I can buy them in bulk at the health food store, but then what do I do with them? Do i soak them? How much water to soak them in? Do I boil them then? I just don't know. Please help!
No need to presoak lentils! I usually boil about one and a half cups water for ever cup of lentils. Also I let the water boil before I add the lentils, I've heard that allows you to avoid any digestion problems.
One way I use them:
Cook them--but don't them get all mushy.
When cool, make a salad:
chilled lentils
leftover cooked grains
chopped veg. (I use scallions, red cabbage, celery)
a healthy vinaigrette
Serve over leaf lettuce w/some baguette on the side.
I sautee garlic, onion and a grated carrot in olive oil then I add the lentils, vegetable broth and cayenne flakes and cook in the pressure cooker for 15 minutes, then season to taste.
Variation:
- add potatoes and curry powder for as dalh-type soup
- add frozen spinach and let it cook a few more minutes
- add tomato sauce, chunks of bell pepper, origano, and cumin for a veggie chili - I also like to addfresh coriander right before serving.
I don't usually soak my lentils. This is my absolute favorite lentil recipe:
Sloppy Lentils
2 c water
1 c lentils
1 1/2 c tomato sauce
1 Tbsp soy sauce or tamari
2 carrots, finely chopped
1 onion, finely chopped
a few handfuls of spinach (or any dark leafy green), finely chopped
3 cloves garlic, minced
generous pinch of crushed red pepper flakes
generous pinch of basil
1 bay leaf
salt and pepper to taste
You can make a sloppy joe like sandwich by spooning some on a bun, or just eat as a stew.
Combine the water, lentils, tomato sauce, and soy sauce/tamari in a pot. Bring to a boil. Add the rest of the ingredients, stir well, and lower the heat to a simmer. Cover and cook, stirring occasionally, for 30 - 40 minutes (depends on the lentils, red lentils cook quickly, green and brown lentils take a bit longer). Season with salt and pepper to taste.
You can really use any type of lentil, or even split peas, chana dal, moong dal, it's very versatile.
-sauteed some kale, a little parsley, celery, carrots, and fresh garlic in a litte olive oil, then added a can of petite diced tomatos.
-soaked lentils for 20 minutes and boiled till cooked and then added to the skillet.
YUM! I need to cook them longer, though, as they can be hard on my tummy.
I am making your sloppy lentils this weekend. I am not getting buns, though. I am going to eat it like a chili. It is COLLLLLD here & I want something nice & warm. I'm looking forward to it!
One way to really enjoy lentils is to make Injurda. It's very yummy.
Injudra
Ingredients:
1/2 pound dry brown lentils
1 cup long grain rice (brown ok)
3 - 4 large onions
1/2 cup olive oil
salt, pepper and cumin to taste
Directions:
Use a four quart pan. Boil lentils in two quarts of filtered water. Chop onions and begin sauteing in the olive oil; saute until completely browned (really and truly brown, which will take until the lentils and rice are done). When the lentils begin to get soft, add the rice and spices; cook until the mixture is dry. Pour the onion mixture over the lentils and rice and let the oil seep down through the mixture. Try not to stuff yourself.