MEDITERRANEAN SUN DRIED TOMATO-LENTIL SOUP
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1-1/4 cups each
Number Of Ingredients 12
Steps:
- Heat dressing in large saucepan on medium heat. Add onions and garlic; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add carrots, lentils and dry seasonings; mix well. Cook 2 min., stirring frequently.
- Stir in crushed tomatoes, then tomato juice; bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally and adding kale for the last 2 min.
- Remove from heat. Stir in lemon juice.
Nutrition Facts : Calories 160, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 10 g
SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
MEDITERRANEAN LENTIL SALAD
I love lentils, and this simple recipe makes these nutritious legumes into a quick and tasty meal. Serve on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices. From "Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day" by The Moosewood Collective
Provided by Veggie Girl NYC
Categories Lentil
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the lentils. In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
- While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate small (non-metallic) bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
- Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
- Serve immediately, or cover and chill to serve later.
Nutrition Facts : Calories 248.2, Fat 18.6, SaturatedFat 2.6, Sodium 161, Carbohydrate 15.9, Fiber 5.6, Sugar 4, Protein 5.9
LENTILS WITH SUN-DRIED TOMATOES AND FETA
Make and share this Lentils With Sun-Dried Tomatoes and Feta recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
- Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
- Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.
Nutrition Facts : Calories 372.3, Fat 11.6, SaturatedFat 3.9, Cholesterol 16.7, Sodium 284.5, Carbohydrate 46, Fiber 22.4, Sugar 3.5, Protein 21.7
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