TASTY LENTIL TACOS
This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.
Provided by MK!
Categories Main Dish Recipes Taco Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
- Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
- Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
- Serve about 1/4 cup lentil mixture in each taco shell.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 44.2 g, Cholesterol 1.4 mg, Fat 10 g, Fiber 9.2 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 714.1 mg, Sugar 3.2 g
L'ENTRECOTE, STEAK WITH MUSTARD SAUCE
15/4/10 - Finally got around to trying this but served the sauce over some porterhouse steak...the recipe as is was a little tart for me so I ended up adding a splash of cream to the sauce to mellow the flavours, which worked a treat...hubby was delighted with his steak dinner.
Provided by Mandy
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, lemon juice, mustard and tarragon to boil in a saucepan. Simmer approx 10 minutes.
- Grill or Barbeque steak to your liking.
- Cut steak very thinly and arrange on a serving plate.
- Pour sauce over and grind pepper on to taste.
- Seve with a mountain of potato chips or french fries.
Nutrition Facts : Calories 431.6, Fat 28.4, SaturatedFat 12.2, Cholesterol 127.8, Sodium 311.6, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 39.8
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
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