Soft Lentils With Roasted Tomatoes And Caramelized Onions Recipes

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

Steps:

• In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
• Add the water, green lentils, and salt to the large pot. Bring to a boil.
• Cover with lid and simmer for 10 minutes.
• To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
• NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
• Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
• Cook covered for about 15 minutes, or until rice is cooked.
• Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
• Enjoy!

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

SOFT LENTILS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°F
• Line a baking sheet wit aluminum foil and spray with cooking spray.
• Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
• Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
• Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
• We want the tomatoes to roast from their inner juices.
• Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
• Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
• Stir in the onion and salt.
• Cook, covered over low heat for 30 minutes, stirring often.
• The onions should be soft and golden.
• Remove tomatoes from oven, and allow to cool.
• Reduce oven temperature to 350°F.
• Peel off tomato skins.
• This should be pretty easy after the roasting process.
• Seed and mince tomatoes.
• There should be 1 cup of for this dish.
• Add tomatoes to onions.
• Cook for an additional 15-20 minutes, stirring occasionally.
• Add remaining ingredients except the olives, and stir well.
• Transfer mixture to casserole dish.
• Cover tightly with foil, and bake for about 45 minutes.
• Serve hot, topped with a scattering of the sliced green olives for garnish.

LENTILS WITH GARLIC, ONION, AND TOMATO

Steps:

• You will need a medium-sized saucepan, and a large deep skillet or saucepan.
• To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis.
• To make Dal Fry:
• In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

LENTILS AND RICE WITH CARAMELIZED ONIONS

Steps:

• Put the onions in a large skillet with a lid and turn the heat to medium. Cover and cook, stirring occasionally, until the onions are dry and almost sticking to the pan, about 20 minutes. Add the oil and a large pinch of salt and cook, stirring occasionally, until the onions brown, another 10 to 15 minutes.
• Meanwhile, put the lentils in a 4-quart or other medium saucepan and add 1 quart water; turn the heat to medium-high, then cover and cook, stirring occasionally, for about 20 minutes. Turn off the heat if the lentils become tender before the onions are done.
• Coarsely chop half the onions, making just a few passes with a knife. Add these and the rice to the lentils and stir. Continue cooking until both the rice and lentils are tender and all the water is absorbed, another 15 minutes or so. If the mixture begins to dry out before it is completely cooked, add another 1/2 cup water, repeating as necessary. When the mixture is done, taste and adjust the seasoning; keep warm over low heat.
• Meanwhile, continue to cook the onions left in the skillet over medium-high heat, stirring frequently, until they are a dark brown and threatening to burn, about 15 minutes. Remove with a slotted spoon and drain on paper towels.
• Garnish the rice and lentils with the caramelized onions and serve.