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Masala Lentils with Roasted Baby Beets Recipe

Erika — Mon, 01 Jan 2024 20:56:00 +0000

Simple, healthy, and satisfying, this fresh and flavorful recipe for beets and lentils by Gayle Pirie of San Francisco’s Foreign Cinema restaurant is approachable and transformative. It looks and feels fancy, yet is loaded with nothing but the good stuff. Also, it keeps well in the fridge for up to a week, making it something you’ll want to create over and over again as a fabulous snack, green salad embellishment, or sensational side dish.

Masala Beluga Lentils with Roasted Baby Beets

You need only six ingredients — and one is salt! — to make this flavorful dish. Add a seventh — greens — for a little crispness and visual flair. FYI, garam masala, an Indian spice blend, can be found at many grocery stores and Indian markets.

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 203kcal

Author Erika

Ingredients

12 baby beets
1 1/2 cups beluga lentils small black lentils
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar or other vinegar
1 tablespoon garam masala
Small handful of mâche or baby salad greens for garnish (optional)

Instructions

Preheat the oven to 375°F. Place the beets and 1⁄4 cup water in a small roasting pan, cover with foil, and roast for 40 to 50 minutes, or until the beets are just tender to the touch. Cool and peel the beets with a paring knife, and then cut each beet into quarters and set aside.
Meanwhile, combine the lentils and 3 cups of water in a small saucepan over medium heat. When the water boils, reduce the heat to a low simmer, add the salt and olive oil and cook, uncovered, stirring every 5 minutes, for 15 minutes, or until the lentils are still firm and intact, but starting to be creamy inside.
Drain any excess water, stir in the vinegar and garam masala, remove the pot from the heat, and transfer the lentils to a bowl to cool. If desired, add more salt, oil, vinegar, or garam masala to taste, then transfer lentils to a serving dish, garnish with the beets and greens, and serve warm or cold.

Nutrition

Photography Maren Caruso

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

Gluten-Free Salmon and Lentils en Papillote with Cilantro Pesto Recipe

Erika — Sat, 06 Apr 2019 16:34:17 +0000

An easy and elegant way to cook fish, the en papillote method, or wrapping and baking in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness.

Servings people

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons olive oil
1 cup (about 1⁄2 bunch) cilantro leaves, packed
Juice and zest of 1 lemon
2 cloves garlic peeled
1 teaspoon paprika
4 6-ounce skinless salmon fillets or 8-ounce salmon steaks
1⁄2 teaspoon kosher salt
2 cups cooked lentils
6 ounces baby spinach
20 cherry tomatoes of various colors halved

Instructions

Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.
In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.
Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares. Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.
Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro, and serve.

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

Roasted Salmon with French Lentils and Arugula Gluten-Free Recipe

Erika — Mon, 11 Mar 2019 14:40:47 +0000

Roasted fish and flavorful lentils combine to bring you a spa-like gluten free salmon dinner that feels simultaneously clean and satisfying.

Gluten-Free Roasted Salmon with French Lentils and Arugula

If you’re cooking for two, make half the amount of salmon, but cook all the lentils—they’re a fantastic snack or lunchbox addition.

Servings

Author Eric Lundy

Ingredients

1 cup French lentils
2 cups gluten-free chicken or vegetable broth
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, trimmed and cut into 1/4-inch dice
1 large shallot diced
1 teaspoon herbes de Provence
Kosher salt and freshly ground pepper
4 (6-ounce) skinless salmon fillets
4 tablespoons extra-virgin olive oil, divided
4-1/2 teaspoons champagne vinegar or white wine vinegar
2 ounces arugula
1/2 lemon

Instructions

Preheat the oven to 425°F. In a large saucepan over high heat, bring the lentils and broth to a boil. Reduce the heat, add the carrot, celery, shallot, herbes de Provence, and 3/4 teaspoon salt and cook, covered, until tender, 25 to 30 minutes, adding more stock or water if the lentils are dry before done. Remove from the heat, drain any liquid, and keep warm.
Meanwhile, line a rimmed baking sheet with parchment paper. Rub the salmon fillets with 1 tablespoon of the olive oil, season generously with salt and pepper, place on the prepared baking sheet, and roast until just cooked and firm yet springy to the touch, 8 to 10 minutes.
Stir 2 tablespoons of the olive oil and the vinegar into the lentils. Season to taste with salt. Divide the lentils among 4 plates and top each with a salmon fillet
In a bowl, toss the arugula and drizzle with the remaining 1 tablespoon olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Divide atop each salmon fillet and serve immediately

Photography Erin Ng

Salmon and Lentils  en Papillote with Cilantro Pesto

Erika — Thu, 23 Jul 2015 22:47:06 +0000

SERVES 4 An easy and elegant way to cook fish, the en papillote method, or wrapping and baking in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness.

1 teaspoon ground cumin

 1 teaspoon ground coriander

 6 tablespoons olive oil 

1 cup (about 1⁄2 bunch) cilantro leaves, packed 

Juice and zest of 1 lemon 

2 cloves garlic, peeled 

1 teaspoon paprika 

4 (6-ounce) skinless salmon fillets or 8-ounce salmon steaks 

1⁄2 teaspoon kosher salt

 2 cups cooked lentils 

6 ounces baby spinach 

20 cherry tomatoes of various colors, halved

Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.

In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.

Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares. Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.

Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro,  and serve.

Photo credit: Photography Maren Caruso / Styling Alexandra Nardi