Best Roasted Green Lentils With Tomatoes Recipes

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

LENTIL SALAD WITH ROASTED VEGETABLES

Steps:

• Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
• In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
• In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
• Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
• Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

ROASTED TOMATOES AND LENTILS WITH DUKKAH-CRUMBLED EGGS

Steps:

• To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted. Do not go too far, as they burn easily. Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture. Put sesame and nigella seeds in dry skillet and toast until golden brown. Follow with sunflower seeds. Coarsely crush all toasted seeds and add to nuts. Toast coriander seeds until fragrant and coarsely grind. Repeat with peppercorns and cumin seeds. Combine nuts, seeds and toasted spices with the paprika and sea salt. Store in airtight container until needed. Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground. Add nuts at end and pulse until they are coarsely ground.
• For tomatoes, heat oven to 375 degrees. Lay tomatoes on single layer in roasting pan. Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper. Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
• Meanwhile, cook lentils. Heat oil in saucepan and gently sauté onion, celery and garlic until soft but not browned. Add lentils and stir. Add thyme and bay leaf. Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. When cooked, lentils should absorb all liquid (drain any excess liquid if they haven't, or add a little more water if they dry out while cooking). Remove thyme and bay leaf. Add lemon juice, vinegar, olive oil and cilantro. Taste for seasoning.
• Cook the eggs in boiling water for 6 minutes. They should still be a little runny in the middle. Rinse in cold water and once cool enough to handle, quickly peel. Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes. Break the egg in half to see yolk (optional) and sprinkle more dukkah on top. Serve immediately.

WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
• Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
• Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

ROASTED GREEN LENTILS WITH TOMATOES

Steps:

• Place the dal in a large saucepan and stir over medium heat until dry. Add the oil, chiles de arbol, garam masala, feugreek & asafoetida and cook stirring until the dal is golden, about 3 minutes Reduce heat if too much smoke arises. Add ginger, garlic, serrano peppe, coriander & paprika and stir for another 5 minutes.
• Add water and salt and bring to a boil over high heat. Recuce heat to low, cover pan, and cook stirring occasionally, until the dal is soft & creamy, about 1 hr, adding more water if it dies too quickly. Mix in the tomatoes and cook until they are quite soft, about 5 minutes Transfer to a serving dish, mix in the cilantro and serve.

ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
• For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
• While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
• For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
• While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
• To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.