I need a few real recipes for using LENTILS?

Question

I have many small red lentils but i dont want to do the usual boil and mix with garlic and indian spices, some other idea would be good,,,,,, what do you do with them ?

Answer 1

old fashioned but thick and warming lentil soup
boilt the lentils in water with a couple of stock cubes
keep lid on to stop it all evaporating and top up with water as needed. after about 1/2 hour blend the lentis and stock to a lovely consistency season and add any cooked veggies or meats if you want but none are actually needed
cheap and cheerful -my kids loved this and still rave on

Answer 2

1

Answer 3

Bacon and lentils
Ingredients
560g/1½lb bacon joint
12 button onions
1 tbsp oil
450g/1lb puy lentils
1 carrot, halved
1 stick celery
1 bay leaf
1 sprig thyme
2 cloves garlic, crushed
1 knob of butter
3 hard boiled egg
2 tbsp chopped parsley



Method
1. Put the bacon into a pan and cover with cold water. Bring to the boil. Drain and rinse in cold water and pat dry with kitchen paper.
2. Heat the oil in a deep casserole pan and add the bacon and onions. Cook until the onions begin to brown.
3. Add the lentils, carrot, celery, herbs and garlic. Cover with water and put on a lid. Cook very slowly for about 2 hours.
4. When the lentils are cooked remove the bacon, herbs and carrot. Strain the lentils.
5. Spoon the lentils onto a serving dish and stir in the butter. Slice the bacon and place around the dish. Garnish with chopped parsley and halved, hard boiled eggs.

Answer 4

If you can track down a book called "Not Just a load of old lentils" by Rose Elliot (your library?) you'll find some great recipes in there.
When we were students we often used lentils instead of meat as the base for a spaghetti sauce - I can't claim the recipe - it was taken from Rose Elliot. Then our own addition was cheapest grated Cheddar sprinkled over the top and grilled till sizzling.
I still keep a large jar of lentils in the kitchen cupboard, and throw a handful into soups and stews.

Answer 5

Get a joint of ham, boil until cooked, drain and keep the juices, add to the juices, finely chopped onion, the pre soaked lentils and any other finely chopped veg you like, vegetable stock and salt/pepper a pinch of mixed spice a tea spoon of mixed herba and cook until the lentils are cooked, then add some of the ham joint finely diced.....Yummy!

Answer 6

I found many recipes for lentils at www.allrecipes.com. The recipes range from a sweet potato and lentil pizza to a lentil and potato soup. Hope this helps!

Librarians--Ask Us, We Answer!
Find your local Library at http://lists.webjunction.org/libweb/Public_main.html

Answer 7

Lenttl and Sausage soup with spinach.
1 ham bone
1 large sweet onion, 2 cups diced
2 stalks celery, 1/2 cup diced
2 carrots, 1 cup diced
2-4 chorizo sausages, sliced
3/4 cup lentils
3/4 cup long grain and wild rice blend, uncooked
1-3 chipotle chile in adobo, seeds removed and diced
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried onion flakes
1 teaspoon salt
10 cups water
2 cups baby spinach, washed and chopped
sherry wine (optional)
Place all ingredients except spinach in slow cooker, pour water over all just to cover,.
cook on low for 6 hours or until wild rice and vegetables are tender.
Remove ham bone and take any meat left on it and place back in soup.
Stir in spinach and drizzle sherry during last 15 minutes of cooking.

Answer 8

Lentil and rice pilaf

Answer 9

Try the following

Warm Lentil Salad with Walnuts and Goats' Cheese
8 oz (225 g) Puy lentils
1½ oz (40 g) walnuts, roughly chopped
1 tablespoon extra virgin olive oil
1 small red onion, peeled and finely chopped
1 bay leaf
1 fat clove garlic, peeled and crushed
1 heaped teaspoon fresh thyme leaves, chopped
salt and freshly milled black pepper

For the dressing:
2 crottin goats' cheese or 4 oz (110 g) of any other firm goats' cheese
1 fat clove garlic, peeled
1 level teaspoon sea salt
1 rounded teaspoon powdered mustard
2 tablespoons balsamic vinegar
2 tablespoons walnut oil
3 tablespoons extra virgin olive oil
1 oz (30 g) rocket leaves
freshly milled black pepper

First you need to cook the lentils. To do this, heat the oil in a medium saucepan and when it's hot, lightly fry the chopped walnuts for about 1 minute. Then remove them with a draining spoon to a plate and keep them aside for later.

Now to the oil left in the pan, add the onion and crushed garlic and let these cook and soften for about 5 minutes. After that, stir in the lentils, bay leaf and thyme and make sure they all get a good coating with oil. Next add 10 fl oz (275 ml) of boiling water, but don't add any salt - just put a lid on, turn the heat down to a gentle simmer and let the lentils cook for 30-40 minutes or until they're tender and all the liquid has been absorbed. You really need to bite one to test if they're done.

While the lentils are cooking you can prepare the dressing. Use a pestle and mortar and crush the garlic with the salt until it's creamy, then add the mustard and work that into the garlic paste. After that, whisk in the balsamic vinegar, followed by the oils. Then season well with freshly milled black pepper.
As soon as the lentils are cooked, add salt to taste. Empty them into a warm serving bowl and while they're still hot, pour the dressing over. Give everything a good toss and stir, then crumble the goats' cheese all over and add the rocket leaves, torn in half. Give everything one more toss and stir, and serve straight away with the walnuts scattered over

or Sausages with Puy Lentils

8 large, good-quality, herby pork sausages (about 1 lb 5 oz/600 g in total)
6 oz (175 g) Puy lentils
1 large onion, chopped small
2 cloves garlic, crushed
1 oz (25 g) butter
2 tablespoons groundnut or other flavourless oil
14 oz (400 g) tinned chopped tomatoes
1 teaspoon granulated sugar
1 tablespoon chopped fresh thyme
1 bay leaf
Salt and freshly milled black pepper
You will also need a 6 pint (3.5 litre), flameproof, lidded casserole.

Begin by rinsing the lentils, then place them in a saucepan with 1/34 pints (1 litre) of water (don't add any salt), bring them to simmering point and cook gently for about 30 minutes, or until the lentils are tender but not disintegrating. Then drain them and keep the cooking liquid.

Meanwhile, fry the onion and garlic in the butter and 1 tablespoon of the oil in the casserole for 8-10 minutes to soften. Next, add the tinned tomatoes, sugar, thyme and bay leaf, and some salt and freshly milled black pepper, and let it all simmer gently (without a lid) until the liquid reduces and it becomes rather thick - you may need to stir it now and then and it will take about 5-7 minutes.

Now heat the remaining tablespoon of oil in a large frying pan and brown the sausages all over in it. Then, using a draining spoon, transfer them to the tomato mixture. Add the cooked lentils and 10 fl oz (275 ml) of the liquid they were cooked in. Stir well, then continue cooking over a very gentle heat for about 30 minutes - with a lid - and, if the mixture begins to look dry, add a little more liquid. Taste and add pepper and salt, if it needs it, before serving

or Cheese and lentil loaf
175g/6oz red lentils
350ml/12fl oz water
110g/4oz cheddar cheese, grated
1 onion, peeled and finely chopped
1 tbsp fresh parsley, chopped
½ tsp cayenne pepper
a little lemon juice
1 large egg
3 tbsp single cream
salt and freshly ground black pepper
1 tsp butter

Method
1. preheat the oven 190C/375F/Gas 5.
2. Pick over the lentils for any sticks and stones. Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes. Check after 10 minutes in case you need to add more water. The mixture should cook to a stiff purée.
3. Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice. Season to taste.
4. In a separate bowl lightly beat the egg, stir in the cream and pour this mixture over the lentils.
5. Grease a 450g/1lb loaf tin with the tsp of butter and press in the mixture.
6. Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
7. If you are serving this loaf hot, let it stand for 10 minutes in the tin before turning it out. Alternatively, serve cold with a salad.

or Red lentil balls
200g/7oz red lentils
200g/7oz bulgar wheat
Olive oil for cooking
1 medium onion, peeled and finely chopped
1 tbsp tomato paste
1 tsp salt
1 tsp paprika
1 tsp cumin
small bunch of parsley, finely chopped
6 spring onions, finely chopped
Cos lettuce leaves for garnish

Method
1. Wash the lentils and cook in four times their volume of water for 20 minutes until soft.
2. Near the end of the cooking time add the Bulghur wheat and cook for 2 more minutes.
3. Turn off the heat and allow to stand for 20 minutes
4. Fry the onion in the olive oil, add the tomato paste and remove from the heat.
5. Combine all the ingredients together and allow to cool
6. Shape the mixture into walnut sized balls and serve on a bed of lettuce.

Answer 10

*Here's a bunch,
http://www.recipezaar.com/recipes/lentils
http://homecooking.about.com/library/archive/bllentils.htm
http://www.recipezaar.com/recipes.php?q=lentil