Best 3 Lenten Lentils Oaxacan Style Recipes

Embark on a culinary journey to the heart of Oaxaca, Mexico, where flavors dance and traditions intertwine. Discover the Lenten Lentils Oaxaca Style, a delightful vegetarian dish that embodies the spirit of the Lenten season. This humble yet flavorful dish is a symphony of textures and tastes, featuring tender lentils simmered in a rich broth infused with aromatic spices, vegetables, and the tangy smokiness of chipotle peppers. Served with warm tortillas or crusty bread, this Lenten lentil stew is a comforting and nourishing meal that will tantalize your taste buds and warm your soul.

In addition to the classic Lenten Lentils Oaxaca Style recipe, this article presents a collection of diverse lentil recipes that cater to various dietary preferences and culinary adventures. Indulge in the hearty and comforting Red Lentil Curry with Sweet Potatoes and Spinach, where lentils and vegetables unite in a creamy coconut-based curry sauce. For a lighter and refreshing option, try the Lentil Salad with Roasted Vegetables and Feta Cheese, a vibrant medley of lentils, roasted vegetables, and tangy feta cheese tossed in a zesty dressing. If you're seeking a quick and flavorful weeknight meal, the Lentil and Spinach Soup with Lemon is your perfect choice, offering a delightful balance of flavors and textures in a nourishing broth.

Whether you're observing Lent, seeking vegetarian options, or simply craving a delicious and wholesome meal, these lentil recipes are sure to satisfy your culinary desires. Embark on this culinary exploration and discover the versatility and goodness of lentils in these diverse and delectable dishes.

Here are our top 3 tried and tested recipes!

THE BEST LENTIL SOUP

The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTEN LENTILS, OAXACAN-STYLE

Lenten Lentils, Oaxacan-Style image

These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup dried lentils
4 cups water
2 cloves garlic, halved
1/2 white onion, halved (so it's in quarters)
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 white onion, chopped
1 plantain, peeled and chopped
10 ounces cans unsweetened pineapple slices, cut into chunks
2 medium ripe tomatoes, peeled,seeded and chopped
1/4 teaspoon clove
1/2 teaspoon allspice

Steps:

Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion.
Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy.
Drain and reserve lentil cooking liquid.
At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
Season with salt.
Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
Add lentils and some reserved lentil cooking liquid.
Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.
Serve garnished with fried plantain slices.

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

Tips:

Use high-quality lentils. The type of lentils you use will have a big impact on the flavor of your dish. Look for lentils that are plump and free of debris.
Rinse the lentils before cooking. This will help to remove any dirt or debris from the lentils.
Soak the lentils before cooking. Soaking the lentils will help to reduce the cooking time and make them more digestible.
Use a variety of spices. The spices you use will add flavor and depth to your dish. Experiment with different spices to find a combination that you enjoy.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape.

Conclusion:

Lenten lentils Oaxacan style is a delicious and nutritious dish that is perfect for a meatless meal. It is easy to make and can be tailored to your own taste preferences. With its combination of lentils, vegetables, and spices, this dish is a great way to enjoy the flavors of Oaxaca. Whether you are looking for a hearty and satisfying soup or a light and flavorful side dish, Lenten lentils Oaxacan style is a great option. It is a versatile dish that can be enjoyed in many different ways. So next time you are looking for a meatless meal, give this recipe a try!