Lemony Lentils With Black Olives Recipes

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
• Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

Steps:

• Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

Steps:

• All all ingredients except oils, water and salt to a food processor.
• Pulse ingredients until they start to form a paste.
• Add lemon olive oil, and turn food processor on.
• Add olive oil a tbsp at a time until you reach a smooth creamy texture.
• If the hummus is too thick, add water in teaspoons to help thin it out.
• Taste and add salt if needed. (if using olive paste, you will not need salt.).

Steps:

• Slit the olives down one side.
• Cover with cold water and leave to soak for 17 days to eliminate bitterness.
• Change the water every day, then soak in salt water for 3 days, stirring occasionally.
• You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.
• Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.
• Drain and add the garlic, pickling spice, chillies and thyme.
• Pack in sterile jars and pour on olive oil to cover.
• Seal and leave for at least 4 weeks.
• The oil will take on an olive taste and can be used in salads.

Steps:

• Combine all ingredients in a food processor and blend until smooth.
• Add olive oil, lemon or salt to taste.