Steamed Lentils With Saffron Recipes

STEAMED LENTILS

Steamed Lentils image

Make and share this Steamed Lentils recipe from Food.com.

Provided by heatherhopecs

Categories Lentil

Time 9h

Yield 4 cups, 4-8 serving(s)

Number Of Ingredients 2

Ingredients

2 cups dry lentils
14 cups water

Steps:

Sort through dry lentils to look for stones or other debris.
Put sorted lentils in a large bowl and cover with water (8 cups or so).
Soak lentils for 8-12 hours.
Drain the water, rinse the lentils, and drain again.
Using an electric steamer with a rice bowl (e.g. Oster brand), fill the water reservoir to the "max" or "full" line.
Add lentils plus 2 cups water to the rice bowl.
Assemble your steamer for cooking rice per the directions on the steamer.
Steam the lentils for about 60 minutes.
Turn off the steamer and allow the lentils to rest for 10 minutes.
Season as desired and serve.
Makes (4) 1/2 cup servings or (8) 1/4 cup servings.

Nutrition Facts : Calories 338.9, Fat 1, SaturatedFat 0.1, Sodium 30.6, Carbohydrate 57.7, Fiber 29.3, Sugar 1.9, Protein 24.8

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH

Steamed Black Bass with Saffron Artichoke Broth image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/4 teaspoon fine salt
2 black bass fillets about 6 to 8 ounces
1 cup fish stock
1 teaspoon saffron threads
1/2 cup cooked lentils
5 baby artichoke hearts cooked and cut in half
1/4 cup cooked sweet corn kernels
10 red pearl onions, roasted and peeled
1 tablespoon finely diced red pepper
1 tablespoon finely diced yellow pepper
2 large sprigs fresh pea shoots

Steps:

Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

STEWED LENTILS

Stewed Lentils image

Serve this unique side of stewed lentils with our Sausage with Sauteed Red Onions and Thyme.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 stalk celery, sliced on diagonal, 1/4 inch think
2 carrots, peeled and sliced on diagonal, 1/4 inch thick
1 shallot, roughly chopped
2 cloves garlic, peeled
1 fresh bay leaf
1 1/2 cups uncooked lentils
Two 14 1/2-ounce cans low-sodium or homemade chicken stock
1 sprig fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 scallions, thinly sliced

Steps:

Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.

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