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Entries tagged with 'lentils'

Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg'

Kate Williams Post a comment

As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good. The bitter green has become so ubiquitous in salad mixes that it's hard to appreciate arugula's ability to support a salad on its own. Fearnley-Whittingstall's arugula-fennel-lentil salad is an attempt to celebrate the green on its own merit. The crunchy anise notes of the fennel and earthy lentils indeed balance the peppery notes of the lettuce, and the bright lemon zest enlivens and lifts the mix. More

Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg'

Serious Eats Kate Williams Post a comment

As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good. His arugula-fennel-lentil salad is an attempt to celebrate the green on its own merit. Earthy lentils and the crunchy, anise notes of fennel do indeed balance the peppery lettuce, and bright lemon zest enlivens the mix. More

Sunday Brunch: Poached Eggs with Spiced Lentils

Sunday Brunch Sydney Oland 1 comment

The inspiration for this recipe came out of very real circumstances: wanting brunch, but having embarrassingly little in my fridge and cupboards. More

Poached Eggs with Spiced Lentils

Serious Eats Sydney Oland 7 comments

Earthy lentils with the added richness of warm spices and a poached egg. More

Vegan: How Not To Ruin Lentil Soup

J. Kenji López-Alt 15 comments

If a waiter were to ask me how I'd like my food to be prepared, I'd generally not be inclined to say "brown and sludgy." And I mean no offense to you folks who are into beige ooze or mahogany goop. I have more than one close friend who's made a meal out of over-chili-ing their nachos and hot dogs from the 7-eleven sludge dispensers, and they're for the most part fine, upstanding citizens. Heck, some of them even work here. But rules are meant to be broken, and lentil soup is one bowl of brown sludge that I can really get behind. More

Vegan Lentil Soup

Serious Eats J. Kenji López-Alt 7 comments

A super simple lentil soup with a bright, balanced flavor. More

Mejadra from the 'Jerusalem' Cookbook

Kate Williams 8 comments

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. More

Mejadra from 'Jerusalem'

Serious Eats Kate Williams 5 comments

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. More

Skillet Suppers: Lentils with Andouille Sausage

One-Pot Wonders Yasmin Fahr Post a comment

Want a taste of New Orleans in your lentils dish? Add andouille sausage. More

Lentils with Andouille Sausage

Serious Eats Yasmin Fahr Post a comment

A one-pot, 40 minute meal of quick-cooking lentils simmered with Andouille sausage. More

Bright Lentil Salad with Apples, Fennel, and Herbs

Serious Eats Kerry Saretsky Post a comment

Lowly Puy lentils meet crisp, fresh, and sweet apple and fennel for a light, bright, and hearty summer salad. More

Dinner Tonight: Lentil Cakes Tikka Masala (via Food52)

Dinner Tonight Will Gibney Post a comment

These lentil cakes are spiced up with some grated ginger, garam masala, and a spicy tomato-based sauce. You can make the sauce as spicy or as mild as you want by adding cayenne or chili flakes. Serve alongside rice for a delicious dish. More

One-Pot Sausages and Lentils with Sweet Roasted Shallots

Serious Eats Kerry Saretsky 9 comments

Sausages full of red wine, caramelized sweet shallots, and canned Puy lentils come together in this hearty one-pot, half-hour meal. More

Lentil and Chestnut Soup

Serious Eats Nick Kindelsperger 1 comment

A creamy, slightly nutty soup that's more more complex than it looks. More

Provencal Lentil Zucchini Soup

Serious Eats Carrie Vasios Mullins 1 comment

A hearty soup that makes a great vegetarian main course. More

Vegan: Coconut Lentil Soup with Cilantro-Habanero Gremolata

The Vegan Experience J. Kenji López-Alt 8 comments

If you asked me where this recipe came from, I really couldn't tell you. It starts with a traditional French mirepoix base of onions, carrots, and celery cooked down in extra virgin olive oil, but then gets a bare hint of flavors with a curry bent—ginger, garlic, hot chili, a touch of coriander and cumin and a jar of coconut milk. Brown lentils form the base, and it's important to cook them until they're soft—I mean really soft. Soft enough that they melt into the soup on their own. More

Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata

Serious Eats J. Kenji López-Alt 14 comments

Note: Wear plastic gloves and use a separate cutting board when chopping the habanero pepper. You do not want to get it anywhere near your eyes or skin.... More

Spicy Ginger and French Lentil Soup

Serious Eats Nick Kindelsperger 4 comments

Weekend Cook and Tell Round Up: Legacy of the Lentil

Caroline Russock 1 comment

Last week on our Weekend Cook and Tell challenge we asked all of you to consider the humble lentil, that lowly wallflower of the legume world. Instead of relegating it to the unglamorous world of vegetarian bulker-upper, we were looking for recipes that glorified this plain pulse, ones that transformed the little lentil into something truly thrilling. Here's a look at your recipes. More

Harira (Moroccan Bean Soup)

Serious Eats Nick Kindelsperger 7 comments

According to Troth Wells's The World of Street Food, harira is Morocco's national soup. The dish usually consists of either chickpeas or lentils, along with tomatoes, saffron, and other spices. Of course, as is the case with most national dishes, there are hundreds of variations, including some that contain meat, fresh dates, and nuts. More

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