Lucky Lentils Recipe Foodcom

PERFECT LENTILS

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

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.

LUCA'S LENTILS

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

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.