Best 3 Spiced Lentils With Leeks Recipes

Indulge in a symphony of flavors with our Spiced Lentils with Leeks recipe, a delightful vegan dish that combines the earthy goodness of lentils with the subtle sweetness of leeks. This wholesome meal is not only delicious but also packed with nutrients, making it a perfect choice for health-conscious individuals.

The recipe also includes a flavorful Lemony Beet Salad, a refreshing and colorful side dish that complements the lentils perfectly. With its zesty lemon dressing and vibrant beets, this salad adds a pop of color and freshness to the meal.

For those looking for a more substantial meal, the recipe offers a hearty Lentil and Vegetable Soup, a comforting and nutritious dish that is perfect for a chilly day. This soup is brimming with lentils, vegetables, and a rich broth, making it a satisfying and wholesome option.

And to satisfy your sweet cravings, the recipe features a delectable Orange and Almond Cake, a moist and flavorful dessert that is sure to impress. With its bright orange flavor and crunchy almond topping, this cake is the perfect ending to a delightful meal.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED PINEAPPLE LENTILS

Spiced Pineapple Lentils image

Provided by Food Network

Categories main-dish

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
2 onions, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 garlic cloves, crushed
2 cups lentils, washed and picked over
3 cups water
1/2 cup canned crushed pineapple

Steps:

Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.

SMOKY LENTIL STEW WITH LEEKS AND POTATOES

Smoky Lentil Stew With Leeks and Potatoes image

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.

Provided by David Tanis

Categories dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

Steps:

Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS

Whole-Wheat Pasta with Lentils, Spinach, and Leeks image

French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.

Yield serves 6

Number Of Ingredients 9

Ingredients

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound tubular whole-wheat pasta, such as penne
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 leeks (about 1 3/4 pounds), white and pale green parts only, sliced into 1/4-inch rounds, washed well, and drained
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
8 ounces baby spinach

Steps:

In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
(Per Serving)
Calories: 579
Saturated Fat: .7g
Unsaturated Fat: 4.1g
Cholesterol: 0mg
Carbohydrates: 106g
Protein: 24.6g
Sodium: 372mg
Fiber: 19g

Tips:

Choose the right lentils: This recipe calls for brown lentils. They hold their shape well and have a slightly nutty flavor. You can also use green or black lentils, but they may cook a bit faster, so keep an eye on them.
Rinse the lentils before cooking: This helps to remove any dirt or debris.
Use a variety of spices: The combination of cumin, coriander, and turmeric gives this dish its warm, earthy flavor. You can also add other spices, such as garam masala or chili powder, to taste.
Don't overcook the lentils: They should be tender but still hold their shape. Overcooked lentils will become mushy.
Serve with your favorite sides: Spiced lentils are a great main course or side dish. They can be served with rice, quinoa, yogurt, or naan bread.

Conclusion:

This recipe for spiced lentils with leeks is a healthy and flavorful dish that is easy to make. It is a great way to use up leftover lentils, and it can be served as a main course or side dish. With its warm, earthy flavor and variety of textures, this dish is sure to please everyone at your table.