Best Hot Or Cold Lentils In Lemon Juice Recipes

Lentils with Lemon image

Provided by Food Network

Time 1h23m

Number Of Ingredients 8

1 1/2 cups dried green or brown lentils, picked over and rinsed
1/4 cup extra virgin olive oil
5 large Swiss chard leaves, washed well, stems removed and sliced into thin strips crosswise
2 tablespoons mashed garlic (about 8 large garlic cloves)
3/4 cup finely chopped cilantro (leaves from 1 to 2 bunches)
1 cup water
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses

Steps:

Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

Lemon Lentils image

Provided by Food Network

Time 1h40m

Number Of Ingredients 15

1 1/4 cups vegetable oil
2 medium-size onions, halved and thinly sliced
4 pieces cinnamon stick, each about 2 inches long
2 pounds masoor dal lentils, picked over and washed
1 tablespoon chopped fresh ginger
5 cups chicken stock
5 cups hot water
Salt
1 teaspoon cayenne pepper
Juice of 1 lemon, plus the squeezed, seeded skin and pulp
1 small onion, peeled and chopped
1 garlic clove, peeled and finely chopped
1 hot green chile, chopped with seeds
4 bay leaves, crumbled
2 tablespoons chopped fresh coriander leaves

Steps:

Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, chile, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.

Hot or Cold Lentils in Lemon Juice image

Yield serves 4

Number Of Ingredients 7

1 cup dried lentils
4 cups water
4 cloves garlic, crushed
1/3 cup extra virgin olive oil
Juice of 2 lemons
Salt to taste
1/2 cup chopped fresh parsley, for garnish

Steps:

Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.
Serve hot or cold.
This is one of those dishes where I would enjoy a beer or even an icy-cold glass of Greek retsina.