Lentils

http://www.skinnytaste.com/2009/01/lentil-and-chicken-soup-3-pts.html

Made this for my husband with whole wheat rolls. He LOVED it! Definite make-again!

I eat lentil salad. Basially what I do is cook the lentis. Then I chop up what ever veggies I want to use. I usually do carrots, onions, and celery. Then mix that with the cook lentils and some Italian dressing. I put that in a pita pocket and top it with feta cheese. It's awesome and it keeps for about a week.

Black Bean, Lentil, and Brown Rice Burrito Fillin'

Introduction
Awesome meat-free, protein and fiber packed filling for tacos or burritos. Can also be eaten alone with a little fat free sour cream and cheese on top. Adapted from ANEWONE's lentils and rice recipe.

Minutes to Prepare: 10
Minutes to Cook: 40
Number of Servings: 6

Ingredients
3/4 canned black beans, rinsed
3/4 dry pink lentils
3/4 dry brown rice
1/2 yellow onion, chopped
3 cups broth (chicken or vegetable)
1/4 cup salsa
1 tbsp taco seasoning


Directions
Mix all ingredients and bring to a boil in a large saucepan. Lower heat and let simmer about forty minutes, or until rice is cooked through.

Makes six approximately 1 cup servings.

Number of Servings: 6

This sounds really good. Thanks!

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I love lentils, too! Cheap, tasty, healthy... what more could you want? I buy Palouse Brand in the 5 lb burlap sack. Palouse are not irradiated, GMO free, identity preserved, and grown and packaged in Washington state. Their garbanzos are also fabulous.

My favorite lentil dish:

Mjuddrah:

Ingredients
2 Cup Lentils
1 Cup Uncooked rice
2 large Vidalia onions, chopped
1⁄2 Cup Olive oil
1 Tbsp Sea salt
1 1⁄2 tsp Baharat*

*I like to make my own, and the recipe is below, but it also might be found in specialty stores. You can sub with Cumin and Allspice, but it's not as good.

Preparation:
In a cast iron Dutch over, saute the chopped onions in oil until carmelized, set aside about 1/2. While those are going, clean and wash the lentils and boil them just until tender, adding water as needed. Drain, retaining liquid to use later. Combine drained lentils and remainder of onions and oil in Dutch oven. Add rice and spices and bring to a boil with enough of the reserved liquid to cover and simmer over low heat until the rice is cooked, stirring regularly to prevent sticking (adding more water as needed). Turn out onto large platter. Place remaining onions over the top and garnish with lemon. Serve lukewarm or cold (it’s better after resting in the refrigerator overnight).

Baharat

2 Tbsp whole cloves
2 Tbsp coriander seed
1 Tbsp cumin seed
1 1⁄2 Tbsp black pepper
2 Tbsp ground cinnamon
1 pinch ground cardamom
2 Tbsp nutmeg
3 Tbsp paprika

Preparation:
Put the cloves, coriander and cumin seeds onto a cookie sheet and dry toast for a few minutes in the oven, being careful not to burn the spices. As soon as you can smell them, they are done. Allow to cool. Add the toasted spices to the rest of the spices, mix well, then grind in spice grinder (or coffee grinder on Super Fine setting). Store in the dark in an airtight spice jar. This will make plenty for your next few batches of Mjuddrah or any other Middle Eastern dish.

Lentil soup is the tastiest soup ever (but it makes you fart like a trouper) lol

Lentils boiled in water and drained, add grated carrots, turnip and onion and a few ham stock cubes. Sorted!
Or you can put actual ham in it to make it tastier. You have been warned about the wind :laugh:

If you rinse and soak them overnight you won't have that issue anymore.

Lentils one of my favorite "I need to eat something substantial in 15 minutes or I'm going to die foods".

I like to cook the lentils as directed on the package, and as they are simmering I mix chopped garlic, turmeric, cumin, cayenne, and salt.
I don't measure anything when I cook and just do it to taste, but for one serving I usually use:
~a couple cloves of chopped garlic (I LOVE garlic)
~a couple teaspoons of turmeric (Turmeric doesn't have a very strong flavor so I use a lot- until the lentils are a nice yellow and I can taste it a little over the garlic. It also has a multitude of health benefits so I add it to a lot of dishes.)
~a tiny pinch of cumin
~a tiny pinch of cayenne
~salt to taste (toward the end if it still needs something)

Sometimes I do this with just lentils, sometimes half lentils, half rice--which is basically mujaddara. But the lentils and rice cook differently so don't cook them together! I mix the rice in at the end.


This is great by itself or topped with a sour cream sauce:
~a few tablespoons of low fat sour cream (I like to mix it with fat free plain yogurt)
~a clove or two of chopped garlic (depending on how much of a bite you like)
~a teaspoon or two of lemon juice (to taste)
~sometimes I add a tiny pinch of cumin to this as well

Spoon it on top of the lentils, and if you're feeling really fancy, top it off with sautéed sliced onions (I like red).

Your entire house will smell delightful for hours.
Warning: has has been known to attract neighbors.

I like to cook the lentils as directed on the package, and as they are simmering I mix chopped garlic, turmeric, cumin, cayenne, and salt.
I don't measure anything when I cook and just do it to taste, but for one serving I usually use:
~a couple cloves of chopped garlic (I LOVE garlic)
~a couple teaspoons of turmeric (Turmeric doesn't have a very strong flavor so I use a lot- until the lentils are a nice yellow and I can taste it a little over the garlic. It also has a multitude of health benefits so I add it to a lot of dishes.)
~a tiny pinch of cumin
~a tiny pinch of cayenne
~salt to taste (toward the end if it still needs something)

Sometimes I do this with just lentils, sometimes half lentils, half rice--which is basically mujaddara. But the lentils and rice cook differently so don't cook them together! I mix the rice in at the end.


This is great by itself or topped with a sour cream sauce:
~a few tablespoons of low fat sour cream (I like to mix it with fat free plain yogurt)
~a clove or two of chopped garlic (depending on how much of a bite you like)
~a teaspoon or two of lemon juice (to taste)
~sometimes I add a tiny pinch of cumin to this as well

Spoon it on top of the lentils, and if you're feeling really fancy, top it off with sautéed sliced onions (I like red).

This sounds really good! Thanks!

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2nding chucking lentils into every soup & salad going.

I used to use chorizo for this emulation of a yummy tapas dish (had it at a restaurant once). You could probably use a turkey/pork substitute-sausage:

- brown onions & a bit of garlic
- throw in the chopped sausage, & cook for a bit (with the chorizo, you want the fatty fat stuff to sweat, & the meat to brown; not sure what the leaner sausages will do)
- add already-boiled green lentils & a splash of red wine
- cook on a medium heat for a bit til the flavours meld (10 mins).

Will try it with my 'leaner' sausages soon and update.

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