Best Lemon Lentils Recipes

CONFIT LEEKS WITH LENTILS, LEMON AND CREAM

Steps:

• Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
• If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
• Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
• Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
• As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
• When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
• While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
• When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

LENTILS WITH LEMON

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.

LENTILS WITH GINGER AND LEMON FLAVOR

Steps:

• Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
• Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.

ADAS BIL HAMOD - LENTILS WITH LEMON JUICE

Steps:

• Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.
• Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils.
• Mix flour with 2TB water & add to lentils.
• Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.
• Serve hot or cold with pita bread as an appetizer.

LEMON LENTILS

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.

SMOKED HADDOCK WITH LEMON & DILL LENTILS

Steps:

• Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.
• Mix together the crème fraîche, half the dill and the lemon zest, adding a little seasoning. Put the fish in a shallow dish with a splash of water and cover with cling film. Microwave on Medium for 4-6 mins until the fish flakes easily.
• When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the crème fraîche mixture. Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.

ISMAIL MERCHANT'S LEMON LENTILS (NIMBU MASOOR DAL)

Steps:

• Heat 6 tablespoons oil in a large, deep saucepan over medium-low heat. Add sliced onion and cook, stirring, until tender. Add cinnamon sticks, dal, and ginger. Cook, stirring often, 10 minutes. Add stock, 2 cups water, red chili, and salt to taste. Bring to boil, reduce heat, and simmer 10 minutes. Squeeze juice from lemon. straining seeds, and add lemon juice and lemon to lentils. Cook 50 minutes, stirring often. Add up to one cup more water, if dal dries out too much. Heat remaining 1/4 cup oil in small pan. Add chopped onion, garlic, chile and bay leaves. Cook, stirring, until onion is browned. Add mixture to lentils and stir. Remove bay leaves. Turn into serving bowl and sprinkle with cilantro. Serve hot.

GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON

Steps:

• Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
• Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
• To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
• To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.

LEMON LAMB CHOPS WITH LENTILS AND RADISHES

Steps:

• Boil the lentils in a medium pot in 2 inches of water for 20 minutes.
• Preheat the broiler. Combine the thyme, lemon zest, and garlic on a cutting board. Chop together, then add the salt and pepper and mash with the flat of the knife. Drizzle EVOO over the chops. Rub them with the herb and garlic mixture and arrange on a slotted broiler pan. Broil the chops 6 to 8 inches from heat for 5 minutes on each side for medium doneness. Allow the meat to rest 5 minutes.
• Heat a medium skillet over medium heat and add the butter. Melt the butter and add the shallots. Sauté for 3 minutes. Add the radishes to the skillet and coat in the butter and shallots. Drain the lentils. Add them to the skillet and season with salt and pepper. Add the vinegar, dill, and parsley. Taste and adjust the seasonings.
• Pile the lentils and radishes on plates and serve up 2 chops per person.

MADHUR'S GREEN LENTILS WITH LEMON SLICES

Steps:

• Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes. Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
• Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles. When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

HOT OR COLD LENTILS IN LEMON JUICE

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.