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Lentil and Sweet Potato Dahl with Rice

Lentil and Sweet Potato Dahl With Rice

This recipe has a lot of spiced ingredients but it’s no wonder since it’s a healthy, vegetarian, Indian dahl. The rice and lentils, together with the sweet potato get deliciously enhanced by garam masala and coriander. It doesn’t take much of your time to prepare – 30 minutes at most.

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Ingredients Needed for Lentil and Sweet Potato Dahl With Rice


For the sweet potato and lentils:

1 tablespoon vegetable oil
1 red onion, diced
2 garlic cloves, crushed
2 teaspoons of garam masala
1 teaspoon coriander seeds
2 large sweet potatoes, cubed
4 ounces of red lentils
1 cup coconut milk
2 medium tomatoes, diced
1 cup water

For the rice:

2 ounces of almond flake
10 ounces of cooked rice
salt
pepper
2 teaspoons of garam masala
fresh parsley for garnishing

How to Make Lentil and Sweet Potato Dahl With Rice

  1. For the sweet potato and lentils:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir it until tender.

  2. Add the garlic, garam masala, coriander seeds, sweet potato, and red lentils. Cook and stir for 1 minute or so.
  3. Add the coconut milk and tomatoes. Cook and stir for 30 seconds. Add the water, stir a little, and cook until reduced. Set aside.
  4. For the rice:

    Add the almond flakes to a skillet over low heat. Cook and stir until golden brown. Set aside.

  5. Add the cooked rice to a skillet over low heat. Season with salt and pepper, then add the roasted almond flakes and garam masala. Cook and stir for 1-2 minutes.
  6. Serve the sweet potatoes and red lentils together with the rice on a tray. Garnish them with fresh parsley.
Grilled Salmon on Lentils

Grilled Salmon on Lentils

Lentils can seem a boring legume but it’s actually delicious if you know how to cook it. Pair it with salmon to make a tasty and nutritious meal, which is healthy and fits perfectly into the Montignac diet!

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Ingredients Needed for Grilled Salmon on Lentils

14 ounces of salmon fillet, 2 fillets
salt
pepper
olive oil
2 ounces of bacon, small cubes
1 onion, diced
1 celery stick, thinly sliced
½ cup canned tomatoes
1 tablespoon sherry vinegar
3 tablespoons of lemon juice
10 cherry tomatoes, halved
1 tablespoon fresh tarragon, chopped
1 cup baby spinach
⅔ cup cooked lentil

How to Make Grilled Salmon on Lentils

  1. Heat your grill and lay the salmon fillets on it, skin-side down. Season them with salt and pepper, then cover and grill for 5 minutes. When the time’s up, flip the fish fillets and cook them for 4 more minutes.
  2. Heat 1 tablespoon of olive oil in a skillet and add the bacon and onion. Cook for 1 minute, then add the celery. Stir often and cook until the onion and celery are soft.
  3. Add the canned tomatoes, sherry vinegar, salt, pepper, lemon juice, cherry tomatoes, tarragon, baby spinach, and cooked lentils. Cook for 3-4 minutes.
  4. Serve the salmon fillets on a bed of tomato and lentil stew.
Lentil and Rice Stuffed Eggplant

Lentil and Rice Stuffed Eggplant

To most people, vegetarian food is not considered to be the most appealing. But for those of you that follow our site and know how to cook, vegetarian food can be considered a delight. This recipe uses roasted eggplant, which is absolutely fabulous, topped with a delicious mixture of lentil, rice, raisins, tomato sauce, and feta.

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Ingredients Needed for Lentil and Rice Stuffed Eggplant

½ cup red lentil
½ cup rice
1 eggplant
2 teaspoons of vegetable oil
1 onion, chopped
4 garlic cloves, crushed
½ teaspoon cumin powder
salt
pepper
1 tablespoon raisin
½ cup tomato sauce
1 teaspoon sugar
1 ounce feta cheese

How to Make Lentil and Rice Stuffed Eggplant

  1. Add the lentil and rice into 2 separate saucepans and pour around 1 cup of water into each of them.
  2. Cook them for around 20 minutes.
  3. Preheat the oven to 360 degrees F/180 degrees C.
  4. Vertically slice the eggplant into halves and place the halves in a baking tray.
  5. Drizzle them with 1 teaspoon of vegetable oil.
  6. Slide the tray into the oven for the next 25 minutes.
  7. Scoop the inside of the eggplants and thinly chop them. Keep the skins for later.
  8. Heat a teaspoon of vegetable oil in a skillet over medium heat.
  9. Add the onion, garlic, and cumin powder. Cook them for 2 minutes.
  10. Add the onion in a large bowl along with the chopped eggplant, lentil, rice, and raisins. Season with salt, pepper, and mix.
  11. Fill the eggplant skins with the rice and lentil mixture. Add them in a baking tray.
  12. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  13. Heat the remaining vegetable oil in a skillet over medium heat. Add the garlic, tomato sauce, sugar, and give it a stir.
  14. Cook the sauce for 1-2 minutes until it thickens.
  15. Drizzle the tomato sauce over the eggplants and top them with some crumbled feta cheese.
Warm Bulgur and Lentil Salad with Shrimp

Warm Bulgur and Lentil Salad With Shrimp

This warm lentil salad is a safe bet when you’re in the mood for something light, yet satisfying and savory. To top things up, we’ve upgraded it with some roasted shrimp on top. It’s a simple touch, but quite effective because the ingredients go together very well in the recipe.

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Ingredients Needed for Warm Bulgur and Lentil Salad With Shrimp

2 teaspoons of vegetable oil
5 ounces of shrimp
salt
pepper
1 small onion, chopped
1 ½ cups of vegetable stock
1 cup water
½ cup red lentil
½ cup bulgur
1 roasted red bell pepper, chopped
1 teaspoon white wine vinegar

How to Make Warm Bulgur and Lentil Salad With Shrimp

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Lay the shrimp in a baking tray and drizzle 1 teaspoon of vegetable oil over them.
  3. Slide the tray into the oven for the next 8 minutes.
  4. Heat the remaining oil in a saucepan over medium heat.
  5. Add the onion and cook it until translucent.
  6. Pour the vegetable stock and water.
  7. Bring to a boil and add the red lentil and bulgur.
  8. Cover with a lid and simmer for 20 minutes.
  9. Drain the grains and add them in a large bowl.
  10. Add the bell pepper, vinegar, and season with salt.
  11. Top the grains with the roasted shrimp.
Simple Green Lentils

Simple Green Lentils

Lentils are very popular when served in soups, curries, or other Mediterranean dishes. What’s interesting about lentils is that there are a few types of them, each with their own cooking time. These green lentils take about 30 minutes to cook, but they’re totally worth it.

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Ingredients Needed for Simple Green Lentils

1 cup green lentils
2 cups of water
salt

How to Make Simple Green Lentils

  1. Add the green lentils in a strainer and wash them with cold water.
  2. Heat a saucepan over medium heat, and add green lentils.
  3. Pour the water over the lentils and add a pinch of salt.
  4. Cook, uncovered, for 20 to 30 minutes. Lentils are cooked as soon as they are tender and no longer crunchy.
  5. Remember: the water/lentil ratio should be 2:1
Simple Red Lentils

Simple Red Lentils

Lentils are an excellent substitute for meat, being rich in protein, fiber, and iron. Plus, they’re also cheap, so they are budget-friendly as well. They take about 15 minutes to cook, so they’re also great for when you’re in a hurry.

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Ingredients Needed for Simple Red Lentils

1 cup red lentils
2 cups of water
salt

How to Make Simple Red Lentils

  1. Heat a saucepan over medium heat and add the red lentils.
  2. Pour the water and season with salt.
  3. Bring to a boil and cook the red lentils for the next 5 minutes.
  4. Drain the water out of the lentils using a strainer.
  5. Remember: the water/lentil ratio should be 2:1
Rainbow Lentil Salad

Rainbow Lentil Salad

You can view this recipe right here not only as a healthy side but as a good practice also. That is because you have to deal with 3 types of lentil, each with their own cooking time. All you need to do is mix the grains, pour a small drizzle of olive oil over them and season with a pinch of salt.

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Ingredients Needed for Rainbow Lentil Salad

2.5 ounces of red lentils
2.5 ounces of green lentils
2.5 ounces of brown lentils
1 tablespoon olive oil
½ teaspoon salt

How to Make Rainbow Lentil Salad

  1. Add each type of lentil in a saucepan and cover with water.
  2. Heat the red lentils saucepan over medium heat. Cook them for the next 5 minutes.
  3. Add the brown lentil saucepan on heat, and cook them for 20 minutes.
  4. As for the green lentils, cook them for 25 minutes.
  5. Mix all the lentils in a plate/bowl with a drizzle of olive oil and a pinch of salt.
lentil and baby spinach stew with fried eggs

Lentil and Baby Spinach Stew With Fried Eggs

It’s time to make a great vegetarian stew. This simple and tasty dish brings together lentils, fennel, baby spinach, and other goodies to indulge your palate. Make it super-cheesy with grated parmesan if that’s your cooking style. Pair it with sunny-side-up eggs and butter-fried bread to make it even more filling and richer.

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Ingredients Needed for Lentil and Baby Spinach Stew With Fried Eggs


For the vegetable mixture:

2 garlic cloves, chopped
1 carrot, chopped
0.5 fennel, chopped
1 onion, quartered
2 tablespoons of vegetable oil
½ cup tomato sauce
¼ cup tomato juice
⅓ cup red lentil
1 cup water
salt
pepper
1 tablespoon red wine vinegar
1 cup parmesan, grated
3 ounces of baby spinach
3 eggs

For the bread:

1 tablespoon butter
3 slices of bread
salt
pepper
1 garlic clove

How to Make Lentil and Baby Spinach Stew With Fried Eggs

  1. For the vegetable mixture:
    Add the garlic, carrot, fennel, and onion to a food processor. Process for a few seconds until you get finely chopped vegetables.
  2. Heat the vegetable oil to a skillet. Add the veggies and cook them until soft, stirring often. Add the tomato sauce and tomato juice. Stir and cook further 3-4 minutes.
  3. Add the lentil and water, season with salt and pepper, cover with a lid and simmer for 20 minutes on low-medium heat.
  4. Remove the lid and add the vinegar, parmesan, and baby spinach while stirring. Cook until the parmesan melts and the spinach wilts.
  5. Crack the eggs over the cooking stew, cover again with the lid and simmer for 10 minutes. Remove from heat.
  6. For the bread:
    Melt the butter in a skillet over low heat and cook the slices of bread on both sides until golden brown. Season them with salt and pepper in the process. Cut the garlic clove in two and spread its flavor on the bread. Serve the bread together with the stew and fried eggs.

Warm Lentil and Tomato Salad

To make a warm, hot lentil stew, you first have to cook the lentils. Then cook them further together with the fried bacon and the other vegetables. Let’s make it hot and spicy, so apart from cherry tomatoes, toss in there some peppers, onions, and chili. A hot, tasty dish better served warm on cold days.

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Ingredients Needed for Warm Lentil and Tomato Salad


Cooking the lentils:

½ tablespoon salt
1 cup lentil

Cooking the stew:

1 teaspoon vegetable oil
3 ounces of bacon, sliced
1 onion, chopped
3 cherry tomatoes, halved
1 teaspoon salt
pepper
1 green chili, sliced
1 tablespoon fresh parsley

For garnishing:

2 lemons wedges
½ cup arugula
0.5 ounce parmesan
olive oil

How to Make Warm Lentil and Tomato Salad

Cooking the lentils:
    Cooking the stew:
    1. Serve the warm salad garnished with a lemon wedge, some arugula, and parmesan strips. Drizzle some olive oil on top, too.
Spaghetti with Lentils and Olives

Spaghetti With Lentils and Olives

There are countless pasta recipes out there, and some of the most interesting are the vegetarian ones. We’ve served these spaghetti with carrot, celery, lentils, and olives. Lots of different veggies, that put together on the same plate, make for a delicious experience.

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Ingredients Needed for Spaghetti With Lentils and Olives

vegetable oil for frying
2 carrots, small dices
1 onion, sliced
2 celerys sticks, sliced
5 ounces of olive
3.5 ounces of lentil
½ cup red wine
1 cup vegetable stock
1 teaspoon dried basil
1 teaspoon dried oregano
2 garlic cloves, crushed
1 cup canned tomatoes
5 ounces of spaghetti
shredded parmesan (for topping)

How to Make Spaghetti With Lentils and Olives

  1. Heat the vegetable oil in a skillet over medium heat.
    Add the carrots, onion, and celery. Cook for 5 minutes.
  2. Add the olives, red lentils, red wine, and vegetable stock.
    Season with basil, oregano, garlic, and pour the canned tomatoes.
  3. Simmer for 20 minutes to reduce.
  4. In the meantime, you can cook the pasta.
  5. Heat a saucepan over medium heat, add water in it and bring it to a boil. Add a pinch of salt and the dried pasta. Cook them according to the instructions on the package. Dry them and place them in a pasta bowl.
  6. Remove the veggie mix from the heat and add it on top of the pasta.
  7. Serve with shredded parmesan on top.
Lentil, Mango and Eggplant Salad

Lentil, Mango and Eggplant Salad

For this salad, we’ve used mainly eggplant, lentil, and mango, but did some serious mixing. First, we’ve marinated the eggplant with a curry based sauce and then roast it in the oven. Further on, we’ve made a sweet and sour dressing to go with all the aromas found in the salad: nutty lentil, spiced eggplant, and exotic mango.

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Ingredients Needed for Lentil, Mango and Eggplant Salad


For the curry paste:

1 tablespoon red curry paste
1 teaspoon chili powder
1 tablespoon olive oil
½ eggplant, cubed

For the sweet and sour dressing:

1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon sweet chili sauce
1 tablespoon olive oil

For the final salad:

2.5 ounces of cooked lentil
½ mango, cubed
1 spring onion, chopped
1 ounce peanut
2 ounces of salad mix

How to Make Lentil, Mango and Eggplant Salad

  1. For the curry paste:
    Add the red curry paste, chili powder and olive oil in a small bowl. Mix them together.
  2. Add the curry paste mixture over the eggplant and mix to evenly coat it.
  3. Put the eggplant into baking dish and roast for 30 minutes at 360⁰F/180⁰C.
  4. For the sweet and sour dressing:
    Add the lemon juice, honey, sweet chili sauce and olive to a bowl and mix them. Set aside.
  5. Cooking the lentils:
    Place a saucepan over medium heat, add the lentils, and pour in 1 cup of water. Bring it to a boil, reduce the heat, and simmer for 20-30 minutes.
  6. For the salad:
    Add the cooked lentil, eggplant mix, spring onion, peanuts and the dressing to bowl and mix them together.
  7. Top the salad mix with the cooked lentil, eggplant, and mango.
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