Savory Lentils Recipes

10-MINUTE SAVORY LENTILS

10-Minute Savory Lentils image

A savory lentils dish that is ready to eat in 10 minutes. It's a quick, filling, healthy recipe that's oil free, low sodium, high protein and whole foods plant based.

Provided by Spartan Life

Categories Dinner Entree Lunch

Time 15m

Yield 4 people

Number Of Ingredients 10

Ingredients

2 cups dry lentils
4 cups low sodium vegetable broth
1 TBS soy sauce*
4 large carrots
1/2 large yellow onion
Small handful of fresh parsley
A few shakes of pepper
Optional: 1 celery stalk (minced)
Optional: 1/2 tsp garlic powder
Optional: 1/2 tsp onion powder

Steps:

Chop the carrots, onion, and parsley until they are finely diced.*
Put all ingredients in your Instant Pot/Pressure Cooker (or pot on stove)
Pressure cook for 10 minutes (for stove top: bring to a boil then simmer for 10 minutes until liquid is absorbed)
Adjust seasoning if needed, and serve!

SAVORY LENTILS AND VEGETABLES

Savory Lentils and Vegetables image

I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 48m

Yield 7 serving(s)

Number Of Ingredients 15

Ingredients

2 cups dried lentils
2 (14 1/2 ounce) cans chicken broth
2 cups water
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrot
1 large green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste

Steps:

Add the first 12 ingredients to a large soup pot.
Bring to a boil over medium-high heat.
Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
Cook over medium heat until thoroughly heated.
Season to taste with salt, pepper, or hot sauce.

SAVORY LENTILS FROM PANAMA

Savory Lentils from Panama image

Lentils are a comfort food in Panama, and now one of my favorites. They are healthy and delicious and this is the best recipe I have tried.

Provided by blisstir

Categories Lentil

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dried lentils
1 teaspoon butter or 1 teaspoon oil
4 cups water
1 red peppers or 1 green pepper, diced (I do a combo)
1 small onion, diced
3 cloves garlic or 3/4 tablespoon minced garlic
2 beef bouillon cubes or 2 chicken bouillon cubes
salt & pepper

Steps:

Wash lentils thoroughly.
Put them in saucepan and cover with water, add butter or oil.
Cover and bring to a natural simmer over low heat.
*Note-this takes a little while but prevents lentils from breaking.
Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
Return lentils to pan and cook 15 mins more, adding salt& pepper.

SAVORY LENTIL VEGETABLE SOUP

Savory Lentil Vegetable Soup image

Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium yellow summer squash, cut into 1/2-inch cubes
3 teaspoons vegetable oil, divided
2 medium carrots, sliced
1 large potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1-1/4 cups dried lentils, rinsed
3 tablespoons no-salt-added tomato paste
1 tablespoon cider or red wine vinegar
1/2 teaspoon pepper
4 cups coarsely chopped fresh spinach

Steps:

In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.

Nutrition Facts :

SAVORY LENTIL AND SQUASH SOUP

Savory Lentil and Squash Soup image

Provided by Donna Goodwin

Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

5 1/2 cups (or more) canned vegetable or chicken broth
1 pound butternut squash, peeled, seeded, chopped (about 2 cups)
1 cup chopped onions
1 cup lentils
1 ripe tomato, peeled, cored, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1 large garlic clove, minced
1 bay leaf

Steps:

Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

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