Cilantro Lentils Recipes

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Steps:

• Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
• Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
• Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

LENTILS WITH LEMON

Steps:

• Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

FETA, LENTIL & CILANTRO SALAD

Steps:

• Simmer the lentils for 20 minutes until tender.
• Drain and dress with the olive oil, the lemon juice and garlic while still warm.
• Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.

LEMONY LENTIL SOUP WITH CILANTRO

Steps:

• Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
• Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.

RED LENTIL SOUP WITH LIME AND CILANTRO

Steps:

• Melt butter in soup pot over medium heat. Add onions and celery; cook until onions are translucent, about 4-6 minutes.
• Add bay leaf, cumin and garlic, cook 1-2 minutes until fragrant. Add lentils and coat evenly with butter, cook 4-5 minutes, stirring frequently.
• Add 6 cups broth. Bring to simmer and stir often so lentils don't scorch. Cook soup until lentils begin to dissolve and begin to look like a pureed soup. Add additional broth as needed to adjust consistency.
• Season to taste with fresh squeezed lime juice, salt and pepper. Stir in cilantro or parsley. Serve!