Lucky Lentils Recipe Foodcom

PERFECT LENTILS

Perfect Lentils image

Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.

Provided by Food Network Kitchen

Time 35m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 cup green, French Le Puy, brown or beluga lentils, rinsed and picked over
1/2 small onion
1 clove garlic
1 bay leaf
Kosher salt and freshly ground black pepper, optional

Steps:

Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
Serving Suggestion:
Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.

LUCKY LENTILS

Lucky Lentils image

This meal is great for when it gets cold and you need a warm meal that will keep you full for hours with lots of fiber and protein!

Provided by VERSachi

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried lentils
2 tablespoons oil (veg. or olive is fine)
2 celery ribs (sliced)
2 carrots (sliced)
1/2 yellow onion (chopped)
2 garlic cloves (chopped)
2 bay leaves
1 1/2 teaspoons cumin
1 (14 ounce) can chopped tomatoes
1 bouillon cube
4 cups water
salt and pepper

Steps:

Heat the oil in a medium skillet over a medium flame.
Once oil is hot add your onions and garlic and saute until onions carmeilize (4min).
Add your cumin, celery and carrots cover and saute stirring occasionly (8-10min).
In a large pot add water, bay leaf, and bouillon cube.
Once water comes to a boil add your sauteed veggies, the can of tomatoes, and your lentils.
Turn flame down to low cover your pot and simmer for 25-30 minutes or until lentis are cooked through, add salt and pepper to taste.
Server over rice or enjoy alone.
Bon Apetite.

Nutrition Facts : Calories 275.9, Fat 7.9, SaturatedFat 1.1, Cholesterol 0.1, Sodium 204.5, Carbohydrate 38.7, Fiber 17.3, Sugar 6.1, Protein 14.2

LUCA'S LENTILS

Luca's Lentils image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, minced
1 carrot, diced
Salt and freshly ground black pepper, to taste
2 cloves garlic, peeled and smashed
3 tomatoes, cored and diced
1 teaspoon minced fresh gingerroot
1/2 teaspoon hot or medium Madras curry powder or Garam Masala
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon herbs de Provence
2 bay leaves
1 cup water
1 chicken bouillon cube
4 cups precooked brown lentils
1 to 2 tablespoons fresh lemon juice, or to taste
Extra virgin olive oil, for drizzling

Steps:

In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.
Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.

LENTIL

Lentil image

Make and share this Lentil recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb lentils
1/2 cup shallot (chopped)
3 ounces canned green chilies, chopped
3 fresh chili peppers, thinly sliced
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh parsley
2 teaspoons fresh lemon or 2 teaspoons lime juice
1/4 teaspoon salt
1 teaspoon wine vinegar
3 tablespoons olive oil
1 medium diced tomato, for garnish

Steps:

Cook lentils as directed, but do not overcook.
Drain and rinse and place in bowl.
Combine with remaining ingredients but tomato. Toss gently.
Place in refrigerator.
Stir occasionally while salad is chilling. Add garnish and serve.

Nutrition Facts : Calories 192, Fat 10.6, SaturatedFat 1.4, Sodium 153.7, Carbohydrate 19.8, Fiber 5.3, Sugar 3.9, Protein 6.7

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