Sweet Sour Lentils Recipes
SWEET & SOUR LENTILS
Make and share this Sweet & Sour Lentils recipe from Food.com.
Provided by OceanIvy
Categories Stew
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the lentils in 3 cups of stock or water.
- In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
- Add in the cloves, bay leaves, scallions, cayenne and ginger.
- Bring mixture to a boil; boil 2 minutes.
- Combine with cooked lentils and their liquid.
- Add the salt and cook until hot and bubbling.
- You may serve with basmati rice.
SWEET AND SOUR LENTILS
Make and share this Sweet and Sour Lentils recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
- Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
- Add a little water near the end of cooking time to prevent sticking.
- While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
- Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
- Stir in the soy sauce and vinegar.
- When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.
Nutrition Facts : Calories 452.2, Fat 3.7, SaturatedFat 0.6, Sodium 546.6, Carbohydrate 84, Fiber 25.7, Sugar 20.6, Protein 24.1
SWEET & SOUR LENTIL DHAL WITH GRILLED AUBERGINE
Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
Nutrition Facts : Calories 325 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
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- Wash and soak the lentils for atleast half an hour in warm water. Drain, wash and add the lentils, salt, pepper and 1.5 cups water in a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone. (4-5 minutes)
- Is using cooked lentils form can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium. done.
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- Wash the lentils under cold running water to remove any dirt and debris. Drain and place in a large bowl. Add water to come up 2 inches (5 cm) above the lentils. Soak for a minimum 1 hour and maximum 8 hours/overnight (note 2).
- Transfer the lentils with the soaking water to a large heavy-bottomed pot or a Dutch oven. Add the bay leaves and bring to a boil over high heat. Lower the heat to medium-low and simmer, uncovered until the lentils are almost soft, about 15–18 minutes—you don’t want them to fall apart and get mushy.
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