LENTIL AND MIXED-VEGETABLE CASSEROLE
Enjoy this lentils and veggie casserole sprinkled with cheese - a hearty slow-cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
- Stir in vegetables and soup.
- Cover and cook on low heat setting about 30 minutes or until vegetable are tender.
Nutrition Facts : Calories 185, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg
GREEN LENTIL AND MIXED VEGETABLE STIR-FRY
This is very yummy and makes a lot! The honey and vegetable broth make a tangy-sweet sauce. Frozen green beans are fine for this recipe.
Provided by dicentra
Categories Lentil
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put the lentils in a large saucepan with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are tender. Drain.
- Add 1 tablespoon of the butter, 1 garlic clove, 1 tablespoon of the oil and the vinegar to the lentils and mix well.
- Melt the remaining butter and oil in a skillet and stir-fry the garlic, onion, corn, peppers and green beans for 3-4 minutes.
- Add the vegetable stock and bring to a boil. Simmer for 10 minutes or until most of the liquid has evaporated.
- Add the honey and season with salt and pepper to taste. Stir in the lentils and cook for about a minute to heat through.
Nutrition Facts : Calories 586.8, Fat 19.7, SaturatedFat 8.4, Cholesterol 30.5, Sodium 94.2, Carbohydrate 79, Fiber 31.6, Sugar 13.7, Protein 26.8
LENTIL AND MIXED VEGETABLE CASSEROLE
Sort through the lentils carefuult before cooking, to remove any that are too light or too dark. Rinse before cooking. Use any vegetable combo that you choose, or soup flavor, this casserole allows alot of creativity. Sprinkle mozzarella over top before you serve.
Provided by KittyKitty
Categories One Dish Meal
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker.
- Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender.
- Stir in veggies and soup.
- Cover and cook on low heat about 30 minutes or until veggies are tender.
Nutrition Facts : Calories 229.2, Fat 2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 474.7, Carbohydrate 37.3, Fiber 17.4, Sugar 2.1, Protein 15.7
SPICY MIXED 5 BEANS AND LENTILS
Number Of Ingredients 18
Steps:
- 1. Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.2. Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and cream if not, add the remaining 1 cup water, cover, bring up to high pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.3. Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.4. Heat the oil (or ghee) in a small saucepan and cook the green chili peppers about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MIXED VEGETABLE LENTIL BAKE
A great recipe for all the family
Provided by jodie0509
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 190C
- Cook lentils in pan for 15-20mins stirring regularly meanwhile fry onion and vegetables.
- Whilst the lentils, onion and vegetables are cooking mix together tomatoes, spinach and vegetable stock
- When lentils, onion and vegetables are cooked mix together with tomatoes, spinach and vegetable stock mix.
- Spoon into a lightly greased baking dish and cook for 15-20mins (until golden) for best results serve with mini diced roast potatos
LENTIL WHITE BEAN PILAF
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.
PARSI MIXED LENTILS, BEANS, AND VEGATABLES
Number Of Ingredients 23
Steps:
- 1. Prepare the tamarind paste. Then, place all the dals in a pressure cooker along with the potato, tomato, pumpkin, eggplant, chopped onion, fenugreek leaves, cilantro, mint, green chili peppers, turmeric, salt, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, let cool, then blend in the pot with a hand-held immersion mixer, or transfer to a food processor or blender, process to make a thick and smooth puree, then return to the pot.2. Meanwhile, prepare the ginger-garlic paste and lentil masala. Then, in a small bowl mix together the ginger-garlic paste, coriander, cumin, cayenne pepper, and garam masala with 1 to 2 tablespoons water to make a thick paste.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the sliced onions, stirring, until golden, 5 to 7 minutes. Add the spice paste and Gujaratie masala and stir until fragrant, 1 to 2 minutes. Mix into the dal along with the tamarind and jaggery, and simmer over low heat, 5 to 7 minutes. (Add some water if the dal seems too thick.) Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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