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!
???? FULL RECIPE:
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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 Lentil Instant Pot Soup | Quick Healthy Dinner Recipe | Limoneira
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Lemony Lentil Salad Nicoise
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In this epidsode, Dr. Shusterman (@thecookingdoc) shares a delicious twist on lentils that can be used as a side dish or salad.
Recipe is adapted from Mark Bittman (@bittman).
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INGREDIENTS:
1 cup dried lentils sorted and rinsed
1 bay leaf
2 cloves garlic
2 lemons
2 tablespoons of extra virgin olive oil
1 tablespoon of capers
¼ cup minced fresh chives
4 eggs
1 cup green beans, rinsed and trimmed
DIRECTIONS:
1. Put the lentils in a medium pot and cover with water by 1 inch.
2. Add the bay leaf and garlic and bring to a boil.
3. Cover and lower the heat until simmering.
4. Cook the lentils for 20-30 minutes until they are soft but do not burst.
5. Squeeze the juice from one lemon into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.
6. Add the lemon segments to the bowl along with olive oil, capers, and chives and sprinkle with pepper and a little bit of salt.
7. While the lentils are cooking add the eggs to a small sauce pan and cover with cold water.
8. Bring the water to a boil over high heat and then cover, remove from heat, and let rest for 8 minutes to make just hard boiled eggs.
9. Remove the eggs from the pan with a slotted spoon and dunk in cold ice water.
10. Reheat the water from the egg pan to a boil and blanch the green beans for 2-3 minutes.
11. Remove the green beans and shock in cold ice water to retain their color and crispness.
12. When the lentils are finished cooking, drain the water and stir the lentils into the large bowl and mix with the dressing. Let the lentils rest for 5-10 minutes.
13. Serve the lentils in a bowl topped with the green beans and hard boiled eggs.
Legal Disclaimer: This video provides general information and discussion about health, nutrition, and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.
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 LENTIL & CHICKPEA SOUP | from my healthy meal prep cookbook!
This vegetarian lentil soup recipe is filled with bright lemony flavors! And bonus, it's protein-packed with the addition of chickpeas and spinach. You're gonna love the Mediterranean vibes in this soup and will definitely have it on repeat - it's a good thing it's perfect for meal prep!
In my healthy meal prep cookbook I have an entire chapter dedicated to vegetarian mains (dinner or lunch) that are just as delicious as this one. If you haven't yet preordered my cookbook make sure to do that (link below) and snag the preorder bonuses as well! :)
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► IN THIS VIDEO:
Cast Iron Pot:
► ALWAYS IN MY KITCHEN:
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Utensil Holder:
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► TIMESTAMPS:
00:00 Intro
00:50 Cookbook sneak peek
01:31 Chop and prep the veggies
03:08 Saute the veggies and simmer the soup
03:30 Rinse the lentils
04:07 Make the lentil soup on the stove
06:10 Meal prep leftovers of the lentil soup
07:22 Taste test
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