Simple Lentils Food

BASIC LENTILS

Basic lentils image

Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Supper

Time 55m

Yield Makes 6 portions

Number Of Ingredients 11

Ingredients

2 tbsp coconut oil
2 onions , chopped
4 garlic cloves , chopped
large piece of ginger , chopped
300g red split lentils
1 tsp turmeric
2 tomatoes , roughly chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black mustard seeds
1 lemon , juiced

Steps:

Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
Heat the rest of the oil in a frying pan. When it's very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.

Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

EASY LENTIL CHILI

Easy Lentil Chili image

Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: This is a recipe I adopted in the Great 'Zaar Adopta-thon; I have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later.

Provided by Jenny Sanders

Categories Lentil

Time 2h25m

Yield 14 Cups

Number Of Ingredients 14

Ingredients

4 cups lentils, rinsed and picked over
water
1 tablespoon olive oil
2 large onions, chopped
5 -6 cloves garlic, minced
2 teaspoons salt
2 teaspoons cumin
1 teaspoon fresh ground pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1 can 28 ounces diced tomato
1/4 cup tomato paste

Steps:

Combine lentils and 7 cups of water in a Dutch oven.
Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
Add the vinegar and sprinkle with a little chopped cilantro if desired.

Nutrition Facts : Calories 93, Fat 1.4, SaturatedFat 0.2, Sodium 372.9, Carbohydrate 15.5, Fiber 5.3, Sugar 2.9, Protein 5.8

EASY ONE POT LENTILS AND RICE

Easy One Pot Lentils and Rice image

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!

Provided by cicict1976

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry green lentils
6 1/2 cups water
4 -5 garlic cloves
1 -2 bay leaf
1/2 tablespoon cumin seed
1 pinch cinnamon
2 cups basmati rice
1/2-1 tablespoon kosher salt
1 tablespoon olive oil

Steps:

Cover the lentils with the water.
Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
Add the rice, salt and olive oil, and bring back to a boil.
Stir, cover pot, reduce heat to low, and cook for 15 minutes.
Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
Enjoy!

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