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Main courses with lentils and/or split peas - not soup.

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Ive been wanting to add more legumes to my diet (not a huge bean fan), but have decided that I like lentils and split peas, especially since they take less time to cook. Or at least, not the soaking part that I always forget about.

in the mood for something wintery and comforty, that's not soup. I think I have in my head my favorite dishes from an ethiopian restaurant (Mesir Wat and Kik Alicha). What are some of your favorite stew or dishes made with lentils/split peas that are good for a cold fall/winter day?

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  1. Many wonderful Indian recipes, but this is my favorite: allrecipes.com/recipe/lentils-and-rice-with-fried-onions-mujadarrah/

    I also make a shepherd's pie which uses lentils instead of meat.

    1. Lentils with Kielbasa is always a favorite with my extended family.

      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.

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        1. Braised lamb shanks with lentils.

          http://rocketlunch.blogspot.com/2010/...

          1. Ethiopians make a few great lentil stews. Ye Misser Wat is my favorite.

            1. I have been studying an old Jeff Smith cookbook (Frugal Gourmet) that represents old biblical foods. He has a recipe for "Lentils and Barley" that I am going to give a go as soon as it gets cool enough here (SW FL).

              The ratio of raw barley to lentils is 1 c barley and 2 c lentils. Brown the barley in butter before cooking in stock. Cook the lentils straight up in water. His ingredients for seasoning are a choice between vegetable and chicken stock. The rest of the seasonings include sauteed onion, parsley, salt and pepper and combining the two mains for a while to meld flavors.

              I feel, fellow chowhounds, that this may be a bit bland for my tastes. I would like to try.

              About 1 cup leftover beef and incorporate mushrooms, oregano and carrots into the 1st try. Yes, beef stock for barley.

              1 C chopped ham, cabbage and caraway seed??? (any suggestions?) into the 2nd try. Yuppers, the ham bone in the freezer for the barley.

              And to get to the seafood...I think mussels, shrimp, red peppers and snow peas with maybe some cumin.

              I'm rambling :)