Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon red pepper
  • 1 medium tomato, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried mint, plus additional for serving
  • 1 cup red lentils
  • 1/4 cup coarse bulgur wheat
  • 4 cups vegetable stock
  • Butter, for serving
  • Lemon wedges, for serving
Preparation:
  1. In large pot over medium heat, add the onion, garlic, salt and pepper with the extra virgin olive oil.  Cook until the onion is soft and the garlic is fragrant, 4 to 5 minutes.
  2. Stir in the tomato, tomato paste, and mint, and cook for an additional 1 to 2 minutes.  Stir in the lentils and bulgur wheat, and cover with the vegetable stock and 2 cups of water.  Cover and simmer for 45 minutes to 1 hour, until the lentils are tender.  Serve each bowl with a little pat of butter on top, letting it melt, along with a sprinkle of mint, red pepper and the lemon wedges.

Red Lentil Soup

Added on 5:28 AM

Ingredients:

1 tablespoon vegetable oil
2 cups raw white rice
3 cups water
1 (16 ounce) package raw elbow macaroni
1 cup beluga lentils, rinsed in water
1 teaspoon salt
1 tablespoon vegetable oil
5 onions, chopped
1/2 cup tomato paste
1/2 teaspoon salt
2 cloves garlic, chopped
2 1/2 teaspoons ground cumin
4 ripe tomatoes, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Preparation:

Heat 1 tablespoon vegetable oil in a pan on medium-high flame. Mix in rice; go on stirring until rice is covered with oil, for almost minutes. Include 3 cups water and 1 teaspoon of salt. Simmer; reduce flame to low, put lid on, and boil until the rice is soft and water has been soaked, for almost 30 minutes.
Fill a big pot with slightly salted water and simmer, give it a rolling boil over high flame. Mix in the macaroni, and it needs a second boil. Cook the macaroni without cover, stirring infrequently until it has cooked throughout but is still hard to the bite, for almost 10 minutes. Drain well in a strainer. Put back macaroni to cooking pan, cover and keep hot.
Immerse lentils for almost half hour. Drain and wash, then drain again. Simmer 2 cups of water in a pan and mix in lentils. Simmer; cover and trim down heat to low. Boil until lentils are soft for 25 minutes. Mix in 1/2 teaspoon salt and stir.
Heat 1 tablespoon vegetable oil in a big skillet over medium-high flame. Stir the onions in the oil, stirring frequently, until they start to caramelize, for 20 minutes. Onions should be a fine caramelized coffee color. Put in garlic and stir another minute. Take away from pan, drain on a kitchen towel lined plate.
Put half of the onion batter into a pan. Stir in the vinegar. Include the chopped tomatoes with tomato paste, 2 1/2 teaspoons salt, cumin, black pepper, and cayenne (if using). Simmer then reduce flame to medium-low and boil for another 15 minutes.
Serve by putting a full spoon of rice, then macaroni, and after that the lentils on serving dish. Garnish with some of the caramelized onions, and then top with tomato sauce.

Koshary

Added on 2:13 PM

Lentils:

3/4 cup brown or black lentils
1 bay leaf
2 cups water
2 onions
More olive oil
1 tsp. powdered cumin
salt, pepper to taste

1. Pick over and rinse the lentils. Simmer them in the water, with the bay leaf, till they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
Add salt to taste after the lentils are done. Remove the bay leaf.

Rice:

1 1/2 cups rice
2 Tblsp. olive oil
3 cups water, boiling
2 cloves garlic, peeled and crushed
1 1/2 tsp. salt

1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and lower the flame to the lowest setting. Cook the rice till all the water has evaporated and the grains are tender and separate.
Now slice the onions thinly.

Pour 2 Tblsp. olive oil into a non-stick pan and carmelize the onions over the lowest possible flame, stirring once in a while. You want them very soft and golden, not brown and crisp.
When the onions are done – 10-15 minutes – add the cumin and a little salt and pepper.
Final step: fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the fork so as not to mash them. Stir some of the carmelized onion in, and top the dish with the rest of the onions.

Majadra Means Lentils and Rice

Added on 2:10 PM

Ingredients:
  • 60 gram canned lentils drained
  • 75 grams vegetarian mince (I use Sanitarium but TVP could be used instead)
  • 200 grams passata
  • 1 tsp garlic
  • 60 grams onion, diced
  • 1 tsp oregano flakes
  • 1/2 tsp parsley
  • pinch white pepper
  • 1 vegetarian beef style stock cube (I use Massel)
  • 1/2 small carrot grated
  • 1 tbs dry sherry
  • 1/2 tsp fennel powder
  • 2 tbs water
  • 70 grams corn & rice pasta (or your prefence for pasta)
  • (optional) fetta for garnish
Preparation:
  1. Cook the pasta seperately and cool with cold water.
  2. Place the onions and garlic in a pan and pour in the passata.
  3. Crumble the stock through the passata, stirring to mix into the liquid.
  4. Place in the spices and the mince, cooking for about 5 minutes.
  5. Pour in the lentils, sherry and the carrot and simmer for another 5 minutes.
  6. Add a little water before mixing the pasta through.
  7. Serve with the optional crumbled fetta on top.

Greek-style Lentil & Vegetarian Mince Penne

Added on 10:33 PM

Ingredients:

1 cup brown lentils
1 cup rice
1 cup cooked pasta -small elbow macaroni-
2 large onions, diced
5 cloves garlic, minced
1 can chopped tomatoes
olive oil
vinegar
Salt & pepper

Preparation:

Cook the lentils in salted water, when tender, add the rice into the boiling water and cook until done.
Fry onion in oil until dark brown and crispy -be careful, you don't want to burn them!-
In a sauce pan, cook tomatoes and garlic in a little oil, then when cooked and thick, add 2 tbsp of vinegar, salt and pepper.
Mix the lentils, rice and pasta together.
In each plate, put a couple of spoons of the mixture, top with the tomato sauce, then a bit of the crispy onions.
Sprinkle with powdered cumin for a twist!

Kushari

Added on 4:48 AM

Ingredients:
(for 6 servings)

- 1 cup lentils, picked over for stones and other debris, rinsed and drained
- 2 pounds lamb soup bones
- 2 tbsp canola oil
- 1 medium onion, chopped (about 1 cup)
- 2 big carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 4 garlic cloves, minced
- 2 ripe, medium tomatoes, peeled and diced (about 1 1/2 cup)
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- A bouquet garni, made of: 4 sprigs of parsley, 4 sprigs of cilantro, 4 sprigs of fresh mint and two bay leaves, tied together with a string
- 8 cups water (chicken or vegetable broth if you're not using the lamb bones)
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Dersa:
- A very generous bunch of cilantro chopped (about 3/4 cup)
- 1/2 tsp ground cumin
- 2 garlic cloves
- 1/2 tsp zest of a lemon
- 1 tsp lemon juice
- 1 tbsp good olive oil

Preparation:

Heat oil in heavy large saucepan over medium heat. Add onions, celery, carrots, cumin, ground coriander, turmeric and garlic; sauté until vegetables begin to brown slightly, about 10 minutes. Add 8 cups water, lamb bones, lentils, and tomatoes and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 30-35 minutes.

Meanwhile, prepare Dersa. On a chopping board, mince the garlic cloves finely. Add the chopped cilantro, lemon zest and cumin and give it another chop with your knife. Gather with your knife and chop. Gather and chop until everything looks blended. Put the mixture into a bowl and add the lemon juice and olive oil. Stir quickly and set aside.

When the lentils are done, discard the bones and the herbs bundle. Season with more salt and pepper if needed and half the Dersa. Ladle soup into bowls. Garnish with remaining Dersa.

Chorbet Addas (Algerian Lentil Soup)

Added on 2:00 AM

Ingredients:

2 cups dark lentils
1 onion, finely chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 large onions thinly sliced
2 tablespoons butter
5 cloves garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh coriander, chopped

Preparation:

1. Soak lentils for 2 hours in cold water. Then simmer them in enough water to cover plus 1 inch, along with the chopped onion, turmeric and salt. Cook about 1 1/2 to 2 hours until the lentils are tender, adding a bit more water if necessary.
2. When the lentils are nearly done, sauté the onions in the butter in a large skillet over medium heat. Add the remaining ingredients.
3. Cook over low heat for 5 or 6 minutes. Then stir in the lentils. Add the coriander and simmer another 10 minutes to blend the flavors stirring several time. Serve hot.

moroccan spicy lentils

Added on 1:21 AM

Ingredients:
 
2 cups chickpeas soaked in water overnight
1 cup green lentiles soaked in water overnight
1 onion chopped
2 cloves of garlic, minced
3 tablespoons of tomato paste or tomato jam
1 tablespoon of cumin
1 teaspoon of paprika
1 teaspoon cayenne
Olive Oil
Salt

Preparation:

1) Cook the chick peas in a pot of water for about one hour. Add the lentils and cook for about 20 minutes. Drain and rinse the chick peas and lentils under cool water. You can remove the skins if you want, but an Algerian usually won't give up that extra bit of fiber.
2) Saute the onions, garlic and tomato paste in olive oil for about 10-15 minutes. This will mellow the flavor of the tomato paste. Add the chickpeas, lentils, spices and about 1 tablespoons of salt or more to taste. Cover with water, bring to a boil, reduce heat and simmer for about 15 minutes.
Some cooks like to gently mash the chick peaks. Serve with Kesra or Khobz.

Djouaz el Hummus (Algerian Chickpea Soup)

Added on 12:24 AM


Ingredients:

• 5 tbsp Butter
• Ύ tsp Cumin Seed
• 1 Onion (chopped)
• 1 tbsp Tomato Paste
• 3 medium Tomatoes
• 4 cups Chicken Broth
• 1 cup dried Red Lentils
• 1/3 cup course Bulgur
• 4 cups Water
• Salt (to taste)
• Pepper (to taste)
• 1 tbsp dried Mint
• ½ tsp Paprika

Preparation:

•Place a stockpot on medium flame and melt 2 tbsp butter.
•Add cumin, garlic and onion. Sautι and cook till the onion turn soft.
•Blanch the tomatoes and peel them.
•Chop the tomatoes.
•Increase the heat to high and add tomato paste. Stir and cook for 3 minutes till the paste has turned dark.
•Add tomatoes, chicken broth, red lentils, bulgur flour and 4 cups of water. Stir and boil the soup.
•Reduce the flame to low and simmer for 45 minutes.
•Add salt and pepper.g
•Place a small saucepan on heat and melt the remaining 3 tbsp of butter.
•Remove from heat and add in mint and paprika.
•Ladle soup into soup bowls and drizzle the heated butter.
•Serve hot.

Red Lentil And Bulgur Soup Recipe

Added on 12:33 PM

    Ingredients: 
    (for 6-8 servings) 6 Tb. Sp. Red Lentils   2 Tb. Sp. Cracked Wheat (Bulgur)   2 Tb. Sp. Rice (plump kind) 3/4 lb. Onion (one med. two large)   3/4 lb. Tomato  1 1/2 Tb. Sp. Dry Mint   Salt and Red Hot Pepper to taste   3 Tb. Sp. Butter
        Preparation:

Pick and wash red lentils.
Put red lentils, Cracked wheat and rice in a pot. Cover with water at least 4" above them. Gently boil covered until red lentils melt.  About 2 hours.  Add hot water if needed. It should be like almost a creamed soup.
In the mean time, grate onion and tomato. Melt butter and fry onions and tomatoes on a medium heat until onions are very light brown and well mixed with tomatoes. Add salt and red pepper.
When the soup is cooked ,  add onion mixture, stir well and continue cooking another 30 minutes on a low heat covered. Stir occasionally.
Turn off the heat.  Mix dry mint.  Stir well and serve.

Turkish Peasant Soup (Ezo Gelin)

Added on 8:53 PM

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