lentils? im clueless...

NykoleMazzola

hi, ok so i cant ever remember eating lentils....does anyone have any good recipes or ways to prepare them? i've been wanting to try them for a while but im clueless lol
thanks!

Laceylala

http://foodgawker.com/?s=lentils&cat=0
Here is a search for lentil recipes on food blogs.

Lentils are high in protein and fiber and are good for ya and taste good too!

In fact...if you have a Trader Joes by you, they make Crunch Curls which are lentil/potato things. They are AWEsome and a great snack.

morganadk2_deleted

This is what I made tonight!

My daughter makes this with cranberries , i swap the cranberries for prunes either way it good! even the meat eaters in our house love this recipe..


http://heavling.blogspot.com/search/label/Butternut squash


Butternut Squash and Lentil Casserole

Ok, this is one of my absolute favourites. It has a great balance of protein to carbs, and is low in fat and - even better - low in calories. I should add that I lost weight through a combination of educating myself about nutrition and the phenomenon of calorie counting. The way our body works is far too complicated to ignorantly assume that even accurate calorie counting is a sure-fire method of ensuring that we lose weight, but it is a fantastic guideline to ensure you are eating at a defecit.

I found this recipe on CC and it sounded crazy! Butternut squash, garlic and cranberries!? But I was curious so I had to try it. Sure enough, with a little tweaking, it was a taste-bud sensation!

Butternut Squash and Lentil Casserole
Serves: 6
500g Butternut Squash
1 1/2 cups green lentils
1/4 tsp nutmeg
1/2 tsp cinnamon
3 cloves garlic
3g thyme
400g tomatoes, tinned
100g dried cranberries
1 tsp olive oil
1 onion
1 chicken stock cube
400 ml water

Boil the lentils in the chicken stock cube and water for 1 hour.
Roast the squash in chunks in the oven for 30 mins.
Warm the oil and add finely chopped garlic and coarsley chopped onion.
Add the squash and any fluids which may have come off during roasting.
Drain the lentils, reserving the stock and adding it to the pan.
When the squash begings to break up a little, add the lentils and tin of tomatoes.
Simmer for 20 mins then add cinnamon,nutmeg, thyme & cranberries.
Mix well and leave to simmer for 30-45 minutes, or until the squash has almost completely broken down and the sauce has thickened.

227 calories per serving, 0.2g F, 0.0g SF, 44.2g C, 6.9g S, 10.1g Fb, 11.9g P

This freezes well and refridgerates for up to 3 days. I know the combination of flavours sounds crazy, I was skeptical too, but it really tastes delicious! I eat it on its own, its quite a large portion. Would perhaps go well with a small green salad, and maybe some bulgur wheat or brown rice if you fancy some starchy carbs/grains.

rosebarnalice

Lentils are a classic ingredient in Indian food--so I'd say GO CURRY!

Think of lentils like fast-cooking dried beans, and just about any bean recipe you've got, lentils will work. The good news is that you don't need to soak them over night like dried beans-- just rinse 'em, cover with water and add your spices (I'm still leaning towards a curry powder !); bring to a boil for 2-3 minutes, then reduce to a simmer for about an hour. Done!

run_way

I don't know recipes for them, but my parents used to have them all the time and I remember the biggest rule was that (if you buy the dry beans) NEVER add salt prior to boiling/cooking them or they will not soften, you'll just boil thema bunch and stil have hard beans.

taldie01

I make a very easy lentil soup

fry one yellow onion chopped, add a large can crushed and chunky tomatos then about a half a cup to a cup of dry lentils, wash them first. Add about a half can of water. Add Garlic powder, soy sauce, pepper flakes a bit of basil. Simmer till the lentils are soft and voila! A pot lasts me a while for lunches. They can be a bit hard on your tummy though.

velix

i always throw them in any veggie soup or chili i make
(admittedly, I cheat and buy canned lentils more often than dried ....)