Best 5 Lentils With Ginger And Beets Recipes
Indulge in a culinary journey with our delightful lentil dishes, where flavors dance and textures harmonize. From the classic Indian dal to the hearty Lentil and Sausage Soup, each recipe promises a unique taste experience.
1. **Lentils with Ginger and Beets:** Embark on a vibrant adventure with this colorful lentil dish. Ginger's spicy warmth and earthy beets create a symphony of flavors, while coconut milk adds a touch of creamy richness.
2. **Lentil and Sausage Soup:** Experience the comforting embrace of this hearty and flavorful soup. Lentils and sausage join forces in a savory broth, enriched with aromatic vegetables and herbs. Perfect for a cozy meal on a chilly day.
3. **Indian Dal:** Dive into the heart of Indian cuisine with this classic dal recipe. Lentils simmer in a symphony of spices, creating a luscious and satisfying dish bursting with traditional Indian flavors.
4. **Lentil Salad with Roasted Vegetables:** Delight in a refreshing and wholesome lentil salad. Roasted vegetables add a medley of colors and textures, while a tangy dressing brings everything together. Ideal for a light and nutritious lunch or dinner.
5. **Lentil and Mushroom Bolognese:** Embrace a plant-based twist on the classic Italian pasta dish. Lentils and mushrooms replace meat in this hearty and flavorful bolognese sauce, offering a satisfying and nutritious alternative.
Each recipe offers a unique culinary journey, catering to diverse tastes and preferences. Whether you seek comfort, vibrancy, or a touch of tradition, these lentil dishes will tantalize your taste buds and leave you craving more.
LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS
Steps:
- Place beets, the water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a sharp knife, 45 to 55 minutes. Let stand until cool enough to handle. Rub off skins with paper towel, then quarter beets and place in a small bowl. Toss with 1 teaspoon oil.
- Meanwhile, combine lentils and sliced ginger in a saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
- Combine grated ginger, the onion, vinegar, honey, and 1/4 teaspoon salt; let stand 15 minutes. Whisk in remaining 1 tablespoon oil and the ground coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herb leaves, and serve immediately.
- Nutrition Information
- (Per Serving)
- Calories: 173
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Cholesterol: 0mg
- Carbohydrates: 28g
- Protein: 9g
- Sodium: 383mg
- Fiber: 11g
LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING
Provided by Amelia Freer
Categories Low Fat Kid-Friendly Dinner Lunch Lentil Beet Summer Healthy Vegan Hazelnut Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 2-3
Number Of Ingredients 15
Steps:
- 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
- 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
- 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
- 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
- 5. Drizzle the dressing over the salad and serve.
LENTIL SALAD WITH BEETS AND GINGER
Provided by Florence Fabricant
Categories dinner, lunch, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
- While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
- Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
- Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS
Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.
- Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
- Combine remaining 1/4 teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.
Nutrition Facts : Calories 173 g, Fat 4 g, Fiber 11 g, Protein 9 g, Sodium 383 g
LENTILS WITH GINGER AND LEMON FLAVOR
Provided by Pierre Franey
Categories easy, lunch, quick, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
- Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- To save time, use pre-cooked lentils or canned beets. You can also use frozen ginger.
- If you don't have any fresh ginger, you can use 1/2 teaspoon of ground ginger.
- If you don't have any orange juice, you can use lemon juice or water.
- To make the lentils more flavorful, add a bay leaf or two to the pot while they are cooking.
- If you want a thicker soup, mash some of the lentils with a fork or potato masher.
- Serve the soup with a dollop of yogurt or sour cream, and a sprig of fresh cilantro or parsley.
Conclusion:
This easy and delicious lentil soup is a great way to warm up on a cold day. It's also a good source of protein, fiber, and vitamins. The ginger and beets add a unique flavor that is sure to please everyone at the table.
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
