Lentil recipes

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Candice83
Candice83 Posts: 217 Member
in Food and Nutrition
I've just bought two kilos of lentils. One red and one brown. Anyone got any good healthy recipes to use them in? I've used the red in a red lentil pumpkin soup and the other is for a brown lentil vegetable soup. But neither recipe will use a kilo of lentils... so i need some good ideas. anyone?

Replies

  • poohpoohpeapod
    poohpoohpeapod Posts: 776 Member
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    2 tablespoons vegetable oil Lentil sloppy joes
    1/2 small onion, finely chopped
    1 small carrot, finely chopped
    1/2 bell pepper (red or green), finely chopped
    1/2 cup ketchup
    1 clove garlic, finely chopped
    1/2 cup dried brown lentils, picked over and rinsed
    1/4 teaspoon dried oregano
    Kosher salt and freshly ground pepper
    8 ounces lean ground beef or ground turkey
    1 tablespoon Worcestershire sauce
    6 whole-wheat hamburger buns, toasted
    6 slices cheddar cheese (if you have the calories
    Sliced pickles and/or pickled jalapeno peppers, for topping (optional)

    Directions


    Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.



    Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.



    Fill the buns with
    lentil mixture
  • Peachy1962
    Peachy1962 Posts: 269 Member
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    http://allrecipes.com/search/default.aspx?qt=k&rt=r&origin=Recipe&wt=lentils&pqt=k&ms=0&fo=0


    thias site has some really good ideas!!! Enjoy!!
  • bluelena
    bluelena Posts: 304 Member
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    2 tablespoons vegetable oil Lentil sloppy joes
    1/2 small onion, finely chopped
    1 small carrot, finely chopped
    1/2 bell pepper (red or green), finely chopped
    1/2 cup ketchup
    1 clove garlic, finely chopped
    1/2 cup dried brown lentils, picked over and rinsed
    1/4 teaspoon dried oregano
    Kosher salt and freshly ground pepper
    8 ounces lean ground beef or ground turkey
    1 tablespoon Worcestershire sauce
    6 whole-wheat hamburger buns, toasted
    6 slices cheddar cheese (if you have the calories
    Sliced pickles and/or pickled jalapeno peppers, for topping (optional)

    Directions


    Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.



    Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.



    Fill the buns with
    lentil mixture

    Bump!
  • jr235
    jr235 Posts: 201 Member
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    Middle Eastern Lentil Soup

    (I've gotten this soup all over the Middle East, but I think its usually associated with Turkish food)

    1 cup red lentils
    6 cups water
    1 bouillon cube
    1 onion
    1 zucchini
    1/2 red bell pepper
    1 carrot
    1/2 green bell pepper
    2 tsp tomato paste
    1 mist of olive oil
    - For the spices
    2 tsp butter/ghee
    1 tsp cumin seeds
    1 tsp mustard seeds
    6 cloves garlic
    salt to taste
    pepper to taste

    1. Sautee the onions by misting them a bit with oil. At first have them at a high heat, them turn them down until they cook, then back up to a high heat to carmelize a bit. The thinner the onions are sliced the better this method will work.
    2. Add lentils, water, bouillon and chopped veggies.
    3. Bring to a high boil for about 3 minutes, then a low boil for about 40. (Normally I cook this in my pressure cooker for about 10-15 minutes, but a regular pot will do just fine.)
    4. Blend your soup using a blender or immersion blender.
    5. In a separate pan cook up your butter/ghee. Add cumin and mustard seeds. Add finely chopped or pressed garlic to mix as well. Add to soup and let the soup simmer for a little bit.
    6. Do a taste test for salt and pepper. Usually I add 2 tsp of course sea salt and a few turns from my pepper grinder.
  • suziepoo1984
    suziepoo1984 Posts: 915 Member
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    If you like Indian food, i am sure you will find loads of lentil recipes online as its one of our staples:)
  • ThatOperaGirl
    ThatOperaGirl Posts: 138 Member
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    This was dinner last night -- and leftovers for lunch today! It makes about 4 - 6 servings, depending on how hungry you are and if you serve it with sides (I had it with couscous).

    SLOW-COOKED INDIAN-INSPIRED LENTIL-CHICKPEA CREATION :tongue:
    2/3 cup lentils (I used green, although I'm sure you could substitute the ones you've got)
    400g can chickpeas, drained and rinsed
    400g can diced tomatoes, including juice
    1/2 large onion, chopped
    2 big handfuls baby spinach
    2 cloves garlic, minced
    1cm cube ginger root, peeled and minced
    1 1/2 tsp garam masala (you could probably use curry powder instead)
    1/2 tsp ground coriander seeds
    1/2 tsp ground cumin
    1/8 tsp cayenne pepper (adjust to taste -- this amount gives it a tiny bit of heat, but it's pretty mild)
    1 tsp sugar
    3/4 tsp salt flakes
    2 cups chicken stock (low-sodium, if possible)
    2 tsp cornflour (optional)

    Combine everything except the cornflour in the bowl of a slow cooker. Cook on low for 6-7 hours (or on high for 3-4 hours, by my calculations). About an hour before serving, check the consistency, and if you think it needs thickening up, mix the cornflour with a little water, add to the bowl, and stir through.

    Really simple, really tasty! According to MFP recipe box, the nutritional stats per serving (based on 6 servings) the way I made it are... 157 cals, 23g carbs, 2g fat, 12g protein :smile:

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