Lentil Skillet With Cumin And Lemon Recipes

LENTIL SOUP WITH LEMON

Steps:

• Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
• Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
• Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
• Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

LENTIL PâTé WITH CUMIN AND TURMERIC

Steps:

• Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
• Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
• Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
• Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

LENTIL SOUP WITH CUMIN AND LEMON

Steps:

• Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat, and skim off any foam that may have formed on top.
• Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes. Add the chopped leeks and continue cooking for another twenty minutes, stirring often, until the leeks and onions are turning golden.
• Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, the remaining half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for twenty minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another ten minutes.
• Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne, and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste.
• Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.

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.

LENTIL SKILLET (WITH CUMIN AND LEMON)

Steps:

• Cook lentils in water on stovetop for 45 minutes (30 minute for half recipe).
• Drain water. Add parsley and salt.
• Mix all other ingredients and add to lentils. Warm through.