LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC
A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.
Provided by bluemoon downunder
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
- Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
- Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
- Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
- Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
- Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
- Transfer the salad to a serving platter and scatter over some parsley sprigs.
- Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.
GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)
This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.
Provided by blucoat
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
- Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.
Nutrition Facts : Calories 306.5, Fat 14.2, SaturatedFat 1.9, Sodium 591.7, Carbohydrate 32.6, Fiber 15.2, Sugar 2.2, Protein 12.9
LENTILS WITH ONION AND GARLIC
Make and share this Lentils With Onion and Garlic recipe from Food.com.
Provided by anne 2
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
- Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
- Serve lentils with onions on top.
- Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.
Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13
LENTILS WITH SPINACH
This is a Middle Eastern recipe from Madhur Jaffrey's World of the East Vegetarian Cooking. This is good over brown rice and served with Recipe #292585.
Provided by mliss29
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut onion in half lengthwise and then cut the halves into fine half rings.
- Heat oil over medium flame.
- When hot, put in onion and garlic. Stir and saute for 2 minutes.
- Put in lentils and 3 cups of water. Bring to a boil.
- Cover, lower heat, and simmer about 25 minutes or until lentils are just tender.
- Defrost spinach and add spinach, salt, and cumin to the lentils.
- Simmer 10 minutes. Add pepper. Serve.
BABY SPINACH AND LENTIL SALAD
------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------
Provided by PaulaG
Categories Spinach
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
- Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
- While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
- Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
- Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
- Drizzle with the lemon juice and olive oil.
- Add feta cheese and mix to combine, season with salt and pepper to taste.
- Chill for several hours before serving.
- Divide the salad greens among chilled plates and top with lentil salad mixiture.
Nutrition Facts : Calories 219.4, Fat 8.4, SaturatedFat 2.7, Cholesterol 11.1, Sodium 226.5, Carbohydrate 25.6, Fiber 11.9, Sugar 3, Protein 12
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