For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Greek Lentils over Rice
Dinner: 027 |
Greek Lentils over Rice |
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Dinner This is an easy to prepare complete dinner made in
less than a hour. |
Served
This is my favorite lentil dish, light, but satisfying and flavorful with just the right amount of garlic and oregano. |
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Get in Advance: 2 14.5 oz cans black lentils, drained and washed 2 14.5 oz cans of no-fat diced roasted Tomatoes with juice preserved 1 medium yellow onion, chopped 1 medium red onion, chopped 5-6 medium garlic cloves, chopped 11/2 tablespoons of dry oregano ½ cup of cooking sherry Have On Hand: Brown Basmati rice Salt-free vegetable broth Green onions (scallions) or cilantro Pepper |
Ingredients Use half
of these large onions. Shown only with cilantro but not with green onions. |
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Recipe (Adapted from and expanded from Esselstyn p194 Greek Lentil Soup) For 3 (generous)-to 5 Portion Prepare the
Basmati Rice Bring 2 cups of water to a boil and add 1 cup of brown Basmati rice Simmer for 30 min or until rice is done but not overcook. Prepare Vegetables Chop garlic, yellow and red onions Prepare the Lentils Braise onions for 5 min, then add garlic for a few sec until fragrant. Cool down and deglaze with ½ cup of low-salt vegetable broth. Add chopped vegetables and simmer covered for 10 min Add washed lentils, tomatoes with juice Add a quarter teaspoon of ground red pepper Add 1 1/2 tablespoon of dried oregano Add sherry and fold everything under well Let simmer for 20 min Thicken by smashing lentils with a large serving spoon or cook without lid. Serve Serve lentils over rice and garnish with chopped green onions or cilantro |
Workplace Preparing the Garlic Chopping the vegetables Braise onions and added garlic |
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Deglase with vegetable broth |
Add red onions |
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Add washed and drained black lentils |
Add roasted tomatoes with liquid |
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Mix ingredients by folding under |
Prepared
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Klaus Black Lentils cooked the Greek way have just the right bite! |
Dinner |
Served |
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