Best Gammon With Watercress Mustard Lentils Recipes

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LENTILS WITH WATERCRESS



Lentils with Watercress image

Watercress is an amazing ingredient to incorporate into meals: from its hearty list of vitamins to its sharp peppery flavor. It can also be wilted or enjoyed raw. While the ends of the stems can be tough, most of the stems are tender, juicy and edible. Look for watercress in clamshells or bags of pretrimmed pieces or in a bunch.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup dried green lentils as the label directs, adding 2 garlic cloves to the water; drain and discard the garlic. Toss with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil; toss.

HAM AND LENTIL SOUP



Ham and Lentil Soup image

This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 meaty ham bone
6 cups water
1-1/4 cups dried lentils, rinsed
1 can (28 ounces) diced tomatoes, undrained
2 to 3 carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 ounces bulk pork sausage, cooked and drained
2 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

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