BROWN LENTIL RECIPES RECIPES

BROWN LENTILS RECIPE - FOOD.COM

Brown Lentils Recipe - Food.com image

My idea of comfort food. I eat these all the time, either as a side dish for fish or (my favorite way) with a poached egg on top.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups brown lentils
2 tablespoons olive oil
4 slices bacon, chopped (optional)
4 garlic cloves (sliced)
1 carrot (small dice)
2 celery ribs (small dice)
1 -2 shallot (fine dice)
1 teaspoon sage
1/2 teaspoon ground celery seed
1 -2 teaspoon cumin
cayenne (to taste)
1 -2 cup vegetable stock (or chicken)
1 lemon
1/4 cup fresh parsley (chopped)
salt and pepper

Steps:

Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.
Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).

Nutrition Facts : Calories 388.4, FatContent 11, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 55.4, CarbohydrateContent 54.2, FiberContent 24.9, SugarContent 3.1, ProteinContent 21.8

TRADITIONAL BROWN LENTIL SOUP RECIPE - RECIPEMAGIK

Traditional Brown Lentil Soup Recipe - RecipeMagik image

Hearty Traditional Brown Lentil Soup Recipe is just what you need after a long and tiring day.

Provided by Anjali

Categories Dinner Soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 Cup Veggies (tomatoes, red onions, celery, carrots) (finely chopped)
1 Cup Brown Lentils (washed and drained)
1 tbsp Olive Oil
2 cups Vegetable Stock
½ Teaspoon Cumin Seeds (optional)
2 pieces Dried Red Chilies (Optional)
1 leaf Bay leaf (dried )
1 pinch Asafoetida (optional)
½ tsp Salt (adjust as per taste)
1 Tablespoon Granulated Sugar (or Brown Sugar)
2 Teaspoon Ground Coriander (can replace with Indian Curry Powder)
½ Teaspoon Ground Cumin
1 Teaspoon Ground Turmeric (optional)
1 Teaspoon Smoked Paprika
2 Teaspoon Shredded Coconut (Skip if you do not like the texture of Coconut)
¼ Cup Raisins (Soaked in a cup of water for 30 min prior to use)
3 Tablespoon Unsalted Butter
¼ Cup Cilantro (finely chopped)

Steps:

Heat oil and throw in the dry spices (bay leaf, Asafoetida, dried red chili, cumin)
Add your veggies along with spices (turmeric, coriander, cumin, smoked paprika, salt, and sugar). Stir Well. Cook until fragrant for 3-4 min
Add vegetable stock along with brown lentils. Scrape off anything which might have got stuck to the bottom of the pan. Stir well. And cover cook for 30-35 minutes at low heat. Stir after 15-minutes to scrape off the edges and mix it well.
Top with chopped cilantro, shredded coconut, soaked raisins, and butter.

Nutrition Facts : Calories 341 kcal, CarbohydrateContent 43 g, ProteinContent 13 g, FatContent 14 g, SaturatedFatContent 7 g, TransFatContent 0.3 g, CholesterolContent 23 mg, SodiumContent 776 mg, FiberContent 16 g, SugarContent 6 g, UnsaturatedFatContent 6 g, ServingSize 1 serving

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BROWN LENTILS RECIPE - FOOD.COM

My idea of comfort food. I eat these all the time, either as a side dish for fish or (my favorite way) with a poached egg on top.
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Reviews 5.0
Total Time 1 hours
Calories 388.4 per serving

Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).

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