves, tomatoes, thyme, basil, and oregano. Cook for 1 minute. Add lentils, salt, and pepper. Cook over medium low heat for 8-10 minutes until the lentils start to darken and the vegetables are soft.
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