Veggie Challenged - lentil recipes?

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06-07-2006, 01:18 PM
I've never made lentils before! In fact, I don't think I've ever eaten lentils, but I love every other bean I've ever tried.

I bought 2 bags of lentils and am looking for a good recipe.

Any suggestions would be appreciated! Thanks!

06-07-2006, 01:31 PM
I've used red lentils quite a lot. What I did last week was a soup for one.

about 250ml (a cup) water
a teaspoon of vegetable bouillon powder
two small handfuls of frozen veg (carrots, broccoli, cauliflower)
a dash of rocksalt
half a cup of red lentils (rinsed)
two teaspoons of chana masala mix (bought from a pakistani shop)

Then just boiled these all together for about fifteen minutes, and let cool for a bit. Then whizzed smooth with a blender. Tasted nice :)

06-07-2006, 06:56 PM
Ohhhh, I love lentils. Lentils are good over rice. But my favorite way to eat them is in good old fashioned lentil soup.

Anna May
06-11-2006, 09:30 PM
Lentil soup is easy and quantities are flexible--just note that a full bag of lentils will make a lot of soup.

Saute onion and garlic in a little oil. Add, if you like, chopped peppers, celery, and/or grated carrot. When the veggies are soft, add some chopped tomatoes (canned or fresh), red wine or beer (dark is best), and plenty of water. Simmer for a few hours. At some point add some salt or chicken cubes.

You can add some hot peppers to spice it up--or fresh basil, cilantro, whatever you like. Lentils are full of protein and fiber.

06-12-2006, 10:28 AM
I cook lentils and brown rice together.
On top I put a salad made from chopped cucumbers and tomatoes mixed together with lemon in salt.
Then some sauted onions on top of that.
It is amazingggg.

06-12-2006, 12:31 PM
Thanks for the responses!

Ellakay~were you in my kitchen?!?!? that is EXACTLY what I did---made the lentils with brown rice and made the cucumber, tomato and lemon juice salad you mentioned. I did add a tiny bit of mint to the salad. Otherwise I did the EXACT thing you mentioned!

06-13-2006, 01:06 PM

Great site...check out the dal in Indian section...they taste really goood with/without rice!

06-16-2006, 10:45 AM
Thanks willmakeit for the link! Very yummy looking recipes!

fractal moonshine
12-29-2006, 11:37 PM
the simple way I make them:

Put a cup of water in a pot. Add 1/4 cup dry lentils, 1 c frozen chopped spinach, and 1 tsp "Better than Boullion" brand vegetable soup base. Bring to a boil on high, then simmer for half an hour.

12-29-2006, 11:47 PM
I make these reeeeeeeeeeeeeeeeally good curry lentil burgers. They are sooo good. I will dig up the recipe and post it tommorow :)

01-25-2007, 03:41 AM
Here is a recipe that I made this week that I really liked:

Stewed Lentils and Turkey Sausage

2 cups (12 oz) diced yellow onion
3 cloves garlic, minced
1 1/4 lbs turkey sausage
1 28-oz can Italian recipe crushed tomatoes
1 cup lentils (recipe calls for French green lentils)
2-3 cups fat free chicken broth
2 tsp mild curry powder
2 tsp dried thyme
1 tsp kosher salt (less if using regular salt, try 1/2 tsp and taste to see if that is enough)
1/4 tsp ground pepper
2 cups (9 oz) diced carrots
2 cups (12 oz) diced fennel (optional)
1 cup (9 oz) sliced leeks (optional)
1 tbsp red wine vinegar

Saute onions and garlic with turkey sausage until sausage is no longer pink and onions are tender.

Add tomatoes through ground pepper, bring to a boil, reduce heat and simmer for 20 minutes.

Add carrots, fennel (if desired) and leeks (if desired). Continue simmering for 20 more minutes or until carrots are tender. Add more chicken broth if needed.

Stir in red wine vinegar and serve.

6 servings. Nutrition per serving (including optional ingredients): 295 calories, 9g fat, 2g saturated fat, 55mg cholesterol, 1590mg sodium, 41g carbs, 14g fiber, 10g sugar, 25g protein.

01-25-2007, 07:28 AM
I have thee greatest red lentil soup recipe ever. It is soooo unbelivably delicious and so very easy. My family loves it as well as company. I don't have any nutritional or caloric facts on it though. But it shouldn't be too hard to figure out.

4 -6 portebello mushrooms caps, cleaned out and coarsely chopped
2 large onions, diced
2 - 6oz. cans tomato paste
3 vegetable bouillion cubes
2 cups red lentils

-In a 6 quart pot, saute the onions in a little oil. When translucent add the mushrooms and saute a bit longer.
-add the rest of the ingredients
-add water til almost the top of the pot, don't fill it all the way, you have to put on a lid and leave room for simmering. I usually have my tea kettle going, so the water is already boiling, this saves even more time
-bring to a complete boil, lower flame and simmer for about 20-25 mins.

That's it!!! It reheats beautifully. You really will not believe how yummy this is.