Caribbean Lentil Stew Recipe

Posted by Admin on February 23rd, 2012
Caribbean Lentil Stew Recipe

This is a very simple lentil recipe that any beginning chef can easily pull off.  The Caribbean seasonings add a fantastic touch to the final taste of the lentil stew.  I love stews as the house is always filled with the great smells of the cooking lentils and the frying onions.  This lentil stew recipe can make a very hearty meal for supper time, and the leftovers in the fridge the next day are phenomenal for lunch.  The aromas produced by the finished product are worth it alone to attempt this lentil recipe.


Ingredients

 Dried Lentils

 Hot Peppers, use more for more heat if you like spicy

 2 Garlic cloves

 Thyme

 3 Onions

 Browning Gravy

 Cooking oil

 Caribbean Seasonings

 Salted Butter

 Cilantro to garnish

 Preparation

 Soak few cups of dried lentils for a couple hours, wash them off and remove and dirt particles.  Put the soaked lentils in a pot and set it to boil.  Make sure there is around 2 inches of water above the lentils.  Add thyme, hot peppers, garlic cloves.  Boil for 1 hour, or until the water is mostly gone.  The lentils will be tender and plump at this point.  Add onions, garlic, and browning gravy.  Now you are ready to stew the lentils.  Put a tablespoon of oil in your stewing pot with some onions.  Cook until onions are brown and soft.  Start adding the cooked lentils to the stewing pot.  BE VERY CAREFUL at this point as you are transferring the cooked lentils into hot oil.  I suggest using a long handled spoon to avoid an oil burn.  Finish emptying the cooked lentils into the pot, and add your Caribbean seasonings.  Whisk the lentils around to break it up until it is nice and thick, almost to the consistency of soup.  I like to top with cilantro but there are several herbs you can use.  For the finishing flavor, I like to add some salted butter and let it melt before serving.  I know you and your family will enjoy this great lentil recipe with a touch of Caribbean fare.

Mediterranean Lentil Salad Recipe

Posted by Admin on February 21st, 2012
Lentil Salad Recipe

This is an extremely easy to prepare lentil salad recipe.  The Mediterranean flavor adds a great accent to any Mediterranean chicken or lamb dish.  This is a hearty and delicious, light flavored lentil salad that everyone will enjoy.  The dressing is also just as easy to prepare, as it consists of only two main ingredients.  For this lentil salad recipe I recommend buying pre-cooked lentils, but you can buy uncooked lentils and cook them yourself if desired.


Mediterranean Lentil Salad Ingredients -

Lentils, pre-cooked are better but you can cook your own if wanted

Several chopped tomatoes

1/2 cup chopped parsley

2 tablespoons of chopped fresh mint

2 tablespoons of Olive oil

Lemon juice from fresh lemon

Mediterranean Lentil Salad Preparation -

Start off by emptying the pre-cooked lentils into a large mixing bowl.  Add the parsley, mint, and tomatoes and stir together a bit.

In a separate, smaller bowl, combine the olive oil and lemon juice and whisk together for a bit.  This is one of the easiest lentil salad dressings I have ever made!

Pour the dressing over the lentil salad and mix together a bit.  Toss, serve and enjoy this truly unique Mediterranean lentil salad recipe.

Curried Lentil Soup Recipe

Posted by Admin on February 14th, 2012
Curried Lentil Soup Recipe

White bean soups are a very intriguing mix of smooth and chunky.  Soaking, cooking, and pureeing beans while adding special flavors is a great way to make homemade soups.  This quick and easy lentil soup recipe calls for lentils but doesn’t require them to be soaked.  This is a fantastic lentil soup recipe with an East Indian lentil flavor.  Best served as a full meal for dinner.

Ingredients -

2+ cups of brown lentils

3 tablespoons unsalted butter

2 cups diced yellow onion

1/2 cup diced carrot

1 tablespoon minced garlic

2 tablespoons Madras curry powder

1/4 tablespoon red pepper flakes

Chicken stock

1 bay leaf

2 tablespoons tomato paste

1 teaspoon salt

Plain yogurt (optional)

Fresh cilantro (optional)

Preparation -

Select over 2 1/4 cups of brown lentils and rinse under cold running water.  Proceed to drain the lentils well.

Take a wide, larger saucepan and place it over medium-low heat.  Proceed to melt 3 tablespoons of unsalted butter.  Add 2 cups of diced yellow onion, 1 tablespoon of minced garlic, and 1/2 cup of diced carrot.  Saute everything until soft.  This takes about 12 minutes.

Add 2 tablespoons of Madras curry powder and 1/4 teaspoon of red pepper flakes and proceed to cook for one minute.  Add the brown lentils, 5 cups each of water, 1 bay leaf, chicken stock, 2 tablespoons of tomato paste.  Bring the mixture to a boil.  After everything boils, reduce the heat slowly to low and simmer the lentils uncovered, constantly stirring until the lentils are tender.  This step usually takes around 40 minutes.

Remove and compost the bay leaf.  Take 3 cups of the brown lentils and puree them with 1/2 cup of the cooking liquid.  Add it back to the pan.  Add 1 teaspoon of salt and simmer for an additional 10-14 minutes.  Add more seasonings to taste and desired aroma.

Serve each plate with a topping of plain yogurt and chop some fresh cilantro or coriander to garnish if desired.

Lebanese Red Lentil Soup Recipe

Posted by Admin on February 13th, 2012
Lebanese Red Lentil Soup Recipe

One of my favorite red lentil recipes I learned from a local chef at a great Mediterranean restaurant.  This fabulous red lentil recipe has a Lebanese flavor and can be served as a substantial dinner, or an appetizer if preferred.  The red lentils become yellow during the cooking process! This is sure one delicious and hearty red lentil recipe.  Enjoy!

Lebanese Red Lentil Soup

Total Time: 35 months, 35 minutes

Serving Size: 10 (can be halved)

Ingredients

  • 3 T. Olive Oil
  • 1 extra large sweet onion, chopped
  • 4 cloves garlic
  • 2 large carrots peeled and grated
  • 2 tsp. ground cumin
  • 2 tsp. salt
  • 1 box Campbell\'s chicken stock
  • 12 cups total water and chicken stock combined
  • 1 bag split red lentils (2 1/2 cups)
  • 1 whole lemon zest and juice
  • 1 extra lemon wedges and parsley for garnish

Cooking Directions

Add garlic and stir 30 seconds

Add cumin, stir and toast 30 seconds

Add carrot, salt, 12 cups liquid (all water is fine too!), lemon zest, juice and the whole lemon for flavor

Stir a few times to ensure lentils don’t stick to bottom

Cover and simmer LOW 30 minutes

Remove lemon halves

Serve with fresh lemon and parsley

Add water if too thick

Freezes great!

BON APPETIT !!

 

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