TOMATO-GARLIC LENTIL BOWLS
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. -Rachael Cushing, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
LENTILS, GARLIC AND TOMATOES
Make and share this Lentils, garlic and tomatoes recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large 2 quart pot over medium heat.
- Add garlic and cook until JUST turning golden.
- Add tomatoes and cook down to thick, around 8 minutes.
- Add lentils and 2 1/2 cups water.
- Bring to a boil, cover and reduce heat.
- Simmer 30 minutes.
- Add the salt and lemon juice.
- Mix well.
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
LENTILS WITH GARLIC, ONION, AND TOMATO
This dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.
Provided by Food Network
Categories main-dish
Time 1h
Yield Approximately 3 cups
Number Of Ingredients 10
Steps:
- You will need a medium-sized saucepan, and a large deep skillet or saucepan.
- To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis.
- To make Dal Fry:
- In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.
GARLIC LENTILS WITH KALE
Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.
Provided by bolshevik
Categories Side Dish Beans and Peas
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
- Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
- Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
- Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 20.5 g, Fat 18.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 144.6 mg, Sugar 3.8 g
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
LENTIL, CELERY AND TOMATO MINESTRONE
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor to the mix that ordinary minestrone just doesn't have. Celery has long been used in Chinese medicine to help control high blood pressure. It is also an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.
- Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1077 milligrams, Sugar 6 grams
LENTILS WITH TOMATOES
A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.
Provided by Mary Hansen Smith
Categories Side Dish Beans and Peas
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
- Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.5 g, Fat 10.9 g, Fiber 11.8 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 7 g
LENTIL-TOMATO SAUCE
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing the sauce with the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
- Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.
Nutrition Facts : Calories 518 g, Fat 5 g, Fiber 13 g, Protein 24 g
LENTILS WITH ONION AND GARLIC
Make and share this Lentils With Onion and Garlic recipe from Food.com.
Provided by anne 2
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
- Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
- Serve lentils with onions on top.
- Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.
Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13
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