How To make Herbed Lentils & Rice
Ingredients
4
oz
swiss cheese, shredded, divided (1 cup total)
3/4
cup
dried lentils, washed and sorted
3/4
cup
onion, chopped
1/2
cup
brown rice, uncooked
3 1/2
cup
canned chicken broth, diluted
1/4
cup
burgundy, or other dry red wine
1/2
teaspoon
dried whole basil, crushed
1/4
teaspoon
salt
1/4
teaspoon
dried whole oregano
1/4
teaspoon
dried whole thyme
1/8
teaspoon
garlic powder
1/8
teaspoon
pepper
Directions:
Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350 F. for 2 hours, or until lentils are tender, stirring occasionally.
Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts.
Yield: 6 to 8 servings.
How To make Herbed Lentils & Rice's Videos
Mujadara Recipe - Rice with Lentils and Caramelised Onions - Middle Eastern Mujaddara
In this video, we show you a delicious Mujadara Recipe. Mujadara is a very famous Middle Eastern Rice and Lentils dish with Caramelised Onions. This Mujadara Recipe is very easy to make and absolutely delicious. Mujaddara can be served on it's own with a side of salad and a yogurt dip. The Caramelized Onions are really what take this Mujadara Recipe to another level of deliciousness!
For the Mujadara Recipe, you will need:
1 and 1/2 cup rice (soaked for 20 minutes)
1 cup brown lentils (soaked for 20 minutes)
1/2 cup olive oil
2 medium-sized onions finely sliced
1 cinnamon stick
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp chili powder
1/2 tsp turmeric powder
1/4 tsp black pepper
4 cups water (including the reserved water from boiling the lentils)
1 tbs vinegar
fresh lemon juice
optional: pine nuts and fresh coriander for garnishing
This Middle Eastern Mujadara Recipe is bursting with flavour, especially with the Caramelised Onions on top. Mujaddara is the perfect main or side dish, especially when served with salad and spiced yogurt.
Mujadara is very common in many Middle Eastern countries and especially in Lebanese food. You truly will be blown away by its rich depth of flavour, as well as how nutritious it is. Mujadara is also a Vegan-Friendly rice dish and definitely a crowd pleaser!
If you like this Mujadara Rice recipe, then you will also love our Mujadara recipe with Bulgar wheat which you can find here:
We hope you have seen how delicious and easy this Mujadara Recipe is. Please do give the Middle Eastern Mujaddara (Rice with Lentils and Caramelised Onions) a go and let us know in the comments below how you found it!
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Lentils Rice with Minced Meat (ADAS POLO) recipe , one of the best persian dishes????
Today we are going to learn how to cook one of the delicious and old iranian food
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Ingredients:
4 cups of rice
1/2 cup of lentils
200 gr groundmeat
3 onions
1 cup of raisins
1 tsp salt for meat
4 tbspns for rice
Half a teaspoon turmeric
1/4 tsp pepper
1/4 tsp cinnamon
3 potatoes
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and if you want me to teach you another iranian food please leave a comment below
And to support us send this video to your friends so that they can cook this delicious food .????❤
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. Turmeric rice with lentils (ADAS POLO) recipe , one of the best original persian dishes????
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Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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Quinoa Chickpea Bowl:
One Pot Mediterranean Lentil and Rice Recipe:
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▶️ RECIPE INGREDIENT LIST: (6 to 8 servings)
2 cups / 400g Brown lentils
water to soak the lentils
3 tablespoon olive oil
1 medium onion - 1 heaping cup / 150g - chopped
3 stalks of celery - 1 heaping cup / 150g - chopped
2 medium carrots - 1 heaping cup / 150g - chopped
1 medium red bell pepper - 1 heaping cup / 150g - chopped
5 cups (firmly packed) / 250g spinach - chopped
1/2 cup / 45g Parsley - finely chopped
6 cloves of garlic - chopped (2 tablespoons approx.)
450ml / 2 cups approx. - Strained tomatoes OR Passata OR Tomato puree
6 cups / 1500ml Water
2 teaspoons Oregano
2 teaspoons Thyme
(alternatively you can add dry Italian herb mix)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL)
Salt to taste (I have added in total 2+1/4 teaspoon pink Himalayan salt)
1 teaspoon freshly ground black pepper
2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil)
(If you want to make a smaller batch cut the recipe in half)
▶️ METHOD:
Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside.
Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to brown the veggies as it will add a lot of flavour to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so.
Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour.
After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil.
Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed.
If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT TIPS:
- If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste
- if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion
- This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
- if you want to make a smaller batch, cut the recipe in half
Enjoy!
#recipe #food #vegan
Thanks for watching the video Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Coconut Lentils Rice Recipe vegan friendly
#coconutrice #lentilsrecipe #veganrecipe
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Adas Polo - Persian Basmati Rice With Lentils, Dates and Raisin. Sweet and Savory
Adas polo - sweet Mojadarah
Ingredients:
White rice:
3 cups of basmati rice
8 cups water
2 tablespoons Himalayan salt
Lentils:
3 cups lentils ( prefer green modicum or large lentils )
6 cups of water
2 teaspoons Himalayan salt
Onion mixture:
one large onion
2 cloves of garlic
One cup raisin (seedless)
One cup Dates I used 6 extra large Ones
4 tablespoons cooking oil
1/2 teaspoon Himalayan salt
1/8 teaspoon saffron ( optional)
1/8 teaspoon black pepper
1/8 teaspoon allspice
1/4 teaspoon turmeric
Rice/lentils mixture:
1/8 teaspoon Saffron mixed with 2 tablespoons hot water to dissolve
One tablespoon cinnamon
1/4 teaspoon allspice
3-4 tablespoons cooking oil for bottom of pan
1/4 cup hot water for top of mixture.
8-9 tablespoons cooking oil on top of mixture to be added gradually during the cooking process
3 medium potatoes with one teaspoon of Himalayan salt