Best 8 Brown Lentils Recipes

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

BROWN RICE AND LENTILS

Steps:

• In a big skillet, add olive oil and heat over medium-high heat.
• Add in the onion, garlic, carrot, cumin, and coriander.
• Saute, stirring frequently, for 3 minutes or until the onion is limp.
• Add the rice and lentils; saute fo 2 minutes.
• Add the water and salt; cover and bring to a boil.
• Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
• Fluff mixture with a fork.
• Stir in the scallion and cilantro.
• Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.

RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE

Steps:

• Remove the inner pot from the rice cooker.
• Place the rices and lentils in a sieve, rinse under running water.
• Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
• Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.

BROWN LENTILS

Steps:

• Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
• Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
• Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
• Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.
• Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).

QUICK & EASY COCONUT BROWN LENTILS (VEGAN)

Steps:

• Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
• Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
• Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.

BROWN RICE AND LENTILS

Steps:

• In 2-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 3 minutes, stirring occasionally, until onion is tender.
• Stir in lentils, rice, broth, water and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 50 minutes, adding water if necessary, until rice is tender and liquid is absorbed.
• Stir in bell pepper. Sprinkle with cheese.

DAL MAKHANI (INDIAN BROWN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1/2 hour. Remove from heat and set aside. Keep the lentils and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger, garlic, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir tomato mixture into the lentils, keeping any leftover cooking water from the lentils; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally with the lid off, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

SWEET AND SOUR LENTILS OVER BROWN RICE

Steps:

• In a large pot combine lentils, water, bouillon cubes, bay and salt.
• Bring to a boil and simmer 30 minutes.
• Add remaining ingredients and cook until lentils are tender.
• Remove bay leaves.
• Serve over brown rice for a complete, delicious and healthy meal.