STEAMED LENTILS
Make and share this Steamed Lentils recipe from Food.com.
Provided by heatherhopecs
Categories Lentil
Time 9h
Yield 4 cups, 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Sort through dry lentils to look for stones or other debris.
- Put sorted lentils in a large bowl and cover with water (8 cups or so).
- Soak lentils for 8-12 hours.
- Drain the water, rinse the lentils, and drain again.
- Using an electric steamer with a rice bowl (e.g. Oster brand), fill the water reservoir to the "max" or "full" line.
- Add lentils plus 2 cups water to the rice bowl.
- Assemble your steamer for cooking rice per the directions on the steamer.
- Steam the lentils for about 60 minutes.
- Turn off the steamer and allow the lentils to rest for 10 minutes.
- Season as desired and serve.
- Makes (4) 1/2 cup servings or (8) 1/4 cup servings.
Nutrition Facts : Calories 338.9, Fat 1, SaturatedFat 0.1, Sodium 30.6, Carbohydrate 57.7, Fiber 29.3, Sugar 1.9, Protein 24.8
STEAMED LENTILS WITH SAFFRON
Make and share this Steamed Lentils With Saffron recipe from Food.com.
Provided by Charlotte J
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the lentils well.
- Heat the vegetable stock in a small pot.
- Meanwhile, in a different medium pot heat the olive oil.
- Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
- Add the lentils, cook for another 2-3 minutes, and pour the white wine.
- Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
- Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
- Add water or more stock if necessary.
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
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