GREEN LENTIL RECIPES RECIPES

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES



Lentil Soup | Pork Recipes | Jamie Oliver Recipes image

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

2 red onions
2 carrots
3 sticks celery
2 cloves garlic
6 rashers of higher-welfare smoked streaky bacon
a few sprigs fresh flat-leaf parsley
olive oil
½ a dried chilli
½ teaspoon dried thyme
200 g dried lentils (a mixture of green and red is nice)
1 organic vegetable stock cube optional
1 x 410 g tin of cannellini beans
extra virgin olive oil

Steps:

    1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
    2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
    3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
    4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
    5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
    6. Meanwhile, pick and finely chop the parsley.
    7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

Nutrition Facts : Calories 236 calories, FatContent 12.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

ORZO AND LENTIL VEGETARIAN STEW RECIPE - OLIVEMAGAZINE



Orzo and Lentil Vegetarian Stew Recipe - olivemagazine image

A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto

Provided by Annie Rigg

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 16

100g green lentils, rinsed
3 echalion shallots, sliced
2 tbsp olive oil
2 cloves garlic, sliced
1 leek, trimmed and sliced into 1cm pieces
2 sticks celery, trimmed and sliced into 1cm pieces
1 bulb fennel, trimmed and sliced
1 courgette, cut into bite-sized pieces
800ml vegetable stock
100g orzo
150g cherry tomatoes
1 bay leaf
chopped to make 2 tbsp flat-leaf parsley
chopped to make 1 tbsp tarragon
to serve extra-virgin olive oil
to serve crusty bread

Steps:

  • Cook the lentils in boiling water for 12-15 minutes or until tender. Drain well.
  • Tip the shallots into a casserole with the olive oil. Cook over a low-medium heat until tender and just starting to colour at the edges. Add the garlic and cook for another minute. Tip the leek, celery, fennel and courgette into the pan and mix.
  • Pour the stock into the pan and bring to a gentle simmer. Add the lentils, orzo, cherry tomatoes and bay leaf. Season well, half-cover with a lid and cook gently for 20 minutes until the pasta is cooked and the vegetables are tender.
  • Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.

Nutrition Facts : Calories 288 calories, FatContent 7.4 grams fat, SaturatedFatContent 1.1 grams saturated fat, CarbohydrateContent 37.7 grams carbohydrates, SugarContent 6.2 grams sugar, FiberContent 9.7 grams fiber, ProteinContent 12.9 grams protein, SodiumContent 0.7 milligram of sodium

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