LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Provided by Kendra Vaculin
Categories Lentil Fall Egg Winter Quick & Easy Stew Onion Vegetarian Tree Nut Free
Yield 2-3 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven, then preheat to 350°F.
- In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
- Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
- Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
- While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
- Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.
RED LENTIL & CARAMELISED ONION SOUP
Make and share this Red Lentil & Caramelised Onion Soup recipe from Food.com.
Provided by Evie3234
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the lentils and rice in cold water and drain.
- Combine the 4 cups of stock and the water in large saucepan and bring to boil.
- Add the lentils, rice and cumin and return to the boil.
- Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
- Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
- Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
- Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.
Nutrition Facts : Calories 536.4, Fat 9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 76.4, Carbohydrate 90.4, Fiber 12.9, Sugar 10.7, Protein 27.2
RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS
Make and share this Red Lentil Soup With Lemon and Caramelized Onions recipe from Food.com.
Provided by celron
Categories Stocks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
- 2. Sprinkle sugar over onions and cook until sticky and sweet.
- 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
- 3. stir in parsley and lemon juice.
- 4. ladle soup and garnish with onions.
Nutrition Facts : Calories 349.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 15.1, Sodium 214.7, Carbohydrate 51.7, Fiber 8.4, Sugar 4.5, Protein 21.5
CARAMELIZED ONION AND LENTIL SOUP
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.
Nutrition Facts : Calories 229 g, Fat 4 g, Fiber 15 g, Protein 16 g
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- Heat a medium-size saucepan over medium-high heat and add 1 tablespoon of olive oil. When it dances, add the shallots, garlic, carrots, turmeric, and cinnamon.
- Add the beets and vegetable broth and bring the mixture to a boil. Add the lentils and reduce the heat to a simmer. Season with salt and pepper and continue cooking at a simmer for 15 to 25 minutes, or until the lentils are soft and the vegetables are tender.
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Category Healthy Turmeric RecipesCalories 449 per servingTotal Time 45 mins
- Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add chopped onion and jalapeno; cook, stirring often, until the onion starts to turn golden, about 5 minutes. Add carrots, lentils and water. Bring to a boil. Add turmeric, cover and simmer until the carrots and lentils are tender, 15 to 20 minutes.
- Meanwhile, heat the remaining 1 1/2 teaspoons oil in a small skillet over medium heat. Add sliced onion and cook, stirring often, until it turns medium brown, about 10 minutes.
- Transfer the lentil mixture to a food processor or blender and puree, in batches if necessary, until smooth. Add a little water if necessary. (Use caution when pureeing hot liquids.) Return the puree to the pot. Stir in lime juice and season with salt and pepper.
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