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Scrape the lentils and vegetables in a serving bowl. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until crisp, about 4 minutes.
2. Lemon-Tahini Salad with Lentils, Beets and Carrots. Time Commitment: 45 minutes Why We Love It: vegetarian, high protein, special occasion-worthy With a nutty dressing as good as this, we might ...
When ready to eat, serve lentils over mint leaves and mixed greens. Per serving: About 325 cal, 17 g fat (2 g sat), 0 mg chol, 213 mg sodium, 36 g carb, 12 g fiber, 14.5 g sugar (1 g added sugar ...
Add the lentils and salt, return to a boil reduce the heat to medium-low, and simmer until the lentils are tender, about 25 minutes. Strain through a fine-mesh sieve and then plunge the lentils (still in the sieve) into the ice water to chill them. Remove, shake off the extra water, and repeat if necessary until the lentils are completely cooled.
In a small saucepan, heat 1 teaspoon of the tomato oil with half of the minced shallot and cook over moderate heat until softened, 2 minutes. Add the lentils and 3 cups of water; season with salt and pepper. Simmer over high heat until the lentils are tender, 15 minutes; drain and transfer to a large bowl.
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Lentils are more versatile than you might think. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Mail. Sign in ...
This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give ...