How do you cook lentils?

maidentl

One of my favorite recipes, Slap and Pinch (weird name, i know)

http://www.fatfreevegan.com/beans/slap.shtml

caramia311

Very easy to cook. This is one of my go-to winter recipes!

Soak the lentils overnight (one standard bag or around 16 oz.)
After the lentils are done soaking remove excess water
Saute chopped white onions and carrots and/or celery with 3 tbsp of olive oil.
Saute until the onions are translucent.
Add lentils, 2 tbsp tomato paste (canned), and cover with water (ideally the water will be at least a few inches higher, but this also depends on how watery you like your soup)
Stir in 2 chicken bouillon cubs (taste to check -- you can always salt a little more or add more bouillon as the soup cooks if necessary)
Bring water to boil, then allow to simmer until cooked (usually 45 minutes to an hour -- taste to check). Stil occassionally while simmering.

This will yield 6 decent sized bowls (can be frozen if you don't plan to eat that week -- freeze in glass!). It is good to pair with a half serving of whole wheat pasta elbows.

Nutrition per bowl (w/o pasta): Amount per Serving
Calories : 236
Total Fat 10.35g
Saturated Fat 1.44g
Cholesterol 0mg
Total Carbohydrate 30.65
Dietary Fiber 7.17g
Sugars 4.56g
Protein 9.54g

kappyd

bump

gingerb85

I absolutely love lentils! I eat them frequently!

A few basics. There are three basic types of lentils - brown lentils, French lentils, and red lentils. The brown and the French CAN be interchanged in a pinch, but never sub the red for the others. Red lentils cook down very soft and are perfect for creamier textured soups. Browns and Frenches hold their shapes well, the French even more so than the brown ones.

My absolute all time favorite lentil dish is a Lebanese lentil and rice dish called mujaddara. I have my favorite recipe here on my blog: http://vegancajun.blogspot.com/search/label/lentils.

I also like to use lentils as taco filling. First you cook them in liquid until they are soft, then season them with all sorts of seasonings such as cumin and oregano. This is a recipe I've used in the past: http://www.epicurious.com/recipes/food/views/Spiced-Lentil-Tacos-351390. I use this recipe http://reducefootprints.blogspot.com/2009/03/vegan-recipe-taco-seasoning.html instead of a packaged taco seasoning that may have MSG and other preservatives and wayyyy too much salt.

Here's another website with more yummy recipes. http://www.huffingtonpost.com/2011/11/01/lentil-recipes_n_1070678.html#s448505&title=French_Lentils_With

Lentils are very versatile and delicious. I even made a lentil walnut loaf the other night, being quite wary about it, but it was delicious and my whole family (omnivores who look askance at their vegan mom sometimes) gobbled it down.

barclay1851

Lentils are a great nutritional source, full of fiber, antioxidants, vitamins, & minerals. I like to make a type of one pot stew with them. Starting with about 1 lb. of Jennie O's Sweet Italian Turkey sausage. I remove the casing then Brown the sausage with some chopped onions, green and red bell pepper & fresh garlic. Add diced tomatoes, fresh or canned. I have home canned so I add a quart. Then add about half cup dry lentils. You can add other veggies like zucchini, yellow squash, carrots, celery. What every you have or like. If you need more liquid you can add some chicken broth. Cover and simmer on low heat stirring occasionally until lentils are soft. 45 min - 1 hour. I also add fresh or dried herbs like an Italian blend; basil, oregano, cilantro, garlic parsley salt & pepper. When it is finished you can top with a bit of Parmesan cheese or mozzarella cheese if desired. I don't follow too many recipes so sorry I'm not to exact on measurements. I just cook to taste. Let your taste buds be the judge and enjoy.

fultzjaf

WOW! Thanks everyone! Very helpful, and yummy sounding stuff. :laugh:

Txifonly

I had read somewhere that you can add lentils to your pasta when making spaghetti to add more protien and fiber. Having never cooked lentils before I tossed a handful in with my pasta, cooked it till the pasta was done, and served the spaghetti to the family. Nobody said anything about it so I thought I had managed to sneak it in without anyone being the wiser. I did notice that the lentils were "crunchier" than I thought they would be but hey, I'm no lentil expert. Leftovers in our house usually last about a half a day with the two grown boys constantly raiding the fridge so I was surprised two or three days later when the spaghetti leftovers were still there. I mentioned it at dinner and the boys said they didn't like it because there was "stuff" in it. They didn't know what the "stuff" was but it kept them from going back for more. So....experience has taught me that lentils need longer to cook than pasta. This would probably have worked if I had added lentils to the boiling water 10 - 15 minutes before I add ed the pasta. Or maybe I will boil some ahead of time and throw them in the sauce next time.