Sweet Sour Lentils With Brown Rice Food

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

BROWN RICE AND LENTILS

Steps:

• Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
• Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
• Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
• Remove from the heat and let sit for 10 minutes before serving.

SWEET AND SOUR LENTILS OVER BROWN RICE

Steps:

• In a large pot combine lentils, water, bouillon cubes, bay and salt.
• Bring to a boil and simmer 30 minutes.
• Add remaining ingredients and cook until lentils are tender.
• Remove bay leaves.
• Serve over brown rice for a complete, delicious and healthy meal.

LOVELY LENTILS WITH BROWN RICE

Steps:

• Place all ingredients in a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until the rice is cooked and carrots are tender, about 20 minutes.
• Transfer to bowl. Using an immersion blender. Purée to desired consistency, adding more water to thin if necessary.
• To store, spoon puréed mixture into 2 ice cube trays and freeze. Once frozen, transfer cubes to a labelled freezer bag or storage container.

SWEET & SOUR LENTILS

Steps:

• Cook the lentils in 3 cups of stock or water.
• In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
• Add in the cloves, bay leaves, scallions, cayenne and ginger.
• Bring mixture to a boil; boil 2 minutes.
• Combine with cooked lentils and their liquid.
• Add the salt and cook until hot and bubbling.
• You may serve with basmati rice.

SWEET & SOUR LENTIL DHAL WITH GRILLED AUBERGINE

Steps:

• Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
• Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
• Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.

SWEET AND SOUR LENTILS

Steps:

• Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
• Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
• Add a little water near the end of cooking time to prevent sticking.
• While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
• Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
• Stir in the soy sauce and vinegar.
• When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.