Best Warm Spiced Lentils Recipes

WARM SPICED LENTILS

Warm Spiced Lentils image

Make and share this Warm Spiced Lentils recipe from Food.com.

Provided by stephanie

Categories Lentil

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup green lentil
2 tablespoons olive oil
1 red onion, chopped
3 garlic cloves, minced
3 tomatoes, chopped
1 cup cucumber, chopped
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon paprika
1 pinch cayenne pepper
1/2 cup fresh parsley
2 tablespoons lemon juice
salt and pepper
4 ounces feta cheese, crumbled

Steps:

In a large saucepan, cover lentils by 2 inches of water and bring to a boil.
Reduce heat and simmer until just tender, about 25 minutes. Drain well.
In large skillet, heat oil over medium heat.
Cook onion for 5 minutes.
Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.
Cook, stirring for 3 minutes.
Add parsley and lentils, stir for 2 minutes.
Season with lemon juice and salt and pepper to taste.
Fold in remaining tomatoes and garnish with feta cheese.

WARM SPICED LENTILS

WARM SPICED LENTILS image

Categories Bean

Number Of Ingredients 20

Ingredients

1 cup petite green lentils
1 small onion, peeled
4 whole cloves
2 bay leaves
1 (2-inch) lemon rind strip
1 tablespoon extravirgin olive oil
3/4 cup chopped red onion
1 cup chopped seeded tomato
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon Hungarian sweet paprika
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 lemon wedges

Steps:

Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well. Discard onion, bay leaves, and rind. Heat oil in a large nonstick skillet over medium heat. Add chopped red onion; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients (through garlic); cook 2 minutes. Stir in lentils, cilantro, and parsley; cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges. Yield: 8 servings (serving size: about 1/3 cup lentil mixture and 1 lemon wedge)

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