Marinated Lentils With Sun Dried Tomatoes Recipes

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

LENTILS WITH SUN-DRIED TOMATOES AND FETA

Steps:

• In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
• Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
• Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.

OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES

Steps:

• Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic. Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch. Bring to a simmer, cover and simmer 25 minutes. Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and the sun-dried tomatoes. Keep warm while you cook the salmon.
• While the lentils are cooking, preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top. Sprinkle with herbs, and serve.

MEDITERRANEAN SUN DRIED TOMATO-LENTIL SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and garlic; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add carrots, lentils and dry seasonings; mix well. Cook 2 min., stirring frequently.
• Stir in crushed tomatoes, then tomato juice; bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally and adding kale for the last 2 min.
• Remove from heat. Stir in lemon juice.

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a small bowl.
• Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
• Slice, and return to bowl.
• Add in oil and remaining ingredients.
• Let sit at room temperature for 1 hour, stirring occasionally.
• Store in the refrigerator covered in a glass jar.
• **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

WARM LENTIL SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
• In a medium saucepan, bring 2 quarts water to a boil.
• Add the lentils and boil, uncovered for 15 minutes.
• Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
• Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
• In a heavy skillet over medium heat, warm the remaining oil.
• Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
• Add the garlic and cook 2 minutes longer.
• Stir the vegetables into the lentils.
• Drain the tomatoes, slice them into quarters.
• Add them to the lentil mixture.
• Season the salad with vinegar and add salt and pepper to taste.
• Garnish with chopped parley. Serve.

QUICK CURRIED LENTILS IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
• Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
• Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
• Serve lentil mixture with rice; garnish with more cilantro, if desired.