THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
LENTILS OF DOOM
Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
Provided by Rhonda Scheurer
Categories Lentil
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the lentils in water for 5 minutes. Drain, reserving liquid.
- In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
- Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
- Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 419, Fat 8.7, SaturatedFat 5, Cholesterol 20.3, Sodium 66.5, Carbohydrate 60.6, Fiber 29.7, Sugar 3, Protein 25.3
SOFT LENTILS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS
I got this recipe from Mollie Katzen's Vegetable Heaven. It sounds complicated because of all the steps, but it's quite easy to make, especially if you know how to roast tomatoes. This goes great with with couscous or a long grain rice.
Provided by Stephanie Z.
Categories Stew
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Line a baking sheet wit aluminum foil and spray with cooking spray.
- Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
- Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
- Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
- We want the tomatoes to roast from their inner juices.
- Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
- Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
- Stir in the onion and salt.
- Cook, covered over low heat for 30 minutes, stirring often.
- The onions should be soft and golden.
- Remove tomatoes from oven, and allow to cool.
- Reduce oven temperature to 350°F.
- Peel off tomato skins.
- This should be pretty easy after the roasting process.
- Seed and mince tomatoes.
- There should be 1 cup of for this dish.
- Add tomatoes to onions.
- Cook for an additional 15-20 minutes, stirring occasionally.
- Add remaining ingredients except the olives, and stir well.
- Transfer mixture to casserole dish.
- Cover tightly with foil, and bake for about 45 minutes.
- Serve hot, topped with a scattering of the sliced green olives for garnish.
Nutrition Facts : Calories 299.5, Fat 4.2, SaturatedFat 1.3, Cholesterol 3.8, Sodium 474.1, Carbohydrate 49.3, Fiber 17.2, Sugar 9.3, Protein 19
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