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Simple Creamed Lentils Vegetables Cooking Recipes

Creamed Lentils

 

A very homely, yet satisfying dish, this goes very well with lamb, especially charcoal-grilled kebabs.

Makes 6 to 8 servings
 

  • 1 tablespoon butter

  • 1 bunch (6 to 8) green onions (scallions), white and light green parts only, sliced, plus additional garnishing

  • 1 tablespoon all-purpose flour

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon ground cumin, or to taste

  • 1 cup heavy cream, half-and-half, or regular or skim milk, hot

  • 2 cups brown or green lentils, carefully picked over, simmered in water to cover until tender, 45 to 60 minutes, and drained

  1. Melt the butter in a large heavy saucepan over medium heat. Add the green onions and cook, stirring, for 1 minute.

  2. Stir in the flour and season with salt, pepper, and cumin. Cook over low heat for 1 minute. Whisk in the hot half-and-half. Stir until thickened, 3 to 4 minutes. Stir in the lentils and heat through.

  3. Serve this simple vegetable cooking recipes very hot, garnished with the additional green onions.

    Variation:
    Thinly slice 1/4 pound white mushrooms and cook them, stirring, over medium heat in 1 tablespoon of butter until golden, 5 to 8 minutes. Stir them into the lentils before adding to the cream sauce.

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