Tons of Lentils
- barefootpris Mar 17, 2008 08:05 AM
I just happen to received 4 bags of green lentils (yes 4 big bags) from my brother this weekend....and to be honest I don't know what to do with them...Last night I attempted to make a Greek lentil soup..but it came out bland and boring...
Any hounders w/ some tasty recipes I can try tonight?
Our paper had a food section about them recently, which you can find at:
I made lentils with kielbasa the other day and was disappointed to find that there were no leftovers for breakfast. I don't have a recipe, but let me know if you'd like guidelines.
OK. I don't use the fancy French green ones, just regular supermarket lentils, but here goes.
1 or 2 lbs kielbasa (I used one package)
2 yellow onions, diced
3 stalks celery, diced
3 or 4 big carrots, diced
1 lb lentils
Water or broth, as much as you desire
Fresh thyme, if you have it
Slice the Kielbasa and brown it in a large soup pot. When it's nice and brown take it out and put it onto a plate. Add the diced vegetables to the pot, turn down the heat to low, and let them cook for about 8-10 minutes.
Pour in as much of whatever liquids you like, bring to a boil, add the lentils, thyme, and sausage, turn down to a simmer, and cook until done (generally about 1/2 hour).
When it's done and how much liquid should be added are both to your taste. Some people like a soup, others like a heftier bean dish. How long it cooks and how much liquid is added are both key in this.
There are a million lentil curry recipes out there in case you love curry. Here's one for Lentils with Balsamic Vinaigrette that I truly love (though I also love curried lentils too!) and I love putting the lentils (warmed up) over crispy romaine lettuce instead of the radiccio, and then topping that with just a few dabs of goat cheese...oh, mama!
lentil and sausage soup
traditional french lentil soup
salmon with lentils
poached egg over lentils
lentil chili(make just like beef chili using lentils in place of the meat)
Lentil salad: cook lentils until tender, drain them and while still warm, dress them with a garlicky red wine vinaigrette that includes a bit of dijon mustard and a splash of lemon juice. Then add one or more of the following additions: chopped scallions or minced red onion, minced celery, minced parsley or other herb, tuna or anchovies, baby spinach or other green leaves. Serve warm or at room temperature. Delicious!
Here's a link to Alice Water's lentil and goat cheese salad which is one of the tastiest lentil concoctions I've ever eaten. (haven't actually made myself yet though). It's delicious and tangy with red wine vinegar as one of the ingredients. The recipe is the third one down on this link, titled 'Alice Water's lentil and goat cheese salad'.
Something I have made and like a lot is a lemon, cilantro and red lentil soup recipe I got out of the NY Times. (Thinking you could probably substitute green lentils for the red, but you might need to adjust cooking times as red lentils cook super fast.) Yummy and really easy to throw together. Finished with a drizzle of olive oil and a dash of chili powder in the serving bowls, this soup has sort of a Mediterranean feel to it and is quite pretty too. The chili powder at end is a nice intensifier -- you can also include a bit of cayenne in the soup to spice it up a bit. A nice low-effort recipe with satisfying results.
I made a lentil and pasta soup last night, from Mark Bittman's World's Best Recipes. I added curry. Very tasty.
Three of my favorites:
Dal Bhat - This is an Indian/Nepali staple. Eat this over rice. It's not fancy, but is a comfort food for lots of South Asians. I spent time in Nepal so I love this.
Lebanese Lentil and Rice Pilaf - not fancy, but very tasty.
French Lentil Soup - be sure to use the balsamic vinegar.
There was a great and very simple recipe for Italian lentil soup in the current Atlantic. I made it on Monday night and it was fantastic! See link below. The recipe isn't written in "recipe" format--it's in the 6th paragraph, I think. But as I said, it's very simple and forgiving. http://www.theatlantic.com/doc/200803...