SUNNY LENTILS
This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.
Provided by SMV
Categories Lentil Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
- Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 28.3 g, Fat 4.9 g, Fiber 6.9 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 219.8 mg, Sugar 5.6 g
BASIC LENTILS
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
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
SUNNY LENTILS
This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.
Provided by SM.V.
Categories Lentil Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
- Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 28.3 g, Fat 4.9 g, Fiber 6.9 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 219.8 mg, Sugar 5.6 g
SUNNY-SIDE UP LENTIL SALAD
This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.
Provided by Georgia Downard
Categories Salad Egg Brunch Valentine's Day High Fiber Dinner Lunch Lentil Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
- Serve with:
- Half of a 6-inch whole-wheat pita per person
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