Hot Or Cold Lentils In Lemon Juice Recipes

LENTILS WITH LEMON

Lentils with Lemon image

Provided by Food Network

Time 1h23m

Number Of Ingredients 8

Ingredients

1 1/2 cups dried green or brown lentils, picked over and rinsed
1/4 cup extra virgin olive oil
5 large Swiss chard leaves, washed well, stems removed and sliced into thin strips crosswise
2 tablespoons mashed garlic (about 8 large garlic cloves)
3/4 cup finely chopped cilantro (leaves from 1 to 2 bunches)
1 cup water
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses

Steps:

Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

ADAS BIL HAMOD - LENTILS WITH LEMON JUICE

Adas Bil Hamod - Lentils With Lemon Juice image

Make and share this Adas Bil Hamod - Lentils With Lemon Juice recipe from Food.com.

Provided by Elmotoo

Categories Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs black lentils, about 3 cups (a good substitution is French green lentils)
1 quart water
2 peeled chopped potatoes
2 tablespoons flour
6 crushed garlic cloves
1/4 cup chopped coriander
1/4 cup lemon juice
1 dash salt
1 dash pepper

Steps:

Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.
Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils.
Mix flour with 2TB water & add to lentils.
Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.
Serve hot or cold with pita bread as an appetizer.

Nutrition Facts : Calories 353.8, Fat 1, SaturatedFat 0.1, Sodium 32, Carbohydrate 63.2, Fiber 27.3, Sugar 2.4, Protein 23.4

HOT OR COLD LENTILS IN LEMON JUICE

Hot or Cold Lentils in Lemon Juice image

Here is another of those very simple, very refreshing, and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere in the Middle East. Serve warm or cold with pita, feta, and olives.

Yield serves 4

Number Of Ingredients 7

Ingredients

1 cup dried lentils
4 cups water
4 cloves garlic, crushed
1/3 cup extra virgin olive oil
Juice of 2 lemons
Salt to taste
1/2 cup chopped fresh parsley, for garnish

Steps:

Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.
Serve hot or cold.
This is one of those dishes where I would enjoy a beer or even an icy-cold glass of Greek retsina.

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