CINCINNATI LENTILS
Make and share this Cincinnati Lentils recipe from Food.com.
Provided by princess buttercup
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
- Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
- Remove bay leaf.
- Serve over cooked Basmati rice.
- Top with cheese and onions as desired.
Nutrition Facts : Calories 496.5, Fat 6.7, SaturatedFat 3.4, Cholesterol 15.2, Sodium 1285.5, Carbohydrate 86.9, Fiber 17.5, Sugar 5.8, Protein 22.6
LENTIL-STUFFED PEPPERS
These peppers were inspired by my favorite Mediterranean salad, filled with Israeli couscous, lentils, olives, herbs and plenty of feta. Loaded with fiber and plant-based protein, they are delicious and satisfying.
Provided by Food Network
Time 1h
Yield 4 servings (2 halves per serving)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.
- Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes.
- Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes.
- Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste.
- Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.
LENTIL STUFFED PEPPERS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
- Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
- Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
- Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
- Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
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