Cauliflower Rice with Lentils

July 8, 2016 by Yasemin Ari Leave a Comment

This is a healthy, gluten free variation of a classic bulgur (cracked wheat) pilaf with green or brown lentils. Cauliflower rice is substituted for bulgur, giving the pilaf similar texture with a rich taste.

Ingredients:

1 cup dry green or brown lentils (or 2 cups cooked lentils)
1 tablespoon apple cider vinegar
2 cups cauliflower rice
1/4 cup olive oil
1 medium onion, finely chopped
1 cup boiling water
1 teaspoon dry chili peppers (optional)
salt and pepper to taste

Directions:

In a medium sized bowl, soak lentils in cold water and vinegar overnight or at least for 1 hour. Overnight soaking is recommended since lentils will be more nutritious when sprouted by overnight soaking.

Wash and cut cauliflower into florets. Feel free to use the stems as well. Using a food processor prepare cauliflower rice by pulsing the processor. If overdone, cauliflower will become very fine like snow, which will not give the desired texture to the pilaf. You can buy cauliflower rice (Trader Joe’s) if you don’t want to prepare it yourself.

Drain lentils. You can also use precooked green or brown lentils for a shortcut (Trader Joe’s). If you are using cooked lentils rinse them to separate the lentils properly and drain.

In a medium size pot, sauté onions in olive oil until onions are golden brown, 5-7 minutes. If you are using uncooked lentils, add them into the pot. Add 1 cup of boiling water, peppers and salt . Cover the pot, bring to a boil on medium heat. Reduce heat to low, let it simmer until lentils are cooked, about 7-10 minutes. Add the cauliflower rice, let it cook for another 2-3 minutes. Remove from the heat. Transfer to serving plate. Serve hot.

Afiyet Olsun! Bon Appetit!

Cauliflower Rice

Caulifower Rice Ingredients

Sautéed onions

Lentils added

Cauliflower Rice with Lentils cooking

Cauliflower Rice with Lentils

Green Lentils in Olive Oil

January 28, 2012 by Yasemin Ari Leave a Comment

Green Lentils with Carrots in Olive Oil

In Turkish cuisine, like throughout the Middle East, both red and green lentils are used quite often, especially in winter time. Red lentils are mostly used in soups and appetizer balls.Green lentils are cooked as main dishes. Lentils are the main ingredient in some of these dishes, while in others, they are mixed with other grains like bulgur. Some of these dishes are vegetarian, some has ground beef, lamb or chicken meat in them. I included ground beef in the recipe below, but you can skip the meat if you want. You decide!

Ingredients:

1/4 lb lean ground beef (optional)
1 medium onion chopped
4 table spoons of olive oil
2 medium carrots
2 cups dry green lentils
1 tablespoon tomato paste
1 tablespoon paprika or red chili peppers
1½ cup boiling water
Salt and pepper to taste

Directions:

Soak green lentils in cold water for at least 1 hour. Do not soak overnight for lentils may start to germinate.

Wash and peel the carrots. Slice them about 1/8 inch thick. Cut them at a 45 degree angle if you want the slices to be in an elliptical shape rather than a circle.

In a large pot sauté chopped onions and ground beef (optional) in olive oil for about 3-5 minutes.

Add carrots and lentils to the pot. Put the tomato paste in a small bowl. Add ½ cup water to it, mix with a spoon. Add the tomato paste, paprika (or chili powder), remaining boiling water, salt & pepper to the pot. Bring to a boil, reduce heat to low and let it simmer until the lentils are tender, about 45 minutes.

Serve hot with some kind of pilaf like rice, bulgur or quinoa.

Afiyet olsun! Bon Appetit!

Ezogelin (Red Lentils with Bulgur) Soup

December 18, 2011 by Yasemin Ari Leave a Comment

Ezogelin Soup – Red Lentil Soup with Bulgur

Ezogelin Soup

Red lentils uncooked

When cooking red lentils, first they turn yellow but keep their shape

As you continue to cook, lentils will start softening

After fully cooked and mixed with a mixer, lentils will look smooth

For vegetarian/vegan version, please use water instead of chicken broth.

Ingredients:

2 cups red lentils
6+1 cups chicken broth or water
½ cup olive oil
1 small onion (about ½ cup) chopped
3 cloves garlic mashed
1 tablespoon tomato sauce
1 teaspoon ground cumin
Crushed red chili to taste (or paprika)
¼ cup fine (Number 1) bulgur (cracked wheat)
Salt and pepper to taste

Directions:

Wash and drain lentils. In a large pot combine 6 cups of broth or water and lentils. Bring to a boil, reduce heat and let it simmer until lentils are cooked, about 15-20 minutes. They will first turn yellow but will look intact, then as they cook they will start dissolving into a mash. Remove pot from heat, set aside. Using a hand held blender, mix the lentil soup about 1 minute until it looks smooth.

In a skillet, sauté onions in olive oil for about 3 minutes. Add garlic and tomato sauce, red pepper and cumin, stir. Slowly add remaining 1 cup of broth or water as you continue to stir. Add this mixture to the lentil soup in the pot. In a fine strainer wash bulgur and add to the pot. Add salt and pepper to taste. Place over medium heat. When it starts to boil, reduce heat to low, let it simmer for 10 minutes. Remove from heat.

You may need to add more water to achieve desired consistency.

Often I save some of this soup in smaller containers in the freezer. On a cold day it comes in handy as a starter or even as a main dish.

Afiyet Olsun! Bon Appetit!

Green Lentil Salad with Rice

July 1, 2011 by Yasemin Ari 1 Comment

This is a recipe from my sister Nuvit’s friend Ahu who lives in Istanbul.

Ingredients:

1 cup dry green lentils
½ cup rice
¼ cup olive oil
1 small onion finely chopped
3 roasted red peppers chopped
¼ cup dill pickles, finely chopped
2-3 green onions finely chopped
2-3 tablespoons lemon juice
Salt and pepper to taste
¼ cup fresh dills finely chopped
4-5 green or black olives (optional as garnish)
1 small cucumber peeled, cut into slices or lengthwise (optional as garnish)

Directions:

Place lentils in 3 cups of boiling water. Let it simmer over low heat until lentils are tender, about 20 minutes. Drain lentils in a strainer. Place rice in 2 cups of boiling water. Let it simmer over low heat until rice is cooked, about 15 minutes. Drain rice in a strainer. Place olive oil in a pan over medium heat. Add chopped onions, saute onions until golden brown, about 5 minutes. Place all ingredients except chopped fresh dills, olives(optional) and cucumbers(optional) in a large bowl, mix with a spoon. Transfer on to a serving dish. Sprinkle fresh dill over the salad. You can garnish with olives and cucumbers or other vegetables.

Afiyet Olsun! Bon Appetit!

Yasemin's Kitchen

Mediterranean Recipes with a Turkish Flair

Cauliflower Rice with Lentils

Green Lentils in Olive Oil

Ezogelin (Red Lentils with Bulgur) Soup

Green Lentil Salad with Rice

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