Suggestions on what to do with lentils? I want to love them.

I like thinly sliced kale or escarole in my lentil-sausage soup.

I also like lentils as a side to salmon, with a lemon juice, olive oil, and shallot dressing over both.

The first vegetarian chili I ever learned to make, as a "poor" grad student, was lentils with onions, peppers, and mushroom, with plenty of cumin and chili powder, and topped with shredded cheese (usually mozzarella because I kept it on hand to use in a lot of different things, but sometimes cheddar or jack) and/or plain yogurt subbing for sour cream.

I've struggled with the regular brown lentils in the past because I think I've overcooked them. They were really mushy and bland so I've shied away. However, I want to like lentils, as well. I think they're really good for you and high in fiber.

So, in that vein I just bought a bunch of different types of lentils because they were marked way down at the fancy grocery store. Apparently nobody wanted to pay big money for lentils, so I got a deal. Now what to make with them?

One of the varieties I got is chana dal (yellow lentils). I found a recipe that includes spinach, mustard seeds, garlic, and ginger which I'm planning to try this week.

http://www.geniuskitchen.com/recipe/chana-dal-yellow-lentils-with-spinach-126616

I also got some red lentils and they are much smaller. I believe they're used more for puree or soup. I'm thinking of trying a tomato based soup with mint with those, but I need to find a recipe.

I usually just make daal with red lentils (lentils, turmeric, garam masala, onions, with some kind of fried or roasted veg added back in at the end), but I used to have a recipe for sausage and lentil pasties - sausages, lentils, tomato paste and peas in a shortcrust pastry shell. Very tasty.

Simple works well. Add 1 pound of lentils, 5 cups of water, and 2 tablespoons of veggie/beef/ham/chicken base. Bring to a boil then turn down to a simmer. Simmer for 15 to 20 minutes until desired tenderness is reached.

Eat the lentils. The same thing works with split peas.

My family really enjoys a simple soup made from masoor and moong lentils made in a pressure cooker. Season with some fresh grated ginger, pinch of tumeric, garlic paste, hot red chili powder, cumin, Jamaican curry powder & low sodium chicken boullion. Takes 30 minutes to make 1/2 cup of each, with enough water to cover lentils by 1.5 inches or so, plus seasonings. ( I use a digital pressure cooker)

My favorite red lentil soup/stew,

300 g (1/4 cup dry), Red Split Lentils
• 4 links Chicken Sausage Italian Style - cut in half moons
• 1 cup of each diced - carrots, Celery, Onion - I add sliced mushrooms if I have them
• 4 C, Chicken Broth
• 2 cup, Crushed Tomato
• 4 Cups, Baby Spinach
• 1 tsp, Ground White Pepper
• 2 tsp, Garlic Powder
• 1 tsp, Crushed Red Pepper Flakes

Cook in crock pot 6 - 8 hours on low. Add spinach last 30 minutes or so. I like cumin so I add a teaspoon. Freezes well.

On top of stove - steam/microwave carrots, celery, onion. Add everything but spinach to the pan you use for soup/stew. Bring to a boil, cover and turn down to simmer. Stir when you think about it. Cook until the lentils start to break down - usually about an hour or so. [Sorry I don't know exact time, I put it on the stove then go about chores!] Add spinach right before eating - should wilt.

When serving in individual bowls a squeeze of fresh lemon or a spoon of Greek yogurt enhances taste - but this is not necessary at all.

I have a lentil taco recipe I have been using for years.

1 cup minced onions
1/2 cup minced celery
1 clove of garlic, minced
1 teaspoon olive oil
1 cup of lentils
1/2 - 1 tablespoon of chili powder ( recipe calls for 1 tablespoon but I found that to be too much even though I like spicy)
2 teaspoons cumin
1 teaspoon oregano
2 cups defatted chicken stock (I actually use Vegetable stock instead)
2 tablespoons raisins (I will coarse chop)
1 cup salsa

in a pan over medium heat, saute the onions, celery and garlic in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and oregano, cook for 1 minute. Add stock and raisins, cover and cook for about 20 minutes or until lentils are tender.

remove lid and continue cooking, stirring often until the lentils have thickened, about 10 minutes. Stir in the salsa.

serve with favorite tortilla style or I will sometimes make lettuce wraps.

i make bacon-lentil soup. I dice a large white potato and pop in the microwave for 4-5 minutes and set aside. I cook 2 slices of diced thick cut bacon and add a chopped green bell pepper. when the bacon is cooked, i add about 1/2 chopped onion for a minute or two, and then add about 1/2 can of italian stewed tomatoes, pureed in the blender and cook 2-3 minutes. i add a cup of lentils, and 6 cups of beef broth, a little garlic powder, oregano and one envelope taco seasoning. 10 minutes before its done, i add the potato, and a little vinegar. It makes a lot of soup-- but my kids who hate lentils, always eat it up, and it tastes even better the next day.

Here are some of the recipes I've made over the last few months and really enjoyed. I had never really had lentils before we had a vegetarian stay with us for a few months, but I've learned to cook with them and really like them now.

https://cookieandkate.com/2017/quick-dal-makhani-recipe/
http://www.thetwokitchens.com/lentil-shepherds-pie/
http://hapanom.com/spicy-ethiopian-red-lentils-misr-wat/

I made my own berbere spice mix for the last one; it wasn't hard at all.

I'd suggest using them in a slightly different way if you really don't like them, suggest this recipe...Lentil Balls With Tomato & Aubergine Ragù: https://www.gousto.co.uk/cookbook/vegan-recipes/lentil-balls-with-tomato-aubergine-ragu extremely yummy!

All this talk about lentils, so I made a big pot today and had them with pasta. I use dried lentils, rinse them, add clean water and cook on low heat until tender. When cooked I add salt. Then I finely chop garlic, carrots, onion, celery, and parsley and saute' a few minutes in olive oil on low heat. Then I add the cooked lentils, pureed tomatoes, sage, oregano, a bay leaf or two, pepper, paprika, and some type of hot sauce. Add salt to taste. I cook it all on very low heat until most of the liquid is absorbed. Then I cook my pasta al dente and add lentils. This is always a big hit. You can eat the lentils plain or with rice, or toasted bread. I make a lot so I have leftovers and freeze some to pull out on a day when I don't have time to cook.

MostlyWater wrote: »

i sprout them!

That's interesting! Will they still sprout if they are split like the yellow ones or split peas?

I tweaked a soup recipe I had found and it is beyond delicious. It ends with Dijon being stirred in and it gives it the perfect pucker of zing!

Tangy Lentil Soup
Ingredients
• 1 T Better than Bullion Vegetable Base
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 T tomato paste
• 3 garlic cloves, minced
• 6 cups water
• 1 ½ cups dried brown lentils
• 2 bay leaves
• 1 T dried parsley
• 1 tsp salt
• 1/4 tsp black pepper
• 2 T Dijon mustard

Preparation
Heat and blend the Better than Bullion base with ¼ cup water in a large stockpot over medium-high heat. Add the diced onion, celery, and carrots; saute for 10 minutes. Add the tomato paste and minced garlic; sauté 1 minute. Add water, lentils, bay leaves, parsley, salt and pepper; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 30 minutes. Turn off the heat, discard the bay leaves and stir in Dijon mustard.


I also make a cold lentil salad that is zesty yummy with aged Balsamic:

2-2-1 Lentil Salad

Vinaigrette:
2 T. Balsamic Vinegar
2 T. Dijon
1 T. Agave
½ tsp Himalayan Pink Salt
4 black pepper grinds

Whisk everything together.

Salad:
2 cups cooked brown lentils, drained
1 small onion, diced
1 roma tomato, diced
1 small bell pepper, diced
1 cup packed spinach leaves, stems removed, chiffonade cut

Stir everything together and enjoy!

snowflake954 wrote: »

All this talk about lentils, so I made a big pot today and had them with pasta. I use dried lentils, rinse them, add clean water and cook on low heat until tender. When cooked I add salt. Then I finely chop garlic, carrots, onion, celery, and parsley and saute' a few minutes in olive oil on low heat. Then I add the cooked lentils, pureed tomatoes, sage, oregano, a bay leaf or two, pepper, paprika, and some type of hot sauce. Add salt to taste. I cook it all on very low heat until most of the liquid is absorbed. Then I cook my pasta al dente and add lentils. This is always a big hit. You can eat the lentils plain or with rice, or toasted bread. I make a lot so I have leftovers and freeze some to pull out on a day when I don't have time to cook.

This reminds me (how could I have forgotten?!): Koshari!! Essentially, rice and pasta with lentils and chickpeas, topped with grilled or fried onions and a thick, spicy tomato sauce. Sooo good.