Lentils

Lemon And Roasted Garlic Pasta With Lentils

Lentils are such a versatile lunch or dinner option since they can be cooked in a variety of ways, but also bring lots of taste and texture to a meal. This special dinner recipe is on the healthier side, but still features filling flavours of lemon and garlic which will no-doubt have you going back for seconds!

Serves 3-4 and is a great option for those looking for a gluten-free and vegan alternative.

RELATED: How Garlic Can Save Your Life

Ingredients

3-4 cloves medium head garlic

1-2 tbsp extra virgin olive oil/ghee

Salt

1 medium head roasted garlic

1/2-2/3 cup extra virgin olive oil

6 tbsp fresh lemon juice

1/2-1 tsp salt and pepper

1 box gluten-free spaghetti

12 cups loosely packed baby spinach

2/3 cup sliced sun-dried tomatoes

1 cup cooked black or green lentils

Topping options: sliced almonds, parsley or basil, lemon, salt and pepper, capers, fresh Parmesan cheese.

Method

For the roasted garlic:

  1. Preheat the oven to 350ºF, and peel away the skin from the garlic until you can see the cloves.
  2. Drizzle with oil, sea salt and let it soak for 5-10 minutes before roasting it in the oven.
  3. Roast the garlic for 50 minutes in the oven until it is golden-brown in colour, and feels tender. Remove from the oven and leave it out to cool.

For the sauce:

  1. Mash the garlic heads in a medium bowl, then combine with 1/2 cup oil, teaspoon, salt, pepper into jar and shake well.
  2. Refrigerate the sauce until you’re ready to finally use it.

For the pasta:

  1. Cook pasta and lentils according to the directions, then sauté over medium heat with olive oil.
  2. Add the hot spinach and dried tomatoes before stirring the entire mixture for just 2-3 minutes.
  3. Now include the pasta and lemon sauce into the mixture, and season to your liking. Place 1/4 cup of lentils over each pasta dish, and serve with freshly chopped parsley, almonds and basil for a fresh pop of flavour.

Image and Recipe via Edible Perspective

Low-Fat Lentil And Cauliflower Pilaf Recipe

Lentils are part of the legume family and are nutty in flavour, popular amongst vegetarians.  Because they contain plenty of fibre they can help lower cholesterol by keeping your arteries clean and they help to prevent constipation.  Lentils are a great source of protein as well as complex carbohydrates that release energy slowly throughout the day.

RELATED: Love lentils?  Try this roasted beetroot lentil salad

If you want to experiment with lentils, try this lentil and cauliflower pilaf, perfect on its own or served with chicken or lamb.  It’s healthy, simple and extremely tasty.

Ingredients

Canola oil

1 onion, finely diced

½ a cauliflower, cut into small florets

1 ¼ cups basmati rice

2 tbsp mild Indian curry paste

3 cups vegetable stock

2 bay leaves

1 cinnamon quill

400g tin of lentils, rinsed and drained

2 tbsp coriander leaves, finely chopped

Method

  1. Heat two tablespoons of canola oil in a frypan over medium heat.
  2. Add onion and cook for five minutes or until tender.
  3. Add cauliflower and rice then cook for two minutes.
  4. Add curry paste and cook for one minute.
  5. Add stock, bay leaves and cinnamon then bring to the boil.
  6. Reduce heat to low, then simmer for fifteen minutes until rice is cooked and liquid has been absorbed.
  7. Stir through lentils and heat through for one minute.
  8. Sprinkle over coriander and serve.

Image via taste.com.au

Try French Lentil Salad For A Healthy Dinner

For a healthy meal perfect for dinner or even lunch, why not try your hand at a lentil salad. This dish is high in protein, and can be customised with your favourite vegetables and sides for a unique taste. Store any leftovers in an airtight container and pop into the fridge for tomorrow’s meal.

Ingredients

2 tbsp extra-virgin olive oil

1 red onion, diced

1 carrot, diced

1 stalk celery, diced

1 cup French green lentils, rinsed

Ground salt and black pepper

1 tbsp lemon juice

1/4 tsp red pepper flakes

1/2 cup toasted almonds, chopped

1 cup shredded red cabbage

1 cup fresh herbs (parsley, tarragon, basil or mint)

Method

  1. Heat 1 tablespoon of extra-virgin olive oil in a saucepan over medium heat.
  2. Add the onion, carrot and celery, making sure to stir until tender. This should take about 6 minutes.
  3. Add the lentils then bring to a boil before reducing the heat, and leaving to simmer in the pan.
  4. After 20 minutes, drain the lentils then season with salt and pepper.
  5. Whisk together the oil, lemon juice and pepper flakes into a medium bowl. Now add the lentils and toss before serving.

Recipe and Image via Whole Living, Scandi Foodie

Lentil Salad With Feta And Pine Nuts Recipe

An easy meal to prepare after a long day at work or a great summer salad for a weekend lunch, this lentil salad with fill you up and give you the energy you need to power through the rest of your day.

Ingredients

1 can lentils, drained and rinsed

1/3 cup pine nuts, toasted

1/2 cup kalamata olives, pitted and halved

1 punnet cherry tomatoes, halved

100g wild rocket

60g feta, crumbled

1 aubergine (optional)

Salt and pepper

Method

  1. Place lentils, pine nuts, olives, tomato and rocket in a large bowl and mix well.
  2. Add dressing of your choice (if any) and toss to combine.
  3. Divide between two bowls, over a layer of aubergine (optional), top with feta and season with salt and pepper.

Recipe via The Healthy Mummy

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