o soften.
Add the lentils and the stock - and any
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.
If you're using dry lentils on the stovetop and not
Note on using lentils: If using canned lentils, drain first and omit salt; if using dry
or garnish.
Meanwhile place lentils, water (or broth) salt,and
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
Put the lentils in a strainer and rinse
Sort through dry lentils to look for stones or
he paprika, salt, bouillon and lentils. Stir to distribute all the
Pick over the lentils, removing any stones. Rinse under
he oven to 425\u00b0F. Using a sharp knife, score pork
00b0F. For the Parmesan crisps, using a pencil, draw four 3
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.
For bagged lentils, follow the preparation listed on
risp, about 5 minutes.
Using a slotted spoon, transfer the
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.
Saute lentils briefly.
Cover with 3 cups water/stock.
Bring to a boil then reduce to a simmer for 10-15 minutes while sauteing onions (and garlic if using cloves) till transparent or a little brown.
Add rice to onions and saute for a moment.
Transfer onions and rice to lentils and add water to cover.
Add lemon juice, spices to taste, stir.
Bring to simmer, cover, let cook approximately 40--45 minutes (will take less time if using white rice) stirring occasionally.
Add more lemon juice, spices if desired.
Put the lentils in a colander or bowl
Combine lentils, turmeric and stock in a