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lentils Recipes
(Chronologically Listed)
Stir-Fry Lentils And Beans
Heat the oil in a large skillet or wok and saute the onion, celery and mushrooms until brown.
Add the remaining ingredients and cook, stirring until heated through.
Reprinted by permission of arrowhead mills, inc.
Stewed Lentils With Celery Root And Walnut Relish
Rinse the lentils and peas, drain them, and set them aside.
Heat the oil in a soup pot then add the onion, _half_ the carrots, the celery, bay leaf, and garlic.
Fry lightly over medium heat, taking care not to burn the garlic, for 4 to 5 minutes; then add the drained legumes, parsley, celery root, and season with salt.
Add the water and bouillon base and bring it to a boil; then simmer until the lentils are tender, about 30 minutes.
Add the rest of the carrots, and the _step two_ ingredients and simmer for aboug 15 minutes.
Serve with chopped cucumber and a seasoning sauce, such as maggi.
Bread optional.
Per serving: 267 cals, 3.7 grams fat, 12.0% 20.3g fiber.
Idea from the savory way by deborah madison, “stewed lentils with celery.
Tip: stage 1: chop the onion, celery, parsley, and 1 carrot in a food processor.
Stage 2: chop the second carrot with the oil, nuts, parsley, vinegar and pepper.
Sri Lanka Malu Soup Fish And Lentils
===========================> directions <========================.
Clean, wash and fillet the fish.
Chop the onions and tomato.
Place the fish in a pan and add half the onion, the tomato, lentils, coriander, cumin, pepper and water.
Cook over a medium heat for approximately 45 minutes, then blend and strain the liquid.
Heat the ghee and stir fry the remaining onion and curry leaves add to the fish soup and just prior to serving sprinkle the soup with lime juice.
Isbn 962 224 010 0.
Spicy Rice And Lentils
Preparation time: 25 minutes 1 hour standing cooking time: 25 minutes.
Drain the brown lentils, cover with boiling water and boil for 15 minutes until beginning to soften.
Drain cook the onion, garlic, ginger and chilli in the ghee until soft and lightly coloured.
Add the cinnamon, cloves, bay leaf and turmeric.
Cook for 2 minutes, stirring.
Add the drained rice and lentils, mix well, then add water to cover by 3-cm.
Bring to boil, then cook on very low heat until the liquid has been absorbed, about 20 minutes.
Stir in the chopped spring onion.
Remove cinnamon stick before serving.
Spicy Red Lentils And Rice
Saute scallions and garlic for three minutes or until slightly softened.
Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp - tender.
Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat.
Add the water and bring to boil over high heat.
Adjust the heat so the mixture bubbles gently.
Cover and cook for 15 minutes.
Stir in the kale.
Cover and cook for 2 minutes or just until the kale is slightly wilted.
Top each portion with 1/4 cup of yogurt.
Spicy Lentils With Peppers And Tomatoes
Combine the lentils, water, and bay leaf in a large heavy-bottomed saucepan and bring to a boil.
Reduce heat, cover, and simmer 30 to 40 minutes, until the lentils are tender.
Add salt to taste.
Drain and retain some of the cooking liquid.
Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic.
Saute over medium-low heat until the onion is tender and beginning to color.
Add the green pepper and chili peppers and saute another 5-10 minutes until the pepper is tender and add the tomatoes and drained lentils.
Add a little bit of cooking liquid from the lentils if the mixture seems dry.
Simmer over medium-low heat for 15 minutes.
Season to taste with more salt and pepper, stir in the cilantro and lemon juice if desired, and serve, or allow to cool and serve chilled.
This dish will keep for 3-5 days in the refrigerator.
Per portion: 189 calories, fat 2 g, sodium 12 mg, protein 13 g, rose shulman.
Shared and mm by judi m.
Phelps, moderator, alt.
Creative-cook and alt.
Creative-cooking conferences.
Spicy Lentils
Dissolve salt in enough boiling water to cover lentils.
Add lentils and cook until tender.
Drain and mash with potato masher.
Heat oil in a skillet and fry oinions and garlic until onions are golden.
Add remaining ingredients and simmer for a few minutes.
Stir in lentils and heat until thick.
Serve hot.
Spiced Pineapple Lentils
Heat the oil in a medium pot over moderate heat.
Saute the onions with the salt and pepper until golden, about 10 minutes.
Stir in the garlic and lentils and cook 2 minutes, stirring frequently.
Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes.
Stir in the pineapple, remove from the heat and serve,.
Spiced Orange Chicken With Lentils
In small brown paper bag or plastic food storage bag, combine flour, coriander, cumin, salt, dried herbs and 1/4 teaspoon pepper; shake until well mixed.
Place 1 chicken drumstick a time into flour mixture; shake well to coat evenly.
In large skillet, heat 1 tablespoon olive oil over medium-high heat until hot.
Add drumsticks; cook 5 minutes or occasionally.
Stir orange peel and juice into skillet.
Cover; reduce heat to low and simmer 20 minutes or until chicken is no longer pink in center and juices run clear.
Meanwhile, in another large skillet, heat remaining 1 tablespoon olive oil over medium heat until hot.
Add onion and garlic; cook and stir 5 minutes or until onion is softened.
Add chicken broth and lentils; bring to a boil.
Cover; reduce heat to low and simmer 20 minutes or until lentils are tender and broth is absorbed.
Season to taste with at arrange lentils on serving plate; place drumsticks on top.
Stir honey into chicken juices remaining in skillet.
Heat through, stirring occasionally.
Spoon over chicken orange wedges and parsley, if desired.
Recipe provided by filippo berio olive oil from neighborhood shopping 9/25/96 typos by bobbie beers.
Spiced Lentils In Pocket Bread
* each about 6 inches in diameter, cut into halves and warmed.
In 3-quart or larger electric slow cooker, combine lentils, carrot, bell pepper, garlic, bay leaf, chile, and cumin; pour in water.
Cover and cook at low setting until lentils are tender when mashed with a fork 6-7 hours.
Prepare yogurt sauce.
Drain lentil mixture, if necessary; remove and discard chile and bay leaf.
Mix in oil and vinegar; stir in onions and celery.
Season to taste with salt and pepper.
To serve, spoon lentil mixture into pita bread halves; add yogurt sauce to taste.
Spiced Lentils
Bring first 4 ingredients and 1 tablespoon oil to boil in large saucepan.
Reduce heat to medium; simmer uncovered until lentils are tender, about 35 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy medium skillet over medium heat.
Add onions and saute until brown, about 18 minutes.
Mix in chili powder and cloves; stir 1 minute.
Stir onion mixture into lentils.
Season with pepper.
Transfer to bowl.
Sprinkle with curry powder, then cilantro.
Spiced Cracked Wheat And Lentils For Grownups (Mf)
Heat oil and butter in a large sauce pan.
Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes.
Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil.
Add water, salt and pepper.
Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender if water is evaporating too quickly, add more.
Adjust seasoning.
Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos.
Center some yogurt in middle of the dish and garnish with cilantro.
Spelt Soup With Lentils And Ham
Boil the pigs trotter, onion, carrot and celery until tender.
Drain and save the stock.
When the pigs trotter is cool enough to handle, bone and cut the meat and the find into small cubes.
Bring the stock to boil and add the tomato, spelt and lentils.
Cook for 30 minutes on a high heat.
Season with salt and pepper and add the pig trotter meat.
Serve with grated pecorino cheese and a slice of roasted stale bread.
Spaghetti With Lentils
Put oil in dutch oven & saute onions & garlic till tender.
Add rest of the ingredients except the spaghetti.
Bring to a boil then reduce heat & simmer, stirring occasionally.
Cook for 1 hour.
Serve over spaghetti.
“vegetarian times cookbook”.
Soft Lentils W Roasted Tomatoes And Caramelized Onions R T
It sounds complicated, but this dish is actually a snap to make.
All the components can be prepared well ahead of time with almost no effort, then you just combine everything and bake it.
The results are heavenly.
Preheat the oven to 350f.
Lightly oil,or oil-spray,a shallow 9 x 13-inch casserole dish or a large oval gratin pan.
Heat the olive oil in a large, deep skillet or dutch oven then add the butter and let it melt into the oil.
Stir in the onion and salt, and cook, covered, over low heat for about 30 minutes, stirring often.
The onions should be very soft and golden.
Add the tomatoes, cover, and cook for another 15 to 20 minutes, stirring frequently.
Add all the remaining ingredients except the olives, and stir well.
Transfer to the prepared baking pan, cover tightly with foil,and bake for about 45 minutes, or until heated through.
Serve hot, topped with a scattering of sliced green olives, if desired.
Yield: 6 servings cooking time: 1 1/2 hours 15 minutes of work.
Lentils: red lentils cook more quickly and are a prettier color than the green or french varieties.
That said you can use any kind of lentil for this dish, and it will come out fine.
Both the lentils and the tomatoes can be prepared well ahead of time.
Yields: to get 8 cups of cooked lentils for this dish, begin with 4 cups dried.
Rinse them well, place them in a pot with 10 cups of water, bring to a boil, then simmer until very soft 20 minutes for red lentils; 30 to 40 minutes for green or french.
After you measure out the 8 cups needed for this recipe, you will probably have some left over.
You can add the extra lentils to a vegetable soup, a salad, or some cooked grains.
Roasted tomatoes: the best types of tomatoes to roast are plum roma tomatoes and large beefsteak tomatoes that are not too ripe.
Cut out the stems first, then place the whole tomato skins intact on a lightly oiled baking tray.
Preheat the oven to 400f, and roast the tomatoes for 30 to 40 minutes.
Riper tomatoes will roast more quickly.
If desired, you can drain off juices intermittently during the roasting process, enabling the tomatoes to cook from inner, rather than from expelled, liquid.
The latter causes them to stew, rather than roast.
Cool to room temperature, then remove skins.
Seed and mince them.
Then measure out 1 cup to use in this dish.
If you are short on time, you can substitute 1 cup canned diced tomatoes.
This is wonderful.
Seared Salmon With Lentils, Lhj
Bring 2 cups water and 1/2 teaspoon each salt and pepper to boil in saucepan.
Add lentils.
Reduce heat to low; cover and simmer 30 to 35 minutes, until tender.
Meanwhile, sprinkle both sides of salmon with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Heat a 12-inch nonstick skillet over medium-high heat.
Cook salmon skin side down 4 minutes.
Turn, cover and cook 4 minutes more until opaque in center.
Transfer salmon to plate; cover loosely and keep warm.
Cook shallots and 2 tablespoons water in skillet over medium heat 2 minutes.
Stir in lemon juice, peel and 1/4 cup water; simmer 1 minute.
Transfer lentils to four serving plates.
Arrange salmon fillets skin side down on lentils and top with shallot mixture.
Prep time: 10 minutes cooking time: 30 to 35 minutes.
Notes: an easy weekday meal, yet elegant enough for a dinner party.
When done, the salmon should be opaque in the center.
Cooking time will vary according to thickness of the fillets.
Sauteed Chicken Breasts On A Bed Of Lentils With Lemon And G
For the lentil salad, place cooked lentils in a bowl.
In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried tomatoes.
Slowly whisk in olive oil until well blended.
Season with oregano, cumin, salt, and pepper and mix well.
Combine dressing with lentils and set aside while preparing the chicken.
For the chicken, preheat oven to 350 degrees.
Season chicken breasts with salt and pepper, then dredge them in flour to coat them.
Heat olive oil in a large saute pan until smoking hot.
Sear chicken on each side until golden brown, about 2 minutes per side.
Bake for another 3 or 4 minutes, depending on the thickness of the chicken.
Place the lentils on individual plates or on a tray.
Place the chicken on top of the bed of lentils and serve hot.
Salmon With Lentils And Red Wine Sauce
To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water.
Drain and set aside.
In a large saute pan, fry the bacon until it is lightly browned.
Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent.
Add the lentils, cream, thyme, and marjoram.
Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup.
Remove from the heat.
Season with salt and pepper.
Set aside.
To make the sauce, heat a saucepan over medium heat.
Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown.
Add the tarragon, thyme, wine, and stock.
Increase the heat and bring the sauce to a bowl.
Simmer for 15 to 20 minutes.
Strain the sauce though a fine sieve and return it to a clean sauce pan.
Bring the sauce to a boil and continue cooking until it has reduced by half and is thick.
Remove from the heat and adjust the seasoning with salt and pepper.
Whisk in the butter.
If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.
To serve, preheat the broiler.
Slice the salmon diagonally into long thin slices.
Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates.
Place 2 slices of salmon on top, without over lapping.
Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.
Salami With Lentils
Mix all the ingredients together and work well with your hands.
Stuff the mixture into the skins and tie.
Boil very gently for one hour in salted water.
Serve with lentils or mashed potato.
Roasted Beets With Taleggio, Lentils And Prune Vinegar
Bake beets at 350 degrees for 45 minutes.
Peel the roasted beets under running water.
Cut into 1/2-inch cubes and set aside.
Boil the lentils in plenty of unsalted water until tender but not mushy, about 12 to 15 minutes.
Drain in a colander over the sink.
While still warm pour the lentils into a mixing bowl and toss gently with the olive oil and prune vinegar.
Season with salt and lots of freshly-ground black pepper.
Add the beet cubes to the lentils, stir to mix well and divide the beet and lentil mixture among 4 plates.
Toast or grill the bread slices until golden brown.
Smear each slice of bread with about 2 ounces of taleggio cheese, place on top of lentil beet mixture and serve.
Mb-5622.