Lentils With Onions And Tomatoes Recipes

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.

Steps:

• Put lentils, bouillon cube, and water into a pot and bring to a boil. Reduce heat to medium and allow to simmer until lentils are soft and most of the water is absorbed, about 20-25 minutes.
• Meanwhile, in a separate saute pan, add oil and onions and saute until onions are soft and browned.
• Stir in tomatoes, garlic powder, and rosemary. Let cook over medium heat until tomatoes are cooked down a bit, about 2-3 minutes, stirring occasionally.
• Combine lentils and onion mixture, stirring well.
• Adjust temperature to low. Pour in whipping cream, stirring gently.
• Allow to heat through on low for an additional 5-10 minutes, stirring occasionally.

Steps:

• Preheat oven to 400°F
• Line a baking sheet wit aluminum foil and spray with cooking spray.
• Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
• Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
• Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
• We want the tomatoes to roast from their inner juices.
• Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
• Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
• Stir in the onion and salt.
• Cook, covered over low heat for 30 minutes, stirring often.
• The onions should be soft and golden.
• Remove tomatoes from oven, and allow to cool.
• Reduce oven temperature to 350°F.
• Peel off tomato skins.
• This should be pretty easy after the roasting process.
• Seed and mince tomatoes.
• There should be 1 cup of for this dish.
• Add tomatoes to onions.
• Cook for an additional 15-20 minutes, stirring occasionally.
• Add remaining ingredients except the olives, and stir well.
• Transfer mixture to casserole dish.
• Cover tightly with foil, and bake for about 45 minutes.
• Serve hot, topped with a scattering of the sliced green olives for garnish.

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.

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.

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.

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.

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and cook, stirring, until the onions are golden brown, about 20 minutes, being careful not to let them get too dark. Remove half of the onions and reserve. Stir the garlic into the remaining onions and cook for 1 minute.
• Stir the lentils and water (or water/broth combo) into the onion mixture. Cover and bring to a boil. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
• Stir in the tomatoes, cumin, coriander, and allspice. Cover and cook for 10 minutes. Uncover and simmer, stirring to break up the tomatoes, until the mixture is thickened, about 10 minutes. Season with salt and pepper.
• Meanwhile, cook the pasta in plenty of boiling salted water until tender but firm, about 10 minutes. Drain. Quickly dry the pasta cooking pot and add the reserved onions along with the cumin seeds. Cook, stirring over medium-high heat until the onions are sizzling. Add the drained macaroni and stir to combine. Taste and adjust the seasonings. To serve, spoon the macaroni into individual bowls and top with a ladleful of the spiced lentils. Sprinkle with red pepper flakes to taste, if desired.