Any good recipes involving lentils?

Question

Seriously... I enjoy lentils in casseroles and stews but what else can you do with them?
It would be good if you could keep it fairly simple too!
The recipes don't have to be vegetarian either.

[And yes..... I do know lentils have feelings too. Thank you, Neil]

Answer 1

soak em in pigs fat and make lentil burgers

Answer 2

Lentils and boiled gammon\bacon

Large enough gammon joint for the number of people
Enough lentils as well (my preference is for brown lentils but most work well.
Large onion if you want

Put joint in pan cover with water bring to boil simmer for 10 mins add lentils cook for about until meat is cook and lentils are cooked
(this will depend on joint size)
Add coarse chopped onions
Serve with crusty french bread or wait until 20 min from the end and add some potatoes.

If you have a pressure cooker the recipe works really well

Answer 3

Italien sausages with lentils!YUMMY
4 tbsp Olive oil, (not extra-virgin)
1 onion, finely chopped
1 pinch Salt
500g Puy lentils
1 large garlic clove, squished with the side of a knife, and skin removed
8 Italian sausages
100ml Red wine
50ml water
1 pinch flat-leafed parsley, for sprinkling


Method

1. To cook the lentils, put 2-3 tablespoons of the oil into a good-sized saucepan (and one which has a lid that fits) on the heat and when it’s warm add the chopped onion. Sprinkle with salt (which helps prevents it browning) and cook over a low to medium heat till soft (about 5 minutes).

2. Add the lentils, stir well and then cover generously with cold water. Bring to the boil then cover, and let simmer gently for half an hour or so until cooked and most, if not all, the liquid’s absorbed. I don’t add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salt y itself. So, wait and taste. And remember, you can of course cook the lentils in advance.

3. Anyway, when either the lentils are nearly ready or you’re about to reheat them, put a heavy based frying pan on the hob, cover with a film of oil and add the bruised garlic.

4. Cook for a few minutes then add and brown the sausages.

5. When the sausages are brown on both sides - which won’t take more than five minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or tin foil and cook for about 15 minutes.

6. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it’s too strong.

7. Transfer the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky winey gravy. Sprinkle over some flat-leaf parsley

Answer 4

lentil soup


1 bag lentils
Water
1 large onion, chopped
3 carrots, sliced
2-4 cloves garlic, minced
1/4 tsp pepper
2 Tbsp parsley
2 cans diced tomatoes
Red wine vinegar

Wash lentils and place in pot with water to cover about 1" over the top. Add onion, carrot, garlic, pepper and parsley. Mix well. Cook, covered, for one hour. Add tomatoes and a large amount of vinegar (I don't measure this, I just shake and shake until I think it's enough, but I can tell you it's a lot. If I don't add enough, it's kind of bland and dh won't eat it.). Cook for 30 more minutes. Serve with thick, crusty bread and a salad.

Of course, you can add celery, but I hate it, so I don't. I never use salt to cook with, but if you like it, add it at the beginning--I don't know how much, whatever you like. Enjoy!

Answer 5

How about dhal? Soak lentils over night. Look at the packet, some don't need soaking. Fry onion, garlic, grated ginger slowly in the pan. Don't burn the garlic. Add the drained lentils, some chili flakes or powder (to taste) and a teaspoon of garama masala. Simmer for about 50 minutes. Depends on the lentils. They should be soft, but not like porridge. I made this once as a side dish at a bbq party. The wife from our local Indian restaurant came to me to apologise. 'I think I ate more than half your dhal. It's better than ours in the restaurant.' You can use this as a side dish or as a vegi meal, accompanied with a salad, raita and nan bread.

Answer 6

Tarka daal is my fave... but you have to be very keen on Garlic...
stage 1
put Lentils(pre-soaked) in a large pan with plenty of water,
a chopped Onion
couple of Bay leaves
couple of Cloves
and a Cinnamon stick

bring to the boil and simmer for a half hour or so...
Stage 2
next get a large frying pan, add oil or ghee, then fry crushed Cumin seeds (about a teaspoon) and crused Coriander seeds (a Tablespoon) then it's time for the Garlic... lots of Garlic,(about 6 large cloves should do), and fry till it starts to look slightly burnt...
Then add the cooked lentils to the frying mix, stir,
finally add some chopped fresh Coriander leaves to garnish.
Especially good with Peshwari Naan bread...

Answer 7

I love rice and lentil salad. Boil and cool some rice, drain the lentils (if using tinned) and mix together. Add some fresh, chopped tomatoes, sweetcorn, and thyme. Fry some onions until they brown ( I like them slightly burnt and crunchy) and add at the last minute. Use a bit of mayo to help bind the ingredients together. For a non-vegi option, some finely sliced chicken is nice, or you could add a tin of tuna to the salad.

Answer 8

since its summer, try this recipe:)

LENTILS WITH SUMMER VEGETABLES

5 cups water (or use part broth)
2 cups lentils (any color), rinsed and drained
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 to 1 1/2 tsp summer savory
1 to 1 1/2 tsp black pepper
1 to 1 1/2 tsp dried garlic
1 bay leaf
TO SERVE:
cooked brown rice or potatoes

Put everything in a large pot. Bring to a boil reduce heat. Cover and simmer about 30-40 minutes. Remove bay leaf.

TO SERVE:
Serve over brown rice (or maybe potatoes).

Answer 9

I make lentil Dahl, It's very common Indian vegetarian dish

Answer 10

Lentils ,(dont salt until within last 5 min. of cooking) Mirepoix, (blanched quickly) Whole smoked goose breast (reserve some fat for cracklin's if you would like) Goose demi-glace (reduced goose STOCK not broth) Saute len.& mire. in butter. add some demi and season (salt, kosher.... the best) and pepper if desired.pile or sculpt onto plate add cracklin's if you.......yeah you'll want'em! thinly slice goose breast across length(5 7 9 slices, no even numbers) and fan over the lentils drizzle demi around plate and over goose sprinkle a bunch more cracklin's and there you go restaurant quality at home. Pino Noir!!!!!!!!

Answer 11

easy soup, chicken stock, lentils and onions .put all in a big pot and simmer few hours you can add bacon. search for a good recipe for lentil soup.
indian dish dansak uses lentils im sure others do to.