Best Carrots And Lentils Recipes

CARROTS AND LENTILS IN OLIVE OIL

Steps:

• Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
• Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.

PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN

Steps:

• Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
• Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
• Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
• Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.

CARROTS AND LENTILS

Steps:

• Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
• Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
• Serve carrots and lentils with a spoonful of Greek yogurt.

FRENCH LENTILS WITH CARROTS AND PEARL ONIONS

Steps:

• Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
• Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
• Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.

LENTILS WITH ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 375 degrees F. In a medium saucepan, bring 2¾ cups water and the lentils to a boil. Once it reaches a boil, reduce to a simmer for 15-20 minutes, or until the lentils are cooked through and no water is left. Set lentils aside to cool. While the lentils cook toss beet and carrot with butter on a parchment-lined baking sheet. Arrange the vegetables in a single layer. Season with salt and pepper. Roast vegetables until tender, about 15 minutes. When the beet and carrots are cooked through, remove from the oven and set aside to cool down. In a medium bowl, combine the scallions, garlic, parsley, and lemon juice with beets, carrots, and lentils. Serve with a garnish of fresh parsley or mint and enjoy!

MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

CARROTS AND LENTILS IN OLIVE OIL

Steps:

• 1. Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain. 2. Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.

BABY FOOD LENTILS AND CARROTS-BEABA

Steps:

• Put the lentils into a bowl and cover with water. Soak for 1 hour.
• Grate and chop the carrot into 1 inch pieces. Measure water to Level 3 on the Beaba bowl. Pour the water into the resevour. But lentils and carrots into the Beaba bowl. Start the machine. When it's finished cooking follow the instructions for mixing and mix the lentils, carrots, and pinch of garlic powder. Add reserved water and any extra you may need until you obtain the right consistency for your baby. My baby is now 6mo and I make this to the consistency of yogurt. I then mix it with baby rice cereal.