lentils Archives | GFF Magazine

Wine-Braised Lentils with Smoked Sausage and Spinach Gluten-Free Recipe

Erika — Fri, 08 Jan 2021 16:07:00 +0000

A mélange of flavors and textures, this superstar gluten-free dinner manages to be indulgent and wholesome, making it one of our new favorite dinnertime go-tos. It’s also easily made vegan or vegetarian by your choice of sausage and broth.

Wine-Braised Lentils with Smoked Sausage and Spinach Gluten-Free Recipe

Servings

Calories 633kcal

Author Eric Lundy

Ingredients

1 cup dried Puy (French green) lentils
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1- pound smoked gluten-free pork, chicken, turkey, or vegetarian sausage, cut diagonally into ½-inch-thick disks
1 small onion, halved and thinly sliced
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, thinly sliced
1/2 cup gluten-free chicken or vegetable broth or water
1/2 cup dry red wine
2 teaspoons tomato paste
2 teaspoons red wine vinegar
5 ounces baby spinach leaves

Instructions

In a heavy saucepan, bring the lentils, 4 cups water, and 1/2 teaspoon salt to a boil. Lower the heat and simmer, uncovered, until the lentils are just tender but not soft, 12 to 15 minutes.
Meanwhile, in a large, heavy saucepan over medium-high heat, warm the oil until hot but not smoking. Add the sausage, onion, bell pepper, garlic, and 1 teaspoon salt. Cook, stirring often, until the vegetables are very tender, about 10 minutes.
Drain the lentils, then add them to the pan with the sausage mixture. Stir in the broth, wine, and 1/4 teaspoon pepper. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and cooked through but not falling apart, 10 to 12 minutes. Stir in the tomato paste and vinegar. Add the spinach, cover, and cook until the spinach wilts, about 4 minutes. Stir to combine, season to taste with salt and pepper, and serve.

Nutrition

Photography Erin Ng

Roasted Salmon and Lentil Salad with Mustard Vinaigrette

Erika — Mon, 28 Sep 2020 15:23:16 +0000

This easy salmon recipe, which teaches you how to make restaurant-style salmon with a juicy, slightly translucent center, is your ticket to an elegant, très French feast. Perfect for a luncheon or anytime self-pampering, it’s likely to become an addiction you can feel good about.

Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe

When the fish comes out of the oven, it might not seem done, but it’ll continue to cook to medium-rare as it cools. If you prefer your fish cooked more, roast it for 10 to 12 minutes total.

Servings

Calories 370kcal

Author Niki Ford

Ingredients

For the Lentils:

1/2 cup green, black, or brown lentils
1/2 teaspoon kosher salt
1/2 bay leaf
1 teaspoon olive oil

For the Vinaigrette:

1/2 egg yolk
1 tablespoon champagne vinegar or white wine vinegar
2 tablespoons gluten-free Dijon mustard
6 tablespoons extra-virgin olive oil

For the Salad:

4 (4-ounce) skin-on salmon fillets
Salt and freshly ground pepper
4 cups loosely packed baby lettuces
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/8 cup small tarragon leaves
2 large or 3 small radishes, thinly sliced

Instructions

Make the lentils: In a small saucepan, combine the lentils, salt, bay leaf, and 2 cups water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Turn off the heat, cover, and let rest for 5 minutes. Discard the bay leaf. Drain the lentils, spread on a plate to cool, and drizzle with olive oil.
Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
Season each salmon fillet with 1/4 teaspoon salt and a few grinds of pepper and place on the prepared baking sheet. Roast until opaque on the outside and just beginning to flake at the edges with a center that is springy to the touch, 7 to 8 minutes. Immediately transfer the fillets to a plate to cool. When cool enough to handle, remove and discard the skin from each fillet and break the fish into large chunks.
In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
To serve, divide the lentils among four plates. Top with lettuces and salmon chunks. Drizzle a few spoonfuls of the vinaigrette over each salad, sprinkle with tarragon leaves and radishes, season to taste with salt, and serve.

Nutrition

Photography Paul Sirisalee

Lentils with Tahini-Yogurt Dressing Gluten-Free Recipe

Erika — Thu, 21 Mar 2019 15:54:06 +0000

Here, tahini-yogurt dressing lends creamy lusciousness to everyday lentils for a delicious veggie dish.

Lentils with Tahini-Yogurt Dressing Gluten-Free Recipe

Ron and Leetal add a finishing dollop of their preserved lemon harissa; if you don’t have it, you can skip it.

Servings

Author Ron and Leetal Arazi

Ingredients

1 cup green lentils
2 cloves garlic peeled
1 teaspoon dried sage
2-1/2 teaspoons salt
6 tablespoons tahini
7 tablespoons plain yogurt
1 teaspoon lemon juice
1 tablespoon New York Shuk Preserved Lemon Harissa (optional)
1 cup cilantro leaves for garnish
Olive oil for garnish

Instructions

In a saucepan, combine the lentils, garlic, and sage. Add water to cover by at least 3 inches, bring to a boil, add 2 teaspoons of the salt, lower the heat, and simmer until the lentils are soft but still retain their shape, 20 to 30 minutes. Drain and let cool completely.
Transfer the garlic cloves to a mixing bowl and mash them. Add the tahini, yogurt, 3 tablespoons cool water, the remaining 1/2 teaspoon salt, and the lemon juice, then whisk until the dressing is thick and creamy, adding more water if needed. Gently mix in the lentils and season to taste with salt.
Transfer to a serving plate, top with the harissa and cilantro, drizzle with olive oil, and serve.

Photography Christine Han