Best 3 Lentils And Carne Recipes
Lentils and carne, a hearty and flavorful dish, is a delightful combination of lentils, meat, and aromatic spices. This versatile dish can be tailored to suit various dietary preferences, with options for using different types of meat, including beef, lamb, or chicken. The lentils provide a rich source of plant-based protein and fiber, while the meat adds a savory depth of flavor. The dish is often cooked in a flavorful broth, infused with aromatic spices like cumin, coriander, and paprika, creating a symphony of flavors that tantalize the taste buds. Lentils and carne can be served with various accompaniments, such as fluffy rice, crusty bread, or a refreshing salad, making it a complete and satisfying meal.
In this article, we present a collection of enticing lentil and carne recipes that cater to diverse tastes and preferences. From classic stews to modern interpretations, these recipes offer a culinary journey that explores the versatility of this delectable dish.
1. **Classic Lentils and Carne Stew:** This timeless recipe embodies the traditional flavors of lentils and carne. Tender lentils, succulent meat, and an array of spices simmer in a rich broth, creating a comforting and flavorful stew.
2. **Lentils and Carne Soup:** This hearty and nourishing soup is perfect for chilly days. Packed with lentils, meat, vegetables, and a flavorful broth, it's a delightful symphony of textures and flavors.
3. **Lentils and Carne Curry:** This flavorful curry combines the goodness of lentils and meat with aromatic Indian spices. The result is a delectable dish with a delightful balance of warmth and spice.
4. **Lentils and Carne Tacos:** These innovative tacos feature a delicious filling of lentils and meat. Topped with your favorite taco toppings, they offer a unique and satisfying twist on a classic Mexican dish.
5. **Lentils and Carne Empanadas:** These savory empanadas are filled with a tantalizing mixture of lentils, meat, and spices. Baked until golden brown, they're perfect as an appetizer or a main course.
Embark on a culinary adventure with our collection of lentils and carne recipes. Each dish promises a unique taste experience that will satisfy your cravings and leave you wanting more.
LENTILS AND CARNE
My aunt is from Panama. This is a dish that she taught me. The first time she made it for me she had to convince me to try it. I had never had lentils before and they are not very appetizing to look at. LOL It's not the prettiest dish in the world, but it is packed with WOW flavor! The way the meat is cooked and then the lentils, put over some steamed white rice...MMMMMMMM!!!! Though they each have amazing flavor on their own, the secret is to put them all together and eat it together. I have tweeked this some from the way she taught me, but it's nearly the same. I use a couple different seasonings and not as much salt, but that's okay because the key to this dish is really the veggies and sauce. If you're brave enough to try it, I know you'll love it! Everyone does. I have made several lentil converts with this dish! LOL This does take a little time, but it is soooooo worth it! It's not as hard as it looks, I promise! I hope you try it! Enjoy! Note: This is the pic I took after I made it today. I usually let the meat and veggies cook down more so that the veggies break down more and the sauce is thicker, but I was hungry and couldn't wait! LOL It was still deeeelish!!!!
Provided by Christine Whisenhunt @cwhisenhunt
Categories Beef
Number Of Ingredients 19
Steps:
- FOR CARNE: In a VERY large and deep skillet, put just enough olive oil to keep the meat from sticking while it cooks. Coat meat VERY well, excessively even, on both sides with Lawry's all seasoning and brown meat on both sides, cooking until just cooked through. This will not take long since the meat is so thin. Remove meat as it finishes cooking. When all meat is done, put the tomato sauce, diced tomatoes, garlic, seasonings into the pan and stir well. Return meat to pan and settle it down into the sauce. Cover with the onions and peppers and continue to cook, covered, over medium heat for 30-40 minutes, stirring once or twice. Then, continue to cook another 20-30 minutes uncovered, until meat is very tender and veggies have become very soft and sauce thickens a little. Stir occasionally to prevent sticking or burning. Reduce heat if necessary.
- FOR LENTILS: Rinse lentils well and remove any bad beans or rocks you find. Put in a large pan with 6 cups of hot water, onion and seasonings. Cook on high, covered, until begins to boil, then reduce heat to medium and continue to cook until lentils are tender. They should be done about the same time as your carne if you put them on to cook as soon as you have your carne and sauce together and get it cooking. Add additional hot water as needed. Do not let them dry out; keep them covered in liquid. These take 45 minutes to an hour to cook through.
- FOR RICE: Once the carne and lentils are well on their way, get your rice going. It should have just enough time to cook and then rest before the rest of your meal is finished. Cook at least 1/2 cup uncooked rice per person.
- Note: The best way to eat this is to put some rice on your plate and spread it out, then cover that with some lentils, then put the carne with some veggies and sauce over that. The best bite has a little of each in it! You are not going to believe the flavor this has. It is just bursting with yummy goodness! Enjoy!
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
Tips:
- Use a variety of lentils for different textures and flavors. For example, brown lentils hold their shape well, while red lentils break down more easily, creating a thicker soup.
- Rinse lentils thoroughly before cooking to remove any dirt or debris.
- Soak lentils for 30 minutes to 1 hour before cooking to reduce cooking time and make them more digestible.
- Add aromatics, such as onions, garlic, and carrots, to the pot while cooking lentils to enhance their flavor.
- Season lentils with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Serve lentils with a variety of sides, such as rice, bread, or vegetables.
Conclusion:
Lentils are a versatile and affordable ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and iron, making them a healthy and satisfying choice for any meal. With a little planning and preparation, you can easily create delicious and nutritious lentil dishes that your whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
