Directions
Sub-Title: A Delicious Combination of Tastes
Description: This recipe is inspired by Middle Eastern cuisine and features spices like cumin and rosemary that will surely excite your taste buds! The lentils cook up slowly in their own juice, while the vegetables get a bit crunchy from being roasted in olive oil. Enjoy this easy and healthy meal with friends and family!
Ingredients List:
– 1 cup red lentils (preferably brown)
– 1/2 teaspoon salt
– 1 tablespoons fresh lemon juice
– 1 large onion, chopped fine
– 1 medium carrot, shredded
– 1/2 cup green beans, trimmed and cut into bite size pieces
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 tablespoon curry powder
– 1 tablespoon ground cumin
– 1/2 teaspoon coriander powder
– 1/4 teaspoon paprika
– 1/2 teaspoon turmeric
– 1 tablespoon extra virgin olive oil
Instructions:
1. Rinse the lentils thoroughly under cold water and place them in a pot. Add enough water to cover the lentils and bring to a boil over high heat. Reduce the heat to low and simmer until all the water has been absorbed and the lentils have softened but not yet broken down into smaller pieces, about 20 minutes.
2. Meanwhile, prepare the other ingredients – chop the onions finely, shred the carrots coarsely, and trim and slice the green beans into bite-size pieces. Mince the garlic and grate the ginger. In a separate bowl, mix together all the dry spices.
3. Once the lentils have cooked for 20 minutes, add the salt, lemon juice, and herbs and peppers to the pot. Stir well and continue to simmer for another 10 minutes.
4. While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion, carrot, and green bean slices, and saute for 5 minutes. Then add the minced garlic and ginger, along with the curry, cumin, coriander, and paprika powders. Stir everything together and cook for another minute before adding the turmeric. Cook for one more minute before stirring in the tomato paste.
5. When the lentils have finished cooking, remove the pot from the stove and let cool slightly. Drain the lentils using a colander set over a bowl. Season the drained lentils with salt if necessary.
6. Meanwhile, transfer the vegetable mixture to a serving bowl and season generously with salt and black pepper to taste. Add the drained lentils to the same serving bowl and toss together. Garnish with chopped parsley and serve immediately, accompanied by pita bread for dipping.
Serving Size: 4 servings per portion.
Difficulty Level: Easy
Nutrition Facts:
– Total Calories: 379 calories
– Total Fat: 11.1 g
– Saturated Fat: 1.2 g
– Trans Fat: 0 g
– Cholesterol: 42 mg
– Dietary Fiber: 34 g
– Protein: 16.7 g
– Vitamin A: 16% Daily Value
– Vitamin C: 23% Daily Value
– Iron: 8% Daily Value
– Calcium: 8% Daily Value
Time Needed: 2 hours (including cooking and resting times).
Note: Adjust the amounts based on the desired portion sizes. To make this recipe vegan, simply leave out the chicken broth and replace with water.
Steps
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1
Done
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Rinse the lentils thoroughly under cold water and place them in a pot. Add enough water to cover the lentils and bring to a boil over high heat. Reduce the heat to low and simmer until all the water has been absorbed and the lentils have softened but not yet broken down into smaller pieces, about 20 minutes. |
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2
Done
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Meanwhile, prepare the other ingredients - chop the onions finely, shred the carrots coarsely, and trim and slice the green beans into bite-size pieces. Mince the garlic and grate the ginger. In a separate bowl, mix together all the dry spices. |
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3
Done
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Once the lentils have cooked for 20 minutes, add the salt, lemon juice, and herbs and peppers to the pot. Stir well and continue to simmer for another 10 minutes. |
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4
Done
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While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion, carrot, and green bean slices, and saute for 5 minutes. Then add the minced garlic and ginger, along with the curry, cumin, coriander, and paprika powders. Stir everything together and cook for another minute before adding the turmeric. Cook for one more minute before stirring in the tomato paste. |
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5
Done
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When the lentils have finished cooking, remove the pot from the stove and let cool slightly. Drain the lentils using a colander set over a bowl. Season the drained lentils with salt if necessary. |
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6
Done
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Meanwhile, transfer the vegetable mixture to a serving bowl and season generously with salt and black pepper to taste. Add the drained lentils to the same serving bowl and toss together. Garnish with chopped parsley and serve immediately, accompanied by pita bread for dipping. |
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7
Done
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11.1 g |
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8
Done
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1.2 g |
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9
Done
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16.7 g |
