Lentil recipes

Candice83

I've just bought two kilos of lentils. One red and one brown. Anyone got any good healthy recipes to use them in? I've used the red in a red lentil pumpkin soup and the other is for a brown lentil vegetable soup. But neither recipe will use a kilo of lentils... so i need some good ideas. anyone?

poohpoohpeapod

2 tablespoons vegetable oil Lentil sloppy joes
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 bell pepper (red or green), finely chopped
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 cup dried brown lentils, picked over and rinsed
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
8 ounces lean ground beef or ground turkey
1 tablespoon Worcestershire sauce
6 whole-wheat hamburger buns, toasted
6 slices cheddar cheese (if you have the calories
Sliced pickles and/or pickled jalapeno peppers, for topping (optional)

Directions


Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.



Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.



Fill the buns with
lentil mixture

Peachy1962

http://allrecipes.com/search/default.aspx?qt=k&rt=r&origin=Recipe&wt=lentils&pqt=k&ms=0&fo=0


thias site has some really good ideas!!! Enjoy!!

bluelena

2 tablespoons vegetable oil Lentil sloppy joes
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 bell pepper (red or green), finely chopped
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 cup dried brown lentils, picked over and rinsed
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
8 ounces lean ground beef or ground turkey
1 tablespoon Worcestershire sauce
6 whole-wheat hamburger buns, toasted
6 slices cheddar cheese (if you have the calories
Sliced pickles and/or pickled jalapeno peppers, for topping (optional)

Directions


Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.



Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.



Fill the buns with
lentil mixture

Bump!

jr235

Middle Eastern Lentil Soup

(I've gotten this soup all over the Middle East, but I think its usually associated with Turkish food)

1 cup red lentils
6 cups water
1 bouillon cube
1 onion
1 zucchini
1/2 red bell pepper
1 carrot
1/2 green bell pepper
2 tsp tomato paste
1 mist of olive oil
- For the spices
2 tsp butter/ghee
1 tsp cumin seeds
1 tsp mustard seeds
6 cloves garlic
salt to taste
pepper to taste

1. Sautee the onions by misting them a bit with oil. At first have them at a high heat, them turn them down until they cook, then back up to a high heat to carmelize a bit. The thinner the onions are sliced the better this method will work.
2. Add lentils, water, bouillon and chopped veggies.
3. Bring to a high boil for about 3 minutes, then a low boil for about 40. (Normally I cook this in my pressure cooker for about 10-15 minutes, but a regular pot will do just fine.)
4. Blend your soup using a blender or immersion blender.
5. In a separate pan cook up your butter/ghee. Add cumin and mustard seeds. Add finely chopped or pressed garlic to mix as well. Add to soup and let the soup simmer for a little bit.
6. Do a taste test for salt and pepper. Usually I add 2 tsp of course sea salt and a few turns from my pepper grinder.

suziepoo1984

If you like Indian food, i am sure you will find loads of lentil recipes online as its one of our staples:)

ThatOperaGirl

This was dinner last night -- and leftovers for lunch today! It makes about 4 - 6 servings, depending on how hungry you are and if you serve it with sides (I had it with couscous).

SLOW-COOKED INDIAN-INSPIRED LENTIL-CHICKPEA CREATION
2/3 cup lentils (I used green, although I'm sure you could substitute the ones you've got)
400g can chickpeas, drained and rinsed
400g can diced tomatoes, including juice
1/2 large onion, chopped
2 big handfuls baby spinach
2 cloves garlic, minced
1cm cube ginger root, peeled and minced
1 1/2 tsp garam masala (you could probably use curry powder instead)
1/2 tsp ground coriander seeds
1/2 tsp ground cumin
1/8 tsp cayenne pepper (adjust to taste -- this amount gives it a tiny bit of heat, but it's pretty mild)
1 tsp sugar
3/4 tsp salt flakes
2 cups chicken stock (low-sodium, if possible)
2 tsp cornflour (optional)

Combine everything except the cornflour in the bowl of a slow cooker. Cook on low for 6-7 hours (or on high for 3-4 hours, by my calculations). About an hour before serving, check the consistency, and if you think it needs thickening up, mix the cornflour with a little water, add to the bowl, and stir through.

Really simple, really tasty! According to MFP recipe box, the nutritional stats per serving (based on 6 servings) the way I made it are... 157 cals, 23g carbs, 2g fat, 12g protein