Braised Lentils With Onions And Spinach Recipes

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RED WINE BRAISED FRENCH LENTILS



Red Wine Braised French Lentils image

French green lentils braised in red wine have a rich, earthy flavor and are finished with caramelized pearl onions and wilted spinach. Vegan, gluten free and so delicious!

Provided by Kim Peterson

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

¾ cup French lentils (, well rinsed)
1 tablespoon olive oil (, plus 2 teaspoons )
¾ cup carrot (, chopped)
½ cup onion (, chopped)
½ cup celery (, chopped)
2 cloves garlic (, minced)
1 ½ tablespoons tomato paste
1 tablespoon fresh sage (, chopped)
1 ½ cups dry red wine
1 ½ cups water
1 ½ teaspoons Dijon mustard
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black ground pepper
1 ½ cups frozen pearl onions (, thawed)
5 ounces baby spinach
Bread of choice for serving ((optional))

Steps:

  • Parboil the lentils 5 minutes and drain. Set aside.
  • Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
  • Add garlic, tomato paste and sage. Cook 1-2 minutes more, stirring frequently.
  • Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Bring to a boil, reduce to simmer. Gently simmer partially covered for 25 minutes or until tender, stirring occasionally.
  • Meanwhile, heat remaining 2 teaspoons of olive oil in a sauté pan over medium-high heat. Add pearl onions; season with salt and pepper. Sauté 5-7 minutes until tender and caramelized, stirring frequently.
  • Once lentils are tender, add the spinach a couple handfuls at a time allowing each addition to wilt before adding the next.
  • Stir pearl onions into the lentils. Remove bay leaf.
  • Serve warm in bowls with toasted bread of choice or as a side dish. See post for additional serving suggestions. Enjoy!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 8 g, Fat 3 g, Sodium 477 mg, Fiber 10 g, Sugar 5 g, Calories 205 kcal

BRAISED LENTILS WITH CIPOLLINI ONIONS



Braised Lentils with Cipollini Onions image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

2 to 3 tablespoons olive oil
1 pound brown or green lentils, rinsed
3 cloves garlic, peeled
3 bay leaves, fresh or dried
4 cups water
Kosher salt and freshly cracked black pepper
12 cipollini or pearl onions, stemmed and peeled
1/4 cup duck fat
1/4 to 1/2 cup champagne vinegar, if desired

Steps:

  • Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat "al dente", set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Retaste, but hold off on reseasoning until serving.
  • Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.
  • When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.

BRAISED LENTILS WITH CIPOLLINI ONIONS



Braised Lentils with Cipollini Onions image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 to 3 tablespoons extra-virgin olive oil
1 pound brown or green lentils, rinsed
3 cloves garlic
3 bay leaves (fresh or dried)
4 cups water
Kosher salt and freshly cracked black pepper
1/4 cup duck fat
12 cipollini or pearl onions, stemmed and peeled
1/4 to 1/2 cup champagne vinegar, if desired

Steps:

  • Coat a large high-sided sauté pan over medium-high heat with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, 25 to 30 minutes. (If you need to add water for the lentils to finish cooking, add a little at a time -there will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.)
  • Once the lentils are cooked but still somewhat al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper to taste. Retaste, but hold off on reseasoning until serving.
  • Add the duck fat to a large sauté pan over medium heat. Add the onions, season with salt to taste and allow them to caramelize, about 5 minutes per side.
  • When you are ready to serve, add the lentils to the sautéed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar to taste. Transfer to a serving bowl.

LENTILS AND SPINACH



Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

  • Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
  • Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
  • Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

LENTILS WITH SPINACH



Lentils with Spinach image

This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 quart water
1/2 cup lentils
1 carrot, finely chopped (1/2 cup)
1/4 onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 dried bay leaf
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 ounces spinach, stems removed, leaves washed well and torn into 1/2-inch pieces

Steps:

  • In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
  • Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g

BRAISED LENTILS WITH SPINACH



Braised Lentils with Spinach image

Provided by Lidia Bastianich

Categories     Bean     Leafy Green     Side     Braise     High Fiber     Low/No Sugar     Spinach     Lentil     Fall     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained

Steps:

  • Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
  • Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

LENTILS WITH ONION AND GARLIC



Lentils With Onion and Garlic image

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

3 tablespoons olive oil
1 medium onion, halved and sliced thinly
3 garlic cloves, chopped
1 whole dried red chili
1 cup green lentil, washed and picked over
2 1/2 cups water

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

BRAISED LENTILS WITH GARLIC SAUSAGE



Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

  • Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
  • Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
  • Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

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