Warm Spiced Lentils Food

SIMPLE SPICED LENTILS

Steps:

• Place lentils in a medium-sized pot, with 2 cups of vegetable broth and 2 cups of water.
• Bring to a boil.
• Cover, reduce, and simmer 20 minutes or until lentils are just tender.
• Drain any excess water from the lentils.
• Heat olive oil in a medium-sized skillet, over medium heat.
• Add chopped garlic cook for 1 minute, until fragrant.
• Stir in tomato sauce, remaining vegetable broth, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils.
• Garnish with chopped cilantro when ready to serve.

SPICED LENTILS

Steps:

• Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

WARM SPICED LENTILS

Steps:

• In a large saucepan, cover lentils by 2 inches of water and bring to a boil.
• Reduce heat and simmer until just tender, about 25 minutes. Drain well.
• In large skillet, heat oil over medium heat.
• Cook onion for 5 minutes.
• Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.
• Cook, stirring for 3 minutes.
• Add parsley and lentils, stir for 2 minutes.
• Season with lemon juice and salt and pepper to taste.
• Fold in remaining tomatoes and garnish with feta cheese.

SPICY LENTILS

Steps:

• Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
• Cover and cook for 10 mins until soft.
• Add garlic, curry powder, cumin, coriander and cook for 1 minute.
• Add water, broth, lentils and bay leaves and bring to the boil.
• Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
• Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.

SPICED LENTILS

Steps:

• Bring first 4 ingredients and 1 tablespoon oil to boil in large saucepan. Reduce heat to medium; simmer uncovered until lentils are tender, about 35 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onions and sauté until brown, about 18 minutes. Mix in chili powder and cloves; stir 1 minute.
• Stir onion mixture into lentils. Season with pepper. Transfer to bowl. Sprinkle with curry powder, then cilantro.