LENTIL-CORN PILAF
Stress-free lentil-corn pilaf ready in just 30 minutes - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary.
- Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
LENTIL PILAF
A recipe from Ricardo that can be frozen and used in recipe#340401 . Edit : I made it on Nov 26, 2008, and I used red lentils. They're smaller so it tooked only 10-15 minutes of cooking. But it was like a puree. I'm going to use half of it to do the soup that I mention in this recipe.
Provided by Boomette
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
- You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
Nutrition Facts : Calories 236.2, Fat 5.1, SaturatedFat 0.8, Cholesterol 2.9, Sodium 142.7, Carbohydrate 32.7, Fiber 14.6, Sugar 2.5, Protein 14.9
LENTIL PILAF
Make and share this Lentil Pilaf recipe from Food.com.
Provided by Cypriot Cook
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean the lentils with fresh cold water to avoid foaming when cooking.
- Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
- Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
- After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
- Add the half cup of rice. Cook for 10 mins at medium fire.
- Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
- After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
- After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
- Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
- After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.
Nutrition Facts : Calories 305.6, Fat 18.5, SaturatedFat 2.5, Sodium 1175, Carbohydrate 28.7, Fiber 5.9, Sugar 2.3, Protein 7.3
LENTIL,CORN AND SWEET PEPPER CHILLI (WW 5 POINTS)
A really simple and very tasty dish,that is made better by the fact that it contains absolutely no saturated fat and no cholesterol. Great on it's own,but we equally love it made into chimichangas (using low fat flour tortillas and low fat cheese of course!!). A great vegetarian dish!!
Provided by Noo8820
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
- Reduce to a simmer,and cook covered for 20 minutes.
- Add the corn,pepper,chillies,cumin and ground coriander and salt.
- Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
- Stir in the chopped coriander and serve.
Nutrition Facts : Calories 302.1, Fat 3.4, SaturatedFat 0.5, Sodium 376.4, Carbohydrate 55.3, Fiber 19.9, Sugar 6.5, Protein 17.3
INDIAN LENTIL PILAF
From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.
Provided by VegSocialWorker
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
- Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
- Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
- Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden.
- Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
- Add garlic, ginger and garam masala and cook 1 minute more.
- Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
- Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
- Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
- Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
- Serve hot and enjoy.
Nutrition Facts : Calories 306.7, Fat 6.1, SaturatedFat 0.6, Sodium 170.3, Carbohydrate 52.2, Fiber 12.8, Sugar 5.4, Protein 11.8
LENTIL CORN BURGERS
Fill sandwich rolls with lettuce, lentils-corn patty and mayonnaise to make these delicious burgers for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat water, lentils and salt to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until lentils are tender yet hold their shape; drain. Spoon into large bowl, cool 15 minutes.
- Into cooled lentils, lightly stir bread crumbs, seasoning, corn, and eggs. Form mixture into 6 patties about 1/2 inch thick and about 3 1/2 to 4 inches in diameter; place on platter or cookie sheet. Refrigerate 30 minutes (patties will firm up, making them easier to cook without falling apart.)
- In 12-inch nonstick skillet, heat 1 1/2 teaspoons oil over medium heat. Cook 3 patties 6 to 8 minutes, turning halfway through cooking, until golden brown. Transfer from skillet to heatproof platter; cover and keep warm. Repeat with remaining 1 1/2 teaspoons oil and patties.
- Place lettuce leaf on bottom half of each roll; top with cooked patty. Spread each with 1 1/2 teaspoons mayonnaise over patty; top with 1 slice tomato, 1 slice onion, and roll top.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 40 mg, Fat 1, Fiber 10 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Burger, Sodium 630 mg, Sugar 9 g, TransFat 0 g
LENTIL AND RICE PILAF
I got this recipe from Cornell Cooperative Extension. I helped make this at cooking on a budget cooking class. This was the first time I cooked with or tried lentils. I thought this was so good tasting and very easy to make.
Provided by internetnut
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse lentils. If possible, soak in warm water for at least 2 hours. Drain and set aside. If you don't soak the lentils, they may need more water and take longer to cook.
- Heat the oil in a large saucepan over medium-high heat. Add the onions, and saute until golden brown about 10-15 minutes. Set aside 1 cup of the sauteed onions for garnish. Add the rice to the onions and saute until well coated with oil, about 1 minute.
- Add lentils, water, salt, pepper, spices and bay leaf. Bring to a boil, reduce heat and cook covered over low heat for 20 minutes.
- Remove from heat and let stand for 5 minutes. Remove bay leaf. Fluff lentils with a fork. Serve on a large platter and scatter the remaining 1 cup of sauteed onions on top. Garnish with non-fat yogurt if desired. Be sure to taste for seasoning.
Nutrition Facts : Calories 430.5, Fat 7.8, SaturatedFat 0.7, Sodium 589.5, Carbohydrate 73.2, Fiber 16.1, Sugar 3.3, Protein 16.1
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