Posts Tagged lentils

Vegetable Biryani

Source: The Vegetarian Collection by Allison Kent

Another hit from Canadian Living.

This curry-scented vegetable, lentil, dried fruit and nut pilaf is a symphony of textures and flavours. It’s great on its own, but you could also serve each plate with a spoonful of plain yogurt or Raita. Serve with Naan bread if desired.

Prep: 15 minutes
Cook: 40 minutes
Serves: 4 (I feel like we got 6 -8 servings)

INGREDIENTS
3/4 cup dried green lentils
2 tbsp extra-virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tbsp curry paste (I used a mild curry powder)
1/4 tsp each salt and pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2-1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

DIRECTIONS
In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute nion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant,
3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).

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Bistro Lentils with Smoked Sausage

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

I made this dish in about 30 minutes and loved it. I’ve added my changes in the ingredients list, and tips at the bottom.

Serves: 6

INGREDIENTS
3-1/2 cups chicken or vegetable broth (I used vegetable broth)
1/2 tsp dried leaf thyme
1-1/2 cups uncooked green lentils, rinsed (see Tips, below)
2 tbsp olive oil
1 cup diced red onion
3 garlic cloves, minced
2 carrots, peeled and diced
1 cup diced fennel or celery (I used celery, about 2 stalks)
1 red bell pepper, diced (I used a green one)
2 tbsp balsamic vinegar
8 oz smoked sausage, such as kielbasa, cut into 1/2-inch (1-cm) chunks (I used Ham)
freshly ground black pepper
1/4 cup chopped fresh parsley

DIRECTIONS
In a large saucepan, bring stock to a boil over high heat. Add thyme and lentils. Reduce heat to medium-low, cover and simmer until lentils are just tender but still hold their shape, from 25 to 30 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, carrots and fennel. Stir often for 8 minutes. Add red pepper. Stir often just until tender, about 2 minutes. Stir in vinegar, then remove from heat.

Add vegetables and smoked sausage to lentils in saucepan; season with pepper to taste. Cover and cook until sausage is hot, about 5 minutes. Add more stock or water, if needed, to prevent lentils from sticking. Stir in parsley.

This dish will keep well for 3 days in the refrigerator and can be frozen for up to 3 months.

Tips:
The smaller-sized green Laird lentils hold their shape in cooking and are the kind preferred for this recipe.

Any kind of smoked sausage or ham works well.

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Barbecued Veggie Joes

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

Veggie Sloppy JoeOur whole family loved this.  Instead of serving it over a Kaiser bun, as the recipe suggests, we melted cheese in whole wheat tortillas, then place the filling in the middle, rolled up the tortilla and ate!  The leftovers froze and thawed fine.

The recipe made about 8 servings.

INGREDIENTS
Use a 3.5 – 6 quart slow cooker
1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups finely chopped celery (about 4 medium stalks)
1 1/2 cups finely chopped carrots (about 3 medium-sized)
1 large onion, chopped
3/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar **to be added after cooking
8 kaiser buns, halved and lightly toasted
8 slices cheddar cheese (optional)

DIRECTIONS
In a saucepan, combine lentils and water.  Bring to a boil and reduce heat. Cover and simmer 10 minutes.  Transfer lentils and water to slow cooker stoneware.

Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce to slow cooker; stir and combine.

Cover and cook on Low 10-12 hours or on High for 4-6 hours, until lentils are tender. Just before serving, stir in vinegar.

Spoon 1/2 cup filling onto bottoms of toasted kaisers. Top with Cheddar, if using, and top halves of buns.

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Kushari (Lentils and Quinoa)

Source: Clean Eating Magazine  May/June 2009

Clean Eating says:Kushari0001

This hearty lentil stew is often hawked by Egyptian vendors on the street. Usually served as a vegetarian dish…go meat-free… sub in vegetable stock without sabotaging the delicious savory flavor.

Nutritional Bonus: Aside from filling you up, the combination of high-fiber foods, lentils, quinoa and whole-wheat pasta, have been linked to lowering the risk of coronary heart disease and diabetes, while promoting digestion

My 15-month old daughter loves this, and so do I.

INGREDIENTS
3 cups low sodium chicken or vegetable stock
1 cup lentils, cleaned and rinsed
1/2 cup quinoa
1 oz whole-wheat spaghetti or vermicelli (about 1/2 cup), broken into 1 to 1 1/2-inch pieces

DIRECTIONS
Heat stock and 3 cups water in a medium saucepan over medium-high heat until it comes to a roiling boil.
Add lentils, lower heat to simmer and cover. Cook for 25 minutes, until lentils are tender but not completely soft.
Mix in quinoa, let cook for about 6 minutes. Then add spaghetti, cook for another 6-8 minutes.

If the mixture seems dry, add another 1/2 cup water. Cover and set aside. (Tip: To break up spaghetti, simply wrap it in a clean dish towel and holding the towel by each end, carefully run pasta over the edge of a counter or table a few times).

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