Best Lentils With Ginger Golden Beets And Herbs Recipes

GOLDEN DAL WITH GINGERED TOMATOES

Golden Dal with Gingered Tomatoes image

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

Ingredients

2 cups red lentils, rinsed
Kosher salt and freshly ground pepper
1 teaspoon ground turmeric
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1 tablespoon cumin seeds
1/4 cup raw unrefined coconut oil
4 shallots, thinly sliced (1 cup)
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

Steps:

In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

LENTILS WITH GINGER AND LEMON FLAVOR

Lentils With Ginger and Lemon Flavor image

Provided by Pierre Franey

Categories easy, lunch, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive or vegetable oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 bay leaf
2 cups lentils
3 1/2 cups water
1 1-inch piece cinnamon stick
1/2 teaspoon Tabasco sauce
Juice of 1/2 lemon plus the skin and pulp
1 tablespoon grated fresh ginger
Salt to taste
1/4 cup chopped fresh coriander

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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams

LENTIL SALAD WITH BEETS AND GINGER

Lentil Salad With Beets and Ginger image

Provided by Florence Fabricant

Categories dinner, lunch, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups lentils, preferably French Le Puy
3 medium beets
3 tablespoons extra virgin olive oil
1 teaspoon minced fresh ginger
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Steps:

Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories Low Fat Kid-Friendly Dinner Lunch Lentil Beet Summer Healthy Vegan Hazelnut Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Serves 2-3

Number Of Ingredients 15

Ingredients

For the salad:
1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped
For the ginger dressing:
3/4-inch cube of fresh ginger, peeled and roughly chopped
6 tablepoons olive oil
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of sea salt and freshly ground black pepper

Steps:

1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
5. Drizzle the dressing over the salad and serve.