Time 25m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Pick over lentils to remove any stones and rinse well. Stick one onion half with the cloves. In a large saucepan, combine water, lentils and the onion stuck with the cloves. Bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes. Discard onion. Drain lentils and let cool slightly. In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic. Add lentils and toss to mix. Finely chop the remaining onion half and add to the lentils along with the roasted peppers. Chill at least 30 minutes to allow flavors to blend. Serve at room temperature or chilled.
Time 30m Yield 8 Number Of Ingredients 12 Steps:
In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. Just before serving, stir in remaining ingredients and season with salt and pepper.
Time 1h20m Yield 6 Number Of Ingredients 19 Steps:
Stir hot water and tomato bouillon together in a bowl until dissolved. Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more. Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes. Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
