Wanted Lentil Recipes
- Thread starter gizbe
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My wife make burgers out of lentils.....almost better than a 'real' burger.
Ask and you shall receive. This might be information overload, just ignore the ones you don't want.
Bombay Rice and Lentils
1/2 Onion,medium-size,chopped
2 tb Salad oil
1 c Rice,brown,uncooked
1 tb Tomato paste
2 1/2 c Water
1/4 ts Cinnamon
1/4 c Lentils,uncooked
1/2 ts Salt,seasoned
1/2 c Raisins
1/2 c Pinenuts
Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350�ŒF. oven 20 to 30 minutes.
Bombay Rice and Lentils
1/2 Onion,medium-size,chopped
2 tb Salad oil
1 c Rice,brown,uncooked
1 tb Tomato paste
2 1/2 c Water
1/4 ts Cinnamon
1/4 c Lentils,uncooked
1/2 ts Salt,seasoned
1/2 c Raisins
1/2 c Pinenuts
Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350�ŒF. oven 20 to 30 minutes.
Lentils and Rice with Fried Onions
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt (optional)
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with sour cream and remaining onions to serve.
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt (optional)
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with sour cream and remaining onions to serve.
Spicy Lentils and Brown Rice
1 tsp oil
1 cinnamon stick
3/4 tsp cumin seeds
6 garlic cloves, minced
1 onion, sliced
1 can of chicken
1 cup Long Grain Brown Rice
3 cups chicken broth
1/2 cup red lentils, whole
1 tsp ground cardamom
1/2 cup raisins
1/2 cup almonds, toasted
2 tbsps cilantro, chopped
Heat oil in a large saucepan and sauté cinnamon stick, cumin seeds, and garlic for 2 minutes over low heat. Add onion and sauté until tender. Add chicken and cook for 5 minutes. Stir in rice and continue to sauté for 5 additional minutes. Increase heat and add broth, lentils and cardamom. Bring to a boil, cover and simmer at reduced heat for 40 minutes. Remove cinnamon stick. Add raisins and almonds. Fold in cilantro.
1 tsp oil
1 cinnamon stick
3/4 tsp cumin seeds
6 garlic cloves, minced
1 onion, sliced
1 can of chicken
1 cup Long Grain Brown Rice
3 cups chicken broth
1/2 cup red lentils, whole
1 tsp ground cardamom
1/2 cup raisins
1/2 cup almonds, toasted
2 tbsps cilantro, chopped
Heat oil in a large saucepan and sauté cinnamon stick, cumin seeds, and garlic for 2 minutes over low heat. Add onion and sauté until tender. Add chicken and cook for 5 minutes. Stir in rice and continue to sauté for 5 additional minutes. Increase heat and add broth, lentils and cardamom. Bring to a boil, cover and simmer at reduced heat for 40 minutes. Remove cinnamon stick. Add raisins and almonds. Fold in cilantro.
Autumn Days Pilaf
Serves 6
Ingredients:
1/3 cup onion, chopped
1 tbsp vegetable oil
1 cup Mahatma® Natural Long Grain Brown Rice
3 cups chicken stock
1/4 tsp ground cumin
1 tbsp tomato paste
1/4 cup dried lentils
1 boneless chicken breast, cooked and cubed
1/2 cup carrots, shredded
1/2 cup unsalted sunflower seeds
1/2 cup raisins
Directions: Sauté onions in vegetable oil in skillet until tender. Add rice and stir until lightly browned. Add chicken stock and next 3 ingredients; stir well. Cover, bring to a boil, reduce heat, and simmer 20 minutes. Stir in chicken, carrots, sunflower seeds, and raisins. Cover and cook 15 minutes or until all liquid is absorbed.
Serves 6
Ingredients:
1/3 cup onion, chopped
1 tbsp vegetable oil
1 cup Mahatma® Natural Long Grain Brown Rice
3 cups chicken stock
1/4 tsp ground cumin
1 tbsp tomato paste
1/4 cup dried lentils
1 boneless chicken breast, cooked and cubed
1/2 cup carrots, shredded
1/2 cup unsalted sunflower seeds
1/2 cup raisins
Directions: Sauté onions in vegetable oil in skillet until tender. Add rice and stir until lightly browned. Add chicken stock and next 3 ingredients; stir well. Cover, bring to a boil, reduce heat, and simmer 20 minutes. Stir in chicken, carrots, sunflower seeds, and raisins. Cover and cook 15 minutes or until all liquid is absorbed.
Patchwork Soup
1 c. barley
1 c. dried split peas
1 c. uncooked white rice
3/4 c. dry lentils
2 T. dried parsley
2 T. granulated garlic (or could substitute dried minced garlic)
1 t. pepper
2 t. salt
1 t. garlic powder
2 t. Italian seasoning
2 t. dried sage
enough dried chopped onion to equal 1 cup rehydrated onion
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary. Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.
1 c. barley
1 c. dried split peas
1 c. uncooked white rice
3/4 c. dry lentils
2 T. dried parsley
2 T. granulated garlic (or could substitute dried minced garlic)
1 t. pepper
2 t. salt
1 t. garlic powder
2 t. Italian seasoning
2 t. dried sage
enough dried chopped onion to equal 1 cup rehydrated onion
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary. Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.
Hearty Soup Mix
1 package (14 ounces) Dry Green Split Peas
1 package (14 ounces) Alphabet Macaroni
1&1/2 cup brown rice
1 package (12 ounces) Pearl Barley
1 package (12 ounces) Lentils
4 cups dry minced onion
Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12&1/2 cups mix
HEARTY SOUP STOCK: Put 6 cups of water and 1&1/3 cups of mix in a large kettle or Dutch Oven. Add 1&1/2 Tablespoons salt. Bring to a boil. Cover and simmer 1 to 1&1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1&1/2 cups cabbage, shredded, 2 cans (15 ounces each) tomato sauce, 1 can (24 ounces) vegetable juice cocktail, and if desired, 1 pound lean cooked ground beef or leftover cooked beef. Simmer 20 minutes, until vegetables are cooked. Makes 6-8 servings.
1 package (14 ounces) Dry Green Split Peas
1 package (14 ounces) Alphabet Macaroni
1&1/2 cup brown rice
1 package (12 ounces) Pearl Barley
1 package (12 ounces) Lentils
4 cups dry minced onion
Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12&1/2 cups mix
HEARTY SOUP STOCK: Put 6 cups of water and 1&1/3 cups of mix in a large kettle or Dutch Oven. Add 1&1/2 Tablespoons salt. Bring to a boil. Cover and simmer 1 to 1&1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1&1/2 cups cabbage, shredded, 2 cans (15 ounces each) tomato sauce, 1 can (24 ounces) vegetable juice cocktail, and if desired, 1 pound lean cooked ground beef or leftover cooked beef. Simmer 20 minutes, until vegetables are cooked. Makes 6-8 servings.
Pasta Soup and Variations
1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 tablespoons grated Parmesan cheese
1 tablespoon minced dried onion
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano, crushed
1 dash garlic powder
Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
Pasta Soup: Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils Are tender, stirring occasionally. Makes 3 side dish servings.
Variations:
Pea Soup: Combine pasta soup mix with 3–1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsp. soy sauce. Cover and cook 2–3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3–4 appetizer servings.
Curry Chicken Soup: Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1–2/3 cups), 3/4 cup diced cooked chicken, and 1–1/2 to 2 tsp. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3–4 main-dish servings.
Pepperoni-Veg Soup: Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 C. frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4–6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.
1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 tablespoons grated Parmesan cheese
1 tablespoon minced dried onion
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano, crushed
1 dash garlic powder
Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
Pasta Soup: Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils Are tender, stirring occasionally. Makes 3 side dish servings.
Variations:
Pea Soup: Combine pasta soup mix with 3–1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsp. soy sauce. Cover and cook 2–3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3–4 appetizer servings.
Curry Chicken Soup: Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1–2/3 cups), 3/4 cup diced cooked chicken, and 1–1/2 to 2 tsp. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3–4 main-dish servings.
Pepperoni-Veg Soup: Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 C. frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4–6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.
Brown Rice and Lentils
1/2 Cup Brown Rice
1/2 Cup Lentils
2 Tablespoons Butter (or substitute)
1 Onion — chopped (or equivalent amount in dried chopped onion)
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/2 Tsp. Cardamom
2 Whole Cloves
1 Bay Leaf
1 pinch Cayenne Pepper — optional
2 1/2 C Water
Melt butter in cook pot and add all dry ingredients. Sautee a few minutes and then cover with water. Cover pot, place over low heat, and cook 45 to 60 minutes.
1/2 Cup Brown Rice
1/2 Cup Lentils
2 Tablespoons Butter (or substitute)
1 Onion — chopped (or equivalent amount in dried chopped onion)
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/2 Tsp. Cardamom
2 Whole Cloves
1 Bay Leaf
1 pinch Cayenne Pepper — optional
2 1/2 C Water
Melt butter in cook pot and add all dry ingredients. Sautee a few minutes and then cover with water. Cover pot, place over low heat, and cook 45 to 60 minutes.
Spicy Lentil-Veggie Burgers
[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]
1/2 cup washed & sorted Lentils
1/2 lb. Red Potatoes, peeled & cubed (equivalent in canned)
1/4 tsp Sea Salt (I used regular table salt)
1/2 cup Shredded Carrot (I used mashed, canned carrots)
1/2 cup Peas (I used canned peas)
4 tsp Canola Oil
1/2 cup Finely Chopped Onion
1/2 tsp Ground Cumin
1/2 tsp Ginger, peeled & minced
1/4 tsp Mustard Seed (optional)
1/8 tsp Cayenne Pepper
1/4 tsp Curry Powder
3 cloves Garlic, minced (I used dried minced garlic)
2 tsp Cilantro
1/4 cup (uncooked) Brown Rice
1/4 cup Egg Substitute (equivalent in rehydrated powdered eggs)
1/2 cup Plain Bread Crumbs
Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside. Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this) Heat 2–1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings
[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]
1/2 cup washed & sorted Lentils
1/2 lb. Red Potatoes, peeled & cubed (equivalent in canned)
1/4 tsp Sea Salt (I used regular table salt)
1/2 cup Shredded Carrot (I used mashed, canned carrots)
1/2 cup Peas (I used canned peas)
4 tsp Canola Oil
1/2 cup Finely Chopped Onion
1/2 tsp Ground Cumin
1/2 tsp Ginger, peeled & minced
1/4 tsp Mustard Seed (optional)
1/8 tsp Cayenne Pepper
1/4 tsp Curry Powder
3 cloves Garlic, minced (I used dried minced garlic)
2 tsp Cilantro
1/4 cup (uncooked) Brown Rice
1/4 cup Egg Substitute (equivalent in rehydrated powdered eggs)
1/2 cup Plain Bread Crumbs
Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside. Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this) Heat 2–1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings
Bulgur-Lentil Burger Mix Recipe
1/2 cup lentils
1/2 cup bulgur wheat
2 cups water (or broth)
Combine grains and add to water in saucepan. Simmer for 45 minutes. Season as desired, or as recipe calls states. Substitute for ground beef in recipes, or use to make Lentil Burgers for Bean Haters. i use about 2 cups of this stuff in place of ground beef in casseroles and other hamburger dishes. it's very bland, so don't forget to adjust seasonings as necessary. of course, i have no clue how to get just 2 cups of cooked grains as the end result!! i always end up with way to much, so i just freeze what i'm not using for another time. the grain mixture makes a really good ground meat substitute in cooked dishes (like tacos, stuffed peppers, etc) and is really versatile. everything freezes well, too!
1/2 cup lentils
1/2 cup bulgur wheat
2 cups water (or broth)
Combine grains and add to water in saucepan. Simmer for 45 minutes. Season as desired, or as recipe calls states. Substitute for ground beef in recipes, or use to make Lentil Burgers for Bean Haters. i use about 2 cups of this stuff in place of ground beef in casseroles and other hamburger dishes. it's very bland, so don't forget to adjust seasonings as necessary. of course, i have no clue how to get just 2 cups of cooked grains as the end result!! i always end up with way to much, so i just freeze what i'm not using for another time. the grain mixture makes a really good ground meat substitute in cooked dishes (like tacos, stuffed peppers, etc) and is really versatile. everything freezes well, too!
Lentil Hash
2 carrots grated
4 cups cooked lentils
2 egg whites
1/2 cup parsley
1/2 cup coriander (cilantro)
1/2 cup bread crumbs
2 chopped tomatoes
3 cloves of crushed garlic
1 tbsp grated fresh ginger
1 small onion chopped
Mix these all together and then brown in a nonstick frying pan, stirring often. I served this with pita bread and salad and a squeeze of lime juice. Leftovers are good for sandwiches.
Curried Lentils & Brown Rice
2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper
Chop veggies and apple into bite-sized pieces. Sauté garlic and scallions in lemon juice, tamari, and water. Add curry, saute just enough to blend flavors. Add the rest of the ingredients, heat thoroughly. Spoon the sauce over a healthy portion of lentils and rice.
Bar-B-Q'd Lentils
2 1/3 C Lentils -- rinsed
5 C Water
1/2 C Molasses
2 Tbsp Brown Sugar
1 Tbsp Vinegar
1/2 C Ketchup
1 Tsp Dry Mustard
1 Tsp Worcestershire Sauce -- or vegetarian kind
16 oz Tomato Sauce
2 tbsp Minced Onions
1/4 tsp Liquid Barbecue Smoke® -- optional
Add lentils to water, bring to a boil and simmer for 30 min or until tender but whole. Add remaining ingredients to the cooked lentils and bake at 350 deg F for 45 min.
Pumpkin Lentil Wild Rice
3 garlic cloves, minced
1/4 cup onion, minced
3 tbsp soy sauce for saute
3 c. fresh pumpkin or squash puree
4 c. vegetable broth
1 c. Beef-Not chunks (or TVP or other meat product)
2 Medium white potatoes, chopped in small cubes
3 cups fresh pumpkin chunks
1 cup lentils
1/2 cup wild rice
1/2 cup brown rice
Saute garlic & onions in soy sauce 'til they release their aromas, about three to five minutes. Use two cups vegetable broth to reconstitute the beef-not (or other meat product). Keep it aside. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook 'til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add rice and lentils and cook about 1/2 hour. Add the Beef-Not and the chunks from the second potato, cook 'til tender. Salt & Pepper to taste. You got soup!
Taco Lentils
2 1/3 cups green lentils - rinsed
5 cups water
4 oz. can of chopped green chilis
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves - minced
1 package taco seasoning (or about 4 tablespoons of bulk taco seasoning)
2 tablespoons chopped onion
Add lentils to water. Bring to a boil and simmer for 30 minutes or until tender, but whole. When lentils are done, add the rest of the ingredients and stir to mix thoroughly. Pour into a baking dish (a large pyrex lasagna pan is about the right size). Cover and bake at 350 degrees for 45 minutes. These are great in tacos, burritos, or taco salad. The texture is pretty similar to SAD taco meat, so it's a good substitution when you want something besides refried beans and rice.
Red Lentil Lasagna
1 large Onion, sliced finely 3 cloves Garlic, minced
1 Red chilli, deseeded
2 stalks Celery, chopped *very* finely
1/2 cup water 1 lb Broccoli
1 small Zucchini 1/2 lb Mushroom
1 pint Vegetable Stock 1 cup Red lentils
1 can Tomatoes 2 tsps Oregano
2 tsps Basil 1/2 tsp Salt
1/2 tsp Pepper 1/2 cup Corn
2 tbsp Tomato Puree/Paste
12 sheets Spinach lasagna
1/4 cup water 2 tbsp Flour
1/2 cup Soya milk 1 clove Garlic
1/4 tsp Salt 1/4 tsp Pepper
3 tbsp Yeast flakes 1/4 tsp Turmeric
Steam onions, garlic, chili and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 350 deg. F for 20 minutes.
Lentil Pate
3/4 cup (4 oz.) dried lentils
3 cups water
1 very large onion, peeled, quartered, and sliced (2 cups)
2 hard-boiled egg whites
1/2 tsp. salt
1/4 to
1/2 tsp. freshly ground black pepper, to taste
In a small saucepan, cook the lentils in the water for 35 minutes, or until they are soft. Drain the lentils and reserve them. While the lentils are cooking, heat a couple of tablespoons of water in a skillet, add the onion, browning VERY slowly. (The secret of this dish's success is to caramelize the onions by a long, gradual browning. *Do this step while the lentils cook.*) You may wish to add a tablespoon of water if the pan becomes too dry. Also, while the lentils are cooking, I zap the egg whites in a pyrex cup in the microwave (to "hard-boil" them). I have not tried this recipe without the egg whites yet, so I apologize to the vegans on the list! In the food processor, process the onions until fine, add the egg whites, process, then add the lentils and process until a pate-like constistency is reached.
Homestyle Lentil Pie
20 oz floury potatoes peeled and cut into chunks
2 tbspns soya milk (or as needed)
2 oz fatfree cheddar type cheese
Seasoning
For the filling
1 onion finely chopped
2 garlic cloves finely chopped
1 carrot diced
5 oz red lentils
1/2 pint vegetable stock
1 large tomato roughly chopped
1 oz frozen peas
2 tbspns fruity brown sauce.
Cook the potatoes in a large pan of lightly salted boiling water for about 10 mins until tender. Meanwhile cook the onion garlic and carrot in some stock for about 2 mins.Stir in the lentils and rest of stock.Bring mixture to the boil and boil rapidly for 5 minutes. Add the tomato peas and fruity brown sauce to the lentils, reduce the heat and cook for a further 5 - 8 mins until the lentils are tender but not mushy. Preheat the grill to high.Drain the potatoes well and mash with the soya milk and cheese.Season to taste. Season the lentil mix and spoon into a heatproof dish.Fork the mashed potato over the filling and cook under the grill until the mash is crisp and golden. Cumin and Lentil Cakes Mash any cold leftover Lentil Pie (or make enough to do this)witha fork mix thoroughly.Shape the mixture into even sized cakes.Spray each cake with lite spray oil and sprinkle with cumin seeds.Cook in a non stick pan for 4 - 5 mins on each side until piping hot and golden. Rosti Topped Lentil Pie Make the lentil filling up to the end of step 2. Preheat the oven to 200c / 400f Gas 6 Cook the potatoes whole for 10 mins until part cooked.Allow the potatoes to cool slightly then grate them coarsly. Mix with the fat free cheddar cheese and 4 sliced green onions.Spoon the lentil mixture into an ovenproof dish and scatter the potato mix over the top evenly.Bake for 20 minutes until the rosti topping is golden and crunchy. Chilli Lentil Pie At step 2 cook 1 fresh red chilli finely chopped (leave seeds in if you want it very hot)with the onion garlic and carrot.Replace the fruity brown sauce with mango chutney at step 3 if liked. Lemony Dhal (I like this a lot) Omit the potato topping.At step 2 replace the carrot with 2 tspns of finely chopped fresh ginger and add an extra 7/8 oz stock.At step 3 replace the peas and sauce with 1 tbspn of hot curry paste (I used powder to taste) and the juice of 1/2 a lemon.Serve with rice or naan.
Chilled Lentil & Rice Salad
dry lentils cooked & drained of all liquid; 2 cups cooked
Rice cooked; 3 cups cooked
1 large onion chopped very finely
1 bell pepper chopped very finely
6 oz. fat free Italian dressing
2 oz. white vinegar
salt and pepper to taste
Mix all the ingredients together and best if chilled over night. Serve chilled.
2 carrots grated
4 cups cooked lentils
2 egg whites
1/2 cup parsley
1/2 cup coriander (cilantro)
1/2 cup bread crumbs
2 chopped tomatoes
3 cloves of crushed garlic
1 tbsp grated fresh ginger
1 small onion chopped
Mix these all together and then brown in a nonstick frying pan, stirring often. I served this with pita bread and salad and a squeeze of lime juice. Leftovers are good for sandwiches.
Curried Lentils & Brown Rice
2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper
Chop veggies and apple into bite-sized pieces. Sauté garlic and scallions in lemon juice, tamari, and water. Add curry, saute just enough to blend flavors. Add the rest of the ingredients, heat thoroughly. Spoon the sauce over a healthy portion of lentils and rice.
Bar-B-Q'd Lentils
2 1/3 C Lentils -- rinsed
5 C Water
1/2 C Molasses
2 Tbsp Brown Sugar
1 Tbsp Vinegar
1/2 C Ketchup
1 Tsp Dry Mustard
1 Tsp Worcestershire Sauce -- or vegetarian kind
16 oz Tomato Sauce
2 tbsp Minced Onions
1/4 tsp Liquid Barbecue Smoke® -- optional
Add lentils to water, bring to a boil and simmer for 30 min or until tender but whole. Add remaining ingredients to the cooked lentils and bake at 350 deg F for 45 min.
Pumpkin Lentil Wild Rice
3 garlic cloves, minced
1/4 cup onion, minced
3 tbsp soy sauce for saute
3 c. fresh pumpkin or squash puree
4 c. vegetable broth
1 c. Beef-Not chunks (or TVP or other meat product)
2 Medium white potatoes, chopped in small cubes
3 cups fresh pumpkin chunks
1 cup lentils
1/2 cup wild rice
1/2 cup brown rice
Saute garlic & onions in soy sauce 'til they release their aromas, about three to five minutes. Use two cups vegetable broth to reconstitute the beef-not (or other meat product). Keep it aside. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook 'til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add rice and lentils and cook about 1/2 hour. Add the Beef-Not and the chunks from the second potato, cook 'til tender. Salt & Pepper to taste. You got soup!
Taco Lentils
2 1/3 cups green lentils - rinsed
5 cups water
4 oz. can of chopped green chilis
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves - minced
1 package taco seasoning (or about 4 tablespoons of bulk taco seasoning)
2 tablespoons chopped onion
Add lentils to water. Bring to a boil and simmer for 30 minutes or until tender, but whole. When lentils are done, add the rest of the ingredients and stir to mix thoroughly. Pour into a baking dish (a large pyrex lasagna pan is about the right size). Cover and bake at 350 degrees for 45 minutes. These are great in tacos, burritos, or taco salad. The texture is pretty similar to SAD taco meat, so it's a good substitution when you want something besides refried beans and rice.
Red Lentil Lasagna
1 large Onion, sliced finely 3 cloves Garlic, minced
1 Red chilli, deseeded
2 stalks Celery, chopped *very* finely
1/2 cup water 1 lb Broccoli
1 small Zucchini 1/2 lb Mushroom
1 pint Vegetable Stock 1 cup Red lentils
1 can Tomatoes 2 tsps Oregano
2 tsps Basil 1/2 tsp Salt
1/2 tsp Pepper 1/2 cup Corn
2 tbsp Tomato Puree/Paste
12 sheets Spinach lasagna
1/4 cup water 2 tbsp Flour
1/2 cup Soya milk 1 clove Garlic
1/4 tsp Salt 1/4 tsp Pepper
3 tbsp Yeast flakes 1/4 tsp Turmeric
Steam onions, garlic, chili and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 350 deg. F for 20 minutes.
Lentil Pate
3/4 cup (4 oz.) dried lentils
3 cups water
1 very large onion, peeled, quartered, and sliced (2 cups)
2 hard-boiled egg whites
1/2 tsp. salt
1/4 to
1/2 tsp. freshly ground black pepper, to taste
In a small saucepan, cook the lentils in the water for 35 minutes, or until they are soft. Drain the lentils and reserve them. While the lentils are cooking, heat a couple of tablespoons of water in a skillet, add the onion, browning VERY slowly. (The secret of this dish's success is to caramelize the onions by a long, gradual browning. *Do this step while the lentils cook.*) You may wish to add a tablespoon of water if the pan becomes too dry. Also, while the lentils are cooking, I zap the egg whites in a pyrex cup in the microwave (to "hard-boil" them). I have not tried this recipe without the egg whites yet, so I apologize to the vegans on the list! In the food processor, process the onions until fine, add the egg whites, process, then add the lentils and process until a pate-like constistency is reached.
Homestyle Lentil Pie
20 oz floury potatoes peeled and cut into chunks
2 tbspns soya milk (or as needed)
2 oz fatfree cheddar type cheese
Seasoning
For the filling
1 onion finely chopped
2 garlic cloves finely chopped
1 carrot diced
5 oz red lentils
1/2 pint vegetable stock
1 large tomato roughly chopped
1 oz frozen peas
2 tbspns fruity brown sauce.
Cook the potatoes in a large pan of lightly salted boiling water for about 10 mins until tender. Meanwhile cook the onion garlic and carrot in some stock for about 2 mins.Stir in the lentils and rest of stock.Bring mixture to the boil and boil rapidly for 5 minutes. Add the tomato peas and fruity brown sauce to the lentils, reduce the heat and cook for a further 5 - 8 mins until the lentils are tender but not mushy. Preheat the grill to high.Drain the potatoes well and mash with the soya milk and cheese.Season to taste. Season the lentil mix and spoon into a heatproof dish.Fork the mashed potato over the filling and cook under the grill until the mash is crisp and golden. Cumin and Lentil Cakes Mash any cold leftover Lentil Pie (or make enough to do this)witha fork mix thoroughly.Shape the mixture into even sized cakes.Spray each cake with lite spray oil and sprinkle with cumin seeds.Cook in a non stick pan for 4 - 5 mins on each side until piping hot and golden. Rosti Topped Lentil Pie Make the lentil filling up to the end of step 2. Preheat the oven to 200c / 400f Gas 6 Cook the potatoes whole for 10 mins until part cooked.Allow the potatoes to cool slightly then grate them coarsly. Mix with the fat free cheddar cheese and 4 sliced green onions.Spoon the lentil mixture into an ovenproof dish and scatter the potato mix over the top evenly.Bake for 20 minutes until the rosti topping is golden and crunchy. Chilli Lentil Pie At step 2 cook 1 fresh red chilli finely chopped (leave seeds in if you want it very hot)with the onion garlic and carrot.Replace the fruity brown sauce with mango chutney at step 3 if liked. Lemony Dhal (I like this a lot) Omit the potato topping.At step 2 replace the carrot with 2 tspns of finely chopped fresh ginger and add an extra 7/8 oz stock.At step 3 replace the peas and sauce with 1 tbspn of hot curry paste (I used powder to taste) and the juice of 1/2 a lemon.Serve with rice or naan.
Chilled Lentil & Rice Salad
dry lentils cooked & drained of all liquid; 2 cups cooked
Rice cooked; 3 cups cooked
1 large onion chopped very finely
1 bell pepper chopped very finely
6 oz. fat free Italian dressing
2 oz. white vinegar
salt and pepper to taste
Mix all the ingredients together and best if chilled over night. Serve chilled.
Walnut-Lentil Patties
2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten (use an egg substitute)
1 onion, finely chopped (or use equivalent)
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed) - (or use powdered sour cream)
2 tablespoons vegetable oil
2 tablespoons butter
Purée the lentils in a blender or food processor. Place in a medium-size bowl. Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes. Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary. Shape into patties (1/2 cup each). Sauté in oil and butter until nicely browned, about 5 minutes per side.
2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten (use an egg substitute)
1 onion, finely chopped (or use equivalent)
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed) - (or use powdered sour cream)
2 tablespoons vegetable oil
2 tablespoons butter
Purée the lentils in a blender or food processor. Place in a medium-size bowl. Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes. Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary. Shape into patties (1/2 cup each). Sauté in oil and butter until nicely browned, about 5 minutes per side.
Here's some websites with lentil recipes for you:
http://www.wisebread.com/35-mouth-watering-lentil-recipes
http://www.food.com/recipes/lentils
http://allrecipes.com/recipes/soups-stews-and-chili/soup/bean-and-pea-soup/lentil-soup/
http://lentilworld.com/Recipes.html
http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.html
http://www.everyday-vegetarian-recipes.com/lentil-recipes.html
http://www.wholefoodsmarket.com/recipe/lentil-chili
http://www.wisebread.com/35-mouth-watering-lentil-recipes
http://www.food.com/recipes/lentils
http://allrecipes.com/recipes/soups-stews-and-chili/soup/bean-and-pea-soup/lentil-soup/
http://lentilworld.com/Recipes.html
http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.html
http://www.everyday-vegetarian-recipes.com/lentil-recipes.html
http://www.wholefoodsmarket.com/recipe/lentil-chili
gizbe
Contributing Member
Wow, so many good ideas. Thanks so much for all of them Kathy and I will copy them out asap. Love the idea of burgers imaginative and will have to give them a try some night!
I started to wonder if anyone has any dessert type recipes - like a rice pudding or other things.
I started to wonder if anyone has any dessert type recipes - like a rice pudding or other things.
You don't really want to get me started on rice recipes do you?! LOL. Actually I have a bunch of rice pudding recipes. I'll start another thread just in case other people have more lentil recipes for you.
Namsgrls
Veteran Member
Lentils are absolutely my favorite sprout. They are good any old way you can eat them, but my favorite is on chicken or egg salad sandwiches. YUM!! And yes, plain, by the handful is a wonderful snack. Now I need to get some started. LOL
psychgirl
Has No Life - Lives on TB
I love lentils and never thought to start sprouts! How do you do that? Is it hard to do??
Dinghy
Veteran Member
I use a sprouting jar that I bought quite a few years ago. I think you could use a canning jar with a piece is screen or netting over the mouth. Soak the lentils in water for 24 hours. Drain and rinse. Invert jar to drain remaining water. Rinse and drain once a day. The lentils take about 3 days to fully sprout. When they are done. Rinse and refrigerate.
kittyknits
Veteran Member
Since lentils are one of my main foods, I look forward to trying some of the ideas in this thread. Thanks for all the recipes and websites. Lots to look at.
Carl2
Pass it forward...
Lentil sprouts: "French Green Lentils" are inexpensive and have a high rate of germination. I soak them 8-12 hours, then put them in our "Victorio" brand tray sprouter; I rinse the sproutes three times a day.
For cooking, lentils are great as a legume that cooks quickly.
For cooking, lentils are great as a legume that cooks quickly.