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.