Red Lentil Pilaf Recipes

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Steps:

• Heat oil in large pot and add mustard seeds.
• Cook 60 seconds or till they start to pop.
• Add onions and garlic - cook till soft.
• Stir in ground coriander and turmeric - cook one minute more.
• Add barley and stir till well coated.
• Add stock, bring to the boil.
• Simmer on low for 25 minutes, stir occassionally.
• Add red lentils and simmer for another 20 minutes.
• Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
• Fluff the grains with a fork.
• Stir through coriander and season to taste.

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking.
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
• Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
• After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
• Add the half cup of rice. Cook for 10 mins at medium fire.
• Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
• After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
• After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
• After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

Steps:

• Combine the veggies in a heavy frying pan.
• Cook for about 5 minutes over low heat, stirring constantly, until the green onion wilts Add the lentils, chicken broth, and garlic.
• Stir.
• Bring to a boil over medium heat, then lower the heat, cover and simmer for 10 minutes.
• Stir in the cayenne pepper and parsley.
• Take care not to overcook, the lentils should have a crunch.

Steps:

• In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
• You'll need half this recipe to do the Vegetable Lentil Cream/Soup.

Steps:

• In a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.
• Stir in the rice and 2 cups of water (17 fl oz). Cover the pan and bring to the boil.
• Reduce the heat and simmer gently for approx 10 minutes, or until all the liquid has been absorbed.
• Remove the pan from the heat, fluff the rice with a fork amd leave covered for another 10 minutes.
• Meanwhile, make the dressing. In a glass jar with a lid, combine all of the dressing ingredients and shake vigorously to mix.
• Add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs. Pour over the dressing and mix well.