Best Tangy Summertime Lentils And Radish Recipes

SWEET AND TANGY TAMARIND DATE SAUCE

Sweet and Tangy Tamarind Date Sauce image

Tamarind sauce blended with dates and apricot has an ultimate sweet, sour, and tangy flavor. Its authentic taste will pop up any dish whether its seafood, chicken, snacks or ordinary French fries. It's not only easy to make but also doesn't require a lot of ingredients and time to make.

Provided by Zainab Pervaiz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup tamarind pulp
8 dates
8 dried apricots
¼ cup white sugar
½ teaspoon ground black pepper
¼ teaspoon salt
½ cup water, or more to taste

Steps:

Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture.
Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 34.7 g, Fat 0.2 g, Fiber 2.9 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 54.5 mg, Sugar 19.7 g

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

French Lentil Salad with Goat Cheese and Roasted Radishes image

Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.

Provided by Vallery Lomas

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 bunches radishes (7 1/2 ounces each), larger radishes halved
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon grainy Dijon mustard
1/4 cup white wine vinegar
2 1/2 cups cooked French green lentils (from 1 cup dry lentils), warm or cooled
1/4 cup roasted salted almonds, roughly chopped
3 cups baby arugula
Zest of 1 lemon, for garnish
2 ounces goat cheese, crumbled

Steps:

Preheat the oven to 425 degrees F.
Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.

TANGY LIME DELICIOUS

Tangy Lime Delicious image

Adapted from "Ready, Steady, Spaghetti: Cooking for Kids and With Kids," by Lucy Broadhurst (Andrews McMeel, 2009).

Provided by threeovens

Categories Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter, at room temperature (plus more for greasing the ramekins)
2 large eggs
1 cup sugar
4 limes, juiced and zested
1/3 cup flour
1 teaspoon baking powder
1 pinch salt
2/3 cup low-fat milk

Steps:

Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.