Braised Lentils With Saffron Recipes

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BRAISED LENTILS WITH CIPOLLINI ONIONS



Braised Lentils with Cipollini Onions image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 to 3 tablespoons extra-virgin olive oil
1 pound brown or green lentils, rinsed
3 cloves garlic
3 bay leaves (fresh or dried)
4 cups water
Kosher salt and freshly cracked black pepper
1/4 cup duck fat
12 cipollini or pearl onions, stemmed and peeled
1/4 to 1/2 cup champagne vinegar, if desired

Steps:

  • Coat a large high-sided sauté pan over medium-high heat with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, 25 to 30 minutes. (If you need to add water for the lentils to finish cooking, add a little at a time -there will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.)
  • Once the lentils are cooked but still somewhat al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper to taste. Retaste, but hold off on reseasoning until serving.
  • Add the duck fat to a large sauté pan over medium heat. Add the onions, season with salt to taste and allow them to caramelize, about 5 minutes per side.
  • When you are ready to serve, add the lentils to the sautéed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar to taste. Transfer to a serving bowl.

BRAISED BLACK LENTILS



Braised Black Lentils image

Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes.

Provided by Chef John

Categories     Side Dish     Beans and Peas

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
salt to taste
6 sprigs fresh thyme
ground black pepper to taste
1 cup beluga lentils
1 ¾ cups chicken stock
1 tablespoon champagne vinegar
2 tablespoons chopped Italian parsley

Steps:

  • Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  • Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
  • Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 68 g, Cholesterol 15.9 mg, Fat 14.3 g, Fiber 31.8 g, Protein 26.6 g, SaturatedFat 5 g, Sodium 698.3 mg, Sugar 6.2 g

OVEN-BRAISED LENTILS



Oven-Braised Lentils image

Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

2 tablespoons grapeseed oil
1 medium carrot, finely chopped (1/2 cup)
1 white onion, finely chopped (1/2 cup)
1 celery stalk, finely chopped (1/2 cup)
4 ounces bacon, cut crosswise into strips
14 ounces (2 cups) dried Umbrian lentils, rinsed and picked over
4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed to cover
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

HEALTHY BRAISED LENTILS WITH KALE



Healthy Braised Lentils with Kale image

In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 fennel bulb, trimmed and finely chopped
Kosher salt
2 teaspoons chopped fresh rosemary
4 cloves garlic, minced
One 14.5-ounce can diced tomatoes
2 1/2 cups vegetable broth or low-sodium chicken broth
3/4 cup black French lentils or beluga lentils
Freshly ground black pepper
3 cups baby kale
1/4 cup chopped fresh parsley
4 large eggs

Steps:

  • Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
  • Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.

BRAISED LENTILS WITH GARLIC SAUSAGE



Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

  • Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
  • Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
  • Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED LENTILS WITH SAFFRON



Steamed Lentils With Saffron image

Make and share this Steamed Lentils With Saffron recipe from Food.com.

Provided by Charlotte J

Categories     Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

11 ounces brown lentils or 11 ounces green lentils
4 tablespoons olive oil
1 medium onion, finely chopped
3 slices prosciutto, cut in small stripes
1/2 cup dry white wine
1 teaspoon saffron thread
3 cups vegetable stock
salt

Steps:

  • Rinse the lentils well.
  • Heat the vegetable stock in a small pot.
  • Meanwhile, in a different medium pot heat the olive oil.
  • Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
  • Add the lentils, cook for another 2-3 minutes, and pour the white wine.
  • Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
  • Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
  • Add water or more stock if necessary.

BRAISED LENTILS WITH SPINACH



Braised Lentils with Spinach image

Provided by Lidia Bastianich

Categories     Bean     Leafy Green     Side     Braise     High Fiber     Low/No Sugar     Spinach     Lentil     Fall     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained

Steps:

  • Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
  • Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

BRAISED LENTILS WITH SAFFRON



Braised Lentils With Saffron image

Make and share this Braised Lentils With Saffron recipe from Food.com.

Provided by FoodFromSicily

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 3/4 cups lentils
1 large onion
olive oil
3/4 ounce raw ham, cut into slivers
1 pinch saffron strand
1 pinch powdered saffron
1/4 cup dry white wine
hot chicken stock (can be made with bullion)
salt

Steps:

  • Soak lentils for about 6 hours.
  • Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
  • Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
  • Add the saffron strands and powdered saffron.
  • When the wine has evaporated, pour just enough hot stock to cover the lentils.
  • bring to a boil, lower the heat and cover and cook for 20 minutes.
  • Taste and add salt if necessary, then discard the onion and serve hot.

Nutrition Facts : Calories 90.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.9, Sodium 56.5, Carbohydrate 14.2, Fiber 5, Sugar 2.2, Protein 6.3

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