LENTILS WITH CHORIZO, GREENS AND YELLOW RICE
Interpretations of beans and rice - a humble, hearty, filling and delicious meal - are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.
Provided by David Tanis
Categories dinner, lunch, beans, grains and rice, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
- Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
- Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
- Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
- Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
- Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
- To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
LENTILS AND RICE WITH TVP
Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices.
Provided by Lily9753
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
- Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.
Nutrition Facts : Calories 283 calories, Carbohydrate 47.2 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 11.3 g, Protein 18.7 g, SaturatedFat 0.4 g, Sodium 386.2 mg, Sugar 1.8 g
SPANISH RICE WITH LENTILS
This is a high-fiber, low-fat meal that's perfect for vegetarians. It's also high in folic acid so it's good if you're pregnant. Oh, and it's pretty tasty too!
Provided by Sackville
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Use a large saucepan to heat oil over medium heat.
- Add garlic and onion and sauté until onion is soft.
- Add tomatoes, lentils, rice, water and spices.
- Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Add water as needed, if rice starts to dry out.
- Add green pepper and simmer uncover for three minutes or until rice is tender.
SPANISH RICE DISH
The bacon adds tremendous flavor to this spicy dish. I learned this tip from a friend while living in New Mexico. It's great served with any Mexican meal, or as a side dish with hamburgers or chicken.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching.
Nutrition Facts : Calories 148 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
MEXICAN LENTILS AND RICE
"You'll love this simple, quick-cooking, throw-in-the-pan-and-simmer meal!" Shannon Koene - Blacksburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender., Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese.
Nutrition Facts : Calories 387 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 770mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 13g fiber), Protein 17g protein.
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