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Posts Tagged ‘lentils’

by Caitlin Saniga

harira

Aunt Karen has been raving about harira, a Moroccan lamb stew or soup, every time I’ve visited her for the past three years. She shared the recipe long ago, but I just recently had the leg of lamb and the motivation to try it out. It ended up being fairly simple to make. I served mine over long-grain rice, which made for a hearty meal with lots of flavor. Aunt Karen uses a few different ingredients in her harira: bulgur wheat rather than chickpeas, slightly less liquid and mint alone rather than the herb mixture.


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by Caitlin Saniga

Curried lentil salad

This lentil salad is packed with color, flavor and nutrients. What would I expect, though? This recipe came from my dietitian friend Samantha.


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Caitlin Saniga

Lentil salad with roasted red pepper and chickpeas

This light and flavorful meal packs a lot of protein. If red peppers aren’t in season when you make this recipe, use canned peppers instead.

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by Caitlin Saniga

Has a slightly sweet flavor

This lentil soup has a slightly sweet taste, thanks, in part, to the tomatoes, carrots and paprika.

  • 1/4 cup olive oil
  • 1 medium onion, diced finely
  • 4-5 sprigs of thyme, leaves removed and roughly chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon paprika
  • 4-5 cloves of garlic, peeled, trimmed and minced
  • 2 medium carrots, diced finely
  • 1 large stalk celery, diced finely
  • 1 28-ounce can diced tomatoes
  • 1 1/3 cups french lentils, picked over, rinsed and drained
  • 6 cups vegetable stock
  • salt and pepper
  • thyme sprigs, chopped parsley or snipped chives for garnish.

Heat the oil in a large pot over medium-low heat. Add the onions and saute for at least 10 minutes, stirring them frequently. When the onions are quite soft, add the herbs and paprika and saute for another 5 minutes, stirring all the while. Add the garlic and stir until very fragrant, about 1 minute longer. Add the carrots and celery and cook for another 5-10 minutes, until all vegetables are soft.

Add the can of tomatoes and stir to coat the vegetables. Cook out the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot. Add the remaining stock, give the whole mix a good stir and bring to a boil. Once boiling, return the pot to a simmer, cover with a heavy lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season to your liking. Garnish with sprigs of thyme, parsley or chives, if desired.

Makes 6 servings.

Recipe adapted from: The First Mess

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by Caitlin Saniga

This dish is simple, but amazing. It’s hearty and flavorful, helped especially by the sweet sauteed onions. Don’t skip the lemon wedges if you can help it. The tart juice adds another nice dimension.

  • 5 tablespoons olive oil
  • 1 large onion, sliced into 1/4-inch-thick rounds
  • 1 1/4 cups green or brown lentils, rinsed
  • 1 teaspoon salt
  • pepper
  • 3/4 cup brown long-grain rice
  • handful chopped parsley
  • lemon wedges

Heat the oil in a large skillet over medium hear. Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook on low until the rice is done, about 15 minutes.  Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates and top with the remaining onions and parsley. Serve with lemon wedges.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

This stew is hearty and smells warm and wonderful. It’s food that will make you feel cozy.

  • 1 cup brown basmati rice
  • 1/4 teaspoon salt, plus 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced, peeled fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 2 cups water
  • 1 cups green lentils, picked over and rinsed
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (14 to 14 1/2 ounces) vegetable broth
  • 1 bag (9 ounces) fresh spinach
Prepare basmati rice as label directs.
Meanwhile, in a large saucepot, heat the oil over medium heat. Add the onion and cook 8 to 10 minutes or until tender and lightly browned. Stir in the ginger, curry, cinnamon and garlic, and cook 1 minute. Add water, lentils, potatoes, tomatoes, broth and  salt. Heat to boiling.
Reduce heat to low; cover and simmer 25 minutes or until the lentils and potatoes are tender, stirring occasionally. Add the spinach; heat through. Serve the stew over rice.
Recipe adapted from: The Daily Green

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by Sarah Steimer

This would have been great with a little naan on the side or maybe a dollop of Greek yogurt.

  • 1 cup green lentils
  • 1/2 cup bulgur wheat
  • 1/2 teaspoon ground ginger
  • 2 teaspoon harissa paste (or other chili)
  • 3/4 teaspoon turmeric powder
  • 1 tablespoon tomato paste or pureed tomatoes
  • 1 cup baby spinach leaves, stems removed, roughly chopped.
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon butter
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 3/4 teaspoon coriander powder
  • 1/2 teaspoon garam masala (I put together this substitute)

Place the lentils, ginger, harissa and turmeric in a pot and add enough water to cover the lentils, and then some.  Bring to a boil, then simmer for 10 minutes. Add the tomato paste and cook for an additional 20 minutes.  Add bulgur wheat and continue simmering until lentils are cooked through, but not overdone – they should have a small pop when you bite into them.  You may need to add additional water as you go, both lentils and bulgur will soak up a lot of water.  Add salt and set aside.

Heat the butter in a small pan. Add the cumin and garlic and sauté for a minutes or two until fragrant.  Stir in the coriander powder and garam masala, mix well, then pour the mixture into the pan of lentils.  Adjust salt to taste

Add spinach and stir to incorporate, which will wilt the spinach.

Can serve with Greek yogurt and naan (recipe) or garnished with a lemon or tomato.

Recipe adapted from: Kitchen Lab

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