Lentils

mygrl4meee

Anyone have any recipes for lentils? And how to prepare them? I bought some and don't recall why or what I had planned for them.

canadianlbs

are they the greeny-brown kind or the little orange ones? they make good soup, but iirc i found the brown ones need stronger flavouring. i'd probably try to find a dahl recipe for those.

Alatariel75

This is my lunch this week, works with either type of lentils:


• 385 g, Butternut Pumpkin - Raw
• 250 g, Cauliflower
• 100 g, Yellow Capsicum
• 240 g, Cooked/ Soaked Lentils
• 240 g (1 can), Chickpeas
• 1 can (400 gs ea.), Italian Tomato, Diced
• 21 g (125ml water), Stock Powder Chicken Style
• 1 teaspoon, Cayenne Pepper, Ground
• 5.00 g, Spices - Fresh Corriander
• 0.30 tbsp, Spices, cumin seed
• 1 tsp(s), Spices, cinnamon, ground
• 1 tsp, Tumeric

I just chucked it all in a pot and cooked it into a thick stew. It's pretty tasty. Makes a good side dish, or meal

mygrl4meee

canadianlbs wrote: »

are they the greeny-brown kind or the little orange ones? they make good soup, but iirc i found the brown ones need stronger flavouring. i'd probably try to find a dahl recipe for those.

They are brown.

mygrl4meee

Alatariel75 wrote: »

This is my lunch this week, works with either type of lentils:


• 385 g, Butternut Pumpkin - Raw
• 250 g, Cauliflower
• 100 g, Yellow Capsicum
• 240 g, Cooked/ Soaked Lentils
• 240 g (1 can), Chickpeas
• 1 can (400 gs ea.), Italian Tomato, Diced
• 21 g (125ml water), Stock Powder Chicken Style
• 1 teaspoon, Cayenne Pepper, Ground
• 5.00 g, Spices - Fresh Corriander
• 0.30 tbsp, Spices, cumin seed
• 1 tsp(s), Spices, cinnamon, ground
• 1 tsp, Tumeric

I just chucked it all in a pot and cooked it into a thick stew. It's pretty tasty. Makes a good side dish, or meal

Tthanks. I will have to try that.

RodaRose

http://blog.myfitnesspal.com/slow-cooker-chicken-lentil-chili/
http://blog.myfitnesspal.com/lentil-sweet-potato-spinach-stew/

fishshark

i like to cook them, then saute them with a little spicy peanut suace and make lettuse wraps. Zucchini, carrot, cilantro, green onion, and a little sweet chili sauce.

specialstarry

If you enjoy Sloppy Joes you can make Sloppy Lennys instead. I have made this recipe by Jaime Oliver before for vegetarian family members and they loved it. I also have used a more traditional Sloppy Joe recipe and just swapped lentils for ground beef. Either way you make them Sloppy Lennys are actually quite tasty.

Lentil Sloppy Joes

Serves 6

1 tablespoon extra virgin olive oil
1 small onion, diced
1 red or yellow sweet pepper, diced
2 sticks of celery, finely chopped
1 teaspoon ground cumin
1 teaspoon chilli powder
1 cup (200g) French lentils
1- 28oz (796ml) can tomato sauce
3 tablespoons tomato paste
1 teaspoon Sriracha sauce
1 teaspoon salt
2 teaspoons balsamic vinegar
6 whole-wheat or sprouted grain buns, sliced in half
Toppings (optional): relish, pickles, avocado, coleslaw, sliced onions…anything goes!

Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute.

Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.

Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over buttered buns you favourite toppings.

jennybearlv

My favorite soup:

4 strips of bacon
1 onion, chopped
2 cloves garlic (or more if you love the garlic)
3 carrots, peeled and chopped
3 celery ribs, chopped
about 12 oz boiling potatoes, chopped
2 quarts chicken stock
1 lb dry green or brown lentils, rinsed
several springs of thyme and/or oregano
2 bay leaves
salt and pepper to taste
1 bunch chopped parsley leaves

In a dutch oven fry the bacon until crispy. Remove from pan and set aside to cool.
Add the garlic and onion to the bacon fat and cook until the onion is softened. Remove from pan and set aside.
Add the carrots, celery, and potatoes to the pan. Cook until lightly browned. (Cook in batches if the pan is narrow.) Remove and set aside with onions.
Add 1 cup of the stock to the pan. Bring to a boil and scrape up the brown bits with a spoon or flat whisk.
Put the veggies back in the pan along with the lentils, thyme and oregano, bay leaves, and the remaining stock.
Bring to a boil, then simmer until the veggies and lentils are tender, about 30 minutes.
Crumble the bacon into the soup and stir. (If the bacon doesn't want to crumble chop it up into small pieces.)
Add salt and pepper to taste.
Ladle the soup into serving bowls and top with a tablespoon of parsley.

LKArgh

Soup: basically boil them with a chopped onion and a bit of garlic, a couple of bay leaves plus a bit of olive oil added at the end. This is the basis, and can be consumed as is and is actually very tasty on its own. You can add other vegetables, herbs, spices, broth, tomato paste to taste and experiment bases on the ingredients you have.

vegan4lyfe2012

My favorite Lentil Salad:

2-2-1 Lentil Salad:

Vinaigrette:
2 T. Balsamic Vinegar
2 T. Dijon
1 T. Agave
½ tsp Himalayan Pink Salt
4 black pepper grinds

Whisk everything together.

Salad:
2 cups cooked lentils, drained
1 small onion, diced
1 roma tomato, diced
1 small bell pepper, diced
1 cup packed spinach leaves, stems removed, chiffonade cut

Stir everything together and enjoy!

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My favorite Lentil Soup:

Tangy Lentil Soup

Ingredients
1 T olive oil
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
1/4 c tomato paste
3 garlic cloves, minced
6 cups water
1 1/2 cups dried lentils
2 bay leaves
1 T dried parsley
1 tsp salt
1/4 tsp black pepper
2 T Dijon mustard

Preparation
Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion, celery, and carrots; saute for 10 minutes. Add the tomato paste and minced garlic; sauté 1 minute. Add water, lentils, bay leaves, parsley, salt and pepper; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 30 minutes. Turn off the heat, discard the bay leaves and stir in Dijon mustard.

Queenmunchy

Budgetbytes has some really simple and delicious lentil recipes http://www.budgetbytes.com/?s=lentils

Tacos are awesome


Shepherd's pie is great too

cwolfman13

I highly recommend a Pinterest account...I eat lentils frequently and there's about a gazillion awesome recipes on Pinterest...

I made this last night...

http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+TheFirstMess+(The+First+Mess)

Queenmunchy

@cwolfman13 That's on my list now!

vegan4lyfe2012

@cwolfman13 I Third that! I have everything except the kale...so just going to sub spinach!

cwolfman13

vegan4lyfe2012 wrote: »

@cwolfman13 I Third that! I have everything except the kale...so just going to sub spinach!

I actually used spinach too...I rarely have kale in the house because I'm the only one that will touch the stuff and it ends up going off.

GottaBurnEmAll

cwolfman, I'm going to pick up some dry vermouth and kale and make that. It looks fabulous.

Calimama123

Ohsheglows lentil tacos are amazing

WOODWAYONE

WOODWAYONE