BRAISED LENTILS WITH SAFFRON
Make and share this Braised Lentils With Saffron recipe from Food.com.
Provided by FoodFromSicily
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak lentils for about 6 hours.
- Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
- Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
- Add the saffron strands and powdered saffron.
- When the wine has evaporated, pour just enough hot stock to cover the lentils.
- bring to a boil, lower the heat and cover and cook for 20 minutes.
- Taste and add salt if necessary, then discard the onion and serve hot.
Nutrition Facts : Calories 90.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.9, Sodium 56.5, Carbohydrate 14.2, Fiber 5, Sugar 2.2, Protein 6.3
HEALTHY BRAISED LENTILS WITH KALE
In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
- Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
LENTIL AND ARUGULA SALAD WITH SAFFRON AIOLI
Provided by Moira Hodgson
Categories salads and dressings
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook the lentils in salted water, covered, for 30 minutes or until tender. Drain and cool. Add the shallot, vinegar and olive oil and toss well. Set aside.
- Make the saffron aioli. Peel the garlic cloves and mash them with half a teaspoon of salt in a mortar and pestle. Add the egg yolk and mix in thoroughly. Gradually add the olive oil little by little beating continually until you have a thick emulsion (this can also be done in a blender). Add the vinegar by the tablespoon to thin the sauce.
- Soften the saffron in the warm water. Add it to the aioli and mix in with a chopstick or a small fork. Let it sit for an hour or so, refrigerated, to develop the flavor.
- Thoroughly wash and dry the arugula. Arrange the leaves either on an individual plate or a large serving dish and spoon the lentils in the center. Serve with the aioli.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 35 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 344 milligrams, Sugar 2 grams
BRAISED LENTILS
from the Food Network Canada show called The Main. I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove the pre-cooking items before moving on to the braising. Prep time includes both steps
Provided by LizzieLou
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-Cooking Lentils.
- 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
- 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
- Braising Lentils.
- 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
- 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
- 3. Add wine to deglaze, scraping any crispy brown bits.
- 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
- 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
Nutrition Facts : Calories 384.4, Fat 17.2, SaturatedFat 8.7, Cholesterol 43.8, Sodium 364.2, Carbohydrate 37.6, Fiber 15.9, Sugar 4.4, Protein 17.8
STEAMED LENTILS WITH SAFFRON
Make and share this Steamed Lentils With Saffron recipe from Food.com.
Provided by Charlotte J
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the lentils well.
- Heat the vegetable stock in a small pot.
- Meanwhile, in a different medium pot heat the olive oil.
- Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
- Add the lentils, cook for another 2-3 minutes, and pour the white wine.
- Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
- Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
- Add water or more stock if necessary.
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