How To make Lemony Lentils
1 tbsp Vegetable oil
1 Onion
chopped
2 cl Garlic :
finely chopped
1 tbsp ginger root finely chopped
1 ts chili pepper :
dried flakes
2 ts Cumin ground
1 Cinnamon stick :
1/2 inch
1 c lentils green
2 c Water
1 Bay leaf
2 sl Lemon :
1/2 inch thick
Salt and pepper to taste
In a medium pot, heat the oil over medium heat. Add the onion, garlic, ginger, chili flakes, cumin and cinnamon stick. Saute for about 2 minutes or untili fragrant. Add the lentils and cook stirring, until the lentils are coated with the seasoning mixture. Add the water, bay leaf and lemon slices. Bring to a boil, reduce the heat to medium-low, cover and simmer for 35 to 45 minutes or until the lentils are tender. Season well with
salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf before serving. From: Lucy Waverman's Fast & Fresh Cookbook.
Nutrition Information: Calories 229, Fat 4.5g, CFF 15.6% Carbohydrates 39g, Fiber 17, Protein 15g Typed for you by Kim Reese.
How To make Lemony Lentils's Videos
Greek Red Lentil Soup Recipe from The Mediterranean Dish
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest)
???? 1 large onion, chopped
???? 3 garlic cloves, minced
???? 2 carrots, chopped
???? 3 tsp dry oregano
???? 1 1/2 tsp cumin
???? 1 tsp rosemary
???? 1/2 tsp red pepper flakes
???? 2 dry bay leaves
???? 1 cup crushed tomatoes (from a can)
???? 7 cups low-sodium vegetable broth
???? 2 cups red lentils, rinsed and drained
???? Kosher salt
???? Zest of 1 lemon
???? Juice of 2 lemons
???? Fresh parsley for garnish
???? Crumbled feta cheese to serve, optional
Lemon Lentils And Rice | If The Oven Mitt Fits
Print full recipe here-
Lemon Lentils and Rice
Ingredients:
2 tbsp unsalted butter
1 onion, diced
¼ tsp sugar
2 garlic cloves, minced
½ cup finely diced carrot
1 bay leaf
1 tsp lemon pepper
½ tsp thyme
1 ½ tsp kosher sea salt
1 cup brown lentils, rinsed and drained
1 ½ cups jasmine rice
4 cups chicken stock
1/2 cup frozen peas
2 tbsp chopped parsley
2 tbsp lemon juice
½ tsp lemon zest
¼ -1/2 cup freshly grated parmesan cheese
Instructions:
1.) In pot, melt butter.
2.) Add onion and cook for 4-5 minutes with ¼ tsp sugar.
3.) Add garlic, bay leaf and carrots. Cook 2 minutes.
4.) Add lentils. Stir to coat, around 2 minutes.
5.) Add rice, thyme, lemon pepper and salt. Stir to coat.
6.) Add stock and bring to boil. Reduce heat to medium low and cover for 15-20 minutes.
7.) When all liquid is absorbed turn heat off, add parsley, peas, parmesan, lemon juice and lemon zest. Cover pot and let sit for 5 minutes.
8.) Stir and fluff with fork. Enjoy!
Lemony Lentils | Herbalife Nutrition
Save time on dinner tonight with this lemony lentils slow-cooker recipe! Lentils are an excellent source of fiber, iron, protein and vitamins & minerals.
Recipe:
3 tbsp olive oil
1 medium onion, sliced
1 tsp ground cinnamon
1 lb dried orange lentils
1½ tsp ginger, chopped
2 bay leaves
1 tsp salt
1½ tsp cayenne pepper
2½ cups chicken broth
2 cups water
½ lemon
Instructions:
Add all ingredients to the pan and simmer for 40 minutes.
Nutrition info:
Makes 6 servings
Amount per serving:
335 calories
24 g protein
For more savory meal recipes visits
Lemony Lentil Soup | Step by Step
Recipe |
Big shout-out to Joy Howard over at eatingwell.com for dropping this recipe (no affiliation). First time trying it out and turned out delicious.
NO NEED to peel potatoes btw, mistake I made when making this. And no, I'm definitely no cook. If I can make this, you can make this ;)
Full Cooking Process
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0:00:15 - 1 Large Onion | diced
0:00:20 - 4 Carrots | peeled & diced
0:00:26 - 3 Cloves Garlic | chopped
0:00:34 - 2 Yeller Potatoes | quartered
0:00:57 - 3/4 cup Fresh Cilantro | chopped
0:01:05 - 6 cups Kale | chopped
0:01:12 - Lemon | wedges
0:01:17 - 3 cups Water
0:01:22 - 1 cup Lentils
0:01:36 - 1/4 cup Olive Oil
0:01:41 - add Onion & Carrots to dutch oven
0:01:42 - 1/2 teaspoon Kosher Salt
0:01:45 - 1/4 teaspoon Ground Pepper
0:01:52 - add chopped Garlic
0:01:56 - 1 teaspoon Ground Coriander
0:01:59 - add Kale & Cilantro
0:02:04 - 1 cup Water
0:02:06 - add Lentils
0:02:11 - add Yeller Potatoes
0:02:15 - squeezed Lemon Juice
0:02:18 - add 4 cups Water
0:02:23 - add 1/2 teaspoon Kosher Salt
0:02:26 - cover dutch oven
0:02:29 - add Lemon Wedges
0:02:43 - Recipe
Music track | Whitefish Salad by LATASHA
Lebanese Lentil Soup with Lemon and Kale (Vegan)
This Lebanese lentil soup with lemon and kale is naturally vegan and blends nutritious ingredients with a mix of spices to create a mouthwatering bowl of goodness. It’s a Middle Eastern-inspired comfort food that tastes great warm or cold, which makes it great for all seasons.
See the whole recipe at: