Caramelised Onion Lentil Patties Recipes

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CARAMELIZED ONIONS AND LENTIL RICE



Caramelized Onions and Lentil Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
2 cups long-grain white rice
1 quart water
1 (15.5-ounce) can lentils, drained and rinsed
1/4 teaspoon ground cumin

Steps:

  • Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
  • While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

Steps:

  • Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  • Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  • Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
  • Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
  • Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
  • Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  • Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  • Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

LENTILS WITH PASTA AND CARAMELIZED ONIONS



Lentils With Pasta and Caramelized Onions image

Provided by Mark Bittman

Categories     pastas, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large onion, cut in half and sliced
6-7 tablespoons extra-virgin olive oil
1/2 cup large green or brown lentils
4 ounces dry tagliatelle nests
Salt and black pepper
Large handful of chopped flat-leaf pars

Steps:

  • Sauté the onion in 2 tablespoons of the oil in a skillet over low heat, until brown and caramelized, stirring often. Cook with the lid on for 5 minutes, then turn heat to medium low, remove lid and cook another 10 to 15 minutes.
  • Rinse the lentils and boil them in plenty of water until they are only just tender. Some lentils take as little as 10 minutes, others much longer. You should watch them.
  • Break the tagliatelle into pieces by crushing the nests in your hand, and drop them into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente. Drain quickly, and toss gently with the remaining olive oil, the fried onions, a little salt and pepper and the parsley.

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

CARAMELISED ONION & LENTIL PATTIES



Caramelised Onion & Lentil Patties image

From Sanitarium, put here for safekeeping! It said zucchini, but I hate zucchini so I replaced with carrots.

Provided by Chickee

Categories     Lunch/Snacks

Time 37m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup red lentil
1 tablespoon olive oil
2 medium red onions, finely sliced
2 tablespoons brown sugar
2 tablespoons water
2 medium carrots, grated squeeze to remove excess water
1 cup fresh breadcrumb (from wholemeal bread)
1/2 cup whole wheat flour
4 egg whites, lightly beaten
1 teaspoon ground cumin
1 teaspoon ground coriander

Steps:

  • Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.
  • Heat half of the oil in a large frypan over medium heat. Add onions and cook until brown and soft. Add brown sugar and water. Stir to combine. Cook for 2 minutes. Cool.
  • Place lentils, onion, carrot, breadcrumbs, flour, eggs and spices in a large bowl. Mix well and shape into patties.
  • Heat remaining oil in a non-stick frypan over medium heat. Cook patties for 5 minutes on each side or until golden. Drain on absorbent paper. Makes 18 patties.

Nutrition Facts : Calories 290, Fat 4.3, SaturatedFat 0.7, Sodium 188.8, Carbohydrate 49.8, Fiber 6.7, Sugar 8.2, Protein 14.8

NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF



Nigella Lawson Caramelized Onion & Lentil Pilaf image

Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.

Provided by nomnom

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
fresh ground black pepper
1 cup green lentil (french green is suggested)
1 cup basmati rice

Steps:

  • In a large heavy-based saucepan, heat over medium heat.
  • Add onion slices, and sauté until softened and deep golden brown.
  • Remove half the onions and set aside.
  • Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
  • Add salt, and season with black pepper to taste.
  • Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
  • Drain, then add to pan.
  • Add 4 cups water, raise heat, and bring to a boil.
  • Cover, reduce heat to very low, and cook for 15 to 20 minutes.
  • Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
  • To serve, fluff pilaf with a fork, and transfer to a serving bowl.
  • Garnish with reserved onions.

Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 780.6, Carbohydrate 45.4, Fiber 11.3, Sugar 1.7, Protein 11.1

CARAMELIZED ONION AND LENTIL SOUP



Caramelized Onion and Lentil Soup image

This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 large yellow onion, thinly sliced
2 cans (15 ounces each) lentils, rinsed and drained
2 1/4 cups low-sodium chicken or vegetable broth
Coarse salt and ground pepper
1/4 cup plain low-fat yogurt, for serving
2 tablespoons chopped fresh herbs, such as parsley, chives, marjoram, or a combination, for serving

Steps:

  • In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.

Nutrition Facts : Calories 229 g, Fat 4 g, Fiber 15 g, Protein 16 g

CARAMELIZED ONION AND LENTIL PILAF



Caramelized Onion and Lentil Pilaf image

Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. "The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds," she wrote. "This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side." Perhaps you should do the same.

Provided by Nigella Lawson

Categories     dinner, main course, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons ghee (clarified butter) or vegetable oil
1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
Black pepper
1 cup French green lentils
1 cup basmati rice

Steps:

  • In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
  • Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
  • Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
  • To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 2 grams, TransFat 0 grams

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