Hot Or Cold Lentils In Lemon Juice Recipes
HOT OR COLD LENTILS IN LEMON JUICE
Here is another of those very simple, very refreshing, and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere in the Middle East. Serve warm or cold with pita, feta, and olives.
Yield serves 4
Number Of Ingredients 7
Steps:
- Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
- Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
- Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.
- Serve hot or cold.
- This is one of those dishes where I would enjoy a beer or even an icy-cold glass of Greek retsina.
LEMONY LENTILS WITH BLACK OLIVES
Warm lentils flavored with fresh lemon juice, olive oil, oregano, and salty kalamata olives make a nice addition to a mezzes buffet. Though they're served warm here, they're also good cold or at room temperature. (Cooking Light March 2004)
Provided by figaro8895
Categories Lentil
Time 18m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To prepare dressing, combine first 7 ingredients, stirring with a whisk.
- To prepare lentils, combine water and next 5 ingredients (water through rosemary) in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.
Nutrition Facts : Calories 156.6, Fat 3.5, SaturatedFat 0.5, Sodium 272.8, Carbohydrate 23.3, Fiber 11, Sugar 1.8, Protein 8.9
LENTILS WITH LEMON
Steps:
- Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.
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WARM LENTIL SALAD - THE WANDERLUST KITCHEN
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- Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water. Sort through the lentils to pick out any stones or debris which may be left behind.
- Place the rinsed lentils in a medium sauce pan and add 2 cups of water. Bring the water to a rapid simmer over medium-high heat. The water should be moving, but it shouldn’t be a full-on rolling boil. Turn the heat down to medium-low and cook for between 20 and 30 minutes. You want the water to maintain a soft simmer.
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