Lentils
Lentils In Yogurt Print
This may be serves as an appetizer or a side dish.

1/2 cup lentils, rinsed
3 cups water
1 litre plain yogurt, chilled
2 Tbsp chopped fresh mint or 1 tsp dried
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp chili powder

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 30 minutes or until lentils are tender but not mushy. Drain and allow to cool. Place in a bowl with remaining ingredients. Combine well.
Serves 6.
 
Lentil & Rice Soup Print
4 Tbsp vegetable oil
2 large onions, finely chopped
2 cloves garlic, crushed
1 cup split lentils
1 & 1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne
Pinch saffron
7 cups boiling water
4 Tbsp rice, rinsed
2 Tbsp fresh coriander, finely chopped
4 tsp lemon juice

Heat oil in a saucepan, then saute onions until they begin to brown. Add garlic and stir-fry for another 3 minutes, then add remaining ingredients, except coriander leaves and lemon juice. Bring to a boil then cover and cook over medium heat for 25 minutes or until lentils are tender.
Remove from heat, stir in coriander leaves. Place into eight soup bowls then stir in 1/2 tsp lemon juice into each serving.
 
Lentil & Chickpea Appetizer Print
1/2 cup lentils, rinsed
3 cups water
2 cups cooked chickpeas
2 cloves garlic, crushed
1 tsp oregano
1/2 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/8 tsp catenne
5 Tbsp lemon juice
2 Tbsp parsley, finely chopped
1/2 medium tomato, finely chopped
2 Tbsp vegetable oil

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 30 minutes or until lentils are cooked but stil lwhole, then drain and allow to cool.
Place in a food processor with remaining ingredients, except parsley, tomato and oil, process into a smooth paste, adding a little water if necessary. Spread on a flat serving plate, then sprinkle with the parsely and tomatoes. Sprinkle with th eoil just before serving.
Serve with crackers or pita bread.
 
Lentil Salad Print
1/2 cup wild rice
2/3 cup green lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/3 cup slivered almonds, toasted
Dressing:
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp ground cardamom
Pinch cinnamon
Pinch ground cloves
Pinch cayenne
1/3 cup canola oil

In a large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes.
In another saucepan of boiling salted water, cover and cook lentils unti ltender, about 25 minutes.
In a third saucepan of boiling salted water, cook orzo unti ltender, about 5 minutes.
Drain rice, lentils and orzo and transfer all to a large bowl. Add currants and onion, then set aside.
Make dressing. In a small bowl, whick together vinegar, cumin, mustard, sugar, salt and spices. Whick in the oil. Pour over rice, lentil and orzo mixture and toss gently. Let salad cool completely. Cover and refrigerate for up to one day.
To serve, sprinkle with almonds.
Serves 6.

You may replace the long list of spices with 2 tsp or up to 1 Tbsp of mild curry paste. Add the cumin as indicated in the recipe.
 
Lent-ole Burritos Print
1 & 1/2 cups small lentils, washed and drained
3 cups water
1 medium onion, diced
1 cup diced sweet green pepper
2 large garlic cloves, minced
2 tsp canola oil
1 & 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1 cup water
6 Tbsp tomato paste
6 to 8 tortillas
Low Fat sour cream, to taste
Grated Low Fat cheddar cheese, to taste

In a saucepan, combine lentils and water; bring to a boil. Reduce heat; cover and simmer 30 minutes. Drai noff excess water. In a skillet, over medium heat, saute onion, pepper and garlic in oil 2 minutes. Add chili powder, cumin, garlic powder, lentils, water and tomato paste. Stir until it starts to thicken. Cover and cook over medium-low heat 10 minutes. Reduce heat; cook 5 minutes. Lay a tortilla flat, spoon 1/3 to 1/2 cup lentil mixture down each center of each tortilla. Roll up and serve on a plate of shredded lettuce. Top with sour cream, lentils salsa and cheese.
Garnish Ideas: chopped onions, green peppers, jalapeno peppers or black olives.
Yields 6 - 8 burritos.
 
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