SIMPLE BRAISED FRENCH LENTILS
Simple Braised French Lentils - nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!
Provided by Sylvia Fountaine
Categories legumes
Time 40m
Number Of Ingredients 12
Steps:
- Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
- Add the wine. Let this cook-off, about 2 minutes.
- Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
- When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
- Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????
Nutrition Facts : ServingSize ¾ cup, Calories 177 calories, Sugar 2.5 g, Sodium 613.9 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 5 g, Protein 9.4 g, Cholesterol 0 mg
BRAISED LENTILS
from the Food Network Canada show called The Main. I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove the pre-cooking items before moving on to the braising. Prep time includes both steps
Provided by LizzieLou
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-Cooking Lentils.
- 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
- 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
- Braising Lentils.
- 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
- 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
- 3. Add wine to deglaze, scraping any crispy brown bits.
- 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
- 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
Nutrition Facts : Calories 384.4, Fat 17.2, SaturatedFat 8.7, Cholesterol 43.8, Sodium 364.2, Carbohydrate 37.6, Fiber 15.9, Sugar 4.4, Protein 17.8
HEALTHY BRAISED LENTILS WITH KALE
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
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
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
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.
BRAISED LENTILS WITH CIPOLLINI ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Coat a large high-sided saute 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, about 25 to 30 minutes. (Chef's Note: If you need to add more 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. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they 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 saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.
- When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.
LAMB WITH BRAISED LENTILS
An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the BBQ. Adapted from English chef Louise Blair's 'Low GI Cookbook'. Like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. If you're not fond of lemon juice, omit the lemon rind and juice; fry the lamb steaks in 1/4 tablespoon olive oil and consider substituting a little of the vegetable stock for wine, perhaps a merlot or a dry white.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
- Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
- Remove the lamb from the pan, and set aside.
- Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
- Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
- Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
- Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
- Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 254.8, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 45.7, Fiber 20.6, Sugar 4.7, Protein 17
OVEN-BRAISED LENTILS
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
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 BLACK LENTILS
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
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
BRAISED LENTILS WITH GARLIC SAUSAGE
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
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
BEER-BRAISED LENTILS
This Puy lentil side dish is special enough for a dinner party - perfect with Tom Kerridge's salt-baked lamb shanks
Provided by Tom Kerridge
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.
- Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.
Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
- Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
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