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Apr 17, 2008 05:00 PM

lentil recipes

Any suggestions for good lentil recipes? I've got a few packages of the green French lentils (Puy) and the black beluga lentils. I have made the Zuni Cafe Cookbook recipe for lentils braised in red wine - and I love it - but am looking to expand my lentil repertoire.

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  1. Here's a link to a recent thread about these beauties...I personally love lentil curry and lentil salad with balsamic dressing...tons of ideas for you here to get you started:

    1. How about these recipes:

      Recent lentil topics in this board:
      You'll find my recipe suggestion in there a couple of times :-) so I won't flog it Again.

      Don't overcook them!!

      1. Love lentils, don't have the recipes at hand, but some that are sure winners - dahl, lentil soup, and my fave (which is sto easy to make) is warm lentil salad with roasted butternut squash, roasted red peppers and feta - fresh flat leaf parsley is essential here! As well, lentils go really well with bacon, so try another warm salad with crispy bacon, carmelised shallots and lemon vinagrette.

        hope that helps!

        1. I have only used red and boring brown lentils, not fancy ones, but here are two of my favorite recipes:

          Sausage-lentil stew/soup, though it's not really that time of year:

          ... from Cooking Light - but I use 1 lb sausage and add some red pepper flakes.

          Pasta salad (based on a recipe in the Moosewood low-fat cookbook):
          12 oz pasta (regular or whole wheat - I like fusilli or small shells
          )1 can artichoke hearts, chopped
          1 can petite diced tomatoes
          1/2 bag (1/2 lb?) lentils - cook as per directions
          Feta cheese to taste
          Newman's Own vinegarette dressing (which has lemon juice in it), or any other lemon-based dressing - we usually have this one in the fridge


          1. There's a classic rural French dish called something like 'little salt with lentils', (petit sale aux lentilles) that is salted pork that is braised, and then served with lentils. I believe a cut like jowl is preferred, though I've done it with belly. Buying or making your own was discussed a while back. In any case, a relatively simple preparation of lentils, especially Puy, goes very well with the richness of fatty pork.