ROASTED BEET AND LENTIL DIP
This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
- Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
- Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
- Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.
LENTILS AND RED PEPPER DIP
Make and share this Lentils and Red Pepper Dip recipe from Food.com.
Provided by Boomette
Categories Spreads
Time 35m
Yield 1 3/4 cup
Number Of Ingredients 7
Steps:
- In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
- In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
- Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.
Nutrition Facts : Calories 426.8, Fat 18.7, SaturatedFat 2.8, Cholesterol 4.1, Sodium 206.7, Carbohydrate 47.8, Fiber 8.9, Sugar 8.2, Protein 18.9
MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
- Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
- Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
- Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
LENTIL & RED PEPPER SALAD
A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
- Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.
Nutrition Facts : Calories 634 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 6.81 milligram of sodium
MIXED PEPPER AND LENTIL CURRY
This simple curry can be liquidized and thinned down with extra vegetable stock to make a tasty soup.
Provided by English_Rose
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large non-stick pan and dry fry the onions and garlic for 1-2 mins until soft.
- Add the peppers and curry powder and cook for a further minute.
- Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required.
- Serve.
RED PEPPER DIP WITH PINE NUTS
This recipe was featured in an email from the www.lifescript.com website. This site lists a lot of healthy recipes. Just in time for the New Year! :-)
Provided by senseicheryl
Categories Onions
Time 9h
Yield 8 3 tablespoon servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place a strainer over a deep bowl. Add the yogurt to the strainer, cover, and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (You can do this entire step in advance and store the yogurt for up to one week in the refrigerator.)
- Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.
- In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper.
- Chill for at least one hour (this can be made in advance and stored in the refrigerator for up to 3 days.)
- Garnish with the remaining pine nuts. Serve with fresh vegetables and pita wedges.
Nutrition Facts : Calories 88.6, Fat 4.5, SaturatedFat 0.9, Cholesterol 3.7, Sodium 645.2, Carbohydrate 8.7, Fiber 1, Sugar 5.3, Protein 4.3
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- Place lentils in fine-mesh sieve and rinse well under cold water. Place in medium saucepan with water and bring to a boil over medium-high heat. Reduce heat to medium-low and allow lentils to simmer, uncovered and stirring frequently, until liquid is absorbed and lentils are very tender, about 15 minutes.
- Into bowl of food processor, place cooked lentils, red peppers, miso, lemon juice, garlic, tahini, and paprika. Blend, scraping down sides of food processor as needed, until dip is smooth and creamy. Dip may be served immediately or stored in an airtight container in the refrigerator for up to a week.
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- Preheat oven to 220°C/Gas Mark 7. Put the peppers in a baking dish, as they are, with no oil. Once the oven is up to temperature, pop the peppers in for 30-40 minutes or so, depending on your oven, until blistered and blackened.
- Meanwhile, peel and finely dice the red onion and carrots. Wash and finely dice the celery. Heat 2 tablespoons of oil in a large saucepan. Add the onion, carrot and celery. Fry on a low heat for 15 minutes, stirring now and then. Add a splash of water if it looks like it might catch.
- Meanwhile, rinse the lentils in a sieve under cold water. Peel and finely chop, grate or crush 1 large or 2 small garlic cloves. After 15 minutes, add the garlic to the veg and stir for 2 minutes. Add the lentils, bay leaf, dried oregano, cumin and mint. Add 500ml water. Bring to the boil and simmer for 20-25 minutes, or until the lentils are soft. Keep an eye on the liquid towards the end, top up with a splash of water if needed. You want almost all the liquid to be absorbed by the end of cooking, but still a little sloppiness.
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- Rinse the lentils and put into a saucepan with the garlic and bay leaf. Cover with water, bring to the boil, then simmer until the lentils are mushy, about 20 to 25 minutes. Watch that the pan doesn't simmer dry. Put into a sieve and let sit in the sieve to drain for at least 15 minutes. Toss out the bay leaf from the lentils. (OR cook in pressure cooker according to your pressure cooker's directions.)
- For the roasted peppers, use 3 that are jarred in water (or oil), but not brine, or, make your own as follows: bake the peppers in the oven until the skin is blistered and blackened. Remove from heat, place in a pot or bowl and cover for 15 minutes (which lets steam work on the skin), then peel the skins, and discard all seeds.
- Place the lentils, roasted peppers, and bread crumbs in a food processor and purée. Add the remainder of the ingredients and blend again. Adjust taste as desired. Optional: a few drops of your favourite hot sauce, etc.
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- Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.
- Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.
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- Rinse red lentils well under cold water. Remove any debris you find, then soak in cold water for about 10 minutes.
- Put lentils, water and 1 teaspoon of salt in a small pot and bring it to a boil, then reduce temperature to simmer for 5 – 7 minutes until lentils are tender but not mushy. You know they’re done if they crush to a pulp between your thumb and forefinger.
- Rinse, drain well and cool. Once cool add lentils, tahini, garlic, lemon juice, remaining salt, and chillies to food processor bowl, pulse for a few seconds to mix then add olive oil until desired consistency is reached. you don’t want it too runny, so add only as much olive oil as needed depending on how wet (or dry) your lentils are. Taste. Adjust seasoning and tahini as needed and zip it at full speed until your red lentil hummus is a smooth paste.
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- Remove the peppers from the oven and allow them to cool on the countertop. Once they’re cool enough to handle, remove the stems and seeds and slice the peppers into strips.
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