WASH DAY CAJUN LENTILS AND RICE
This hearkens back to the old Acadian villages in the South, where Fridays were "wash days" for the women and no meat was eaten. This vegan, hearty stew of spicy lentils, brown rice and tons of veggies will have you wishing every day was "wash day"!
Provided by YummySmellsca
Categories Gumbo
Time 1h19m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat and add the onion and carrots.
- Cook, stirring, until onion is golden, about 8 minutes.
- Add pepper and mushrooms and cook 7-8 minutes more, stirring.
- Add garlic, tomatoes, broth, Cajun seasoning, thyme, lemon zest and Basmati rice and stir inches.
- Reduce heat, partially cover and cook 20 minutes without stirring.
- Uncover and stir in lentils. simmer 25 minutes.
- Remove from heat, stir in lemon juice and serve.
Nutrition Facts : Calories 247.7, Fat 2.3, SaturatedFat 0.4, Sodium 23, Carbohydrate 47.1, Fiber 6.8, Sugar 5.6, Protein 11.6
SPICY CURRIED LENTILS AND RICE
A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!
Provided by Mindelicious
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
- Add lentils, rice, curry powder, and water. Stir well.
- Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
- Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
- Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.
Nutrition Facts : Calories 345.4, Fat 4, SaturatedFat 0.5, Sodium 343.5, Carbohydrate 61.2, Fiber 19.3, Sugar 7.1, Protein 17.6
CURRIED LENTILS AND RICE
This is a recipe I adopted from Zenith's recipe collection when many unloved recipes were put up for adoption. All of her recipes were very good and this is no exception. Here's what Zenith had to say about this dish: A tasty vegetarian one-pot meal. (If you're not a vegetarian, you may wish to make this with chicken broth.)
Provided by spatchcock
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
- Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
- Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
- Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
- Cover, reduce the heat, and simmer for 25 minutes.
- Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
- Optionally, serve topped with plain yogurt and some more raisins.
Nutrition Facts : Calories 376.7, Fat 2.1, SaturatedFat 0.4, Sodium 16, Carbohydrate 77.5, Fiber 15.1, Sugar 14.7, Protein 13.9
ONION LENTILS AND RICE
This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.
Provided by jessi-ryan
Categories Lentil
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
- Remove 1/3 of the onions and set aside.
- Continue cooking the rest of the onions until dark brown and black in places.
- In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
- To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
- Cover and simmer 15 minutes or until rice is tender.
- Remove from heat and stir in the well-browned onions.
- Cover and let stand for 5-10 minutes.
- Serve!
- Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
- Also good with cooked spinach.
MUJADRAH - LENTILS AND RICE
Make and share this Mujadrah - Lentils and Rice recipe from Food.com.
Provided by Athena484
Categories Brown Rice
Time 1h2m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté lentils briefly.
- Cover with 3 cups water/stock.
- Bring to a boil then reduce to a simmer for 10-15 minutes while sautéing onions (and garlic if using cloves) till transparent or a little brown.
- Add rice to onions and sauté for a moment.
- Transfer onions and rice to lentils and add water to cover.
- Add lemon juice, spices to taste, stir.
- Bring to simmer, cover, let cook approximately 40--45 minutes (will take less time if using white rice) stirring occasionally.
- Add more lemon juice, spices if desired.
Nutrition Facts : Calories 150.7, Fat 3.3, SaturatedFat 0.5, Sodium 6.2, Carbohydrate 26.1, Fiber 3.4, Sugar 2.1, Protein 4.5
EASY ONE POT LENTILS AND RICE
I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!
Provided by cicict1976
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the lentils with the water.
- Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
- Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
- Add the rice, salt and olive oil, and bring back to a boil.
- Stir, cover pot, reduce heat to low, and cook for 15 minutes.
- Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
- Enjoy!
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