SWEET LENTILS
I received this recipe from a co-worker. She loves it. I haven't tried it yet. The ingredients seem interesting. She says it has a wonderful aroma and sweet flavor. A written quote from her "This is a great one, very "comfy" on a cold morning or afternoon!"
Provided by Engrossed
Categories Lentil
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed. Approx 30 minutes.
- Preheat oven to 350.
- Transfer lentils to a large flat dish, stir in nuts and fruit. Bake for 30 minutes.
- Serve with fresh bread and honey.
- Garnish with fresh chopped coriander, or minted yogurt.
Nutrition Facts : Calories 453.6, Fat 14.9, SaturatedFat 1.8, Sodium 47.9, Carbohydrate 63.8, Fiber 10.6, Sugar 15.8, Protein 22.9
MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
SWEET POTATO LENTIL STEW
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
SWEET & SOUR LENTILS
Make and share this Sweet & Sour Lentils recipe from Food.com.
Provided by OceanIvy
Categories Stew
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the lentils in 3 cups of stock or water.
- In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
- Add in the cloves, bay leaves, scallions, cayenne and ginger.
- Bring mixture to a boil; boil 2 minutes.
- Combine with cooked lentils and their liquid.
- Add the salt and cook until hot and bubbling.
- You may serve with basmati rice.
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