BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
OVEN-BRAISED LENTILS
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.
SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS
Steps:
- Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
- Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
- Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
- Available in the spice section of most supermarkets.
BRAISED LENTILS WITH GARLIC SAUSAGE
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
- Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
- Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams
More about "oven braised lentils recipes"
CRISPY OVEN ROASTED LENTILS – MY PLANTIFUL COOKING
From myplantifulcooking.com
5/5 (20)Total Time 35 minsCategory Appetizer, SnackCalories 104 per serving
- Preheat oven to 150C / 300F. Place cooked lentils on a paper towel or dish towel and gently pat dry.
- In a large bowl, place in all ingredients.( lentils, garlic and onion powder, olive oil and salt. ) Mix until well combined.
- Spread lentils evenly on a lined baking tray. Bake for 25-35 minutes until browned, giving it a stir every 10 minutes to ensure even cooking.
BRAISED FRENCH LENTILS RECIPE WITH RED WINE - GIVE IT …
From giveitsomethyme.com
4.9/5 (11)Total Time 45 minsCategory Main Course, SoupCalories 205 per serving
- Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
- Stir in wine, water, mustard, lentils, bay leaf, sea salt and pepper. Bring to a boil, reduce to simmer. Simmer partially covered for 30 minutes or until tender, stirring occasionally.
EASY FRENCH LENTILS WITH GARLIC AND HERBS RECIPE - SERIOUS …
From seriouseats.com
HOW TO MAKE ROASTED LENTILS | AN EASY, HIGH PROTEIN SNACK!
From theleangreenbean.com
BEET BRAISED LENTILS - FEASTING AT HOME
From feastingathome.com
BRAISED LENTILS WITH GREENS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
40 MUST-MAKE LENTIL RECIPES - RAINBOW PLANT LIFE
From rainbowplantlife.com
LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH
From recipetineats.com
SIMPLE BRAISED FRENCH LENTIL RECIPE | FEASTING AT HOME
From feastingathome.com
4.8/5 (33)Uploaded Jul 27, 2021Category LegumesPublished Nov 4, 2020
SLOW BRAISED LENTILS WITH COUNTRY RIBS AND VIDALIA ONIONS
From food52.com
BRAISED LENTILS | WILLIAMS SONOMA
From williams-sonoma.com
BRAISED LENTILS WITH ITALIAN SAUSAGE, KALE & TOMATOES
From lentils.org
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE
From feastingathome.com
RICHLY BRAISED LENTILS | TINNED TOMATOES
From tinnedtomatoes.com
RECIPE: TOMATO-BRAISED LENTILS WITH BROCCOLI RABE | KITCHN
From thekitchn.com
30 BEST LENTIL RECIPES - WHAT TO MAKE WITH LENTILS | KITCHN
From thekitchn.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BRAISED CHICKEN THIGHS WITH LENTILS – LENTILS.ORG
From lentils.org
HOW TO COOK LENTILS (STOVETOP & OVEN) - JESSICA GAVIN
From jessicagavin.com
You'll also love