Side dish - What to put on lentils recipes

Author: Laura Juarez  

Once your lentils are cooked, try the tangy marinade that makes the lentils delicious and ready to be tossed into salads or bowls. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes.

How to Cook Lentils

How to Cook Lentils
This is my go-to method for cooking lentils. Once your lentils are cooked, try the tangy marinade that makes the lentils delicious and ready to be tossed into salads or bowls.
Provided by: Jeanine Donofrio
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 9
  • 1 cup uncooked French green or black lentils
  • pot of water
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon Dijon mustard
  • freshly ground black pepper
  • 1/2 cup chopped parsley
  • pinches of red pepper flakes (optional.)
How to cook:
  1. Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
  2. Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.
Notes: Seasoned Brown Lentils, This brown lentils recipe features spices amp the flavor: 1 ½ teaspoons each onion powder and paprika, 1 teaspoon oregano, and ½ teaspoon each

Easy 20-Minute One Pot Lentils

Easy 20-Minute One Pot Lentils
Easy 20-minute one pot lentils is vegan, gluten-free, and packed with protein. It's immune boosting properties makes it the perfect self-quarantine food.
Provided by: Sam | Ahead of Thyme
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Persian
Number of ingredients: 11
  • 1 + 1/2 cups dry brown lentils
  • 1 teaspoon olive oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon turmeric
  • 3 cups boiling water, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • fresh cilantro, chopped (optional, for serving)
  • Serving Size: 1 serving
  • Calories: 183 calories
  • Sugar: 1.6 g
  • Sodium: 202.4 mg
  • Fat: 1.4 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrate: 32.1 g
  • Fiber: 5.5 g
  • Protein: 12.1 g
  • Cholesterol: 0 mg
How to cook:
  1. Pour lentils into a large mixing bowl, and rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Set aside.
  2. Meanwhile, in a large pot or 4 quart Dutch oven, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until onions are soft and translucent, about 2-3 minutes. Pour in 1 cup of boiling water into the pot and stir together.
  3. Drain the lentils that have been soaking in water, then rinse and drain again. Stir the lentils into the pot along with the remaining boiling water, cumin, Italian seasoning, salt, and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.
  4. Season with more salt and pepper to taste. Serve over brown or white rice, coconut rice, or a rice pilaf with a sprinkle of fresh cilantro on top. You can also serve on its own with a naan bread, pita bread, biscuits or dinner rolls for dipping.
Notes: Biggest Mistakes Everyone Makes With Lentils, So use at least three times more water than lentils and avoid the temptation to salt the water. Adding salt can make the lentil's exterior tough

Spiced Lentils with Carrots

Spiced Lentils with Carrots
These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.
Provided by: Beth - Budget Bytes
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Moroccan
Number of ingredients: 14
  • 1 yellow onion ($0.32)
  • 4 cloves garlic ($0.32)
  • 1 tsp fresh grated ginger ($0.10)
  • 4 carrots (about 2 cups chopped) ($0.56)
  • 2 Tbsp olive oil ($0.32)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp cinnamon ($0.05)
  • 1/2 tsp allspice ($0.05)
  • 1/4 tsp crushed red pepper ($0.02)
  • 1 cup brown lentils ($0.67)
  • 3 Tbsp tomato paste ($0.15)
  • 1/4 cup chopped dried apricots or raisins* ($0.75)
  • 3 cups vegetable broth ($0.40)
  • 1 Tbsp chopped parsley (optional) ($0.10)
  • Serving Size: 1.25 cup
  • Calories: 314 kcal
  • Carbohydrate: 49 g
  • Protein: 14 g
  • Fat: 8 g
  • Sodium: 851 mg
  • Fiber: 18 g
How to cook:
  1. Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
  2. Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
  3. Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
  4. Next, add the uncooked lentils, tomato paste, raisins or chopped apricots, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
  5. Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
  6. After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed (this will depend on the salt content of your broth, I did not add any).
  7. Serve the spiced lentils with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.
Notes: 4 Fast and Delicious Lentil Recipes, Spiced Lentils with Mushrooms and Greens · 2. Red Lentil and Chicken Curry · 3. Tortilla Soup with Lentils · 4. Roasted Cauliflower Salad with

French Lentils With Garlic and Thyme

French Lentils With Garlic and Thyme
This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by: Nigella Lawson
Total time: 40 minutes
Yields: 6 servings
Cuisine: french
Number of ingredients: 8
  • 3 tablespoons olive or vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 1/4 cups French lentils
  • 1 teaspoon dried or fresh thyme
  • 3 bay leaves
  • 1 tablespoon kosher salt
  • Calories: 330 calories
  • Unsaturated Fat: 7 grams
  • Carbohydrate: 49 grams
  • Fat: 8 grams
  • Fiber: 8 grams
  • Protein: 18 grams
  • Saturated Fat: 1 gram
  • Sodium: 259 milligrams
  • Sugar: 3 grams
  • Trans Fat: 0 grams
How to cook:
  1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  2. Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  3. Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Notes: How to Cook Lentils: 5 Ways and 7 Recipes, Others can be used as a thickener if you purée or mash them before adding them to a soup or stew. They will add a nice richness and texture to a
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