Suggestions on what to do with lentils? I want to love them.

abbynormalartist

I don't know why but I'm craving lentils. What's weird is that the only one time I've cooked with them, the meal was awful. It was a lentil and veggie soup recipe I found on Pinterest and it tasted like bland dirt. And while I love love love northern Indian food, the first time I had southern Indian it was a lentil curry and I hated it. What are your favorite ways to use lentils? I was thinking a sausage and lentil soup...? Suggestions very welcome!!

lynn_glenmont

I like thinly sliced kale or escarole in my lentil-sausage soup.

I also like lentils as a side to salmon, with a lemon juice, olive oil, and shallot dressing over both.

The first vegetarian chili I ever learned to make, as a "poor" grad student, was lentils with onions, peppers, and mushroom, with plenty of cumin and chili powder, and topped with shredded cheese (usually mozzarella because I kept it on hand to use in a lot of different things, but sometimes cheddar or jack) and/or plain yogurt subbing for sour cream.

Coral_Leigh

We add lentils into Spaghetti Bolognaise - super tasty

RaeBeeBaby

I've struggled with the regular brown lentils in the past because I think I've overcooked them. They were really mushy and bland so I've shied away. However, I want to like lentils, as well. I think they're really good for you and high in fiber.

So, in that vein I just bought a bunch of different types of lentils because they were marked way down at the fancy grocery store. Apparently nobody wanted to pay big money for lentils, so I got a deal. Now what to make with them?

One of the varieties I got is chana dal (yellow lentils). I found a recipe that includes spinach, mustard seeds, garlic, and ginger which I'm planning to try this week.

http://www.geniuskitchen.com/recipe/chana-dal-yellow-lentils-with-spinach-126616

I also got some red lentils and they are much smaller. I believe they're used more for puree or soup. I'm thinking of trying a tomato based soup with mint with those, but I need to find a recipe.

RaeBeeBaby

Here's a couple recipes for the red lentil and mint soup:

This one has a base made with chicken broth:

https://www.allrecipes.com/recipe/219817/turkish-red-lentil-soup-with-mint/

This is a vegan version:

http://www.landsandflavors.com/turkish-red-lentil-soup/

Bon Appetit!

ceiswyn

I usually just make daal with red lentils (lentils, turmeric, garam masala, onions, with some kind of fried or roasted veg added back in at the end), but I used to have a recipe for sausage and lentil pasties - sausages, lentils, tomato paste and peas in a shortcrust pastry shell. Very tasty.

madwells1

Daal!!!

http://www.mattersofthebelly.com/daal-indian-spiced-lentils/

Jermanator

Simple works well. Add 1 pound of lentils, 5 cups of water, and 2 tablespoons of veggie/beef/ham/chicken base. Bring to a boil then turn down to a simmer. Simmer for 15 to 20 minutes until desired tenderness is reached.

Eat the lentils. The same thing works with split peas.

jelly_potato

I am not very imaginative when it comes to lentils so I typically cook for myself the following recipe:

Put a pan on the stove with 4 cups of water and a tinsy bit of oil. Chop finely a larger carrot, an onion, and a red paprika and throw them in the pan to cook. Rinse 1 cup of greenish-brownish lentils well and flop them in the pan as well. Add salt, pepper, sweet paprika powder, 1 bay leaf, and a tinsy bit of cumin. Cover it (mostly) and cook on medium-low heat until the lentils are mostly cooked. Mince 1 cup of preserved/canned tomatoes with their juice and add it to the pan. Add also a bit of dried oregano. Cook about 10 minutes until the lentils are soft. Chop finely some fresh/frozen parsley and add it to the pan a minute before you turn off the heat. Now, how much liquid it has in the end depends on you, if it needs more water - add some, if it has too much - cook it a bit longer with the lid off.

But I've also given this carrot and red lentil soup a try and I've found it very satisfying:

https://www.bbcgoodfood.com/recipes/2089/spiced-carrot-and-lentil-soup

JaiNicole7

My family really enjoys a simple soup made from masoor and moong lentils made in a pressure cooker. Season with some fresh grated ginger, pinch of tumeric, garlic paste, hot red chili powder, cumin, Jamaican curry powder & low sodium chicken boullion. Takes 30 minutes to make 1/2 cup of each, with enough water to cover lentils by 1.5 inches or so, plus seasonings. ( I use a digital pressure cooker)

kimothyschma

My go to lentil recipe:
https://www.budgetbytes.com/2010/09/dal-nirvana/

^^ this site has lots of other lentil recipes. It’s a great resource!

camelotmae

My favorite red lentil soup/stew,

300 g (1/4 cup dry), Red Split Lentils
• 4 links Chicken Sausage Italian Style - cut in half moons
• 1 cup of each diced - carrots, Celery, Onion - I add sliced mushrooms if I have them
• 4 C, Chicken Broth
• 2 cup, Crushed Tomato
• 4 Cups, Baby Spinach
• 1 tsp, Ground White Pepper
• 2 tsp, Garlic Powder
• 1 tsp, Crushed Red Pepper Flakes

Cook in crock pot 6 - 8 hours on low. Add spinach last 30 minutes or so. I like cumin so I add a teaspoon. Freezes well.

On top of stove - steam/microwave carrots, celery, onion. Add everything but spinach to the pan you use for soup/stew. Bring to a boil, cover and turn down to simmer. Stir when you think about it. Cook until the lentils start to break down - usually about an hour or so. [Sorry I don't know exact time, I put it on the stove then go about chores!] Add spinach right before eating - should wilt.

When serving in individual bowls a squeeze of fresh lemon or a spoon of Greek yogurt enhances taste - but this is not necessary at all.

camelotmae

So sorry I do not know how to edit - recipe should say 1 and 1/2 cups of red lentils!!!!!!

lisaloumn2

I have a lentil taco recipe I have been using for years.

1 cup minced onions
1/2 cup minced celery
1 clove of garlic, minced
1 teaspoon olive oil
1 cup of lentils
1/2 - 1 tablespoon of chili powder ( recipe calls for 1 tablespoon but I found that to be too much even though I like spicy)
2 teaspoons cumin
1 teaspoon oregano
2 cups defatted chicken stock (I actually use Vegetable stock instead)
2 tablespoons raisins (I will coarse chop)
1 cup salsa

in a pan over medium heat, saute the onions, celery and garlic in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and oregano, cook for 1 minute. Add stock and raisins, cover and cook for about 20 minutes or until lentils are tender.

remove lid and continue cooking, stirring often until the lentils have thickened, about 10 minutes. Stir in the salsa.

serve with favorite tortilla style or I will sometimes make lettuce wraps.

Jannelli76

I made lentils burgers with green peas

lamariana2

i make bacon-lentil soup. I dice a large white potato and pop in the microwave for 4-5 minutes and set aside. I cook 2 slices of diced thick cut bacon and add a chopped green bell pepper. when the bacon is cooked, i add about 1/2 chopped onion for a minute or two, and then add about 1/2 can of italian stewed tomatoes, pureed in the blender and cook 2-3 minutes. i add a cup of lentils, and 6 cups of beef broth, a little garlic powder, oregano and one envelope taco seasoning. 10 minutes before its done, i add the potato, and a little vinegar. It makes a lot of soup-- but my kids who hate lentils, always eat it up, and it tastes even better the next day.

acpgee

I love green and brown lentils. I normallly cook using the Italian method, boiling with a halved whole head of garlic for about 25 minutes (time varies depending on driedness of the lentils but keep them al dente) and then dressed with olive oil and balsamic with salt, pepper, thyme. Ensure you dress with vinaigrette while lentils are still warm.

Another lentil recipe I make regularly is this.
https://cooking.nytimes.com/recipes/1017128-lentil-salad-with-roasted-vegetables

I make tarka dahl occasionally though regularly order it in Indian restaurants. Would have to google for recipes.

For split orange lentils I make a simple soup by browning a chopped onion with garlic, tossing in a chopped tomato (skin and all) and then adding water, a boullion cube and a handful lentils. Boil until lentils are tender.

PRINCESSROJA

Here are some of the recipes I've made over the last few months and really enjoyed. I had never really had lentils before we had a vegetarian stay with us for a few months, but I've learned to cook with them and really like them now.

https://cookieandkate.com/2017/quick-dal-makhani-recipe/
http://www.thetwokitchens.com/lentil-shepherds-pie/
http://hapanom.com/spicy-ethiopian-red-lentils-misr-wat/

I made my own berbere spice mix for the last one; it wasn't hard at all.

bobeannie

I made this recipe last week - super tasty! https://www.bonappetit.com/recipe/vegan-coconut-lentil-soup

jasmineharley1992

I'd suggest using them in a slightly different way if you really don't like them, suggest this recipe...Lentil Balls With Tomato & Aubergine Ragù: https://www.gousto.co.uk/cookbook/vegan-recipes/lentil-balls-with-tomato-aubergine-ragu extremely yummy!

iWishMyNameWasRebel

I usually mix mine with Indian or Greek spiced chicken thighs and serve with a side of Arabic salad (chopped cukes, tomatoes, cilantro, feta, lime juice, olive oil, salt/pepper).

abbynormalartist

Thank you for all the suggestions! I think I'm going to pick some of these recipes and just try a bunch all week. I'm bound to find something I love.

RaeBeeBaby

I was inspired by this thread to make something with my chana dal. Last night I made stuffed peppers with yellow lentils, ground turkey, spinach and feta cheese. They turned out great! You could leave out the ground meat and cheese if you wanted to make them vegan.

snowflake954

All this talk about lentils, so I made a big pot today and had them with pasta. I use dried lentils, rinse them, add clean water and cook on low heat until tender. When cooked I add salt. Then I finely chop garlic, carrots, onion, celery, and parsley and saute' a few minutes in olive oil on low heat. Then I add the cooked lentils, pureed tomatoes, sage, oregano, a bay leaf or two, pepper, paprika, and some type of hot sauce. Add salt to taste. I cook it all on very low heat until most of the liquid is absorbed. Then I cook my pasta al dente and add lentils. This is always a big hit. You can eat the lentils plain or with rice, or toasted bread. I make a lot so I have leftovers and freeze some to pull out on a day when I don't have time to cook.

MostlyWater

i sprout them!

RaeBeeBaby

MostlyWater wrote: »

i sprout them!

That's interesting! Will they still sprout if they are split like the yellow ones or split peas?

DananaNanas

I mad this last week and it was amazing.
http://www.radiantrachels.com/easy-couscous-lentils-roasted-vegetables/

This is my go-to for prepared weekday lunches
http://www.asprinkleofthyme.com/2013/02/20/crock-pot-lentil-soup/
Pretty sure it's only like 1500 calories for the entire crock pot but it's so filling and delicious

vegan4lyfe2012

I tweaked a soup recipe I had found and it is beyond delicious. It ends with Dijon being stirred in and it gives it the perfect pucker of zing!

Tangy Lentil Soup
Ingredients
• 1 T Better than Bullion Vegetable Base
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 T tomato paste
• 3 garlic cloves, minced
• 6 cups water
• 1 ½ cups dried brown lentils
• 2 bay leaves
• 1 T dried parsley
• 1 tsp salt
• 1/4 tsp black pepper
• 2 T Dijon mustard

Preparation
Heat and blend the Better than Bullion base with ¼ cup water 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.


I also make a cold lentil salad that is zesty yummy with aged Balsamic:

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 brown 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!

cwolfman13

abbynormalartist wrote: »

I don't know why but I'm craving lentils. What's weird is that the only one time I've cooked with them, the meal was awful. It was a lentil and veggie soup recipe I found on Pinterest and it tasted like bland dirt. And while I love love love northern Indian food, the first time I had southern Indian it was a lentil curry and I hated it. What are your favorite ways to use lentils? I was thinking a sausage and lentil soup...? Suggestions very welcome!!

I love lentils...but they are inherently earthy...

lynn_glenmont

snowflake954 wrote: »

All this talk about lentils, so I made a big pot today and had them with pasta. I use dried lentils, rinse them, add clean water and cook on low heat until tender. When cooked I add salt. Then I finely chop garlic, carrots, onion, celery, and parsley and saute' a few minutes in olive oil on low heat. Then I add the cooked lentils, pureed tomatoes, sage, oregano, a bay leaf or two, pepper, paprika, and some type of hot sauce. Add salt to taste. I cook it all on very low heat until most of the liquid is absorbed. Then I cook my pasta al dente and add lentils. This is always a big hit. You can eat the lentils plain or with rice, or toasted bread. I make a lot so I have leftovers and freeze some to pull out on a day when I don't have time to cook.

This reminds me (how could I have forgotten?!): Koshari!! Essentially, rice and pasta with lentils and chickpeas, topped with grilled or fried onions and a thick, spicy tomato sauce. Sooo good.

WilmaValley

wow what great ideas!!!!!