Simple Winter Lentils Recipes
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
SIMPLE WINTER LENTILS
Provided by Susan Herrmann Loomis
Yield Makes about 6 servings
Number Of Ingredients 6
Steps:
- 1. Place the lentils in a large saucepan or stockpot. Add the onion, the bay leaves and the carrot and cover by at least 2 inches with water. Bring to a boil, cover, reduce the heat so the lentils are simmering and cook until they are al dente, checking to be sure that they don't cook dry and adding hot water if necessary. Remove the lentils from the heat and season them with salt and pepper. If they are very soupy, drain them. Transfer them to a warmed bowl, and stir in the oil. Season to taste and serve.
SIMPLE YUMMY SPICED LENTILS
A yummy recipe for lentils that can be very easily adapted to whatever you have in the cupboard. Simple and tasty and perfect for winter!
Provided by Chef Kirsten 1
Categories Rice
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- mince the garlic and dice the onion.
- heat oil in a medium-sized pot, add onion and garlic and heat on low until the onions become translucent (it's important to keep it on the lowest heat setting because garlic burns really easily!).
- add a pinch or two of curry powder, coat onions and garlic and sautee for one more minute or until the spice starts to dye them.
- now add the lentils and water according to the packaging (mine suggested 1 cup of lentils and 3 cups of water), bring to a boil and add the rest of the spices.
- stir, cover, turn the heat back down to low and let simmer for 20-30 minutes or until lentils are tender.
- drain most of the water and serve over rice or with pita or naan bread and enjoy!
- *you can use any spices you have laying around, really. I just sifted through my cupboards and found that these work really well together, but feel free to experiment, add veggies, whatever you like :).
Nutrition Facts : Calories 495.7, Fat 15.3, SaturatedFat 2.3, Sodium 29.2, Carbohydrate 65.4, Fiber 31.3, Sugar 3.9, Protein 25.8
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