PERFECT LENTILS
Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.
Provided by Food Network Kitchen
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
- Serving Suggestion:
- Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
BASIC LENTILS
Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Supper
Time 55m
Yield Makes 6 portions
Number Of Ingredients 11
Steps:
- Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
- Heat the rest of the oil in a frying pan. When it's very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.
Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
SUNNY-SIDE UP LENTIL SALAD
This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.
Provided by Georgia Downard
Categories Salad Egg Brunch Valentine's Day High Fiber Dinner Lunch Lentil Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
- Serve with:
- Half of a 6-inch whole-wheat pita per person
More about "sunny lentils recipes"
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- Loaded Sweet Potatoes. This lentil recipe calls for black lentils, which some call the caviar of legumes. (They even look like caviar once they're cooked, which is why they're also called beluga lentils.)
- Green Curry Lentil Soup. Is it lentil soup? Is it lentil curry? It’s both. Earthy brown lentils, aromatics, sweet potatoes, and leafy greens come together with coconut milk and green curry paste to present you with the easy lentil comfort food that will make your doctor happy.
- Jalebi. Protein-packed fried sweets do exist. (Thank you, world.) These South Asian treats, which use urad dal (ivory white lentil) powder, are surprisingly simple to make.
- Marinated Lentils With Lemony Broccolini and Feta. One of our best lentil recipes, this healthy, hearty dish can be a warm vegetarian main or a cold lunch left to marinate in the fridge overnight.
- Fried Lentils and Bratwurst. How to cook lentils? As you're starting to see, there are many ways, and here's another: Simmer black or French lentils in salted water until tender, then fry them.
- Kimchi-Lentil Stew With Poached Eggs. This is a one-pot lentil soup recipe that you could easily eat with a fork and a hunk of crusty bread if you want to.
- Lentil Burgers. You might wonder whether the world needs another veggie burger recipe—until you see how easy this one is. We'd venture to guess you could use the same mixture to make lentil meatballs or even vegetarian meatloaf.
- Grilled Cauliflower and Broccoli With Lentils. When you need a nourishing, gluten-free main dish that involves minimal prep time, this is the delicious lentil recipe to make.
- Zucchini-Lentil Fritters With Lemony Yogurt. These crispy zucchini fritters take inspiration from the traditional Bengali snacks called piyaju. Soaked and blended red lentils make up the batter, which you'll spike with turmeric and chile powder.
- Simple Khichari. You do not need an Instant Pot for this restorative stew; it all goes down on the stovetop. We do recommend using two forms of dried lentils, though: both red split lentils and yellow split mung dal.
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