Tangy Summertime Lentils And Radish Recipes

TANGY SUMMERTIME LENTILS AND RADISH

Tangy Summertime Lentils and Radish image

This is a fresh way to enjoy lentils in the summertime! The radishes give the dish a little more texture and kick. Serve either warm or chilled.

Provided by dawn555

Categories Side Dish Beans and Peas

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups water
1 cup dry lentils
1 pinch salt, or to taste
1 tablespoon balsamic vinegar
2 teaspoons white sugar
½ cup finely chopped radishes

Steps:

Combine water, lentils, and salt in a saucepan. Cover and bring to a boil. Reduce heat; stir in balsamic vinegar and sugar. Cover and continue cooking, stirring occasionally, until lentils are tender, about 20 minutes.
Transfer lentils to a bowl. Add radishes; toss to combine.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 32 g, Fat 0.5 g, Fiber 14.9 g, Protein 12.5 g, SaturatedFat 0.1 g, Sodium 51.8 mg, Sugar 3.9 g

SUMMERTIME LENTIL BOLOGNESE RECIPE BY TASTY

Summertime Lentil Bolognese Recipe by Tasty image

Here's what you need: medium carrots, large white onion, celeries, garlic, raw walnut, olive oil, dried basil, dried oregano, dried parsley, kosher salt, tomato paste, low sodium vegetable broth, green lentil, diced tomato, red wine, noodle, medium zucchinis, olive oil, kosher salt, red pepper flakes, garlic, medium zucchinis, olive oil, kosher salt, red pepper flakes, garlic

Provided by Merle O'Neal

Categories Dinner

Yield 8 servings

Number Of Ingredients 26

Ingredients

2 medium carrots, roughly chopped
1 large white onion, roughly chopped
3 celeries, roughly chopped
3 cloves garlic
1 cup raw walnut
2 tablespoons olive oil
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
kosher salt, to taste
2 tablespoons tomato paste
2 ¾ cups low sodium vegetable broth
1 cup green lentil
1 can diced tomato
½ cup red wine
noodle, for serving
6 medium zucchinis
2 tablespoons olive oil, plus more as needed
kosher salt, to taste
½ teaspoon red pepper flakes
3 cloves garlic, minced
6 medium zucchinis
2 tablespoons olive oil, plus more as needed
kosher salt, to taste
½ teaspoon red pepper flakes
3 cloves garlic, minced

Steps:

In a food processor, combine the carrots, onion, celery, and garlic. Pulse until finely chopped, but not mushy. Transfer the vegetables to a bowl.
Add the walnuts to the food processor and pulse until they reach the consistency of ground meat.
Heat the olive oil in a large pot over medium-high heat. Add the vegetable mixture, basil, oregano, parsley, and salt. Cook for 25 minutes, stirring frequently, until caramelized and any excess moisture has evaporated. Add the tomato paste, stir to combine, and cook for 5 minutes.
Add the vegetable stock, lentils, ground walnuts, and tomatoes and season with salt. Reduce the heat to medium, cover, and simmer for 35 minutes, stirring occasionally, until the lentils are cooked through and walnuts have softened. Remove the lid and cook off any remaining liquid, stirring frequently, about 5 minutes.
Add the wine, stir, and reduce until there is no liquid at the bottom of the pot, about 10 minutes. Season with more salt to taste.
Trim the ends of the zucchini, then cut into noodles using a spiralizer or julienne peeler.
Add 2 tablespoons of olive oil, a pinch of salt, the red pepper flakes, and garlic to a large pan. Turn the heat to medium and cook for 2-3 minutes, until the garlic is fragrant.
Work in batches, add about 2-3 cups of zucchini noodles at a time to the pan. Season lightly with salt and cook for 45-60 seconds, tossing continuously with tongs, until warmed through. 9. Add more olive oil, 1 tablespoon at a time, if the pan looks dry.
Serve the zucchini noodles with the Bolognese.
Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 9 grams, Protein 13 grams, Sugar 16 grams

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