Best Lentils Jacobs Guile Recipes

JACOB'S MIDDLE EASTERN LENTIL SOUP

Jacob's Middle Eastern Lentil Soup image

This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup. I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it!

Provided by Chef Buggsy Mate

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried lentils
4 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice

Steps:

Rinse lentils, discarding and stones, or blemished lentils; drain.
Heat oil in a large saucepan over medium-high heat until hot.
Add onion and bell pepper, cook and stir 5 minutes or until tender.
Add cumin and ground red pepper and stir 1 minute.
Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
Cover and simmer 20 minutes.
Stir in salt and simmer 10 minutes more or until lentils are tender.
Stir in lemon juice and serve.

Nutrition Facts : Calories 251.5, Fat 7.5, SaturatedFat 1, Sodium 303.6, Carbohydrate 33.6, Fiber 15.8, Sugar 3.5, Protein 13.1

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams