LEMON LENTILS
Provided by Food Network
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, chile, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.
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.
LEMON-GARLIC OLIVES
Steps:
- Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)
LENTIL HUMMUS WITH BLACK OLIVES
It's a great recipe to make if you have leftover lentils. It has an even lighter and more delicate texture than regular houmous. The olives give it a little kick. You could substitute black olives for kalamata or green ones. Enjoy with grilled vegetables or warm pita bread. It's my perfect summer appetizer!
Provided by Dina Cohen
Categories Spreads
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and blend until smooth.
- Add olive oil, lemon or salt to taste.
Nutrition Facts : Calories 640.7, Fat 58, SaturatedFat 8, Sodium 2622.1, Carbohydrate 25.2, Fiber 9.1, Sugar 2.5, Protein 9.4
LEMONY LENTILS WITH KALE
Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.
Provided by Dezzie
Categories Side Dish Beans and Peas
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
- Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g
HOT OR COLD LENTILS IN LEMON JUICE
Here is another of those very simple, very refreshing, and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere in the Middle East. Serve warm or cold with pita, feta, and olives.
Yield serves 4
Number Of Ingredients 7
Steps:
- Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
- Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
- Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.
- Serve hot or cold.
- This is one of those dishes where I would enjoy a beer or even an icy-cold glass of Greek retsina.
LEMONY LENTILS WITH BLACK OLIVES
Warm lentils flavored with fresh lemon juice, olive oil, oregano, and salty kalamata olives make a nice addition to a mezzes buffet. Though they're served warm here, they're also good cold or at room temperature. (Cooking Light March 2004)
Provided by figaro8895
Categories Lentil
Time 18m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To prepare dressing, combine first 7 ingredients, stirring with a whisk.
- To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.
Nutrition Facts : Calories 156.6, Fat 3.5, SaturatedFat 0.5, Sodium 272.8, Carbohydrate 23.3, Fiber 11, Sugar 1.8, Protein 8.9
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