irections for sauce:
This recipe makes enough sauce for about
or garnish.
Meanwhile place lentils, water (or broth) salt,and
o soften.
Add the lentils and the stock - and any
Wash lentils (don't soak).
Bring to boil in kettle with water, salt and herbs.
Cover and simmer 15 minutes.
Cook onion and carrot slowly in olive oil until soft, 3 to 5 minutes.
Add to lentils with parsley, tomatoes and sherry.
Cover and simmer one hour, or until lentils are tender.
When ready to serve, put 1 tablespoon (or more) grated cheese in each bowl and top with lentils.
(The olive oil is very important to this recipe, as it adds a satisfying \"meaty\" flavor.)
A good budget recipe.
n the broth, tomatoes and lentils and bring to a boil
he paprika, salt, bouillon and lentils. Stir to distribute all the
Heat oil in saucepan over medium heat. Add green onions and garlic, and saute until slightly softened, about 5 minutes. Add dried tomatoes and lentils; stir one minute. Add stock and bring to boil. Cover and simmer until lentils are cooked (about 5 minutes). Add goat cheese; stir. Serve.
eavy bottomed pan.
Add lentils, bay leaf and thyme and
Wash lentils thoroughly.
Put them in
and pulse to combine. The lentils should retain some texture, and
Rinse lentils well, drain. Place in a
Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
Add the lentils and stock and bring to a boil.
Cover and cook for 10 minutes, or until lentils are tender.
Stir through the lemon juice, parsley, salt and pepper.
While lentils are cooking, season the chicken with cumin.
Heat a non-stick frying pan and spray with cooking oil spray.
Cook chicken until cooked through.
Serve over lentils.
Lamb or fish fillets can be exchanged for chicken in this recipe.
Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
Remove bay leaf.
Serve over cooked Basmati rice.
Top with cheese and onions as desired.
ith a little whipped cream (recipe follows) or cinnamon on top
In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
In another pan saute polenta slices until slightly chewy. Set aside.
Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
Heat oil in pan.
add onions, and cook on medium high heat until they are brown- stir occasionally.
stir in rice and lentils, mix in with onions.
add water.
add salt, mix contents.
cover and simmer.
This will take over an hour. The water will be absorbed into rice and lentils. Make sure they are soft. Sometimes you may need to add a little more water. Stir occasionally.
Best if served in a shallow bowl, and let sit for 10 minutes or so. Enjoy warm or cold.
Combine lentils, turmeric and stock in a
Pour lentils and water into saucepan and
Soak lentils in some hot water for 1 hour.
Drain and place in a saucepan; cover with water by 2 inches.
Bring to a boil; add 1/2 teaspoon of salt.
Reduce heat and simmer 30 minutes or until tender.
Saute chopped onion in 1 tablespoon of olive oil until golden.
Add cumin, cinnamon and rice.
Stir to coat with oil. Add water and lentils with their liquid, 1/4 teaspoon of salt and pepper.
Stir; bring to a boil.
Reduce heat and cover.
Cook 25 minutes, until liquid is absorbed.
Soak lentils in 4 cups water overnight. Place chicken in crock-pot; add lentils with water, tomato sauce and cilantro. Cook 8 to 10 hours on low until chicken is tender. Serve with quesadillas.