ISRAELI RICE AND LENTIL STEW WITH CUMIN AND GARLIC
Make and share this Israeli Rice and Lentil Stew with Cumin and Garlic recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sort the lentils carefully, discarding any stones.
- Rinse lentils, then combine with the water in a large saucepan.
- Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
- Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
- In a heavy skillet, heat the vegetable oil over medium heat.
- Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
- Add the garlic and cumin and saute 30 seconds; reserve.
- Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
- Add salt and rice and return to a boil.
- Add the onion mixture.
- Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
- Fluff gently with a fork.
- Season to taste with salt and pepper and lightly stir in parsley if desired.
- Serve hot.
ISRAELI RICE AND LENTIL STEW WITH CUMIN AND GARLIC
Yield 6 Servings
Number Of Ingredients 10
Steps:
- 1. Sort the lentils carefully, discarding any stones. 2. Rinse lentils, then combine with the water in a large saucepan. 3. Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender. 4. Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups. 5. In a heavy skillet, heat the vegetable oil over medium heat. 6. Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes. 7. Add the garlic and cumin and saute 30 seconds; reserve. 8. Add reserved lentil cooking liquid to pan of lentils and bring to a boil. 9. Add salt and rice and return to a boil. 10. Add the onion mixture. 11. Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes. 12. Fluff gently with a fork. 13. Season to taste with salt and pepper and lightly stir in parsley if desired. 14. Serve hot.
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-INSPIRED LENTIL STEW
A warm and hearty Indian-inspired lentil stew. Perfect for a cold night. The flavors of curry and cumin make this a very tantalizing dish and fill the kitchen with a very aromatic fragrance. This dish is easy to prepare and very yum! I like to serve this over steamed brown rice and with naan.
Provided by fioremarie
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
- Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
- Taste to adjust spices. Stir in cream and serve.
Nutrition Facts : Calories 705.5 calories, Carbohydrate 59.6 g, Cholesterol 163 mg, Fat 45.6 g, Fiber 19.2 g, Protein 18.7 g, SaturatedFat 27.6 g, Sodium 1173.8 mg, Sugar 13.2 g
MEXICAN LENTIL STEW WITH ROASTED GARLIC AND CHILIES
This has a long list of ingredients, but it's easier than it looks. This is a fat-free recipe, but feel free to use olive oil instead of water for sauteeing.
Provided by JeriBinNC
Categories Lentil
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender. Remove the bay leaf.
- While the lentils are cooking, preheat the oven to 350 degrees. Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside.
- Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, cumin, and oregano and cook until soft. Add the carrot and red pepper and cook until tender. Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat.
- Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chile powder. Just before serving, sprinkle the cilantro on top, if desired.
- * To toast herbs and spices: use a small, heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary.
- ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!
Nutrition Facts : Calories 264.7, Fat 1, SaturatedFat 0.2, Sodium 274.4, Carbohydrate 55.6, Fiber 12, Sugar 8.3, Protein 12.5
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