1 lb of dry lentils. Now what?
- chelleyd01 Jan 18, 2008 01:43 PM
I am on the misery known as South Beach. I have purchased a 1lb bag of lentils. Thats pretty much all the bag says. It does not designate a color or origin. It does say to sort and rinse lentils before cooking.
Any good ideas/tips for these protein packed little balls of love?
You could make lentil soup, or do Ina Garten's recipe for Salmon with Lentils. Do a search on foodnetwork.com for the salmon recipe.
Use half of it for a quick nutritious soup: trinity, lentils and 35 oz. thick veal or chicken stock, simmered for .5 hr., finished with 2 or 3 sliced knockwurst.
Lentil soup is sooo easy to make and very good tasting too. We eat a lot of it during Lent.
For two people - 1 1/2 cups sorted, rinsed lentils
Vegetable broth or chicken broth (I use the large waxed boxes of Swanson's)
Saute the vegetables in 1 Tbl. of olive oil. Add lentils. Add a box of broth. Salt and pepper to taste. Bay leaf, garlic and thyme are good additions. Bring to a boil and turn the heat back to simmer. Simmer 30 minutes. If the lentils are tender, use an immersion blender or a potato masher to puree the soup. Should be slightly chunky. If the mixture is too thick, thin with water to desired consistancy.
This can be dressed up with lots of additions that would not work with South Beach hell.
Good luck with your diet.
To the above recipe add some diced rutabaga, diced parsnip, and a little bit of diced potato.
Even better if you saute the veggies before adding the lentils and liquid. You can use vggie broth, but honestly, you don't even need to... a little salt & pepper and water will make a very tasty soup. Lentil soup is a standby in my house. Sometimes I'll make it vegetarian as above, sometimes I'll add diced ham or fresh pork. It's good either way.
It's probably one of my favorite comfort foods and the utter simplicity of it makes it all the better.
I don't know all the details of south beach diet..but here's one i made recently and liked (it's from the Vegetarian Times mag from 2004, but i don't have the link)
Curried Red Lentil Soup
1 cup hulled red lentils, rinsed in hot water (i think the lentils are interchangeable, as i didn't have red when i made this)
4.5 cups nonfat vegetable stock
2 tbsp plain yogurt
1 tsp curry powder or to taste
1 tsp fresh ginger
1/4 tsp ground cumin or to taste
1/4 tsp cayenne or to taste
1/2 tsp onion powder or to taste
garnishes include shredded coconut, dried peanuts, cilantro leaves, diced red pepper, chutney...raisins....