how to cook lentils
I'm starting the 4 hour body diet tomorrow and need to eat 30 grams of protein within 30 mins of waking. That's a lot of protein and I'm not willing to ear 5 eggs for breakfast. The author said he had 3 eggs and spinach and lentils for breakfast. So I checked, and lental are very high in protein...but I've never eaten a lentil in my life! How do you make them tasty and not add any carbs? Dairy's a no no too. Any ideas?
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Replies
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I dont know how to cook lentils but this morning I had a pure protein bar that I had bought for our trip and it had 20 grams of protein. U could try that and something else....0
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I dont know how to cook lentils but this morning I had a pure protein bar that I had bought for our trip and it had 20 grams of protein. U could try that and something else....
That sounds great! Where did you find it and can you recommend a brand? I'm open for all ideas, other wise I'm going to hate egss before this is through!0 -
My favorite recipe site, Allrecipes.com, will surely have a good lentil recipe. I make them on a regular basis, but my style of cooking does not lend itself to giving other people directions. (Basically, I'll study a recipe once, prepare it, and just go from memory and instinct after that.) Basically it involves a lot of rinsing, plenty of time to simmer, and good spices.0
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My favorite recipe site, Allrecipes.com, will surely have a good lentil recipe. I make them on a regular basis, but my style of cooking does not lend itself to giving other people directions. (Basically, I'll study a recipe once, prepare it, and just go from memory and instinct after that.) Basically it involves a lot of rinsing, plenty of time to simmer, and good spices.
I went to cooks.com and there were a ton of soup reciepes or rice recipes but nothing with just lentils. I can't see eating soup for breckfast. Not real thrilled with the lentil idea either so far.0 -
Lentils are delicious. Just go with the directions on the package. But basically it's like cooking rice. Be sure not to salt them until the end or they will be tough. Also a bay leaf thrown in can be good too. Look for other varieties besides the brown ones. Beluga (small black ones) are my favorite.0
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Lentils are delicious. Just go with the directions on the package. But basically it's like cooking rice. Be sure not to salt them until the end or they will be tough. Also a bay leaf thrown in can be good too. Look for other varieties besides the brown ones. Beluga (small black ones) are my favorite.
Thank you. I'll give it a try and thanks for the tip on the salt and bay leaf.0 -
A nice dish you could have for breakfast would be a kegeree (Scottish brunch dish) style spiced lentils. I would buy the quick cook red lentils- there's no need to soak and they cook in 20 mins.
I made up the recipe- but it's so tasty!
Red lentils (Portion according to pack)
1/2 chopped onion, or 2 chopped salad onions*
1 medium tomato, diced
Fresh corriander (Cilantro) about 2 tbsp, chopped.
1 vegetable stock cube, dissolved in water.
2 tsp of your chosen curry powder.
1 medium egg
simmer the lentils in the vegetable stock until tender, add the curry powder- should be like a risotto texture so no need to drain. Fry the onion & tomato with spray oil until softened. Mix into the lentils.
Serve with a poached egg on top- even more protein! Sprinkle with the corriander.
*Add whatever veggies you like- leaf spinach, peppers, mushrooms, courgette (Zuchinni) and Aubergine (Eggplant) all work well.
** If you like it hot, add some fresh chopped chilli peppers.0 -
i like this one from all recipes. com
it is indian--not so sure how it would be for breakfast but i make it about once a week. it freezes well too!
http://allrecipes.com/Recipe/Indian-Dahl-with-Spinach/Detail.aspx0 -
A nice dish you could have for breakfast would be a kegeree (Scottish brunch dish) style spiced lentils. I would buy the quick cook red lentils- there's no need to soak and they cook in 20 mins.
I made up the recipe- but it's so tasty!
Red lentils (Portion according to pack)
1/2 chopped onion, or 2 chopped salad onions*
1 medium tomato, diced
Fresh corriander (Cilantro) about 2 tbsp, chopped.
1 vegetable stock cube, dissolved in water.
2 tsp of your chosen curry powder.
1 medium egg
simmer the lentils in the vegetable stock until tender, add the curry powder- should be like a risotto texture so no need to drain. Fry the onion & tomato with spray oil until softened. Mix into the lentils.
Serve with a poached egg on top- even more protein! Sprinkle with the corriander.
*Add whatever veggies you like- leaf spinach, peppers, mushrooms, courgette (Zuchinni) and Aubergine (Eggplant) all work well.
** If you like it hot, add some fresh chopped chilli peppers.
Thanks so much, it sounds great!0 -
i like this one from all recipes. com
it is indian--not so sure how it would be for breakfast but i make it about once a week. it freezes well too!
http://allrecipes.com/Recipe/Indian-Dahl-with-Spinach/Detail.aspx
I'll be eating them for more that breakfast I'm sure. Thaks!0 -
I have eaten red lentils with honey, dried fruit, nuts and cinnamon....it is very tasty for breakfast.0
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I love Indian Dal! I can't find the recipe that I love but I'll post it when I do.0
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well, first you start with a large potato which resembles a phallic symbol.......0
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I have eaten red lentils with honey, dried fruit, nuts and cinnamon....it is very tasty for breakfast.
Honey and dried fruit are no no's but the cinnamon and the nuts are allowed...I'll try that. Thank you.0 -
I love Indian Dal! I can't find the recipe that I love but I'll post it when I do.
Thank You!0 -
well, first you start with a large potato which resembles a phallic symble.......
LOL I should sel it on Ebay!0 -
I'm starting the 4 hour body diet tomorrow and need to eat 30 grams of protein within 30 mins of waking. That's a lot of protein and I'm not willing to ear 5 eggs for breakfast. The author said he had 3 eggs and spinach and lentils for breakfast. So I checked, and lental are very high in protein...but I've never eaten a lentil in my life! How do you make them tasty and not add any carbs? Dairy's a no no too. Any ideas?
Lentils are delish as a lovely soup.
Why not hit a good protien drink? I have whey and drink it with milk. I put my 25 g of protien which is 1/2 scoop for me, and shake up with the milk. Drink it down and I feel great.
Good luck!0 -
A nice dish you could have for breakfast would be a kegeree (Scottish brunch dish) style spiced lentils. I would buy the quick cook red lentils- there's no need to soak and they cook in 20 mins.
I made up the recipe- but it's so tasty!
Red lentils (Portion according to pack)
1/2 chopped onion, or 2 chopped salad onions*
1 medium tomato, diced
Fresh corriander (Cilantro) about 2 tbsp, chopped.
1 vegetable stock cube, dissolved in water.
2 tsp of your chosen curry powder.
1 medium egg
simmer the lentils in the vegetable stock until tender, add the curry powder- should be like a risotto texture so no need to drain. Fry the onion & tomato with spray oil until softened. Mix into the lentils.
Serve with a poached egg on top- even more protein! Sprinkle with the corriander.
*Add whatever veggies you like- leaf spinach, peppers, mushrooms, courgette (Zuchinni) and Aubergine (Eggplant) all work well.
** If you like it hot, add some fresh chopped chilli peppers.
**Bump** Yum! Sounds delish. I've had lentils in my cupboard for months and not known what to do with them. This is my dinner tomorrow sorted!
0 -
A nice dish you could have for breakfast would be a kegeree (Scottish brunch dish) style spiced lentils. I would buy the quick cook red lentils- there's no need to soak and they cook in 20 mins.
I made up the recipe- but it's so tasty!
Red lentils (Portion according to pack)
1/2 chopped onion, or 2 chopped salad onions*
1 medium tomato, diced
Fresh corriander (Cilantro) about 2 tbsp, chopped.
1 vegetable stock cube, dissolved in water.
2 tsp of your chosen curry powder.
1 medium egg
simmer the lentils in the vegetable stock until tender, add the curry powder- should be like a risotto texture so no need to drain. Fry the onion & tomato with spray oil until softened. Mix into the lentils.
Serve with a poached egg on top- even more protein! Sprinkle with the corriander.
*Add whatever veggies you like- leaf spinach, peppers, mushrooms, courgette (Zuchinni) and Aubergine (Eggplant) all work well.
** If you like it hot, add some fresh chopped chilli peppers.
**Bump** Yum! Sounds delish. I've had lentils in my cupboard for months and not known what to do with them. This is my dinner tomorrow sorted!
Lentils are kind of like seaweed. I know they are suppose to be good for me but I have no clue how to fix them so the sit there on the shelf until I donate them to a food pantry.0 -
I made lentil soup with the recipe on the side of the bag. Lentils cook up fast like split peas, so it doesnt take long.
I sauteed onion, garlic, celery, carrots and a parsnip (all for a variety of vitamins)
once soft but not brown, I added a 1 quart container of low sodium veggie broth, or you can use chicken.
I put the lentils in with the broth, added fresh parsly from the garden.....and a bay leaf.....and boiled it for like 20 min or so.
I added water when it was too thick.......it was so yummy.
I bought those glad containers and froze the soup individually and thawed as needed.
Now I know what I am doign next weekend. Hitting up some soups so I can get back on the wagn and lose some more weight!!:flowerforyou:0 -
Yay, I found it! This comes from the Rice Diet , which is a low sodium plan, so you will probably want to add salt to taste. This dish is really spicy! Next time I make it I'm going to halve the cayenne pepper. Also, if you don't have all the spices, check out the Mexican cooking aisle where they have lots of spice packets in plastic bags. I got cumin seeds, dried red chilies, and a couple other things for crazy cheap there...like 1/8th of the price as in the spice aisle a couple aisles over in the same store! And not available in bulk where I was.
Lentil Dal with Fresh Ginger, Green Chilies, and Cilantro
Lentils
1 cup lentils, pink, uncooked (I used whatever color I had on hand)
1/2 teaspoon turmeric
Tempering Oil
1/2 Tablesoons canola oil
1 1/4 teaspoons cumin seeds
1-2 red chilies, dried, whole
1 Tablespoons fresh ginger, minced
1 teaspoon garlic, minced
1 green chili, hot, minced (I used jalapeno)
1/2 teaspoon cayenne pepper (reduce if you want, this makes it HOT!)
1/4-1/2 cup chopped cilantro
Juice from 1/2 lemon or lime
3 cups cooked basmati rice
Wash and drain lentils and bring to boil in saucepan with turmeric and 2-3 cups water. Skim well, reduce heat, and cover, simmered until lentils are soft, 15-20 minutes. Add water as needed to keep moist. At end of cooking time mash some of the lentils with spoon to make thicker, or add water to thin out, as you prefer. Simmer another 5 minutes, uncovered, to thicken.
For tempering oil: place the oil and the cumin in a small frying pan over medium high heat. Cook 1-2 mins or until cumin turns a light brown. Add dried chilies, ginger, garlic, and green chili and cook about 30 seconds, until garlic turns golden brown. Remove from heat and add cayenne and a few drops of water to stop the cooking (be careful of spattering!) Stir the tempering oil, half the cilantro, and all the lemon/lime juice into the dal and simmer gently for 5 minutes. Transfer to serving dish and sprinkle with remaining cilantro.
Yield: 4 servings (with 3/4 cup rice per serving)
Each serving: 380 cals, 7 g fat, .6 g sat fat, 0 mg Cholesterol, 16 g protein, 63 g Carb, 7 g Fiber, 8 mg sodium (as written)
From running it through the recipe function here (without the rice included, just lentils)
4 Servings (1 cup dry lentils equals about 3 cups cooked, so a little over 3/4 cup of the lentils would be a serving)
225 cals, 7 g fat, 12 g protein, 31 carbs
I went ahead and added this to the database (without the rice, just the Dal) so it's under "Lentil Dal with Fresh Ginger, Green Chilies, and Cilantro." I think I'll make it this week, the bf really enjoyed it last time and I like to cook a meatless meal at least once a week.0 -
When I lived in Istanbul i regularly ate a lentil soup called "Mermacek" - it is based on red lentils.
The Turkish people have a cup of soup before almost every meal.
I have since made this at home (since returning to the states) and everyone that tries it, loves it.
Here is the recipe:
2 cups of dry red lentils
1 Beef bullion cube
1 small potato
1 medium tomato
1 medium onion
1 tablespoon tomato paste (NO SUGAR ADDED - read the label)
1 Tbspn Olive Oil
Put the Olive Oil in the bottom of a medium sized pan. Dice the tomato and onion and gently saute in the hot oil. Once tender, add in 8 cups of water. Shred the potato and add it to the pot. Add the rest of the ingredients and boil/cook, covered, for 30 ~ 40 minutes. Once the red lentils are semi-soft, puree in the whole mixture in the pan.
Serves 10
Salt and pepper to taste. Also - squeeze a fresh lemon into your cup of soup and it really enhances the flavor.
Following the above recipe - each 8 oz cup of soup will yield:
Calories - 155
Carbs - 27
Fat - 1
Protein - 10
Fiber - 6
Hope this helps,
t/d0 -
Yay, I found it! This comes from the Rice Diet , which is a low sodium plan, so you will probably want to add salt to taste. This dish is really spicy! Next time I make it I'm going to halve the cayenne pepper. Also, if you don't have all the spices, check out the Mexican cooking aisle where they have lots of spice packets in plastic bags. I got cumin seeds, dried red chilies, and a couple other things for crazy cheap there...like 1/8th of the price as in the spice aisle a couple aisles over in the same store! And not available in bulk where I was.
Lentil Dal with Fresh Ginger, Green Chilies, and Cilantro
Lentils
1 cup lentils, pink, uncooked (I used whatever color I had on hand)
1/2 teaspoon turmeric
Tempering Oil
1/2 Tablesoons canola oil
1 1/4 teaspoons cumin seeds
1-2 red chilies, dried, whole
1 Tablespoons fresh ginger, minced
1 teaspoon garlic, minced
1 green chili, hot, minced (I used jalapeno)
1/2 teaspoon cayenne pepper (reduce if you want, this makes it HOT!)
1/4-1/2 cup chopped cilantro
Juice from 1/2 lemon or lime
3 cups cooked basmati rice
Wash and drain lentils and bring to boil in saucepan with turmeric and 2-3 cups water. Skim well, reduce heat, and cover, simmered until lentils are soft, 15-20 minutes. Add water as needed to keep moist. At end of cooking time mash some of the lentils with spoon to make thicker, or add water to thin out, as you prefer. Simmer another 5 minutes, uncovered, to thicken.
For tempering oil: place the oil and the cumin in a small frying pan over medium high heat. Cook 1-2 mins or until cumin turns a light brown. Add dried chilies, ginger, garlic, and green chili and cook about 30 seconds, until garlic turns golden brown. Remove from heat and add cayenne and a few drops of water to stop the cooking (be careful of spattering!) Stir the tempering oil, half the cilantro, and all the lemon/lime juice into the dal and simmer gently for 5 minutes. Transfer to serving dish and sprinkle with remaining cilantro.
Yield: 4 servings (with 3/4 cup rice per serving)
Each serving: 380 cals, 7 g fat, .6 g sat fat, 0 mg Cholesterol, 16 g protein, 63 g Carb, 7 g Fiber, 8 mg sodium (as written)
From running it through the recipe function here (without the rice included, just lentils)
4 Servings (1 cup dry lentils equals about 3 cups cooked, so a little over 3/4 cup of the lentils would be a serving)
225 cals, 7 g fat, 12 g protein, 31 carbs
I went ahead and added this to the database (without the rice, just the Dal) so it's under "Lentil Dal with Fresh Ginger, Green Chilies, and Cilantro." I think I'll make it this week, the bf really enjoyed it last time and I like to cook a meatless meal at least once a week.
Thank you, You're a sweetie!0 -
Ooh I just realized I typo'd that, it is 1 1/2 tablespoons of the canola oil! The oil is important since it browns the spices and the dish is pretty much just lentils, oil, and spices. I'll go back to the recipe and make sure I entered it correctly there.0
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When I lived in Istanbul i regularly ate a lentil soup called "Mermacek" - it is based on red lentils.
The Turkish people have a cup of soup before almost every meal.
I have since made this at home (since returning to the states) and everyone that tries it, loves it.
Here is the recipe:
2 cups of dry red lentils
1 Beef bullion cube
1 small potato
1 medium tomato
1 medium onion
1 tablespoon tomato paste (NO SUGAR ADDED - read the label)
1 Tbspn Olive Oil
Put the Olive Oil in the bottom of a medium sized pan. Dice the tomato and onion and gently saute in the hot oil. Once tender, add in 8 cups of water. Shred the potato and add it to the pot. Add the rest of the ingredients and boil/cook, covered, for 30 ~ 40 minutes. Once the red lentils are semi-soft, puree in the whole mixture in the pan.
Serves 10
Salt and pepper to taste. Also - squeeze a fresh lemon into your cup of soup and it really enhances the flavor.
Following the above recipe - each 8 oz cup of soup will yield:
Calories - 155
Carbs - 27
Fat - 1
Protein - 10
Fiber - 6
Hope this helps,
t/d
That sounds good!0 -
I like to cook equal amounts of lentils and split peas together...very yummy. It refrigerates well too.
1 C Lentils
1 C Split Peas
1 small white onion, quartered
2 cloves of garlic, diced
small amount of olive oil
1/2 tsp of sage
salt and pepper to taste
Saute onions and garlic in a small amount of olive oil until the onions are translucent--don't let the garlic burn! Add washed lentils and split peas, stir and add water or veggie broth--enough to cover well. Bring to a boil, stir well and reduce to a simmer. Add spices and allow to simmer for 45 minutes, stirring occasionally. It should get fairly thick, but don't allow it to reach that stage until the lentils and peas are thoroughly cooked.
It's really yummy and you can add a variety of spices if you like--cumin, garam masala (super tasty).0 -
They take a long time. Cook them when you have the time and then use them in recipes. They are not something you can make fast. I just made a lentil chile and they have been cooking for 3 hours and are still not done. I have to add more water and simmer longer. I think when you boil them in water it's faster. The tomato makes them harder to cook. I think next time I will cook them separate and add them.0
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I have eaten red lentils with honey, dried fruit, nuts and cinnamon....it is very tasty for breakfast.
That sounds really good. Can you be a little more specific about it though?
How long do you cook the lentils? What amounts of honey, fruit, nuts, cinnamon, etc.?
Thank you!0 -
When I lived in Istanbul i regularly ate a lentil soup called "Mermacek" - it is based on red lentils.
The Turkish people have a cup of soup before almost every meal.
I have since made this at home (since returning to the states) and everyone that tries it, loves it.
Here is the recipe:
2 cups of dry red lentils
1 Beef bullion cube
1 small potato
1 medium tomato
1 medium onion
1 tablespoon tomato paste (NO SUGAR ADDED - read the label)
1 Tbspn Olive Oil
Put the Olive Oil in the bottom of a medium sized pan. Dice the tomato and onion and gently saute in the hot oil. Once tender, add in 8 cups of water. Shred the potato and add it to the pot. Add the rest of the ingredients and boil/cook, covered, for 30 ~ 40 minutes. Once the red lentils are semi-soft, puree in the whole mixture in the pan.
Serves 10
Salt and pepper to taste. Also - squeeze a fresh lemon into your cup of soup and it really enhances the flavor.
Following the above recipe - each 8 oz cup of soup will yield:
Calories - 155
Carbs - 27
Fat - 1
Protein - 10
Fiber - 6
Hope this helps,
t/d
That sounds good!
Watch the sodium in the Boulion. I would use low sodium broth but even that is high in sodium0 -
Personally I use Better Than Bouillon for all my bouillon and stock/broth needs. I have chicken, beef, and vegetable. It's a paste and is delicious, a good value, and not too bad in sodium.0
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