Pondicherry Lentils Recipes

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PONDICHERRY LENTILS



Pondicherry Lentils image

In "Tangy Tart Hot & Sweet," Padma Lakshmi (of Top Chef fame) writes that she "named this salad after a town in South India that was heavily influenced by French colonization." She uses black Beluga lentils, which are similar in size to Puy lentils, but the recipe can be made with any lentils; just remember to adjust the cooking time if necessary. This dish improves in flavor the second day.

Provided by Chef Kate

Categories     Lentil

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups lentils
8 cups water
1 fuji apple, cored, diced
1 yellow bell pepper, large, diced
1 jalapeno pepper, diced (remove seeds and veins if you like it less hot)
1 cup flat leaf parsley, leaves, chopped
1 1/2 lemons, juice of
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon gingerroot, fresh, minced
1 1/2 teaspoons gingerroot, fresh, minced
1/4 cup unsweetened coconut, shredded

Steps:

  • Pick lentils over for any small stones; rinse and soak 2 hours in tepid water; drain.
  • Place lentils and water in a large saucepan; heat to a boil.
  • Reduce heat to low; cover and cook until lentils are tender, but still firm, 20-25 minutes.
  • Rinse the lentils with cold water; drain.
  • Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time.
  • Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.

Nutrition Facts : Calories 233.5, Fat 13.4, SaturatedFat 6.4, Sodium 409.5, Carbohydrate 24, Fiber 8.2, Sugar 5.9, Protein 7.4

MONASTERY LENTILS



Monastery Lentils image

Those monks know their stuff! The sherry makes this wonderful - don't leave it out! I like this best with Parmesan on top, but cheddar is awfully good too. Serve with crusty bread for a hearty, meatless meal.

Provided by belkathy

Categories     Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 large onions, chopped
1 carrot, chopped
1/2 teaspoon dried thyme (or more)
1/2 teaspoon dried marjoram (or more)
3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
1 cup dry lentils, washed and sorted
salt
1/4 cup chopped fresh parsley (optional)
1 lb canned tomato
1/4 cup dry sherry
cheddar cheese or swiss cheese, to top

Steps:

  • In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
  • Add and saute one minute more: thyme and marjoram.
  • Add the stock, lentils, salt, parsley, and tomatoes.
  • Bring to boil, then cover and reduce heat.
  • Let cook until lentils are tender (about 35-45 minutes).
  • Add the sherry and allow to cook for just a few minutes more.
  • Top with cheese to serve.

FRENCH LENTILS WITH GARLIC AND THYME



French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories     weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

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