LENTILS WITH WATERCRESS
Watercress is an amazing ingredient to incorporate into meals: from its hearty list of vitamins to its sharp peppery flavor. It can also be wilted or enjoyed raw. While the ends of the stems can be tough, most of the stems are tender, juicy and edible. Look for watercress in clamshells or bags of pretrimmed pieces or in a bunch.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup dried green lentils as the label directs, adding 2 garlic cloves to the water; drain and discard the garlic. Toss with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil; toss.
RED LENTIL AND WATERCRESS SALAD
This salad stands well as its own summertime vegetarian entree or as a side to a simply grilled meat. Chicken and lamb work particularly with these Mediterranean flavors. If watercress is not available, you can use another peppery green such as arugula. Red lentils are best in this recipe as they cook faster and offer a nice visual contrast to the greens.
Provided by justcallmetoni
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place red lentils in a colander and pick out any stray bits. Rinse with water and drain.
- Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion.
- While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste.
- Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated.
- Serve immediately.
Nutrition Facts : Calories 233.1, Fat 4.6, SaturatedFat 0.7, Sodium 60, Carbohydrate 36.4, Fiber 6.7, Sugar 4.2, Protein 13.2
LENTIL SOUP WITH WATERCRESS
This is an healthy recipe from Healthy Heart Cookbook from the American Medical Association. It's very good and thick. In the directions, it says : the soup should be slightly thickened like a stew. So that's ok if it's thick. Lentils are loaded with protein and fiber, can be kept on hand in the pantry, and cook quickly without presoaking, making lentil soup an excellent anytime meal. Peppery watercress perks up the flavor and adds vibrant color to this earthy soup.
Provided by Boomette
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the oil over medium-high heat. Add the shallot and celery and sauté until the vegetables are tender, about 4 minutes. Add the tomato and oregano and cook for 3 minutes longer. Add the broth and 1 cup water and bring to a boil.
- Reduce the heat to medium-low and add the lentils. Return to a simmer and cook for 5 minutes, then add the bulgur. Simmer until the lentils are soft but still intact, about 10 minutes longer. Add more broth if necessary, but the soup should be slightly thickened like a stew.
- Remove from the heat and stir in the watercress. Season with the salt and serve immediately.
Nutrition Facts : Calories 200, Fat 4, SaturatedFat 0.8, Sodium 266.2, Carbohydrate 29.4, Fiber 11.7, Sugar 1.6, Protein 13.7
EGG & PUY LENTIL SALAD WITH TAMARI & WATERCRESS
We've put together the ultimate healthy recipe to ease the symptoms of menopause, packed with calcium, folate and iron
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 11
Steps:
- If you want to activate the lentils (see tip below), do this the night, or up to 8 hrs, before eating. Pour water over them and leave to soak at room temperature. Drain and rinse.
- When ready to eat, heat oven to 220C/ 200C fan/gas 7. Toss the cauliflower with a drizzle of the oil, then roast for 20 mins on a parchment-lined baking tray until tender and tinged with gold round the edges.
- Meanwhile, put the drained lentils in a pan with the carrot and celery. Pour in water to cover, put on a lid and boil for 20 mins until the lentils are tender. Check before they are ready in case they are boiling dry and, if necessary, top up with a little more water.
- While they are cooking, finely grate the garlic and set aside in a large bowl. Boil the eggs for 6 mins, this will give you eggs with a soft yolk. When they are ready, plunge into cold water, then shell.
- Mix the tamari and oil into the garlic to make a dressing. Check the lentils and drain, if necessary, then toss in the bowl with the dressing, tomatoes, spring onions and watercress. Pile onto plates and top with the eggs, adding any remaining dressing from the bowl over the top.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
GAMMON WITH WATERCRESS & MUSTARD LENTILS
Rustle up this gluten-free meal of gammon with nutritious watercress and lentils using just four ingredients. It's quick and easy but nicely filling
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Heat 1 tbsp olive oil in a medium-sized saucepan. Add the lentils, 1 tbsp dressing, ½ the watercress and 150ml of water, and cook for 7-8 mins or until the watercress has wilted and the lentils have broken down a little. Season.
- Heat a griddle pan over a medium heat, drizzle the steaks with oil and cook on either side for 5 mins. Serve with the lentils and remaining watercress tossed in the rest of the dressing.
Nutrition Facts : Calories 604 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 55 grams protein, Sodium 6.4 milligram of sodium
LENTIL CROQUETTES WITH WATERCRESS AND KEFIR
One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.
Yield 4 Servings
Number Of Ingredients 22
Steps:
- Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
- Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in spice mill.
- Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
- Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
- Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
- Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
- Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
- Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
- Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.
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- Cook lentils as directed on the label directions. Add the garlic cloves to the lentil water. Once lentils are cooked, drain water and remove garlic cloves.
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