Easy/cheap recipe using green lentils?

Question

Anyone? Anyone? :)

Answer 1

Basic Lentil Soup

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
salt and pepper to taste

In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.

Answer 2

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 3

Here are a couple of good recipes for you to try that are different than the typical lentil soups. Enjoy!

#1
Lentil & Hazelnut Patties (Garden Burger clone) Recipe
Ingredients
3 cups dry lentils
1 medium onion, chopped
1 cup bread crumbs
1 Tbsp chopped fresh parsley
3 eggs
1 cup finely chopped roasted hazelnuts or walnuts
1/2 tsp dried thyme, crushed
1 tsp dried basil, crushed
1-1/2 tsp salt
Pepper to taste
1 to 2 Tbsp vegetable oil


Instructions
Cook lentils according to package directions; drain and cool. Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir in thyme, basil, salt, and pepper. Mold into 16 burger-sized patties.

In a large frying pan over medium-high heat, heat vegetable oil. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve.

Yield: 16 patties

#2
Texas Lentil Dip
Serves 6
1 cup USA lentils, washed and drained
2 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon dry mustard
1 teaspoon red pepper
Salt, as needed
Tortilla chips
Combine lentils and water in a saucepan. Bring to a boil; reduce the heat, cover, and simmer for 40 minutes or until soft. Drain and mash lentils. Combine with remaining ingredients and mix well. Serve with tortilla chips.

Answer 4

Lentil Soup:

Ingredients
2 tablespoons garlic, peeled (from about 8 large cloves)
1 ½ cups dried lentils (ordinary brown or green variety; I used French green lentils with great success)
4 tablespoons olive oil
5 Swiss chard leaves, washed, dried, stems removed and sliced into thin strips
¾ cup finely chopped fresh cilantro leaves (about 1 bunch)
At least 1 cup water (or remaining lentil liquid)
1 tablespoon juice of a lemon
2 tablespoons pomegranate molasses (available at Middle East groceries)

Method
Using a mortar and pestle, pound the garlic until pulverized. Alternatively, smash garlic with a chef's knife, then continue mashing it. You don't want minced garlic, which tends to burn.

Rinse lentils in a sieve, holding back stones or grit. Place lentils in a pot and cover with water. Bring up to a boil, then lower heat and cook lentils at a simmer, until tender, between 30 and 45 minutes. Check doneness after first 20 minutes, then every 10 minutes, as cooking time varies according to age of lentils. Drain and set aside; reserve cooking liquid if using. Salt lentils to taste. (KOD note: I've used one teaspoon of salt here and needed no additional salt at the end.)

Add 1 tablespoon of the olive oil to the emptied, rinsed-out pot, over medium heat, then add chard until wilted, about 2 minutes. Remove chard; set aside.

Heat remaining 3 tablespoons oil and add garlic and cilantro, stirring constantly. Cook about 1 minute, reduce heat and return chard, plus lentils and liquid of choice. Stir to combine and cook on medium heat, about 10 minutes. Add lemon juice, pomegranate molasses and stir again.

Makes enough for six as a side dish.

Answer 5

French Lentil Soup with Sausage Recipe

3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked sausage, like kielbasa
1 tablespoon balsamic vinegar, or to taste

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.

Answer 6

Cook lentils in water until done...when cooled enough run thru a blender with cooking water until liquified...add salt to taste...chill in a pitcher and drink as a cool drink (it is greenish black but kind of sweet...)..Lentil "milk"

Answer 7

Green Lentil Tacos

Ingredients
1 teaspoon olive oil
1 onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 cup dry lentils, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (14-ounce) can lower-salt chicken or beef broth
1 cup water
A couple squirts of Tabasco (optional)
1 (12-ounce) package Cut `n Clean Greens Green Swiss Chard
1 cup prepared chunky salsa
12 hard taco shells, or soft taco-size tortillas
Garnishes: Shredded lettuce, chopped fresh tomato, shredded cheddar cheese, chopped avocado


Preparation
Heat oil in a large non-stick skillet. Sauté onion until tender, about 5 minutes. Add garlic and sauté for another minute. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute to toast spices.

Add broth, water and Tabasco (if using); bring to a boil. Stir and reduce heat to lowest; cover skillet and simmer for 35 minutes or until the lentils are tender.

While lentils are cooking, remove half the chard from the bag (6 ounces) and mass it on a cutting board. Chop more finely. Save rest of chard for another use.

When lentil cooking time is up, uncover, stir in chard, turn up heat and cook for another 5 minutes or until mixture is thickened. Turn heat off and stir in salsa.

Spoon about 1/4-1/3 cup of lentil mixture into each taco shell and top with your favorite taco fixin's.

Serves 6.


Green Lentil and Mixed Vegetable Stir-Fry

2 cups green lentils
4 tablespoons butter
2 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon cider vinegar
1 red onion, cut in 1/8
1 (2 ounce) can baby corn
1 yellow pepper, cut in strips
1 red pepper, cut in strips
2 ounces green beans
1/2 cup vegetable stock
2 tablespoons honey
salt and pepper

Not the one? See other Green Lentil and Mixed Vegetable Stir-Fry Recipes
Lentils Main Dish
Vegetarian Main Dish
Put the lentils in a large saucepan with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are tender. Drain.
Add 1 tablespoon of the butter, 1 garlic clove, 1 tablespoon of the oil and the vinegar to the lentils and mix well.
Melt the remaining butter and oil in a skillet and stir-fry the garlic, onion, corn, peppers and green beans for 3-4 minutes.
Add the vegetable stock and bring to a boil. Simmer for 10 minutes or until most of the liquid has evaporated.
Add the hone and season with salt and pepper to taste. Stir in the lentils and cook for about a minute to heat through.

Green lentil salad:

finely chopped
4-inch piece celery stalk, finely chopped
4-inch piece carrot, peeled and finely chopped
3 cloves garlic, minced
1 teaspoon mustard seed
1 teaspoon fennel seed
2 cups vegetable stock, chicken stock or broth
1/2 cup water
1 cup French green lentils, picked over, rinsed, then drained
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper



Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the extra-virgin olive oil.

Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve warm.

Answer 8

Green lentil and potato bake...... yum!

Answer 9

salt pork like you do beans.