LENTILS WITH VEGETABLES RECIPES

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CHILLI CON VEGGIE | FAMILY BASICS - JAMIE OLIVER



Chilli Con Veggie | Family Basics - Jamie Oliver image

A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.

Total Time 1 hours 45 minutes

Yield 10

Number Of Ingredients 18

2 medium onions
4 cloves of garlic
1 medium leek
1 long fresh red chilli
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
½ a cinnamon stick or 1 teaspoon ground cinnamon
2 tablespoons dried oregano
1 whole nutmeg for grating
2 tablespoons tomato purée
250 g dried green lentils
250 g dried red lentils
2 x 400 g tins of red kidney beans
2 x 400 g tins of black beans
2 x 400 g tins of chopped tomatoes
1.2 litres organic vegetable stock

Steps:

    1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
    2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
    3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
    4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
    5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

Nutrition Facts : Calories 388 calories, FatContent 5.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 59 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 0.2 g salt, FiberContent 14.4 g fibre

HOW TO COOK LENTILS PERFECTLY — EASY LENTIL RECIPE AND TIPS



How to Cook Lentils Perfectly — Easy Lentil Recipe and Tips image

Learn how to cook lentils so you can add these nutritious, affordable, tasty legumes to your everyday routine. It's so easy—learn from these step-by-step directions.

Provided by Kara Zauberman

Categories     dinner    side dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 3

1 c. dried lentils
2 bay leaves
Kosher salt and freshly ground pepper

Steps:

  •  Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
  • Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes. 
  • Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils. 

More about "lentils with vegetables recipes"

CHILLI CON VEGGIE | FAMILY BASICS - JAMIE OLIVER
A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving
    1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
    2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
    3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
    4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
    5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
See details


HOW TO COOK LENTILS PERFECTLY — EASY LENTIL RECIPE AND TIPS
Learn how to cook lentils so you can add these nutritious, affordable, tasty legumes to your everyday routine. It's so easy—learn from these step-by-step directions.
From thepioneerwoman.com
Total Time 25 minutes
Category dinner, side dish
  • Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils. 
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LENTIL COTTAGE PIE RECIPE | JAMIE OLIVER LENTIL RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
    2. Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
    3. For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
    4. For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
    5. Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.
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SALMON WITH LENTILS RECIPE | INA GARTEN - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category main-dish
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
See details


HOW TO COOK LENTILS PERFECTLY — EASY LENTIL RECIPE AND TIPS
Learn how to cook lentils so you can add these nutritious, affordable, tasty legumes to your everyday routine. It's so easy—learn from these step-by-step directions.
From thepioneerwoman.com
Total Time 25 minutes
Category dinner, side dish
  • Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils. 
See details


LENTIL COTTAGE PIE RECIPE | JAMIE OLIVER LENTIL RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
    2. Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
    3. For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
    4. For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
    5. Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.
See details


SALMON WITH LENTILS RECIPE | INA GARTEN - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category main-dish
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
See details


ITALIAN SAUSAGES WITH LENTILS RECIPE | NIGELLA LAWSON ...
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category main-dish
Cuisine italian
  • Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
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Mar 23, 2022 · Vegetables and fat. You can use keto vegetables as a vehicle for fat by seasoning cooked vegetables with butter. Better yet, sauté or roast them in lard, coconut oil, avocado oil, or ghee. …
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Dec 21, 2017 · This 30-minute recipe starts with cooking your lentils. And while that happens, it’s time for the sauce. To create a super flavorful and quick sauce, I blended onion, garlic, and red bell …
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