Steamed Lentils Recipes

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FRENCH LENTILS WITH GARLIC AND THYME



French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories     weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED LENTILS WITH SAFFRON



Steamed Lentils With Saffron image

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

Provided by Charlotte J

Categories     Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

11 ounces brown lentils or 11 ounces green lentils
4 tablespoons olive oil
1 medium onion, finely chopped
3 slices prosciutto, cut in small stripes
1/2 cup dry white wine
1 teaspoon saffron thread
3 cups vegetable stock
salt

Steps:

  • Rinse the lentils well.
  • Heat the vegetable stock in a small pot.
  • Meanwhile, in a different medium pot heat the olive oil.
  • Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
  • Add the lentils, cook for another 2-3 minutes, and pour the white wine.
  • Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
  • Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
  • Add water or more stock if necessary.

OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES



Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes image

Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the classic dish the lentils might be cooked with bacon or a little sausage. In this recipe, sun-dried tomatoes add a savory layer of flavor to the lentils.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 pound beluga lentils (1 1/8 cup), rinsed
2 ounces sun-dried tomatoes
1 bay leaf
Salt, preferably kosher salt
freshly ground pepper
1 1/2 pounds salmon fillets, either in 1 piece or cut up
Chopped fresh herbs, such as parsley, chervil, thyme for garnish

Steps:

  • Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic. Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch. Bring to a simmer, cover and simmer 25 minutes. Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and the sun-dried tomatoes. Keep warm while you cook the salmon.
  • While the lentils are cooking, preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top. Sprinkle with herbs, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 639 milligrams, Sugar 8 grams

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