Spiced Lentils And Cantaloupe Recipes

SPICED LENTILS AND CANTALOUPE

Steps:

• Rinse lentils well. Cook over medium heat, with enough water to cover by at least an inch, until boiling. Then reduce heat to a simmer, and continue to cook until lentils are tender, about 25-30 minutes.
• Drain lentils and let cool.
• Combine all ingredients in a medium sized bowl, mix very gently to combine.
• Serve at room temperature.

SPICED CANTALOUPE

Steps:

• Remove the seeds from the cantaloupe, cut off the rind and cut into 1"x2" strips or squares.
• Dissolve the alum in the water and bring to a boil.
• Add the cantaloupe and cook for 15 minutes.
• Drain well.
• Combine the vinegar, sugar, and spices.
• Add the cantaloupe and simmer slowly until the melon is transparent, about 45 minutes.
• Place in hot sterilized jars and seal.

SPICED LENTILS WITH LEEKS

Steps:

• Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.

SPICED LENTILS AND SCRAMBLED EGGS

Steps:

• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
• Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
• Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
• Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

SPICED LENTILS AND RICE

Steps:

• Cut up onions, carrots, apples and green onions. Mince garlic.
• In a large saucepan, saute onions and garlic in oil for 3 minutes.
• Add cumin, curry, cinnamon and salt. Let cook another 2 minutes.
• Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
• Remove from heat. Stir in lentils, apples and green onions.
• Garnish with plain yogurt, if desired.