Best Lentils With Watercress Recipes

Lentil Soup With Watercress image

Provided by Boomette

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil or 1 tablespoon canola oil
1 shallot, chopped
1 celery rib, diced
1 tomatoes, diced
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
5 cups fat-free no-salt-added chicken broth (or more) or 5 cups vegetable broth (or more)
1 cup dried brown lentils, rinsed (I had green)
1/3 cup medium-grind bulgur
1 cup watercress leaf, coarsely chopped
1/2 teaspoon salt (I omitted it)

Steps:

In a large saucepan, heat the oil over medium-high heat. Add the shallot and celery and sauté until the vegetables are tender, about 4 minutes. Add the tomato and oregano and cook for 3 minutes longer. Add the broth and 1 cup water and bring to a boil.
Reduce the heat to medium-low and add the lentils. Return to a simmer and cook for 5 minutes, then add the bulgur. Simmer until the lentils are soft but still intact, about 10 minutes longer. Add more broth if necessary, but the soup should be slightly thickened like a stew.
Remove from the heat and stir in the watercress. Season with the salt and serve immediately.

Nutrition Facts : Calories 200, Fat 4, SaturatedFat 0.8, Sodium 266.2, Carbohydrate 29.4, Fiber 11.7, Sugar 1.6, Protein 13.7

Red Lentil and Watercress Salad image

Provided by justcallmetoni

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups water
1 cup red lentil
2 carrots, diced
1 onion, chopped
2 garlic cloves, finely minced
2 cups watercress, rough chopped
2 1/2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 1/4 teaspoons Dijon mustard
1/4 teaspoon dried oregano (Greek if you have it)
salt and pepper

Steps:

Place red lentils in a colander and pick out any stray bits. Rinse with water and drain.
Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion.
While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste.
Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated.
Serve immediately.

Nutrition Facts : Calories 233.1, Fat 4.6, SaturatedFat 0.7, Sodium 60, Carbohydrate 36.4, Fiber 6.7, Sugar 4.2, Protein 13.2

Ginger Chicken with Watercress image

Provided by Food Network Kitchen

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 bunch scallions, chopped
1 3-inch piece ginger, peeled and roughly chopped
1/2 jalapeno pepper (remove seeds for less heat)
2 tablespoons packed light or dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
4 ounces shiitake mushrooms, stemmed and quartered
2 bunches watercress, tough stems removed
White rice, for serving

Steps:

Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.