Lentils

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hegster01
hegster01 Posts: 65 Member
Please post your favorite lentil recipes. I’ve never had lentils before but am interested in trying them as they’re packed of protein.

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  • avatiach
    avatiach Posts: 291 Member
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    Well, first of all there are several types of lentils. I like lentil soup, try red lentil (Mediterranean) style or brown lentil, which is more of a stew, with carrots, onions etc.. There are these tiny French lentils (I forget what they are called) and those are nice to add to salads. Using the brown lentils I also make a mock chopped liver dip. Saute onions and then add a 1:1 ratio of cooked lentils and walnuts (so for example a 1/4 cup of each). Grind them all together, with salt to taste.
  • gpanda103
    gpanda103 Posts: 189 Member
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    You can basically use them like beans. The texture is somewhat similar, and they don’t really have much of a flavor like beans do. There’s a couple lentil and rice recipes I like
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited April 2022
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    I buy mine dry. I check them over for small stones on a piece of white paper a small group at a time. Then I rinse them well. I put them in a pot and cover with water about an inch or more above the level of the lentils--keep checking and stirring and add water as needed. I cook them on a very low flame, covered with a little air (I tilt the cover) until tender and then add coarse salt. I make a fairly large batch because I freeze some for days that I'm on the run.

    In a smaller sauce pan I pour in EVOO, and "tritato" which is finely chopped onion, carrot, celery, parsley, and garlic. I saute this--let it "sweat" as they say. When it's softened a bit I add it to my lentils with tomato (pureed, or chopped), a bay leaf, pepper, and paprika or, if you like spicey, red pepper flakes. I cook all this on a low flame with it covered as before. Once it all cooks down, I adjust for taste.

    I use this recipe on pasta (small to medium pasta-al dente), or with rice. Sometimes I'll just heat it as a side and serve with veggies.

    PS: The best lentils here , in Italy, come from the mountains and are small. The Collefiorita plane in the mountains above Norcia.
  • kendaowens
    kendaowens Posts: 1 Member
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    I use lentils in a lot of things. I usually cook in an instant pot a few cups then freeze spread out on a baking sheet then store in a freezer bag. Then I can easily scoop out what I need if i want to puree for baking or smoothies or if I want to add some into a receipt to replace (or use less) ground beef.
    But here are a few from lentil.org
    https://www.lentils.org/recipe/lentil-bacon-jalapeno-poppers/

    https://www.lentils.org/recipe/sizzling-chorizo-tacos/

    https://www.lentils.org/recipe/lentil-brownies/
  • 88AViva
    88AViva Posts: 499 Member
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  • Oliveciabatta
    Oliveciabatta Posts: 294 Member
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    My favourite is classic Scottish ham hock and Scottish Red lentil soup. But I'm also partial to a side dish of sauted puy lentils occasionally.
  • cwolfman13
    cwolfman13 Posts: 41,868 Member
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    I mostly do soups and stews. I get most of my recipes on Pinterest
  • perryc05
    perryc05 Posts: 215 Member
    edited April 2022
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    Dhal is where it's at for me. There's lots of variants but the flavour is awesome and always quite meaty. This is a dead basic one I have made a lot over the years:
    https://www.cooked.com.au/Charmaine-Solomon/Hardie-Grant-Books/The-Complete-Asian-Cookbook/India-and-Pakistan/Dhal-recipe

    Here's some more complex and richer variants:
    https://biancazapatka.com/en/red-lentil-dahl/

    Lentils are also just great in soups as people have already noted. Use them to replace splt peas in pea and ham soup etc.
  • wenmft
    wenmft Posts: 9 Member
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    My favorite salad is super simple! French lentils, chopped beets, feta, and arugula...all tossed in lemon juice, red wine vinegar and a tiny splash of olive oil. The BEST!
  • scarlett_k
    scarlett_k Posts: 812 Member
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    Dal! There are many, many kinds. All hearty and delicious and usually very simple to make.
  • ilariadm1
    ilariadm1 Posts: 13 Member
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    I love lentils stews (usually with onion, carrots, potatoes, seasoned with rosemary and laurel), but I also prepare meatballs or burgers with them, mixed up with some veggies. In winter I often crave lentils+mixed cereals soups, they are amazing!
  • yirara
    yirara Posts: 9,515 Member
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    My faouvite is a simple salad with lentils, onions finely cut and sauteed, halloumi cheese pan fried and beetroot, with a bit of basalmico.
  • acpgee
    acpgee Posts: 7,703 Member
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    I use the recipe from “River Cafe - Easy” for a carby side. Boil green whole lentils with several cloves of peeled halved garlic cloves for 20-25 until al dente. Do not over cook— they should be chewy. Drain, pick out the garlic, and dress in vinaigrette made with 3 parts olive oil to 1 part lemon juice and season with salt and pepper to taste.



  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
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    Another vote for all the many and varied Dhals!

    Particularly good is an Ethiopian dish called ‘Kik Alicha’. Here’s the recipe I use:

    https://foodaciously.com/recipe/ethiopian-yellow-split-peas-kik-alicha

    I’m also fond of a Beetroot Dhal:

    https://www.rebelrecipes.com/beetroot-dal-with-roast-beetroot-and-gram-flour-flatbreads/

    I also use them, alongside various beans, where appropriate, and loads of vegetables to make chilli and pasta sauces.

    Stuffed peppers/courgettes etc. I use the little split red lentils to make tortilla style flatbreads etc.

    You’ll never go hungry with a packet of dried lentils in your cupboard!
  • acpgee
    acpgee Posts: 7,703 Member
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    Google mejadra or mujjadara for a classic middle eastern take on spiced lentils with rice. I wouldn't bother with deep frying the onions though, and just buy ready made fried onions. The type used for American Thanksgiving bean casserole.
  • kcassada85
    kcassada85 Posts: 3 Member
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    I've made this a few times. I love it!

    https://www.thecookingfoodie.com/recipe/Lentil-Curry-Recipe
  • perryc05
    perryc05 Posts: 215 Member
    edited May 2022
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    Another vote for all the many and varied Dhals!

    Particularly good is an Ethiopian dish called ‘Kik Alicha’. Here’s the recipe I use:

    https://foodaciously.com/recipe/ethiopian-yellow-split-peas-kik-alicha

    I’m also fond of a Beetroot Dhal:

    https://www.rebelrecipes.com/beetroot-dal-with-roast-beetroot-and-gram-flour-flatbreads/

    I also use them, alongside various beans, where appropriate, and loads of vegetables to make chilli and pasta sauces.

    Stuffed peppers/courgettes etc. I use the little split red lentils to make tortilla style flatbreads etc.

    You’ll never go hungry with a packet of dried lentils in your cupboard!
    Thanks for sharing that link to Rebel Recipes. I have been checking it out. That is an amazing blog and I see lentils feature heavily in the recipe index there: https://www.rebelrecipes.com/recipe-index/
    Makes me hungry!
  • cjcj748
    cjcj748 Posts: 12 Member
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    If you eat chicken, this is one of my favourite recipes and it's really easy:

    https://www.redonline.co.uk/food/recipes/a503051/hugh-fearnley-whittingstall-chicken-and-lentils/
  • bojaantje3822
    bojaantje3822 Posts: 257 Member
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    I like draining and washing canned lentils, adding some vinegar and mustard, cut apple and red onion, and canned mackerel on oil, including about half the oil from the can. It's one of my favourite salads and one of only 3 ways I will eat lentils (the others being mercimek koftesi and lentil stew)