Czech Lentils Cocka Recipes

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25-MINUTE COD WITH LENTILS



25-Minute Cod with Lentils image

Using canned lentils instead of raw saves you at least 30 minutes of cooking time. Here, we simmer them quickly with bacon and red wine to play up their earthy flavor; sliced celery stirred in at the end adds a fresh, crisp note. The lentils make a terrific bed for the mild, meaty cod fillets.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 1/2 cup loosely packed leaves
Kosher salt and freshly ground black pepper
Four 6-ounce skinless cod fillets
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices bacon, cut into matchsticks
1/2 medium red onion, thinly sliced
1 clove garlic, finely chopped
1/2 cup red wine
Two 15-ounce cans brown lentils, strained and rinsed
1/2 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes

Steps:

  • Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper.
  • Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets skinned-side down and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown.
  • Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.

Nutrition Facts : Calories 480 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 960 milligrams, Carbohydrate 25 grams, Fiber 12 grams, Protein 43 grams, Sugar 4 grams

CZECH LENTILS (COCKA)



Czech Lentils (Cocka) image

Provided by Marian Burros

Categories     dinner, project, side dish

Time 55m

Yield 2 servings as a main dish

Number Of Ingredients 12

1 large onion, chopped
3 cloves garlic, minced
2 ribs celery, sliced thin
1 1/2 tablespoons olive oil
1 cup green lentils
3 cups water
5 ounces lean ham, cut into bite-size cubes
1 bay leaf
Freshly ground black pepper to taste
1 1/2 teaspoons dried marjoram
2 tablespoons white vinegar
1/4 teaspoon salt, or to taste

Steps:

  • Saute onion, garlic and celery in hot oil in a 4- to 6-quart pot until the onion begins to turn golden.
  • Add lentils and stir to coat well; saute another minute or two.
  • Add water, ham, bay leaf and pepper; rub marjoram between palms of hand and add; cover and simmer for 25 to 35 minutes, until lentils are firm but tender. (If water evaporates before lentils are cooked, add a little more.)
  • Drain any excess water; remove bay leaf. Stir in vinegar and salt.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 13 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 14 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1142 milligrams, Sugar 5 grams

LENTILS WITH CHICKPEAS AND COUSCOUS



Lentils With Chickpeas and Couscous image

Kids love coucous, and combining it with lentils and chickpeas is a good way to pack protein into this entree. Coucous can be messy to eat and to clean up, but here the sauce cuts down on stray grains.

Provided by Autuamnsprite

Categories     Vegan

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup lentils, picked over and rinsed
2 3/4 cups low sodium vegetable broth, divided
1/3 cup raisins
1 cup whole wheat couscous
1 (12 ounce) jar chunky medium salsa or 1 (12 ounce) jar picante sauce
1 cup chopped cilantro
3 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
1 small onion, finely chopped
1 large carrot, diced
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 tablespoon chopped of fresh mint
1/4 cup toasted pine nuts

Steps:

  • Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
  • Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat.
  • Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth.
  • Heat oil in large skillet over medium high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly broned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.
  • Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
  • Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.

Nutrition Facts : Calories 241.7, Fat 7.4, SaturatedFat 0.7, Sodium 635.5, Carbohydrate 38, Fiber 8.3, Sugar 9.4, Protein 9.3

COTECHINO CON LENTICCHIE



Cotechino con Lenticchie image

This hearty and satisfying dish is traditionally eaten on New Year's to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice.

Provided by Daisy

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 15

1 pound cotechino
1 onion, chopped
1 bay leaf
8 whole black peppercorns
1 sprig fresh thyme
7 cups water
1 pound dry green lentils
1 onions, quartered
1 clove garlic
1 bay leaf
1 large carrot, quartered
salt and pepper to taste
4 cups water
1 tablespoon olive oil
1 bunch fresh parsley, chopped

Steps:

  • Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
  • In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
  • Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

Nutrition Facts : Calories 558.3 calories, Carbohydrate 47.9 g, Cholesterol 57.5 mg, Fat 26.9 g, Fiber 23.8 g, Protein 30.8 g, SaturatedFat 9 g, Sodium 584.8 mg, Sugar 2.2 g

CURRIED CHICKPEA AND LENTIL DAL



Curried Chickpea and Lentil Dal image

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Stew     Soup/Stew     Chickpea     Lentil     Mustard     Cilantro     Garlic     Ginger     Coconut     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 24

Mustard Seed and Turmeric Oil:
1/4 cup extra-virgin olive oil
2 Tbsp. mustard seeds
1/2 tsp. ground turmeric
Pinch of cayenne pepper
Kosher salt
Cilantro-Raisin Chutney:
1 small shallot, finely chopped
3 Tbsp. chopped golden raisins
2 Tbsp. finely chopped cilantro stems
1 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
Stew and assembly:
3 Tbsp. virgin coconut oil
2 medium onions, coarsely chopped
2 heads of garlic, halved crosswise
1 (3") piece ginger, peeled, thinly sliced
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
1 1/2 cups dried chickpeas, soaked overnight, drained
2 (13.5-oz.) cans unsweetened coconut milk
1 1/2 cups split red lentils
Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)

Steps:

  • Mustard Seed and Turmeric Oil:
  • Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
  • Cilantro-Raisin Chutney:
  • Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
  • Stew and assembly:
  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
  • Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
  • Do Ahead
  • Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.

MOROCCAN LENTILS AND COUSCOUS



Moroccan Lentils and Couscous image

This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.

Provided by morgainegeiser

Categories     Moroccan

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup lentils, uncooked
4 garlic cloves, crushed
1 teaspoon cumin, ground
1/2 teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon ground cinnamon
1 bay leaf
3 cups water
2 teaspoons vegetable oil
2 cups onions, cut in thin slices
1/2 cup couscous, uncooked

Steps:

  • Place the lentils in a medium saucepan.
  • Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
  • While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
  • Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
  • Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
  • Add lentils to skillet and mix well.
  • Remove and discard bay leaf. Serve lentils over couscous.

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Top Asked Questions

How to cook lentils with cotechino?
Add the lentils and stir. Cover with broth; bring to a boil, lower heat to simmer and cook until lentils are tender, stirring occasionally. Add fresh parsley and remove from heat. Salt and pepper to taste. Lentils should not be too dry or too soupy. Take the Cotechino and poke with fork. Place the Cotechino in a pot with with cold water.
How to cook French lentils?
Cooking French lentils is very easy: all you need is a saucepan and 20 minutes! Here’s all you need to know (or go right to the recipe ): Add the lentils and liquid to a saucepan. Use the ratio of 3 parts liquid to 1 part lentils (6 cups liquid to 2 cups lentils). You can use vegetable broth, water or a mix of the two.
How to cook lentils and couscous in a pan?
Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time. While lentils are cooking, bring 1 cup of water to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and set aside for 15 minutes. Heat oil in a large nonstick skillet over medium heat.
How do you cook chickpeas and lentils in stew?
Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time.

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