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Warm Lentil and Bacon Salad

Warm Lentil and Bacon Salad

Sure, a lentil salad may not be the most appealing thing in the world. But, let’s play with the recipe to make it tastier. We’ve added a bit of fried bacon and flavored it with some herbs like sage, rosemary, and parsley. How about that for a savory salad?

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Ingredients Needed for Warm Lentil and Bacon Salad

5 ounces of red lentil
2 cups of chicken stock
3 bacon slices
1 small red onion, sliced
2 garlic cloves, crushed
sage
rosemary
parsley
1 tablespoon caper
1 tablespoon olive oil
1 teaspoon dijon mustard
1 teaspoon balsamic vinegar
salt
pepper

How to Make Warm Lentil and Bacon Salad

  1. Heat a saucepan over medium heat and add the lentils to it. Pour the chicken stock and make sure it covers the lentils. Cook them according to the instructions on the package (roughly around 20 minutes).
  2. Next, heat a skillet over medium heat, and add the bacon in it. Cook for 1 minute and add the garlic, red onion, herbs, and capers. Leave everything on the heat for 1 more minute.
  3. Add the olive oil in a small bowl. Add the Dijon mustard and balsamic vinegar. Mix.
  4. Add the dressing over the red lentils and add the bacon. Season with salt, pepper, and serve.
Coconut Curry Red Lentil Soup

Coconut Curry Red Lentil Soup

Here is a savory, vegetarian-friendly soup, just perfect for those of you trying to follow a diet. And it’s also one with great flavor. A fusion of Middle-Eastern and Thai cuisine, this soup is perfect if you’re looking for something light, easy-to-make, and savory.

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Ingredients Needed for Coconut Curry Red Lentil Soup

2 garlic cloves
1 green chili
0.5 ounce ginger
1 carrot
1 onion
1 tablespoon olive oil
5 ounces of red lentil
2 cups of vegetable stock
1 cup canned tomatoes
1 teaspoon curry paste
½ cup coconut milk
heavy cream (for serving)
roasted tortilla wrap (for serving)

How to Make Coconut Curry Red Lentil Soup

  1. First place the garlic, chili, ginger, carrot, and onion on a wooden board. Slice them.
  2. Heat the olive oil in a saucepan over medium heat. Add the sliced veggies, red lentils, and pour the vegetable stock over them.
  3. Bring to a boil, and add the canned tomatoes, curry paste, and coconut milk.
  4. Stir and simmer everything for 40 minutes.
  5. When the lentils are cooked, pour the mixture into a blender and blend it until you make a smooth soup.
  6. Serve the soup topped with 1 tablespoon of heavy cream and some roasted tortilla wrap.
Fried Halloumi with Red Lentils and Veggies

Fried Halloumi With Red Lentils and Veggies

Halloumi is a traditional Greek type of cheese, made from a mixture of goat, sheep, and sometimes cow milk. If you want to obtain something good out of it, cook it on the stove, with a bit of olive oil, and serve it in a light salad, with lentils, red onion, bell pepper, and a few other surprises.

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Ingredients Needed for Fried Halloumi With Red Lentils and Veggies

5 ounces of red lentil
1 cup vegetable stock
1 red onion
2 radishes
1 roasted red bell pepper
1 tomato
5 ounces of halloumi cheese
1 tablespoon olive oil
½ teaspoon cumin powder

How to Make Fried Halloumi With Red Lentils and Veggies

  1. Add the red lentils and vegetable stock in a saucepan bring them to a boil.
  2. Cook the lentils for around 15-20 minutes. When they’re cooked, strain the liquid and place them on a plate. Level the lentils and leave them aside for 20 minutes.
    Slice the red onion, radishes, roasted red bell pepper, and tomato.
  3. Heat the olive oil in a skillet over medium heat. Add the halloumi cheese and season it with cumin powder. Cook the cheese for about 2 minutes per side.
  4. Make 2 servings: top the red lentils with the sliced veggies, then and the halloumi. You can serve it with some parsley and lemon juice on top.
Salmon with lentil couscous

Salmon With Lentil Couscous

Sure, there are some who can’t tell the difference between lentil and couscous. But those of you who are more kitchen-savvy probably know how well those 2 ingredients work together. Especially when you also throw a little salmon into the mix. De-li-ci-ous!

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Ingredients Needed for Salmon With Lentil Couscous

3 tablespoons of vegetable oil
1 onion, chopped
1 cup vegetable stock
5 ounces of red lentil
1 roasted red bell pepper, chopped
2 ounces of couscous
1 tablespoon soy sauce
salt
pepper
1 tablespoon red wine vinegar
1 tablespoon honey
2 crushed garlic cloves
14 ounces of salmon fillet

How to Make Salmon With Lentil Couscous

  1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
    Add the chopped onion and cook it for 1 minute, stirring.
  2. Pour the vegetable stock and add the red lentils. If the lentils are not fully covered by the liquid, you can add some extra water. Cook the lentils according to the instructions on the package.
  3. Next, add the couscous and the roasted bell pepper in a small bowl. Mix, cover it with hot water and let it soak for 15 minutes.
  4. Mix the couscous with the cooked lentils in a bowl, and season it with salt, pepper, and soy sauce. Set aside.
  5. Add the red wine vinegar, honey, and crushed garlic in a bowl. Stir using a whisk.
    Add the salmon pieces (you should have 2 or 4 pieces, for 2 servings) and coat them with this marinade. Cover the bowl with plastic wrap and marinate the salmon for the next 30 minutes.
  6. Heat 1 tablespoon of oil in a skillet over medium heat, then add the salmon and cook it for 3-4 minutes per side.
  7. Serve the fried salmon with the lentil couscous! If you want, garnish with fresh parsley.
Roasted Pork Loin with Lentil and Apple Salad

Roasted Pork Loin With Lentil and Apple Salad

The loin is one of the best cuts of meat offered by pork. The meat is tender, flavorful, and the sight of a whole roasted pork loin is sure to bring appetite even to those who aren’t that hungry. If you want to try it but are afraid of a few extra pounds, you can serve it with a light side consisting of lentils, apple, and celery. It goes perfectly with the meat.

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Ingredients Needed for Roasted Pork Loin With Lentil and Apple Salad

1 tablespoon honey
1 tablespoon balsamic vinegar
½ lemon
1 tablespoon olive oil
salt
pepper
1 red onion
1 pound pork loin
5 ounces of green lentil
1 apple, diced
1 celery stick, thinly sliced
fresh parsley
½ lime
1 teaspoon vegetable oil

How to Make Roasted Pork Loin With Lentil and Apple Salad

  1. Preheat the oven to 400°F/200°C.
  2. Mix the honey, balsamic vinegar, lemon juice, olive oil, salt, and pepper in a bowl. Slice the red onion and lay it on the bottom of a ceramic oven tray. Lay the pork over the onion.
  3. Use a brush and glaze the pork loin with the honey and balsamic marinade. Slide the tray into the oven and bake it for the next 15 minutes.
  4. After that, reduce the heat to 360°F/180°C.
  5. Take out the meat and glaze it again with the marinade. Slide the tray again, this time for 10 minutes.
  6. Heat a saucepan over medium heat and fill it halfway with water. Cook them until tender, for around 25 minutes.
  7. Add the lentils in a bowl, along with the celery, apple, and parsley. Drizzle a touch of vegetable oil, pour the lime juice, and season with salt and pepper. Mix.
  8. Slice the pork loin, and serve it with the lentil and apple salad.
lentil and couscous balls

Lentil and Couscous Balls

A light, Middle-Eastern snack, these lentil and couscous balls sure should be tried if you’re a fan of this cuisine. You can add some mushrooms and onion to the mix, and serve them in a rich tomato sauce. Not bad for a vegetarian meal!

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Ingredients Needed for Lentil and Couscous Balls

2 tablespoons of vegetable oil
4 garlic cloves
1 cup canned tomatoes
1 onion, chopped
5 mushrooms, chopped
1 tablespoon soy sauce
salt
pepper
1 cup cooked lentils
½ cup cooked couscous
½ teaspoon active dry yeast
1 bread slice, soaked into water

How to Make Lentil and Couscous Balls

  1. Heat a skillet over medium heat.
  2. Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
  3. Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves.
    Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
  4. Preheat the oven to 400°F/200°C.
  5. Next, grab your blender and fill it with the cooked lentil, couscous, onion, and soaked bread. Add a pinch of active-dry yeast. Blend everything until smooth.
  6. Shape the mixture into 1.5 inches (4 cm) thick balls and place them in a ceramic baking dish.
  7. Keep it in the oven for the next 30 minutes.
  8. Serve them on top of the tomato sauce, with a touch of parsley sprinkled on top.
Dijon-Glazed Salmon with Lentil Salad

Dijon-Glazed Salmon With Lentil Salad

Lentil is often used in Indian and Arab cuisine and is known for a wide variety of health benefits. You can make soups and stews with lentil, but you can also use it as a main ingredient for a salad. So, mix it with some parsley, onion, and arugula and serve it with your favorite kind of meat. Our recommendation for you is a delicious Dijon-glazed salmon!

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Ingredients Needed for Dijon-Glazed Salmon With Lentil Salad

5 ounces of green lentil
2 cups of vegetable stock
1 tablespoon olive oil
7 ounces of salmon fillet or 2 salmon fillets
salt
pepper
2 tablespoons of dijon mustard
1 teaspoon red wine vinegar
1 red onion, thinly sliced
1 ounce arugula
½ lemon
2 tablespoons of parsley, chopped

How to Make Dijon-Glazed Salmon With Lentil Salad

  1. Pour the vegetable stock in a saucepan and heat it over medium heat.
  2. Bring it to a boil, add the lentils and cook them according to the instructions on the package. It should take around 20-30 minutes.
  3. In the meantime, heat the oil in a skillet over medium heat. Lay the salmon fillets on the skillet skin side down. Season it with salt and pepper.
  4. Cook 6 to 7 minutes. Flip the fillets and cook them for 1-2 more minutes. Set them aside. About 30 seconds before turning off the heat, evenly spread 1/2 tablespoon of Dijon mustard over the salmon.
  5. Add the cooked lentils in a large bowl and pour the red wine vinegar. Add the red onion, arugula, parsley, and squeeze the lemon over the salad.
  6. Add the remaining Dijon mustard and season with salt and pepper. Mix everything.
  7. Serve the salmon with the lentil salad!

Smoked Salmon and Lentil Salad

With smoked salmon and lentil, this salad is the perfect light dinner to make for yourself. You can cook it very quickly and it has a delicious and rewarding flavor. There’s also a fresh and exotic deep flavor to discover, thanks to the added orange slices and fresh coriander.

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Ingredients Needed for Smoked Salmon and Lentil Salad

5 ounces of lentil
1 ½ cups of vegetable stock
1 ounce baby spinach
1 red onion, thinly sliced
1 orange, sliced
2 radishes es, sliced
½ yellow bell pepper, thinly sliced
5 ounces of smoked salmon
fresh coriander

How to Make Smoked Salmon and Lentil Salad

  1. Place a saucepan over medium heat, add the vegetable stock and the red lentils.
  2. Bring it to a boil, reduce the heat, and simmer for 20-30 minutes.
  3. Next arrange the salad.
  4. Lay the baby spinach on a salad plate, and top with red onion, orange slices, radishes, bell pepper, smoked salmon, lentils, and some fresh coriander.

Lentil Cream Soup

Lentil cream soup is a staple of Middle Eastern cuisine, and after trying it, we couldn’t agree more. It’s rich, creamy, and flavorful, making it perfect for a light lunch or dinner. If you can’t find red lentils, do not worry, because you can also use yellow or green – they’re all perfect for this recipe.

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Ingredients Needed for Lentil Cream Soup

1 tablespoon vegetable oil
1 onion, chopped
1 carrot, thinly sliced
1 cup red lentil
1 tablespoon butter
1 teaspoon paprika powder
salt
pepper
½ cup heavy cream
lemon juice
chili flakes

How to Make Lentil Cream Soup

  1. Heat a tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the onion and carrot, and cook them for 3-4 minutes. Stir often.
  3. Next add around 6 cups (1500 ml) of water in a pan and bring it to a boil.
  4. Add a pinch of salt, the veggies, and red lentils.
  5. Put a lid on, and simmer everything for 20 minutes.
  6. Pour the obtained soup in a your blender.
  7. Heat a skillet over medium heat. Add the butter in it and melt it. Add the paprika powder, salt, and pepper. Stir for 1 minute, until the sauce becomes homogenous and then pour it into the blender, along with the soup.
  8. Pour the heavy cream into the blender and blend everything until smooth.
  9. Pour the soup into bowls and serve them with lemon juice and chili flakes.

Red Lentil and Bean Soup

This red lentil and bean soup is the perfect choice when you need something to warm you up and satisfy your hunger. It’s flavorful and nourishing thanks to the lentils and beans – they are high both in fiber and protein which keeps you full for a long time.

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Ingredients Needed for Red Lentil and Bean Soup

1 leek, thin slices 3 tablespoons of vegetable oil 4 garlic cloves ½ teaspoon cumin seeds ½ teaspoon coriander seeds 1 cup red lentil 5 cups of vegetable stock salt pepper ½ teaspoon turmeric ½ cup red bean, canned 1 baby spinach 2 chilis s, slices 1 ounce - parmesan

How to Make Red Lentil and Bean Soup

  1. Heat the vegetable oil in a skillet and add the leek. Cook until it softens.
  2. Crush the garlic and add it to skillet.
  3. Crush the cumin and coriander seeds using a mortar and pestle, then add them to the skillet.
  4. Add the carrot, and red lentils. Stir.
  5. Add the vegetable stock, season with salt and pepper, then let it simmer.
  6. When the lentils are almost cooked, add the turmeric, the canned red beans, and the baby spinach.
  7. Serve the lentil soup with chili slices.

Lentil Curry With Rice

If you enjoy Indian cuisine as much as we do, then you will surely enjoy this recipe. It’s a lentil curry spiced with ginger, coriander, and turmeric, that’s traditionally served with rice. You can cook the rice in a straightforward, no-fuss way, because the curry has all the spice you will need.

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Ingredients Needed for Lentil Curry With Rice

1 teaspoon olive oil
0.25 ounce ginger, diced
1 teaspoon coriander powder
1 teaspoon turmeric
2 garlic cloves, crushed
½ white onion, diced
5 ounces of red lentil
1 ½ cups of coconut milk
salt
pepper
2 tablespoons of yogurt
5 ounces of rice
1 tortilla wrap
parsley

How to Make Lentil Curry With Rice

  1. Heat the olive oil in a saucepan over medium heat.
  2. Add ginger, coriander powder, and turmeric. Stir.
  3. Add the garlic and onion. Cook until the onion softens, about 2 minutes, stirring often.
  4. Add the red lentils and stir.
  5. Add the coconut milk, stir, and season with salt and pepper.
  6. Bring it to a boil and reduce the heat.
  7. Add the yogurt, stir, and let it simmer for 20 minutes.
  8. While the curry is simmering, cook the rice according to the package instructions. Drain well.
  9. Serve the lentil curry with rice and tortilla wrap.
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