Recipes using lentils?

Answer 1

Lentil Dahl

Ingredients

I tin of lentils
curry spices or paste
small tin of tomatoes
1 brown onion
1 clove garlic
olive oil
salt and pepper


In the recipe the spices are not specified as often people have a preferred curry paste or spice mixture that they like to use. However, if you do not have this then I would suggest using 1 teaspoon each of turmeric, coriander, cumin and a pinch of chilli powder (unless you like it really hot then add a bit more).

Heat the oil in a non-stick pan and add in the garlic and onion (very finely chopped) and the spices. Gently cook until the onion is see through. Blend the tomatoes in a food processor and drain and wash the lentils. Add these into the pan and cook on a very low heat for 20 minutes. Then taste to see if the mixture needs seasoning and add salt and pepper to taste.

Serve with brown rice for a really healthy dish.

Answer 2

Lentils are great. Start off by sweating onions, carrots and celery (small dice) in a little amount of water (no fat) and cook till onions are translucent. Add lentils. Stir till all coated. Add seasonings
(basil, garlic,oregano,black pepper etc) stir till all mixed in with lentils. Add enough water or vegetable broth to cover lentils by 1 inch. Add 3 bay leaves. Cook till lentils are soften. Add 1 teaspoon at a time of cider vinegar, taste and then re-adjust. This makes the dish but do not put too much. Finish with 1/2 cup chopped fresh parsley or cilantro and cook 5 minutes more. Some recipes I use I also finish with a little lemon rind. Bon appetite. Lentils also make a great stew.

Answer 3

What better place to get a "good" recipe than from "The Good book cookbook" ~ Naomi Goodman, Robert Marcus, Susan Woolhandler. Esau's pottage. 1 onion, chopped 1 tablespoon olive oil ½ teaspoon ground cumin ½ teaspoon ground coriander 2 cloves garlic 3 cups (900 ml) vegetable stock, or water mixed with vegetable stock cubes 1 cup (225 g) red lentils ½ pound (225 g) spinach or young sorrel leaves, shredded (optional) Salt to taste In a large stewing pot, sauté the chopped onion in the olive oil with the cumin and coriander. Add the garlic at the last moment and brown. Add lentils and stock. Stir well and bring to a boil. Reduce heat. Simmer 25-35 minutes or until lentils are tender. Add spinach 5-10 minutes before serving. Salt to taste. Serves 6 as a side dish; double quantities to serve as a main dish. I've made this one a few times, and I just love the different taste the ground coriander gives to the dish, especially if you are used to the spicy taste of Indian-style dhal. If you were going to use brown/green lentils, you would need to increase the cooking time, of course.

Answer 4

I make a super-duper healthy lentil soup. Here's what I do:

Chop a few garlic cloves and half an onion. Fry in olive oil until the onion is clear. Pour in some vegetable stock, water and a can of lentils. Add some lemon juice and spices (I use cumin, tumeric, salt and pepper). Let it simmer for a while and then add some frozen spinach. Cook until the spinach wilts. While the soup is cooking, prepare your bowls by putting some crumbled feta cheese in the bottom. Pour the hot soup on top and serve. (You can also mix in a grain like cooked quinoa or cooked brown rice at the same time as you add the spinach... this makes it more like a stew).

I never measure any of my ingredients!

Answer 5

Not a vegetarian, but here's my favorite lentil recipe:

*I can't remember where this is originally from. Some magazine like Good Housekeeping or Woman's Day - from years and years ago. It was part of an article that touted recipes that all cost $1 or less per serving.

Vegetable Enchiladas
Serving Size : 6 Preparation Time :0:35

INGREDIENTS:
1 1/3 cups water
1/2 cup dried lentils
1/4 teaspoon salt
8 flour tortilla, white or wheat -- 6"
2 medium carrots -- sliced thin*
non-stick spray
1 1/2 teaspoons chili powder
1 tablespoon cooking oil or olive oil
1 medium zucchini -- sliced in thin stick
2 cans chunky chili style stewed tomatoes -- Hunts, 14 ounces/can
6 ounces monterey jack cheese -- but can use more

DIRECTIONS:
1) In medium sauce pan, combine water, lentils and salt. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes. Rinse with cold water and set aside.

2) In large skillet, stir-fry carrots and chili powder in hot oil for 2-3 minutes, add zucchini & stir-fry another 2-3 minutes. Remove from heat and add lentils. Add 1 can tomatoes and 1/2 the cheese.

3) Preheat the oven to 350 degrees. Make the tortillas. Spray the bottom of the baking dish - bake for 8 minutes. Top with tomatoes and cheese and bake another 7-12 minutes.

*******

Per Serving (excluding unknown items): 177 Calories; 9g Fat (44.4% calories from fat); 12g Protein; 13g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol; 260mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


I've served this occasionally for guests and it's been well-received.


*I had to come back and edit this, because what are the chances... I just received my "Daily Dish" e-mail from allrecipes.com and it included, of all things, a lentil recipe. Here's the link: http://allrecipes.com/Recipe/Lentil-and-Smoked-Sausage-Soup/Detail.aspx?ARBMID=875&ARFMTID=1

Answer 6

Here is a listing of recipes using lentils: http://vegweb.com/index.php?board=178.0


I will just boil lentils, then put some oil in a pan and heat it with some curry powder, and toss the lentils in that for a nice flavor :)

Answer 7

I've made lentils with taco mix and brown rice.

Answer 8

get an east indian recipe book

Answer 9

http://www.recipezaar.com/recipes.php?categ=169&foodido=1669%2C2071%2C1193%2C12348%2C1502%2C10563%2C15146%2C13351%2C18285%2C17589%2C19991%2C15009%2C3288%2C13423%2C13517%2C19167%2C18014