Lentil recipes needed (NOT soup/ no meat)

knh1942 wrote: »

About the gas: ginger and turmeric together control the gas. About a teaspoon of each. Another solution: fennel seeds, ground or whole. Fennel controls appetite too. Good for weight maintenance!

This is why an Indian dahl or congee are good since most recipes include both ginger and turmeric.

Cook's Illustrated Ultimate Veggie Burger

¾ cup dried brown lentils, rinsed and picked over
2½ teaspoons table salt
¾ cup bulgur
2 tablespoons vegetable oil
2 medium onions, chopped fine (2 cups)
1 rib celery (large), chopped fine (about ½ cup)
1 small leek, white and light green parts only, chopped fine (about ½ cup)
2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
1 pound cremini mushrooms (or white), cleaned and sliced about ¼ inch thick (about 6 ½ cups)
1 cup raw unsalted cashew
⅓ cup mayonnaise
2c ups panko (Japanese bread crumbs)
Ground black pepper
12 burger buns for serving

WHY THIS RECIPE WORKS

Because we found that veggie burger recipes made with soy-based products produced bland, sour, or gummy patties, we turned to lentils and bulgur, which, when combined, fully resolved the texture problem. To replace the meatlike taste in our veggie burger recipe, we turned to food rich in umami—specifically, cremini mushrooms and cashews.

MAKES TWELVE 4-INCH BURGERS

Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.

1. Bring 3 cups water, lentils, and 1 teaspoon salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain in fine-mesh strainer. Line baking sheet with triple layer paper towels and spread drained lentils over. Gently pat lentils dry with additional paper towels; cool lentils to room temperature.

2. While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes. Drain in fine-mesh strainer; use rubber spatula to press out excess moisture. Transfer bulgur to medium bowl and set aside.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.

4. Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive but roughly textured. Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. Stir in panko, 1 teaspoon salt, and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 inch thick; set patties on baking sheet; paper towels will absorb excess moisture. (Patties can be covered with plastic wrap and refrigerated up to 3 days.)

TO COOK ON THE GRILL: Build medium-hot charcoal fire or preheat gas grill on high. Using tongs, wipe grate with wad of paper towels dipped lightly in vegetable oil. Grill burgers, without moving them, until well browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes. Serve.

TO COOK ON THE STOVETOP: Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering; cook burgers, 4 at a time, until well browned, about 4 minutes per side, lowering heat to medium if browning too quickly. Repeat with additional oil and burgers. Serve. (Cooked burgers can be kept warm in 250-degree oven for up to 30 minutes.)

TO FREEZE: With freezing and defrosting, the patties increase in moisture content; it is therefore necessary to add more bread crumbs before freezing. For each burger to be frozen, add 1 teaspoon panko or 1/2 teaspoon plain bread crumbs to the mixture before shaping. Thaw frozen patties overnight in the refrigerator on a triple layer of paper towels covered loosely with plastic wrap. Before cooking, pat the patties dry with paper towels and reshape to make sure they are tightly packed and cohesive.

Secrets to Better Veggie Burgers
1. Spread lentils between layers of paper towels and blot dry.
2. Once softened, drain bulgur in sieve and press with spatula.
3. Sauté mushrooms and vegetables until caramelized and dry.

This is the most awesome thread ever!! Here's my go-to red lentil soup. Yes it's a soup - but let's call it a curry or dal. All the ingredients can be modified, lots of optional add ins too.

Saute a chopped medium onion, some grated ginger (1-2T), a hot pepper or two minced in a mixture of olive oil and butter. Once nice and soft, add a clove or 2 of minced garlic, 1-2 Tbl of tomato paste (optional), and either a spice blend like Bereber (Ethiopian), or a mixture of red curry paste, fenugreek seeds (optional), garam masala, cumin etc. Cook that up for a few minutes. You can also small dice a sweet potato or carrot or add already cooked potato later.

Either cook lentils (rinse first) in water separately , or add to onion mixture, cover with water and simmer about 30 minutes. Add in a half can or more of diced tomatoes & 1/2 can- full can of coconut milk. Chick peas would work as an add in or some sauteed greens would be lovely. top with chopped cilantro if you have it.

So much better the 2nd day! Freezes well too! Great plain or over rice.

hands down my FAVORITE lentil recipe:

https://www.youtube.com/watch?v=5DjZkfY21GE

I know it says "soup", but really its a thick hearty stew with pasta. I add carrots, some cumin and tony chacherre's to this recipe to spice it up a little bit more how i like things. I add a lil dab of butter and some parmesan on top when it's ready to serve.

What about like a Shepard pie with seasoned
Lentils Instead of meat?

Shaelynmae wrote: »

It's a vegan lentil loaf, it is sooo good! We are actually having for dinner this week

http://www.veganricha.com/recipe-pages/vegan-lentil-quinoa-loaf

I have tried this one before and it is DELICIOUS!

@Queenmunchy thanks for the recipe, I will try it Did you ever try that one without the cilantro? I don't mind it but I rarely buy fresh herbs. I'm wondering if there's something else I could put in there.. maybe a little lemon juice instead.

http://www.thekitchn.com/20-lentil-recipes-for-easy-weeknight-meals-227286

I really like them sprouted too. After sprouting, sauté with garlic and cumin.

Here's a Mushroom & Lentil Bolognese:

http://www.veggiesdontbite.com/vegan-bolognese-with-lentils-and-mushrooms/