Cover the lentils with the water.
Peel
Pick over the lentils and wash well and drain.
Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
Soak lentils in water for at least two hours. You can soak them longer if you like them softer, but I prefer mine a little harder. Sometimes, I soak them while I'm away at work, and that's ok too.
Drain lentils.
Add together lentils, water, and Onion Soup Mix. Bring to a boil.
When the water starts boiling, throw in the lentils.
Simmer with a lid on for about 15 minutes, or until the rice is tender.
Enjoy!
In a heavy 2 to 3-quart sauce, bring 1-quart of water and 1 teaspoon of the salt to a boil over high heat.
Drop in lentils, reduce the heat to low and simmer partially covered for 20 to 30 minutes, or until the lentils are tender but still intact.
Drain them in a sieve or colander; spread them on a double thickness of paper towels and pat them completely dry.
Transfer the lentils to a large serving bowl and stir in the chopped onions, scallions, 2 tablespoons of parsley and the garlic.
Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.
Put lentils, the 3 cups of water, and 1/2 the onion in a sauce pan on medium heat.
In a small frying pan, combine the other half of the onion, and the rest of the ingredients except the avocado and carrot. Cook until onion is soft.
Add the contents of the frying pan to the sauce pan containing the lentils and water.
Cook until the lentils are soft (about 20 minutes longer).
Grate the carrot and slice the avocado to use as a topping.
Serve with naan or pita for a complete meal.
Mix all ingredients into a medium pot and bring to a boil over high heat. Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes Let stand 15 minutes. Rice and lentils should be tender.
What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice. This gives it a creamier texture. This can also be done when you are ready to reheat at a later time. Just reheat in pan and lentils will mash as you stir.
Boil red lentils and water for one hour.
Chop celery, carrots and garlic.
Add stock and water to pot of lentils.
Add celery, carrots and garlic to pot of lentils.
Bring to boil.
Add tomato paste, cayenne pepper and salt.
Cover and simmer for 45 minutes.
Serve the thick, rich soup and enjoy!
Add more or less stock and/or water depending on how thick/thin you like your soup.
Rinse and drain the dry lentils.
In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
Bring water and lentils to a boil in a
Place lentils in a small pot and
Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
br>This should be pretty easy after the roasting process.
Lightly brown the canadian bacon over med heat.
Add butter, onion, and carrots and saute for 5 minutes.
Add water, lentils, salt and herbs. Cover and simmer on low for 20 minutes.
Uncover and simmer for 5 more minutes.
Add the parmesan cheese and serve.
Fry the bacon and red onions in olive oil for about five minutes until the onion has become soft.
Add the lentils to the pan and warm through.
Combine lentils and 7 cups of water
Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
Cook vegetables 10-15 minutes, until softened.
Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.
water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt