WHAT PAIRS WELL WITH LENTILS RECIPES

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LENTIL TABBOULEH | RECIPES | WW USA



Lentil tabbouleh | Recipes | WW USA image

Tabbouleh is a classic and well-loved Middle Eastern salad, but this version offers a twist, using lentils as the base instead of the traditional bulgur. Since lentils are the star of this dish, opt for green or brown ones, which have a firmer texture and hold their shape better once cooked. We chose to use an English cucumber here so you could skip peeling it. This salad pairs well with roast chicken, lamb, or fish or you can spoon it into pita for a tasty fiber-rich sandwich. Chopped fresh mint and crumbled feta cheese would make tasty additions to this recipe.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

1 cup(s) Dry lentils rinsed and picked over to remove debris
2.5 cup(s) Water
2 medium Plum tomato(es) diced (about 1 cup)
2 Tbsp Olive oil extra virgin
0.25 cup(s), chopped Uncooked red onion(s)
0.75 tsp Table salt or to taste
0.25 tsp Black pepper freshly ground, or to taste
1 cup(s) English cucumber(s) diced
0.333 cup(s) Fresh parsley chopped
2 Tbsp Fresh lemon juice

Steps:

  • Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.
  • Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt, and pepper until well-mixed; let stand while lentils cook, tossing occasionally.
  • Drain lentils; set aside to cool.
  • Add cooled lentils, cucumber, parsley, and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day.
  • Serving size: 3/4 cup

Nutrition Facts : Calories 62 kcal

BEEF AND LENTIL STEW RECIPE | ALLRECIPES



Beef and Lentil Stew Recipe | Allrecipes image

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

Provided by Allrecipes Member

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
  • Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
  • Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
  • Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255.3 calories, CarbohydrateContent 30.8 g, CholesterolContent 12.6 mg, FatContent 7.4 g, FiberContent 10.2 g, ProteinContent 16.5 g, SaturatedFatContent 2 g, SodiumContent 675.3 mg, SugarContent 4.1 g

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