Best 6 Braised Red Lentils With Green Onions And Dried Tomatoes Recipes

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

BRAISED LENTILS WITH CIPOLLINI ONIONS

Steps:

• Coat a large high-sided sauté pan over medium-high heat with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, 25 to 30 minutes. (If you need to add water for the lentils to finish cooking, add a little at a time -there will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.)
• Once the lentils are cooked but still somewhat al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper to taste. Retaste, but hold off on reseasoning until serving.
• Add the duck fat to a large sauté pan over medium heat. Add the onions, season with salt to taste and allow them to caramelize, about 5 minutes per side.
• When you are ready to serve, add the lentils to the sautéed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar to taste. Transfer to a serving bowl.

BRAISED LENTILS

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

LENTILS WITH ONIONS AND TOMATOES

Steps:

• Put lentils, bouillon cube, and water into a pot and bring to a boil. Reduce heat to medium and allow to simmer until lentils are soft and most of the water is absorbed, about 20-25 minutes.
• Meanwhile, in a separate saute pan, add oil and onions and saute until onions are soft and browned.
• Stir in tomatoes, garlic powder, and rosemary. Let cook over medium heat until tomatoes are cooked down a bit, about 2-3 minutes, stirring occasionally.
• Combine lentils and onion mixture, stirring well.
• Adjust temperature to low. Pour in whipping cream, stirring gently.
• Allow to heat through on low for an additional 5-10 minutes, stirring occasionally.

LENTIL SALAD WITH DRIED LIME

Steps:

• Combine lentils, 3 cups water, and lime in a medium saucepan and bring to a rapid boil over high heat. Reduce heat to low and simmer gently until lentils are tender but not mushy, about 30 minutes.
• Drain lentils, discard lime, and set lentils aside to cool to room temperature.
• Combine onion, tomatoes and parsley in a medium bowl, add cooled lentils, and mix well. Whisk together oil and lemon juice in a small bowl and stir into lentil mixture. Season with salt and pepper and serve.