Search Results (199 found)
www.allrecipes.com
Fried onions top a mixture of lentils and rice seasoned with cumin and garlic powder in this vegetarian meal.
Fried onions top a mixture of lentils and rice seasoned with cumin and garlic powder in this vegetarian meal.
Ingredients:
lentils, water, salt, cumin, garlic powder, white rice, olive oil, vegetable oil, white onions
www.allrecipes.com
A hearty dose of red pepper flakes, ground ginger, black pepper, and sage make this soup unforgettable.
A hearty dose of red pepper flakes, ground ginger, black pepper, and sage make this soup unforgettable.
Ingredients:
red bell pepper, green bell pepper, water, brown lentils, olive oil, carrot, onion, broccoli, vegetable broth, red pepper flakes, ginger, black pepper, thyme leaves, rubbed sage
www.delish.com
As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water.
As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water.
www.allrecipes.com
Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
Ingredients:
brown lentils, olive oil, garlic, onion, carrot, water, oregano, rosemary, bay leaves, tomato paste, red wine vinegar
www.allrecipes.com
This light and refreshing salad has carrots, bell pepper, and cucumber is mixed with lentils and quinoa in a citrus dressing sweetened with agave nectar.
This light and refreshing salad has carrots, bell pepper, and cucumber is mixed with lentils and quinoa in a citrus dressing sweetened with agave nectar.
Ingredients:
quinoa, water, lentils, rice vinegar, olive oil, lemon juice, agave nectar, carrot, cucumber, green onions, bell pepper
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Red lentils are simmered in orange juice and chicken broth in this quick and simple pureed soup.
Red lentils are simmered in orange juice and chicken broth in this quick and simple pureed soup.
cooking.nytimes.com
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.
Ingredients:
canola oil, onion, garlic, cumin seeds, coriander seeds, curry powder, tomatoes, lentils, chicken stock, black pepper, juice
www.foodnetwork.com
Get Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree Recipe from Food Network
Get Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree Recipe from Food Network
Ingredients:
eggs, milk, chicken stock, veal, flour, bread crumbs, olive oil, shallot, shallots, portobello mushrooms, potatoes, lentils, beefsteak, red onion
www.allrecipes.com
In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
Ingredients:
water, lentils, carrots, bay leaf, thyme, mustard, vegetable oil, red wine vinegar, onions, tarragon, skirt steaks, butter, garlic, parsley
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
water, lentils, carrots, rib celery, bay leaf, frankfurters, corn oil, onion, garlic, mustard, red wine vinegar, parsley
www.allrecipes.com
Shredded beets and carrots are mixed with lentils, cilantro, and lemon juice for a refreshing and crowd-pleasing salad.
Shredded beets and carrots are mixed with lentils, cilantro, and lemon juice for a refreshing and crowd-pleasing salad.