Lightly coat a frying pan with oil and place over high heat. Cook pork for 3-4 mins, turning, until browned all over. Cover and cook for another 5-7 mins, or until cooked to your liking.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook pepper, green beans and garlic for 5 mins, stirring, until soft and starting to brown. Stir in lentils and soy sauce. Cook, covered, for 1 min, or until heated through. Add spinach and stir until just wilted.
Slice pork thickly. Serve on a bed of lentils and spinach.
Preheat the oven to 400\u00b0F. Place beets in a roasting pan. Drizzle with oil. Season to taste. Roast 1 hour, until tender when tested with a skewer. Cool.
Peel beets. Halve large beets. Arrange beets, lentils and spinach on a serving platter.
For the dressing, whisk oil and vinegar in a small bowl. Season to taste. Drizzle over salad. Sprinkle with feta and walnuts. Serve.
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.
inute or so.
Add lentils and water to the saucepan. Bring
Cook lentils, carrot, and celery leaves in 1 quart
Boil the lentils in 1 pint (2 cups) water until soft (about 25 minutes).
Fry sliced onion and chopped garlic; add spices.
Stir about 2 minutes.
Add cooked lentils and washed and coarsely chopped spinach.
Stir well.
Simmer 10 to 15 minutes.
Add salt and lemon juice.
Combine lentils and 8 cups water in a large saucepan. Bring to a boil then reduce heat and simmer for 25-30 mins, or until lentils are tender. Drain.
Clean pan. Add ghee and place over low heat. Saute ginger and chili for 4-5 mins, until ginger is golden brown. Return lentils to pan along with 2 cups water. Bring to simmer. Add spinach and cilantro. Simmer, covered, for 2-3 mins, until spinach wilts.
Stir in lemon juice and season to taste. Add extra sliced red chili to serve.
n a dutch oven, and saute carrots and shallots for 5 minutes
urry powder, mustard seeds, turmeric and red lentils - cook for another 5
Heat the oil in a frying pan and fry the onion and garlic until translucent. Add the spinach and stir well. Add the nutmeg and season to taste. Remove the mixture from heat and set it aside.
Bring the stock to a boil, add the lentils and cook them for about 10 mins. Preheat the oven to 400\u00b0F. Stir the cheese into the spinach and spoon the mixture into the mushrooms. Put the mushrooms in a baking dish, add the lentils surrounding the mushrooms, and bake for about 15 mins. Serve garnished with parsley and oregano.
arm. Add carrots and sweet potatoes and saute on medium heat
heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander
Heat oil and cook onion and garlic for 5 minutes.
Stir in spices and cook for 2 minutes till fragrant.
Add beans, lentils and tomatoes and bring to the boil.
Simmer for 6 minutes till thickened.
Add spinach and cook till it is wilted.
Season to taste and serve with crusty bread.
owl. Stir in sugar, seeds and salt. Whisk sour cream, half
Cut onion in half lengthwise and then cut the halves into fine half rings.
Heat oil over medium flame.
When hot, put in onion and garlic. Stir and saute for 2 minutes.
Put in lentils and 3 cups of water. Bring to a boil.
Cover, lower heat, and simmer about 25 minutes or until lentils are just tender.
Defrost spinach and add spinach, salt, and cumin to the lentils.
Simmer 10 minutes. Add pepper. Serve.
Trim spinach and wash well.
Tear leaves into bite-size pieces and set
nced garlic to onion; cook and stir until fragrant, about
Rinse the lentils and place them in a large saucepan and add plenty of
Wash lentils and allow to soak in water
Heat butter in large saucepan.
Cook sweet pepper, onion, garlic and curry powder in hot butter for 1 minute.
Stir in lentils, broth, water and black pepper.
Simmer, covered, about 30 minutes or until lentils are tender and most of the liquid is absorbed.
Transfer to large serving bowl; add spinach and toss mixture until spinach is wilted.
If desired serve with mint and yogurt.
Makes 6 servings.