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Favourite recipes using lentils----not soup recipes please

Want to add more lentils to our diet and am looking for some really tasty lentil recipes. Thanks.

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  1. There is a recipe I love for rice and lentils with crispy onions-- actually from the mayo clinic website! yum. Let me know if you can't find it and I'll paraphrase.

    2 Replies
    1. re: madisoneats

      We like cooked chilled lentils mixed with steamed string beans, dressed w/ garlic, lemon, sea salt, pepper, fresh oregano and topped with crumbled feta. Pine nuts are a great topping for this one.

      1. re: madisoneats

        That's mujaddara and is one of my favorite things to do with lentils.

      2. I use Claudia Roden's version of this recipe, but this one's pretty close:
        http://www.tastebook.com/recipes/1264...

        It is much better than the sum of its parts. Don't skimp on the cumin or the butter and definitely serve it with plain non-fat yogurt. Claudia Roden also suggests topping it with browned sliced onions, but I haven't tried this yet. If you're not familiar with red lentils, they melt and don't retain their shape when cooked, so don't be surprised if you end up with reddish pink rice. This is supposed to happen. It is still full of fiber and protein.

        If you have a Trader Joe's nearby, buy their precooked brown lentils (in the produce aisle) and mix them with a little walnut oil, red wine vinegar, minced shallots, shredded basil and toasted walnuts. This is delicious all on its own.

        2 Replies
        1. re: Isolda

          Thanks for the link Isolda. I am surprised Roden suggests cooking rice and red lentils for 45 min. I would be checking the rice after 15 min. and the red lentils could already be cooked by then. Sounds interesting though.

          1. re: Deborah

            Yes, very important point that I forgot to mention! The cooking time is really more like 25 minutes and you do need a little extra water! However, the dish is supposed to be mushy--think comfort food--so the texture is like an overcooked risotto, but in a very good way. And after posting that I'd never done the onion and halloumi topping, I decided to try it that way last night. It was amazing and I'll be making it that way from now on! I'd do 2 onions and about 8 oz of the halloumi.

        2. My take on Saucisson aux lentilles, with kielbasa, butternut squash and fennel in a sherry vinaigrette. Let me know if you're interested and I'll post the full recipe.

          5 Replies
          1. re: biondanonima

            Oh, that sounds good biondanonima. Please post!

            1. re: Deborah

              Sure, here you go! This makes enough for 4 generous servings, I would say, maybe 6 if you serve a salad or something else as a side (although I tend to serve this by itself, just with bread). The amounts are approximate and you can change the flavor profile with different herbs or more/less veg/meat very easily.

              1 smallish butternut squash (about 1.5 lbs)
              2 medium red onions
              1 large bulb fennel
              5 cloves garlic, chopped
              2 sprigs rosemary
              20 stems thyme
              a handful of fennel fronds (if your fennel bulb has them)
              10 sage leaves
              2 cups pardina lentils (I get these at a Hispanic grocery store - if you can't find them you can use regular brown lentils or green lentils de Puy, although I find they take MUCH longer to cook)
              1 bay leaf
              2 lbs kielbasa (I prefer the regular kind but you can use all beef or lite, whatever)
              1/2 c. olive oil, divided
              1/4 c. vinegar (mix of sherry, red wine, cider, etc.)
              2 T. balsamic vinegar
              salt and pepper

              Cut all the veg into 1/2 inch dice and toss with a generous amount of oil, salt and pepper. Roast on a rimmed baking sheet at 400 degrees, stirring once or twice, until deeply caramelized in places, about 40 mins. Add the chopped garlic about halfway through.

              Meanwhile, bring the lentils to a boil with the bay leaf (use plenty of water, they expand) and a little salt and cook until tender, about 20-25 mins (I actually like them a little mushy. Regular brown lentils get mushy faster than pardina, but greens take FOREVER to cook). Drain, remove bay leaf and set aside (keep warm).

              Slice the sausage thinly on the bias and place on a rimmed baking sheet and roast along with the veg for the last 10 mins of cooking. Once the veg are done, remove them and mix in the finely chopped herbs (keep warm). Set the oven to broil and broil the sausage until deeply browned (turn it and do the other side if necessary but usually the 10 mins at 400 takes care of the bottom).

              Once the sausage is done, throw everything (including any drippings in the sausage pan, yum) together in a big bowl and toss with the vinegars, oil and salt/pepper to taste. I prefer to use mostly sherry vinegar for this recipe, but you really can use any type you like, just know that a little balsamic is a MUST - the sweetness just sets everything off perfectly. Don't skimp on the olive oil, either - the lentils are dry without it IMO.

              1. re: biondanonima

                This is fantastic! I saw your recipe yesterday, then while in the grocery store today decided to buy the ingredients (the ones I could remember, anyway!) I got some root veggies in our last CSA share on Tuesday, so I used parsnips, beets and carrots in place of the butternut squash. Also doubled the fennel. These took about an hour at 400 to caramelise, but my pan was deeper and probably smaller than the one you recommended, and beets and parsnips cook more slowly. In spite of using a mediocre kielbasa (I wasn't at Whole Foods), this turned out really well. Am going to toss with more oil (you are correct about that!) and balsamic right before serving it to my soon-to-be amazed family.

                Thanks for posting. Everyone should try this because you really cannot mess it up.

                1. re: Isolda

                  Glad you liked it! Beets sound interesting - I'm not a fan but my husband would LOVE them. Parsnips too, yum!

                2. re: biondanonima

                  Agree with you on the vinegars and the liberal use of good olive oil which help to round it all out.

            2. A frequent meal my mother made when I was growing up was to simmer lentils with onions, bay leaf, and sliced daisy ham (comes in red plastic wrapping in the meat case - a smoked porky thing in the shape of a stubby, thick sausage) in less water than you'd use for soup. When the lentils are tender and starting to break down, it's done. Serve with buttered steamed potatoes and green beans. Kielbasa or other sausage would work too.

              I have sometimes put cooked lentils into my meatloaf and meatballs, about a cup per pound of beef. If your aim is to increase fiber and/or economize on your meat budget, this is a nice way to stretch a meal.

              You can make Kofte balls from lentils for a vegetarian version of meatballs.

              Vegetarian chopped liver uses lentils, with mayo instead of schmaltz.

              1 Reply
              1. re: greygarious

                Genius idea to add lentils to meatballs! Will use this one very soon.

              2. There was a similar topic a while ago that introduced me to Madhur Jaffrey's lentils with garlic and onion (thanks nomadchowwoman!). Such simple ingredients and great flavor. I love to add roasted carrots to this, but it is great as written. http://chowhound.chow.com/topics/6786...

                2 Replies
                1. re: BigSal

                  I just made this recipe last night, and you're right -- way more than the sum of its parts. Really easy and really delicious! I made a batch of Marcella Hazan's braised carrots and a pot of brown rice for a really tasty, vegetarian dinner.

                  1. re: TorontoJo

                    Glad you liked it. I haven't tried Hazan's carrots yet. Will have to give them a go. The brown rice really helps make it a complete meal.

                2. This recipe with orchiette, spinach and lentils is good, and vegetarian. I'm sure it would be delicious with a sausage like kielbasa, too.

                  http://www.epicurious.com/recipes/foo...

                  1. Lentils with Balsamic Vinaigrette from epicurious...I don't use radicchio--instead I use romaine...have made this 3 or 4 times now:

                    http://www.epicurious.com/recipes/foo...

                    2 Replies
                    1. re: Val

                      Val, try topping them with some crumbled feta or goat cheese. mmm...

                      1. re: goodhealthgourmet

                        Yes, thank you....have done that and it's really great! ♥

                    2. Mujadarra! (or Mujadara!)

                      It doesn't get better or more simple -- lentils and rice (i use brown) seasoned with cumin and cinnamon (or garam masala for a cheat) and mixed with caramelized onions. So tasty!

                      18 Replies
                      1. re: TorontoJo

                        Just the thought puts me in that warm happy place!!

                          1. re: TorontoJo

                            I've been thinking about mujadarra since you mentioned it. Time to make it again. Here's an older thread with some good discussion.

                            http://chowhound.chow.com/topics/4660...

                            1. re: bear

                              It's been on my mind, too! And it's perfect weather for mujadara here in Toronto. Time to make a big batch.

                              1. re: TorontoJo

                                Mmmm...with grape leaves, olives, hummus, maybe a lemony salad with feta...how can you go wrong?

                            2. re: TorontoJo

                              Yum, this sounds so good! I've never made it before, but I'm going to this week. Although obviously it's not traditional, my mom recommends topping it with gremolata...

                              1. re: aching

                                I usually top in with gratuitous plain greek yogurt

                              2. re: TorontoJo

                                So I made my mujadara last night and it was a revelation. How have I gone 30 years in this world without encountering this incredible dish? Thank you, thank you, thank you for introducing it to me! Both my husband and I were in heaven. (BTW, I added a little bacon to mine - and topped it with A LOT of Greek yogurt as rozz01 suggested, as well as diced cucumbers and minced mint.)

                                1. re: aching

                                  Oh yay! It's so good, isn't it? Always make a double batch, because it's so good straight out of the fridge, or heated up as leftovers. I love that it works on its own as a main dish, but just as great as a side dish to some grilled chicken or fish. And don't skimp on the caramelized onions -- they're the best part!

                                  Just out of curiosity, what recipe did you use? Or did you just wing it?

                                  1. re: TorontoJo

                                    It is SO good. I wish I had made a double batch - we ate almost all of it in one sitting! I used this recipe as a starting point:

                                    http://www.epicurious.com/recipes/foo...

                                    But I started by frying some bacon and then I used the fat to fry the onions. And I cooked the rice (basmati) separately because I was concerned about timing the rice and the lentils (black beluga). And I added some cayenne pepper as well, which was really good.

                                    I may make some more tonight!

                                    1. re: aching

                                      Yeah, I make the rice and lentils separately, too, as I prefer to have better control over how cooked the lentils get. Try it with brown rice sometime -- the nutty chewiness of brown rice really works in this.

                                      1. re: TorontoJo

                                        I start with the caramelized onions then set aside. Then the lentils are cooked in just a tad more liquid than is needed for the rice until just tender but not fully cooked. The lentils and it's liquid is then added to the rice so the lentils can finish cooking and the broth flavors the rice. There is too much flavor in that liquid to go to waste. The onions are added on top of the dish but I often like to add some of them into the rice/lentil pot along with some of the really flavorful oil from the onions.

                                        1. re: scubadoo97

                                          It's also nice to get it a little crispy on the bottom, like you get with paella. The texture differentiation adds to the total dish.

                                          1. re: rozz01

                                            yes I agree. The crispy bottom is always a favorite with rice dishes

                                            1. re: scubadoo97

                                              I'd never heard of, much less tasted, mujadarra prior to reaading these posts. Last week I realized I had the components so I made and absolutely loved it, as did a friend to whom I gave a container of it. I had leftover cooked brown jasmine rice on hand, and since I was using the pressure cooker for something else, I tried jump-starting the onions under pressure. That part was not a great success, yielding a lot of water (which I used in addition to stock for pressure-cooking the lentils), with onions that would have lost all shape had I gotten them as well-caramelized as I usually do. I set them aside and browned them later before putting them on the finished rice/lentil mixture. I had had a failure when trying to oven-dry too-thinly-sliced plum tomatoes. Everything cooked away but the skins, which I added to the mujadarra. Although it is good meatless, for one meal I added some salami ends which I had chopped and sauteed. I also put chopped fresh tomato in, then heated it in the microwave. That was very good, too. Thanks to all of you for introducing me to what will be a new standard in my repertoire.

                                              1. re: greygarious

                                                Did you mix the onions in with the rice in addition to putting some on top when you serve?

                                                Inspired by this discussion, I started a thread last week listing all the wonderful ways you can use mujadara:

                                                http://chowhound.chow.com/topics/744475

                                                1. re: TorontoJo

                                                  Thanks for the link.

                                                  Initially, I left about half a cup of onions (and all the liquid extruded from pressure-cooking all the onions) in the pressure cooker before adding the stock and lentils. When I returned the finished onions to the pot, I stirred them all in. None of them had gotten crispy enough to be a garnish. My friend enjoyed them cold, in a pita, with shredded lettuce. I did not use the cukes or yogurt - will make a raita next time.

                                                  1. re: greygarious

                                                    I would have left them in with the raw rice before cooking. If you can pull some color and sweetness from the onions it plays well when mixed in with the rice and lentils. I often do this and still reserve some very brown crispy ones for the top.

                                1. Harira-a Moroccan lamb, lentil & chickpea stew/soup. I cut down on the amount of water considerably to make it into more of a stew than a soup.
                                  http://books.google.com/books?id=nSs7...

                                  1. Puree them and incorporate into baked goods like banana bread, apple walnut muffins and zucchini bread (those are the ones I've done).

                                    Simply replace the oil and/or butter in the original recipe with the lentil puree.

                                    It's a good way to sneak in lentils in your diet without really, well, sneaking it in.

                                    1. lentil-walnut pate is one of my favorites.

                                      6 Replies
                                        1. re: c oliver

                                          of course! :)

                                          GHG's ROASTED MUSHROOM, LENTIL AND WALNUT PATE
                                          Yields approximately 3 cups

                                          INGREDIENTS:
                                          8 oz. cremini mushrooms, quartered
                                          1 tablespoon minced garlic
                                          1 medium shallot, chopped
                                          1 tablespoon balsamic vinegar
                                          1 sprig/branch each fresh thyme and rosemary, leaves stripped and minced
                                          salt and freshly ground black pepper
                                          1 cup dried lentils (I prefer green or brown for this recipe)
                                          1 bay leaf
                                          1 cup walnut halves or pieces
                                          ¼ cup fresh Italian parsley leaves, roughly chopped
                                          1 teaspoon dried basil
                                          1 tablespoon ume plum (umeboshi) vinegar*
                                          1 tablespoon Dijon mustard
                                          1 tablespoon sweet white or yellow miso paste
                                          2 tablespoons extra-virgin olive oil

                                          DIRECTIONS:
                                          Preheat oven to 350F.

                                          Toss the mushrooms, garlic, shallots, balsamic vinegar and minced thyme and rosemary in a mixing bowl, and season with salt and pepper. Spread the mixture on a baking pan and roast for 15 minutes, or until mushrooms are tender. Set aside.

                                          In a medium saucepan, bring 3 cups water (and a one-inch piece of kombu if you happen to have it on hand) to a boil. Add lentils and bay leaf, and when water has returned to a boil, turn down the heat to simmer, and cover. Cook lentils for 20-30 minutes or until tender. Drain, discard bay leaf and kombu, and reserve the cooking liquid.

                                          Toast the walnuts on a baking sheet in the oven or in a skillet over low heat for 5 minutes or until fragrant. Set aside.

                                          In a food processor combine the mushroom mixture, lentils, parsley, umeboshi vinegar, Dijon, and miso. Drizzle in the olive oil and add the walnuts. If it’s too thick, drizzle in some of the reserved lentil liquid to achieve desired texture.

                                          *If you can’t find ume plum vinegar, substitute 1 teaspoon tamari or soy sauce plus 2 teaspoons red wine vinegar.

                                            1. re: toveggiegirl

                                              the flavor is really hearty and savory. it's awesome with crackers, flatbread or pita, or as a vegan sandwich spread.

                                            2. re: goodhealthgourmet

                                              I'm a fan of a very similar one:
                                              http://yumsugar.com/Roasted-Wild-Mush...

                                              I like using Du Puy lentils for it.

                                              Main difference from the recipe above is that it calls for ume paste (optional), not ume vinegar, and the bay leaves are ground rather than cooked with the lentils. This is kind of a pain; I've found the easiest way is to use a mortar and pestle and a little coarse salt.

                                              1. re: will47

                                                i've used ume paste in mine before, i just found that i (and most people to whom i give the recipe) have more use for the vinegar so i figured it was easier to write it that way :) i'm not a huge fan of bay leaf, so i like just getting that hint of the flavor in the lentils while they're cooking - the ground leaf added directly to the puree is a little too much for me.

                                                anyway, the beauty of recipes like these is that you can adjust the proportions and seasonings for your palate. try adding a little Dijon mustard next time - it doesn't seem like it would make much of a difference, but it adds another hint of flavor (and creaminess) that i think elevates it a teeny bit.

                                        2. Lentils with capers, walnuts and mint. That recipe and some other ideas in this thread:

                                          http://chowhound.chow.com/topics/712774

                                          1. Alton Brown has a recipe for lentil cookies that's so good you won't believe it's healthy (well, as healthy as it can be with the sugar and fat): http://www.foodnetwork.com/recipes/al...

                                            Braised lentils are great, although I like them better in combination with other ingredients - eg, quick-fried greens topped with lentils, topped with a seared duck breast. And Indian cooking has about a million recipes for whole or split lentils.

                                            Finally, you can use lentils as the basis for a pretty tasty patty. I'm not going to call it a burger, because it's not. But it does well on a bun with cheese and traditional burger toppings.

                                            6 Replies
                                            1. re: alanbarnes

                                              Tell me more about this "patty" please.

                                              1. re: c oliver

                                                I'm sure some celebrity chef has done this to better effect, but...

                                                Saute an onion in oil. Mushrooms, peppers, and carrots would work, too. Just make sure everything's chopped or grated very fine. Anyhow, when it's all almost cooked add some garlic and cook 'til the whole mess is fragrant.

                                                Take a cup or three of leftover cooked lentils and mix them in with the other stuff. You can mash it together with a potato masher, but the food processor's easier - just don't turn it into paste. Either way, add stock and bread crumbs to work toward a texture that will form into patties. You can put an egg in, too, it'll make a good binder. Parsley, cumin, chiles - now's your time to improvise.

                                                Anyhow, make the resulting mess into patties. I like to toss 'em in flour, but you could bread them. With non-stick coatings, you could probably cook them straight on the pan. However you decide to go, put the patties on a bun like a burger and go from there. It's no substitute for a hamburger, but it's good in its own right.

                                                1. re: alanbarnes

                                                  It sounds almost like a lentil arancini.

                                                  1. re: toveggiegirl

                                                    Speaking of which, you can add some rice if you want.

                                                  2. re: alanbarnes

                                                    That sounds SO good. I wouldn't mind some of that this morning for breakfast with a poached egg on top.

                                                  3. re: c oliver

                                                    my favorite is red lentils with onion, carrot, zucchini or spinach, curry spices, ginger, cilantro & chiles. i use egg white and a little oat, flax or almond meal as a binder

                                                2. i use toasted crispy lentils as a bed for seared scallops. i toast them in a pan til crispy and crunchy. sear scallops, remove from pan, deglaze with orange juice, then serve bed of lentils topped with scallops, orange deglaze and parsley oil. great textural contrast.

                                                  they're also great for quesadillas, or enchiladas or burritos to mix it up.

                                                  great cooked with onion, celery, carrots, bay leaf, cumin and coriander as a filling for an omelette.

                                                  lentil sloppy joes

                                                  mash up with cooked diced onion, egg, almond meal, and seasonings of choice. press into greased mini muffin tins and make lentil muffins that can be topped with any number of things... mashed cauliflower or regular or sweet potatoes... or olive or eggplant tapenade...

                                                  chili or stuffed cabbage

                                                  i even made lentil gnocchi once...

                                                  3 Replies
                                                  1. re: Emme

                                                    Clarification on the toasted lentils, please.....you roast dry, uncooked lentils in a dry pan? Are they not cooked any further?

                                                      1. re: Emme

                                                        Hmm. Maybe I'll experiment a little and try this tomorrow... would definitely make a great garnish for things that need some texture if it turns out.

                                                  2. I make this Warm Lentil Salad with Lardons all the time:

                                                    http://www.epicurious.com/recipes/foo...

                                                    Sometimes I top it with poached eggs. Other times Greek yogurt, creme fraiche, or chevre. It's pretty fabulous!

                                                    1. In addition to the some of the above recipes (like Madhur Jaffrey's lentils with garlic and onion ), I like:
                                                      Braised Lentils With Cloves
                                                      http://www.food.com/recipe/braised-le...
                                                      Red Lentil Salad With Feta and Beets
                                                      http://www.food.com/recipe/red-lentil...
                                                      Spiced Lentil Tacos
                                                      http://www.food.com/recipe/spiced-len...
                                                      Vegetarian Kufteh
                                                      http://www.food.com/recipe/vegetarian...

                                                      1 Reply
                                                      1. re: toveggiegirl

                                                        I second lentil tacos - I can serve these to my carnivores with no problem. (Well, one or two "Mom, really?" comments, but nothing horrible.) I use the recipe here, more or less: http://allrecipes.com//Recipe/tasty-l...

                                                      2. I don't know where you live, but as the cooler weather approaches, I absolutely crave Dal Makhani (buttery dal). It is made with black Indian lentils (buy from Indian store or online - search for black dal or sabut urad dal). Don't confuse with "black lentil".

                                                        There are a jilion recipes online, but my all time favourite is an oldie and goodie from Julie Sahni:

                                                        http://www.applepiepatispate.com/main...

                                                        She uses fewer ingredients than some other recipes, and other than the black dal itself, all other ingredients are easily available in all grocery stores.

                                                        Some tips:
                                                        cut down the amount of butter and cream she uses literally by half. For e.g., she uses a whole stick of butter to cook 1 cups black lentils - fugeddaboudit! Use half a stick for two cups lentils! Use nonfat yogurt, and use the amounts of yogurt and cream she suggests for 2 cups lentils, not 1 cup.
                                                        In short: make the recipe with 2 cups lentils, use 1/2 stick of butter, and the same amount of yogurt and cream she recommends for 1 cup lentils.

                                                        Other suggestions: use 1 can kidney beans for 2 cups lentils. Use a pressure cooker if you have it, to really shorten the cooking time.

                                                        Otherwise proceed as she describes.

                                                        I always use 2 cups of black lentils for my four-human family. We get two meals, and a couple of packed lunches out of that quantity. You could also freeze the extra and reheat later.

                                                        Serve with either rice, or naan (or even just whole wheat tortillas reheated, or you also get very good frozen parathas and other roti type products nowadays) and whatever veggie sides you like.

                                                        1. Fry a couple of chopped onions and soem garlic. Add a couple of bay leaves, 750ml stock, 225g green or Puy lentils. Simmer for 15 minutes. Add 225g red lentils and simmer for another 10 minutes. Stir in some finely diced tomatoes, parsley & seasoning.

                                                          At a pinch, this will do as a veggie main course (you'd probably want some bread with it - and some crisp salady stuff before or after). It's also very good as an accompaniement to porky things - particularly sausages.

                                                          1. I've made shepherd's pie successfully using lentils - and pretty much cook it the same as a meat/lamb recipe but use lentils instead. I think Nigella Lawson has an actual recipe.

                                                            1. In the same vein as lentil sloppy joes, I make lentil tacos/burritos and lentil/mushroom/veggie spaghetti sauce.

                                                              http://allrecipes.com/Search/Recipes....

                                                              At this point, I pretty much improvise but this is a basic recipe to begin with. I often add diced carrots to the onion/garlic saute at the beginning.

                                                              1. I do a lentil loaf - it's essentially made like a meat loaf, only with cooked lentils instead of ground meat. And cheese - it's got a bunch of cheddar cheese! :)

                                                                http://darksideofthefridge.wordpress....

                                                                1. We love this - http://allrecipes.com/PersonalRecipe/...

                                                                  It's a recipe I came up with during one of those "but I don't want to go to the store" afternoons. (I, uh, have a lot of those.

                                                                  )

                                                                  Basically it's a chicken/rice/lentil blend of deliciousness.

                                                                  1. I hope no one has already posted this. One of my favorite non-soup lentil recipes is Ina Garten's Salmon with French Lentils.

                                                                    http://mymelange.net/mymelange/2008/1...

                                                                    1. Puy lentils with a truffle oil vinaigrette
                                                                      I do it similar to this http://www.vegan-food.net/recipe/656/...
                                                                      but also add a bay leaf, maybe some fresh lemon thyme or oregano, possibly some Marigold vegetarian stock powder. The red wine and soy sauce really deepen the flavours of the Puy lentils
                                                                      Serve room temp with some goats cheese and some good bread - also as a change you can toast the bread and then grill/broil a round of goats cheese on top and then spoon some lentils over
                                                                      also try adding dried porcinis or little left over dried mushroom pieces to the lentils at the start of cooking

                                                                      1. I often fry some pancetta with onion and add that to a red lentil type stew with stock (aka dal). There's also some cumin and any other Indian flavouring that's around.. makes a nice dish to serve with a curry.

                                                                        1. I tasted and copied this recipe from The Curious Palate, on Venice Blvd in Los Angeles's Mar Vista neighborhood. It's a wonderful sandwich shop and charcuterie . . . "Beluga" lentils, corn kernels, tossed with olive oil, feta cheese, scallions, topped w/roasted peppers, avocado & smoked sea salt. It is simply one of the best things I've ever had!

                                                                          1. While I've used lentils on and off in the past, I've been using them regularly since I discovered the French de Puy ones, and the small black Beluga. Both of these work well in salads. But Puy are also great with pork, especially fatty home curred meat
                                                                            http://learningfrenchcuisine.com/peti...

                                                                            They are more expensive than the common brown lentil, but I think, worth it. For one thing, they are less likely to turn to mush if over cooked.

                                                                            1 Reply
                                                                            1. re: paulj

                                                                              I've cooked Umbrian lentils and they too stay firm.

                                                                            2. I made this butternyut squash and lentil salad last week and was thrilled. I skipped the seeds and added sauteed mushrooms and diced raw shallots. It was great.

                                                                              http://smittenkitchen.com/2010/10/spi...

                                                                              1. I love this recipe, adapted from Frugal Gourmet and have made it for years. Brown a seasoned cut up chicken in olive oil and put in a baking dish. Meanwhile, saute onion and garlic in olive oil. Add 1 bag washed lentils to onions and add 4 cups chicken stock and dill, oregano, salt, pepper to taste. Cook about one hour, until lentils are tender. Pour lentils over chicken and squeeze the juice of one lemon over the top. Cover and bake for 1 1/2 hours at 350. Check during baking, if it looks dry, add water or stock, you want the lentils to be a sauce. A little hot spice is good in this too. Garnish with Parmesan.

                                                                                1 Reply
                                                                                1. re: Floridagirl

                                                                                  That sounds terrific! And easy. Perfect combo.

                                                                                2. Lentils
                                                                                  shallot
                                                                                  stick of celery
                                                                                  garlic
                                                                                  bacon lardons
                                                                                  stock cube of choice
                                                                                  olive oil
                                                                                  glass of wine
                                                                                  Salt and Pepper

                                                                                  Method:
                                                                                  Sauté lardons to golden then remove from pan.
                                                                                  add all veg all finely chopped ,sauté for 2 mins
                                                                                  add lentils and continue to sauté for a further 2 mins
                                                                                  Dash in wine , like you do.
                                                                                  Then
                                                                                  pour enough water to just cover lentils and add stock cube.

                                                                                  Simmer for 30 minutes then turn off heat and leave to rest for a while.

                                                                                  Then mix in the golden bacon lardons.

                                                                                  This dish freezes well, and keeps well, a portion in a pan with a a dob of gravey is heaven

                                                                                  The lentils will retain their shape and have a pleasing bite .

                                                                                  Oh, I forgot to mention herbs, but you know about those

                                                                                  1. My mom called it Italian Lentil Stew, but it was in no way a stew. It's thinned homemade tomato sauce with lentils and bite-size meatballs. You cook it until a wooden spoon stands up in it and top it with copious amounts of parm - to. die. for.

                                                                                    1 Reply
                                                                                    1. re: krisrishere

                                                                                      I love tomato sauce, can eat it almost every day, so that sounds right up my ally.

                                                                                    2. Just made a pretty delicious, fairly healthy lentil salad fordinner the other night. Lentils mixed with fennel/pomegranate "salsa" (sauteed fennel, pom seeds, veg oil, rice wine vinegar, scallions, cilantro, honey), mixed with wild arugula, a little sherry vinegar and topped with a little crumbled feta. A drizzle of olive oil would have sent it over the edge, but I was going for the virtuous version.

                                                                                      1. Mung bean crepes. Sorry I don't have a recipe since I just wing it.

                                                                                        Soak split yellow mung beans in water overnight. Puree in a blender. Add salt, spices and herbs to taste. I usually go with a mix-and-match of diced onion, jalapenos, garlic, ginger, lemon juice, asafoetida, ajowain, cumin, coriander seed, cilantro, etc. It tastes best cooked in a mix of mustard oil and ghee in a cast iron skillet.

                                                                                        Lately, I've been adding a tiny bit of sourdough starter to the beans as they soak (actually, I use fresh-ground mung bean flour...if you can make this, you don't have to soak overnight either). This creates a nice tang and slightly more complex flavor. You can play around with mixing other flours as well; rice flour will make it more crispy, urad dal makes it spongy, etc.

                                                                                        Also, check out some South Indian recipes. They are the masters of using lentils...dosa, idli, etc.

                                                                                        1. Grind lentils in your spice grinder and use as a coating/rub for poultry and meat.

                                                                                          2 Replies
                                                                                          1. re: chefathome

                                                                                            What a great idea. Now you've got me thinking!

                                                                                            1. re: Leepa

                                                                                              You can grind them finely or coarsely - they taste nutty and it's a very different and fun way to use lentils. As in any other coating they can be mixed with other ingredients such as toasted nuts (i.e. hazelnuts).

                                                                                          2. A lentil base.
                                                                                            500gr lentils
                                                                                            rasher of smoked bacon chopped
                                                                                            an onion chopped
                                                                                            a stock cube of choice
                                                                                            Herbs of choice.

                                                                                            sauté bacon until golden, add onion and then tip in 500gr lentil, stir and cook for 10 mins or so.

                                                                                            add herbs and stock cube plus water to cover and simmer for 30 mins.

                                                                                            Then turn off heat and leave to cool..

                                                                                            put half in freezer

                                                                                            put half in fridge for use with dishes hot or cold.

                                                                                            Added to:
                                                                                            salads
                                                                                            soups
                                                                                            sides
                                                                                            It will please you and keep you healthy.