Seasoned Lentils Recipes
SEASONED LENTIL STEW
Provided by Maya Kaimal
Categories Soup/Stew Side Vegetarian Lunch Legume Lentil Vegan Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 17
Steps:
- Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
- Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
- Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
- Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.
SEASONED MASHED LENTILS
So simple, yet so good! A great side dish or cracker spread. Be sure to use freshly ground pepper in this, as it makes a big difference in the flavor. (Slightly adapted from a recipe in The Low Oxalate Cookbook, Book Two.)
Provided by So Cal Gal
Categories Spreads
Time 45m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Place dried lentils, and enough water to cover them, in a small saucepan.
- Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat.
- Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
- Cover pan and let sit for about five minutes before serving.
Nutrition Facts : Calories 191.6, Fat 2.8, SaturatedFat 0.4, Sodium 293.9, Carbohydrate 29.4, Fiber 14.7, Sugar 1.1, Protein 12.5
GREEK-SEASONED LENTILS - CROCK-POT
Great low-fat, low-calorie dish! Serve on toasted pita wedges with sprinkles of sliced green onions and chopped tomatoes and a little sour cream.
Provided by mailbelle
Categories Lentil
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
- In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.
Nutrition Facts : Calories 252.5, Fat 0.8, SaturatedFat 0.1, Sodium 30.3, Carbohydrate 44.7, Fiber 21.1, Sugar 4.2, Protein 17.2
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