Sunny Lentils Recipes

SUNNY-SIDE UP LENTIL SALAD

Sunny-Side Up Lentil Salad image

This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.

Provided by Georgia Downard

Categories Salad Egg Brunch Valentine's Day High Fiber Dinner Lunch Lentil Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 can (14.5 ounces) diced tomatoes, including liquid
1 cup chopped onion
3/4 cup lentils, rinsed
2/3 cup finely diced celery
1/2 cup finely diced carrot
1 tablespoon chopped fresh thyme
2 1/2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon (or parsley)
1 teaspoon Dijon mustard
2 teaspoons olive oil
4 eggs
4 cups mixed baby lettuces

Steps:

Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
Serve with:
Half of a 6-inch whole-wheat pita per person

PERFECT LENTILS

Perfect Lentils image

Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.

Provided by Food Network Kitchen

Time 35m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 cup green, French Le Puy, brown or beluga lentils, rinsed and picked over
1/2 small onion
1 clove garlic
1 bay leaf
Kosher salt and freshly ground black pepper, optional

Steps:

Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
Serving Suggestion:
Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.

SUNNY LENTILS

Sunny Lentils image

This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.

Provided by SM.V.

Categories Lentil Soup

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
⅓ cup onion, chopped
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 tablespoon minced garlic
½ teaspoon dried tarragon
¼ teaspoon curry powder
salt and ground black pepper to taste
1 (15 ounce) can petite diced tomatoes in juice
¾ cup red lentils
2 tablespoons shredded sweetened coconut
water

Steps:

Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 28.3 g, Fat 4.9 g, Fiber 6.9 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 219.8 mg, Sugar 5.6 g

SUNNY LENTILS

Sunny Lentils image

This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.

Provided by SM.V.

Categories Lentil Soup

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
⅓ cup onion, chopped
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 tablespoon minced garlic
½ teaspoon dried tarragon
¼ teaspoon curry powder
salt and ground black pepper to taste
1 (15 ounce) can petite diced tomatoes in juice
¾ cup red lentils
2 tablespoons shredded sweetened coconut
water

Steps:

Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 28.3 g, Fat 4.9 g, Fiber 6.9 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 219.8 mg, Sugar 5.6 g

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