SPICED LENTILS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.
Nutrition Facts : Calories 271 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 30 grams, Fiber 7.5 grams, Protein 14 grams, Sugar 2 grams
SPICED LENTIL TACOS
Provided by Jennifer Iserloh
Categories Sauté Vegetarian Dinner Lunch Cheddar Healthy Sour Cream Self New York
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
SPICY CURRIED LENTILS AND RICE
A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!
Provided by Mindelicious
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
- Add lentils, rice, curry powder, and water. Stir well.
- Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
- Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
- Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.
Nutrition Facts : Calories 345.4, Fat 4, SaturatedFat 0.5, Sodium 343.5, Carbohydrate 61.2, Fiber 19.3, Sugar 7.1, Protein 17.6
SPICED LENTILS AND SCRAMBLED EGGS
Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
- Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
- Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
- Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
SPICED LENTILS WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.
SPICED LENTILS AND RICE
Quick, one-pot, stove-top recipe. High in fibre, vitamins A and B. If you want to cut out the oil, saute the onion and garlic in a bit of water in the microwave. Also, for extra fibre, don't peel your carrots - just wash them well!
Provided by Anemone
Categories Brown Rice
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cut up onions, carrots, apples and green onions. Mince garlic.
- In a large saucepan, saute onions and garlic in oil for 3 minutes.
- Add cumin, curry, cinnamon and salt. Let cook another 2 minutes.
- Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
- Remove from heat. Stir in lentils, apples and green onions.
- Garnish with plain yogurt, if desired.
Nutrition Facts : Calories 233.6, Fat 3, SaturatedFat 0.4, Sodium 100.5, Carbohydrate 44.7, Fiber 9, Sugar 9, Protein 9
SPICED LENTILS AND CANTALOUPE
This is an unusual combination, but suspend your doubts long enough to try it. Serve at room temperature for best flavor.
Provided by Susiecat too
Categories Lunch/Snacks
Time 45m
Yield 2 cups, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse lentils well. Cook over medium heat, with enough water to cover by at least an inch, until boiling. Then reduce heat to a simmer, and continue to cook until lentils are tender, about 25-30 minutes.
- Drain lentils and let cool.
- Combine all ingredients in a medium sized bowl, mix very gently to combine.
- Serve at room temperature.
Nutrition Facts : Calories 116.3, Fat 4.9, SaturatedFat 0.7, Sodium 17.5, Carbohydrate 15.7, Fiber 3.9, Sugar 8.6, Protein 4
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
WARM SPICED LENTILS
Make and share this Warm Spiced Lentils recipe from Food.com.
Provided by stephanie
Categories Lentil
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, cover lentils by 2 inches of water and bring to a boil.
- Reduce heat and simmer until just tender, about 25 minutes. Drain well.
- In large skillet, heat oil over medium heat.
- Cook onion for 5 minutes.
- Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.
- Cook, stirring for 3 minutes.
- Add parsley and lentils, stir for 2 minutes.
- Season with lemon juice and salt and pepper to taste.
- Fold in remaining tomatoes and garnish with feta cheese.
SPICED RICE & LENTILS WITH CAULIFLOWER
Curries don't have to be bad. With a high zinc content, iron and calcium, plus cholesterol-lowering fibre, this lentil curry makes for a healthy meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
- Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Nutrition Facts : Calories 404 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
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