Tag Archives: Lentils

Philippines (Part 1)

Posted on by

DSC09561 edit

Lentils and Pechay

Filipino side dish with bok choy.

Total time: 30 minutes
Servings: 6-8

Ingredients

  • 3 cups canned lentils, drained
  • 2 tablespoons ginger, minced
  • 3 medium tomatoes, diced
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 3 cups fresh bok choy, coarsely chopped
  • 1 1/2 cups vegetarian chicken broth

Directions

  1. Blend the onion in a food processor to create a soft mush.
  2. In a large pan, combine blended onion, 1/2 cup broth, garlic, ginger, and tomatoes. Cook (3 minutes).
  3. Add the canned lentils and remaining broth. Bring to a boil, add the bok choy, and cook until tender (about 5-8 minutes).
  4. Serve.

DSC09555 edit

Family Ratings

  • Mama: 3.5/5
  • Papa: 4/5, would be even better with more bok choy!
  • Girlie: 4.5/5
  • TW: 3.5/5, I don’t like tomatoes
  • McM: 4/5, double the amount of bok choy next time!

Note

  • Lentils were substituted for mung beans in the original recipe. Mung beans were not available in our local grocery stores.

Original recipe: http://www.food.com/recipe/philippines-monggo-beans-and-pechay-mung-beans-and-bok-choi-305953?photo=155213

Advertisement

Lebanon

Posted on by

IMG_20151213_183458321 (1)

Lentil Rice Pilaf with Blackened Onions

Traditional vegetarian Lebanese dish.

Total time: 1 hour
Servings: 8

Ingredients

  • 8 tablespoons olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 400ml vegetable broth
  • 1 1/2 cup canned lentils, drained
  • 1 1/2 cup long-grain white rice
  • 2 large onions, sliced
  • 6 medium tomatoes, quartered lengthwise
  • 2 cucumbers, peeled and sliced
  • plain yogurt for garnish
  • chopped fresh mint for garnish

Directions

  1. Heat 4 tablespoons oil in large saucepan over medium-high heat.
  2. Add chopped onion, minced garlic, cumin, and cinnamon. Sauté until onion softened (about 5 min).
  3. Add vegetable broth, lentils, and rice. Bring to boil.
  4. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender (about 15 min).
  5. Heat 4 tablespoons oil in large skillet over medium-high heat.
  6. Add sliced onions. Sauté until soft and beginning to blacken (about 20 min).
  7. Season pilaf to taste with salt and pepper.
  8. Serve pilaf on plates.
  9. Top with blackened onions. Garnish with tomato and cucumber, yogurt, and mint.

Family Ratings

  • McM: 4.5/5, I really liked the yogurt as garnish!

Original recipe: http://www.food.com/recipe/lebanese-lentil-rice-pilaf-with-blackened-onions-78824