GREEN LENTILS SPREAD
This spread looks and tastes like Canadian Creton but it is totally vegetable. Will make a nice snack or lunch when spread on a pita bread or white bread toast. Can be frozen for up to 6 months. Nice alternative if you are watching your cholesterol.
Provided by Chez Alain
Categories Lunch/Snacks
Time 40m
Yield 1 pound
Number Of Ingredients 12
Steps:
- Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee.
- In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent.
- Add water, lentils, yeast and seasoning.
- Mix thoroughly with a wooden spoon.
- Reduce heat to low and cook for 15 to 20 minutes.
- If the lentils are coarsely ground, the time can be up to 30 minutes.
- Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers).
- Pour the lentils in the baking dish and let cool in the refrigerator.
- When cold, remove from the baking dish, cut in blocks and wrap in film for conservation.
- To serve, spread on an open pita bread with dijon-mayo or mayonnaise.
Nutrition Facts : Calories 706.3, Fat 15.8, SaturatedFat 2.2, Sodium 1190.7, Carbohydrate 101.2, Fiber 47.8, Sugar 6.4, Protein 42.8
GREEN LENTIL SPREAD
Provided by Antonio Prontelli
Categories Condiment/Spread Appetizer Low Cal High Fiber Lentil Fall Healthy Low Cholesterol Party Potluck Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 3 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
- Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4-5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
- Pureée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.
GREEN LENTILS AND RICE ASSYRIAN STYLE
In Assyrian, we call this dish "jadarah"! Lentils and rice have come a long way. We see these types of dishes more often! I hope you enjoy this great and easy recipe of "jadarah"!
Provided by sharon younan
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
- Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
- Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 34.6 g, Fat 7.3 g, Fiber 7.8 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 222.1 mg, Sugar 1.3 g
INDIAN LENTIL AND SPLIT PEA SPREAD
Steps:
- Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.
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28 BEST GREEN LENTIL RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-04-19Category Recipe Roundup
- Green Lentil Soup. Stewed in a rich broth, lentils add the wow factor to this delicious soup. Tender chunks of potato, carrot, and bell pepper are simmered with hearty lentils and flavored with cumin, turmeric, and paprika.
- Lentils Provencal (French Lentil Stew) The French love their lentils, and it’s easy to see why in this tasty dish. Tomatoes and lentils are slowly simmered before being introduced to some surprising flavors.
- Green Lentil Salad. Salads are one of my favorite ways to eat lentils because they add bulk and work with so many different flavors. Here, cooked lentils are tossed with cucumber, red pepper, tomatoes, and red onion.
- Lentil Meatballs. Spoiler alert – there’s no actual meat in these meatballs. But you won’t even miss it thanks to this hearty and healthy veggie version.
- Green Lentil Burgers. There’s more meatless fun on the menu with these green lentil burgers. They’re perfect for anyone following a plant-based diet. Yes, there are lots of lentil burger recipes out there, but this version is deliciously different.
- Green Lentil Hummus. Everyone needs a good hummus recipe in their life. This one makes the culinary MVP list thanks to its savory, earthy flavor and simple prep.
- Green Lentil Loaf. If you think vegetarian meatloaf is dry, crumbly, and boring, I hear you. But the Simple Veganista developed this amazing lentil loaf to convert hungry haters.
- Green Lentils with Sweet Potato and Kale. If you’re ever invited to a vegetarian potluck and want to make lots of new friends, this is the dish to bring.
- Green Lentil Dal. Lentils were made for curries. And this curry was made for meatless Mondays. An easy one-pot dish, it’s a tantalising blend of both Thai and Indian cuisine.
- Carrot Lentil Muffins. You won’t taste the lentils in these sweet snacky muffins, but you will appreciate how moist and filling they are. Vegan and high in protein and fiber, this recipe is perfect for when you want to mix things up in the mornings but still send everyone out with a satisfying and healthy breakfast.
GREEN LENTIL SPREAD RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (14)Estimated Reading Time 2 minsServings 3
- Preheat oven to 375°. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
- Meanwhile, heat 1/2 Tbsp. oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
- Purée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 Tbsp. lemon juice. Season with salt, pepper, and more lemon juice, if desired.
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