Best 2 Lentils Of Doom Recipes
**Explore the Enticing World of Lentils: A Culinary Journey of Flavors and Health Benefits**
Embark on a culinary adventure with lentils, the humble yet versatile legume that packs a punch of flavor and nutrition. Discover a treasure trove of diverse lentil recipes, each offering a unique taste experience while nourishing your body with essential nutrients. From classic Indian dal to hearty European soups, tantalizing Middle Eastern salads to innovative fusion dishes, this article presents a global tapestry of lentil-based delights. Dive into the aromatic depths of spiced lentil curries, let your taste buds dance with zesty Mediterranean salads, and savor the comforting warmth of hearty lentil stews. Whether you seek vegan, vegetarian, or gluten-free options, the lentil's versatility shines through, adapting seamlessly to various dietary preferences. Join us on this culinary voyage as we explore the diverse world of lentils, unlocking the secrets of their culinary prowess and reaping the benefits of their nutritional bounty.
THE BEST LENTIL SOUP
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
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.
LENTILS OF DOOM
Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
Provided by Rhonda Scheurer
Categories Lentil
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the lentils in water for 5 minutes. Drain, reserving liquid.
- In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
- Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
- Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 419, Fat 8.7, SaturatedFat 5, Cholesterol 20.3, Sodium 66.5, Carbohydrate 60.6, Fiber 29.7, Sugar 3, Protein 25.3
Tips:
- Choose the right lentils: Different lentil varieties have different cooking times and textures. For this recipe, use brown or green lentils, as they hold their shape well and have a slightly nutty flavor.
- Rinse the lentils: Rinsing the lentils before cooking removes any dirt or debris and helps to reduce the cooking time.
- Use a Dutch oven or large pot: A Dutch oven or large pot with a tight-fitting lid is ideal for cooking lentils. This type of cookware distributes heat evenly and helps to prevent the lentils from burning.
- Add aromatics and spices: Aromatics like onions, garlic, and ginger add flavor to the lentils. Spices like cumin, coriander, and turmeric also enhance the flavor and add depth to the dish.
- Cook the lentils until tender: Lentils should be cooked until they are tender but still hold their shape. This usually takes about 20-25 minutes at a simmer.
- Add vegetables: Vegetables like carrots, celery, and spinach add color, texture, and nutrients to the lentils. Add them during the last 10-15 minutes of cooking to ensure that they are cooked through but still retain their crunch.
- Season to taste: Once the lentils are cooked, season them with salt, pepper, and lemon juice to taste. You can also add a dollop of yogurt or sour cream for a creamy finish.
- Serve with rice or bread: Lentils are a versatile dish that can be served with various accompaniments. Try serving them with rice, bread, or a simple salad.
Conclusion:
Lentils of Doom is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of lentils, vegetables, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for beginner cooks and experienced chefs alike. So next time you're looking for a quick and healthy meal, give Lentils of Doom a try.
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 »
#time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #beans #african #vegetarian #ethiopian #dietary #gluten-free #lentils #egg-free #free-of-something #4-hours-or-less
You'll also love
