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 Pub date
2008-01-17

Lentils Recipes Online

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PASTA, LENTILS, and ARTICHOKE HEARTS

1 cup dry red lentils
1 bay leaf
3 cups water
2 cups diced onions
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1-teaspoon ground coriander
2 tablespoons lemon juice
2 cups canned tomatoes
1 1/2 cups artichoke hearts
1/4 teaspoon crushed red pepper
1-pound farfalle, rotini or other pasta
salt and pepper to taste

Combine the water, lentils, and bay leaf, bring to a boil, lower the heat and simmer for 15-20 min
Saut onions until golden, add the garlic, cumin, and coriander, stir frequently.
Add the lemon juice, tomatoes, artichoke hearts and crushed red pepper and simmer for 10 minutes.

Drain the cooked lentils, save some of the cooking liquid (in case sauce is dry). Then add lentils to the tomato mixture, simmer for 10 minutes, adding 1/2 cup of the cooking liquid from lentils if sauce is dry.

Boil water for pasta, and then top the pasta with the sauce, adding salt and pepper to taste.

Onion lentils and rice
3-4 servings 40 min 5 min prep

3 tablespoons olive oil
3 medium onions, sliced (not diced)
3 1/2 cups water
1 cup lentils
1 cup rice
1 teaspoon salt
2 teaspoons cumin

Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
Remove 1/3 of the onions and set aside.
Continue cooking the rest of the onions until dark brown and black in places.
In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
Cover and simmer 15 min.
or until rice is tender.
Remove from heat and stir in the well-browned onions.
Cover and let stand for 5-10 minutes.
Serve!
Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
Also good with cooked spinach.

Honey Baked Lentils
8 servings 2 hours 30 min prep

2 1/3 cups lentils (1 lb)
1 small bay leaf
5 cups water
2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon ground ginger
1 tablespoon soy sauce
1/2 cup chopped onions
1 cup water
1/3 cup honey

In a dutch oven or saucepan combine lentils, bay leaf, 5 cups water and salt.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Discard bay leaf.
Preheat oven to 350 degrees F.
In a bowl combine dry mustard, ginger, soy sauce, onions and 1 cup water.
Add to lentils.
Pour honey on top.
Cover tightly.
Bake for 1 hour.
Serve over rice.

Ranch Style Lentils
1? hours 35 min prep

2 cups dry lentils
2 teaspoons salt
5 cups water, divided
1 lb lean ground beef
2 cloves garlic, minced
1 envelope onion soup mix
1 cup ketchup
1 teaspoon prepared mustard
1 teaspoon vinegar
1 teaspoon pepper

Wash and drain the lentils.
In a saucepan add lentils, salt and 4 cups water; bring to a boil.
Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
In a skillet, cook beef and garlic until meat is browned; drain.
Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
Gently stir in lentils.
Pour into a 2-quart casserole dish.
Bake, covered at 400 degrees for 30-35 minutes.



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