lentils recipies needed

Swap the butter and milk in the mashed potatoes for 0% greek yogurt and you'll have yourself a nice, low cal winner here:
http://www.bonappetit.com/recipes/2012/10/vegetable-shepherds-pie

Try to look for a recipe online for Egyptian Rice and Lentils. I have a recipe from the More With Less Cookbook. It's really delicious and one of our familie's favorites.

you can make them spicy, or shape into burgers, or a variety of things out there. I get most of my recipes from the internet. Best of luck

My favourite lentil recipe --> http://www.myfitnesspal.com/blog/Oh_Cat/view/thai-squash-lentil-chard-soup-recipe-425146 :blushing:

Cooking LIght - Pumpkin and Red Curry Lentils (love this recipe btw)

I use butternut squash instead of pumpkin


222 calories per serving; takes less than 45 minutes to prepare from start to finish!

http://www.myrecipes.com/recipe/pumpkin-red-lentil-curry-10000001536668/

This is my go-to.

I make a batch (in a crock pot) once a week!

http://ohsheglows.com/2011/01/18/curried-lentil-soup/

You can get curry spice for cheap in the bulk section of a super market. Since you don't need THAT much, it's the perfect amount for pennies!

I looovvve making a hearty thai lentil soup with them. If you google that it should come up with plenty of recipes! They're also good to use in veggie burgers together with rice or beans, or in rice stir fries.

I've just had some red lentil curry for dinner today!! Was so delish!! Low cal too

http://pinchofyum.com/red-curry-lentils

try sprouting them, it makes it much easier to digest and unlocks all the vitamins they posess. Soak them for 6-8 hours, rinse them out, let them sit in a strainer and rinse them in the morning and evening every day till they start sprouting. They are perfect for soups and salads and can be eaten raw. yumm. You can google sprouting. It is a whole new world for me that I am very excited about.

My husband is North African and he makes a stew with them that includes potatoes, carrots, celery, garlic, onion, diced tomatoes, salt, pepper and harissa(African hot sauce paste). You brown the garlic, onion and celery and then add the additional ingredients plus some water to cover all ingredients and put on medium heat til the carrots cook through-maybe 35 minutes give or take.

This is my lunch this week and it is ridiculously good:

http://www.chow.com/recipes/30566-swiss-chard-with-lentils-and-feta-cheese

bump, always love the new ideas

My go to lentil recipe is cooking the lentils till soft and tossing with some sauteed onions and peppers. Then some spices (usually an italian mix) and topping it over some seasoned wild rice. Sometimes I'll add cheese sometimes I'll just eat it like that.

Hey there, Here is how I prepare sprouted lentils. Soak 1/3 of your bag of lentils in water overnight. Anytime the next day drain the lentils in a strainer and leave them in the strainer but cover them with a towel. Run water on them twice a day until they grow a small tail. (a couple of days) That's it. Put them in a container in the fridge and sprinkle them on your salads as an excellent source of protein. According to studies done by Chavan & Kadam (1989), Cuddeford (1989) and Shippard (2005), changes during the sprouting process result in:

* Increases in protein quality
* Increases in crude fiber content
* Increases in essential fatty acids
* Increases in vitamin content

Protein

Your daily calorie intake should consist of 10 to 35 percent protein, or 50 to 175 g per day for a 2,000-calorie diet. Getting adequate amounts of protein supports virtually every bodily function. It promotes healthy muscles, cells, hair, nails and skin, and provides you with energy. Protein is vital for the health and development of children as well. A cup of sprouted lentils contains nearly 7 g of protein.
Carbohydrates

Carbohydrates are your body’s main source of energy, and MayoClinic.com recommends getting most of your carbs from whole grains, fruits, vegetables and legumes, making sprouted lentils an ideal choice. Your calorie intake should be 45 to 65 percent carbs, which is 225 to 325 g per day for a 2,000-calorie diet. A cup of sprouted lentils contributes about 17 g to your daily goal.
Iron

A cup of sprouted lentils contains about 2.5 mg of iron. With daily intake recommendations being 8 mg for men and 18 mg for women, sprouted lentils are a good way to ensure an adequate intake. Iron aids in transporting oxygen throughout your blood for delivery to internal organs that rely on it for healthy function. A deficiency could result in anemia, which produces symptoms that include weakness and fatigue.
Sodium

A diet too high in sodium increases your risk of high blood pressure, which contributes to heart disease. Most people should get no more than 2,300 mg of sodium per day, making sprouted lentils a healthy choice, with just 8 mg per cup.
Potassium

The daily intake recommendation for potassium is 2,000 mg, and a cup of sprouted lentils adds 248 mg to this total. Potassium is important for several aspects of your health, including digestion, bone health and contraction of your muscles. Adequate potassium intake is also associated with a healthy blood pressure level, protecting you from developing heart disease.

Read more: http://www.livestrong.com/article/528531-nutritional-content-of-sprouted-lentils/#ixzz2IeWbaKSe

This is a butter chicken recipe http://allrecipes.com/recipe/chicken-makhani-indian-butter-chicken/ Looks daunting with so many ingredients but i think it tastes like restaurant quality! I adapt it and instead of putting chicken in I put in chickpeas, lentils, and as many other types of beans I can get my hands on. I make a massive batch, freeze portions, then take it to work, served with quinoa. YUM!