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
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
- Bake for 20 minutes, flipping halfway through.
- In a medium saucepan, add lentils and water, and bring to a boil.
- Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
- When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
- For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
- Pour dressing over lentils and vegetables and toss until fully coated.
- Transfer lentil salad to two containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
SLOW COOKER SPICED ROOT & LENTIL CASSEROLE
Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 5h50m
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
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