Simple Winter Lentils Food

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SIMPLE WINTER LENTILS



Simple Winter Lentils image

Provided by Susan Herrmann Loomis

Yield Makes about 6 servings

Number Of Ingredients 6

1 pound lentilles du Puy
1 small onion pierced with 3 whole cloves
3 dried, imported bay leaves
1 carrot, cut in large dice
2 tablespoons hazelnut or walnut oil
Sea salt and freshly ground black pepper

Steps:

  • 1. Place the lentils in a large saucepan or stockpot. Add the onion, the bay leaves and the carrot and cover by at least 2 inches with water. Bring to a boil, cover, reduce the heat so the lentils are simmering and cook until they are al dente, checking to be sure that they don't cook dry and adding hot water if necessary. Remove the lentils from the heat and season them with salt and pepper. If they are very soupy, drain them. Transfer them to a warmed bowl, and stir in the oil. Season to taste and serve.

WINTER VEGETABLE & LENTIL SOUP



Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 40m

Number Of Ingredients 9

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

  • Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
  • Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
  • Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

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

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

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