Lentils--Any Quick Recipes?

i didnt read all of the responses, so I am sorry if this is a repost.

I go crazy over some lentil sloppy joes!!!

http://www.namelymarly.com/2012/08/lentil-sloppy-joes/

http://www.confident-cook.com/2012/09/vegetarian-sloppy-joes.html


or you can go the lazy way like I often do, and just cook some lentils, mix in sloppy joe mix, and call it a day

Lentil kale is also really good if you have extra cals for the day

http://www.epicurious.com/recipes/food/views/Pasta-with-Lentils-and-Kale-238092

In reading a Tom Clancy novel, I came across a dish called Kushari. For my recipe, I googled it and I'm gonna try it sometime this week.

my flatmate made this AMAZING brocolli and lentil salad last night. It had in it cooked brocolli, canned lentils and a dressing of soy sauce and fresh coriander. Probably some other ingredients in there too, but it was yummy!

bump some great ideas here!

A friend of mines told me that you can make veggie burgers using lentils and a couple of other veggies, but he never shared an actual recipe with me. Also, I haven't found any recipes online that completely WOW'ed me.

Do any of you have a recipe to share for them? I found some lentils for the low-low a couple of weeks ago and now the poor things are just sitting in the pantry growing wiser by the day.

i Also use these two recipes.....Hope this helps:

Vegetarian Lentil Burger Recipe

"These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Feel free to spice up the batter by experimenting with your favorite seasonings."

3 cups cooked black lentils
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.



and:

Lentil Cakes

Ingredients:
1 cup dry brown lentils
2 1/2 cups water
1/4 cup milk
1 cup wheat and barley nugget cereal (e
.g. Grape-Nuts™)
1 (1 ounce) envelope dry onion soup mix

1/2 teaspoon poultry seasoning
2 eggs, beaten
1/2 cup chopped walnuts
1 cup seasoned dry bread crumbs
2 tablespoons vegetable oil
Directions:
1. Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2. In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
3. Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

Yum, lentils are awesome... thank you all for sharing!

Bump! I love this - I've been looking for lentil recipes for a while. Thanks!

I make this all the time. For one year when I was really poor it's the only thing I ate because it's so cheap and easy to make and at the same time very nutritious. And I still like it! So this says a lot.
The recipe I stole from a website, as I'm not so good at writing recipes.

Mujaddara
serves 5-6

1 1/2 c green or brown lentils
1 c long grain brown rice
1 tsp ground cumin
1 tsp sea salt
1/4 tsp freshly ground black pepper
2 1/2 c water
1/4 c olive oil
2 1/2 c roughly chopped onion


Combine lentils, rice, cumin, salt, pepper, and water.
Bring to a boil, cover, reduce heat to simmer, and cook for 40-45 minutes, or until rice and lentils are cooked.

Meanwhile, heat oil in a skillet over medium heat. Add onions.
Cook onions about 15 minutes or until golden and tender, stirring occasionally. Turn the heat off.
Stir the onions into the lentil and rice mixture.

bump