SAUCY MOROCCAN-SPICED LENTILS
Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 16
Steps:
- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
- Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 9.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 167 mg, Fiber 11 g, Sugar 5.9 g
SPICY RICE, BEAN AND LENTIL CASSEROLE
Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.
Provided by Derf2440
Categories One Dish Meal
Time 58m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a non stick saucepan, heat oil over medium high heat.
- Add garlic, onions and green pepper, cook for 3 minutes.
- Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
- Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
- Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
SPICY MIXED BEAN CHILI
I use whatever beans I have to hand for this recipe. Cooking time does not include soaking. If you have a pressure cooker it is a lot faster to cook the beans using this though.
Provided by Pie Queen
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight.
- Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
- Taste before adding more salt or chili.
SPICY BLACK BEAN AND LENTIL BURGERS
Make and share this Spicy Black Bean and Lentil Burgers recipe from Food.com.
Provided by daishasma
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare beans according to packages.
- Allow beans to cool and mash well.
- Chop onion, garlic, and jalapenos finely.
- Mix all ingredients together in large mixing bowl.
- Roll mix into hamburger patties.
- Add to greased skillet until brown on both sides (5-8 min).
Nutrition Facts : Calories 199.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 46.5, Sodium 662.5, Carbohydrate 32.6, Fiber 10.6, Sugar 1.7, Protein 12.9
SPICY MIXED 5 BEANS AND LENTILS
Number Of Ingredients 18
Steps:
- 1. Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.2. Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and cream if not, add the remaining 1 cup water, cover, bring up to high pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.3. Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.4. Heat the oil (or ghee) in a small saucepan and cook the green chili peppers about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
SPICY BEAN & LENTIL LOAF
A great vegetarian alternative to meatloaf. Works great as leftovers as well. If you don't have a food processor, you can mash up the beans with a potato masher.
Provided by Moor Driver
Categories Lentil
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Lightly grease a 9"x5"x3" loaf pan.
- Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
- Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth.
- Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste.
- Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve.
- Can be eaten hot or cold.
Nutrition Facts : Calories 144.5, Fat 3.6, SaturatedFat 1.4, Cholesterol 20.4, Sodium 237.4, Carbohydrate 20.5, Fiber 5.4, Sugar 3, Protein 8
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