Yummy and healthy things to do with lentils?!
Here's the deal, I'm a vegetarian, and I'm looking for something that I can do with lentils!. (: Like a soup or a chili or something!? ideas!? thanks! P!.S!. I'd love for it to be able to freeze somewhat well!.Www@FoodAQ@Com
Answers:
RED LENTIL CASSEROLE (vegetarian dish)
1 cup red lentils
2 cups vegetable stock
1 cup grated cheese (I recommend cheddar or colby)
1 onion, chopped
5 ounces fresh mushrooms, chopped
Crumbs from 2 slices whole wheat bread
2 tablespoons parsley, or to taste
2 tablespoons lemon juice, or to taste
Black pepper, to taste
Boil lentils in vegetable broth until tender!. Drain lentils for a firmer casserole, or retain excess vegetable stock for a softer casserole!. Combine all ingredients and mix thoroughly!. Spoon mixture into a meatloaf pan and smooth the top with a spatula!. Bake at 375 degrees for about 1 hour or until top of casserole is firm and golden!. After removing meatloaf pan from over, let casserole sit for 10 minutes to solidify before serving!.
TURKISH SPINACH AND LENTIL SOUP (vegan dish)
(I don't always measure my ingredients, so these amounts are approximate!. )
6 cups vegetable stock
1 cup green lentils, soaked in water overnight
1/2 cup barley
1 bag baby spinach, chopped
2 large tomatoes, chopped
1 onion, chopped
4 garlic cloves, finely chopped or pressed
1/4 cup tomato sauce or tomato paste
1/4 cup parsley
Cayenne pepper, to taste
Black pepper, to taste
Drain lentils from soaking water and place in a pot with fresh water!. Boil lentils until tender, then drain and set aside!. In a separate pot, boil barley until tender (follow box instructions) !. Drain barley and set aside!. Combine all ingredients except spinach in a large pot and simmer on low to medium heat!. Add spinach shortly before serving!.Www@FoodAQ@Com
1 cup red lentils
2 cups vegetable stock
1 cup grated cheese (I recommend cheddar or colby)
1 onion, chopped
5 ounces fresh mushrooms, chopped
Crumbs from 2 slices whole wheat bread
2 tablespoons parsley, or to taste
2 tablespoons lemon juice, or to taste
Black pepper, to taste
Boil lentils in vegetable broth until tender!. Drain lentils for a firmer casserole, or retain excess vegetable stock for a softer casserole!. Combine all ingredients and mix thoroughly!. Spoon mixture into a meatloaf pan and smooth the top with a spatula!. Bake at 375 degrees for about 1 hour or until top of casserole is firm and golden!. After removing meatloaf pan from over, let casserole sit for 10 minutes to solidify before serving!.
TURKISH SPINACH AND LENTIL SOUP (vegan dish)
(I don't always measure my ingredients, so these amounts are approximate!. )
6 cups vegetable stock
1 cup green lentils, soaked in water overnight
1/2 cup barley
1 bag baby spinach, chopped
2 large tomatoes, chopped
1 onion, chopped
4 garlic cloves, finely chopped or pressed
1/4 cup tomato sauce or tomato paste
1/4 cup parsley
Cayenne pepper, to taste
Black pepper, to taste
Drain lentils from soaking water and place in a pot with fresh water!. Boil lentils until tender, then drain and set aside!. In a separate pot, boil barley until tender (follow box instructions) !. Drain barley and set aside!. Combine all ingredients except spinach in a large pot and simmer on low to medium heat!. Add spinach shortly before serving!.Www@FoodAQ@Com
Turkish Lentil Soup - Vegan Recipe
2 teaspoons olive oil
1 cup chopped onions
3 large cloves garlic, minced
1 large bay leaf
? teaspoon cinnamon
? teaspoon ground cloves
? teaspoon ground ginger
? teaspoon ground cumin
1 ? cups dried green lentils
8 cups water
2 teaspoons chopped cilantro
1 cup chopped dried apricots
1 ? tablespoons balsamic vinegar
Salt and freshly-ground black pepper, to taste
Paprika and finely-chopped parsley for garnish
1!. In a soup pot, heat the oil over medium-high heat!. When hot, add the onions and garlic and saute until translucent!. Add bay leaf, cinnamon, cloves, ginger, and cumin, and saute about 2 minutes!.
2!. Add lentils, water, cilantro, and apricots and cook 1 hour, or until the lentils are completely soft!.
3!. Cool the soup slightly so it won’t burn you, then add the vinegar!.
Remove bay leaf and puree soup in batches in a blender!. Season with salt and plenty of pepper!.
4!. Reheat and serve hot, garnished with paprika and parsley!.Www@FoodAQ@Com
2 teaspoons olive oil
1 cup chopped onions
3 large cloves garlic, minced
1 large bay leaf
? teaspoon cinnamon
? teaspoon ground cloves
? teaspoon ground ginger
? teaspoon ground cumin
1 ? cups dried green lentils
8 cups water
2 teaspoons chopped cilantro
1 cup chopped dried apricots
1 ? tablespoons balsamic vinegar
Salt and freshly-ground black pepper, to taste
Paprika and finely-chopped parsley for garnish
1!. In a soup pot, heat the oil over medium-high heat!. When hot, add the onions and garlic and saute until translucent!. Add bay leaf, cinnamon, cloves, ginger, and cumin, and saute about 2 minutes!.
2!. Add lentils, water, cilantro, and apricots and cook 1 hour, or until the lentils are completely soft!.
3!. Cool the soup slightly so it won’t burn you, then add the vinegar!.
Remove bay leaf and puree soup in batches in a blender!. Season with salt and plenty of pepper!.
4!. Reheat and serve hot, garnished with paprika and parsley!.Www@FoodAQ@Com
Lentil Soup
Ingredients
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Veggie Stock
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes!. Drain!.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender!. Add the celery and carrots and saute for another 10 minutes!. Add the stock, tomato paste, and drained lentils, cover, and bring to a boil!. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender!. Check the seasonings!. Add the red wine and simmer for 5 minutes!. Serve drizzled with olive oil and sprinkled with grated Parmesan!.Www@FoodAQ@Com
Ingredients
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Veggie Stock
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes!. Drain!.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender!. Add the celery and carrots and saute for another 10 minutes!. Add the stock, tomato paste, and drained lentils, cover, and bring to a boil!. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender!. Check the seasonings!. Add the red wine and simmer for 5 minutes!. Serve drizzled with olive oil and sprinkled with grated Parmesan!.Www@FoodAQ@Com
Tomato Lentil Soup
Ingredients
1 tablespoon butter
1 medium onion, chopped
2 medium carrots, sliced
2 medium stalk celery, sliced
1 small red bell pepper, chopped
2 (14 1/2 ounce) cans ready-to-serve vegetable broth
1 (28 ounce) can crushed tomatoes in puree, undrained
1 cup dried red lentils, sorted and rinsed
1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon pepper
Directions
Melt butter in large soup pot over medium-high heat!. Cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally!.
Stir in remaining ingredients!. Heat to boiling; reduce heat to low!. Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender!. Garnish with additional fresh dill weed if desired!.
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Brown Rice and Lentil Casserole
Ingredients
3 cups broth (vegetable)
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder or 1 clove fresh, minced
1 cup grated cheese (cheddar or a blend is preferable)
Directions
Preheat the oven to 300 degrees!.
Mix all ingredients except the cheese in a baking dish!. Cover with foil and bake for 1 hour 10 minutes!.
Then remove the foil, add the cheese, and bake for an additional 20 minutes!.
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Crock-pot Italian Lentil and Barley Soup
Ingredients
1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/4 cup fresh parsley, finely chopped
2 tablespoons cider vinegar
Directions
Sort through lentils to remove debris and shriveled beans, then rinse!.
Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf!. Pour in broth, water, and tomatoes!.
Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours!.
Discard bay leaf and just before serving stir in parsley and vinegar!. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor!.)!.
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Lentil Chili- (freezes well)
Ingredients
3/4 cup dry lentils, cleaned
2 cups vegetable broth
1 (16 ounce) can crushed tomatoes
1 medium green bell pepper, chopped
1 medium onion, chopped
2-3 garlic cloves, crushed
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
1 (16 ounce) can tomato sauce
2 cups whole kernel corn
1 can garbanzo beans (optional)
Directions
Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat!.
Reduce to low, cover, and simmer for 25- 30 minutes!.
Stir in tomato sauce and corn!. Simmer for 10- 15 minutes!.
Serve hot!. Great garnished with low-fat sour cream!.
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Crock-pot Creamy Mushroom Lentil Soup
Ingredients
1/2 lb dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mushroom, sliced
1 cup sliced celery
1/4 cup snipped parsley
4 cups water
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 teaspoons instant vegetable bouillon granules (or 2 cubes)
sour cream
Directions
In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes!.
In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley!.
Stir in water, mushroom soup, and bouillon!.
Cover; cook on low 10 to 12 hours or high 5 to 6 hours!.
Top each serving with a dollop of sour cream!. Serve with crusty rolls!.Www@FoodAQ@Com
Ingredients
1 tablespoon butter
1 medium onion, chopped
2 medium carrots, sliced
2 medium stalk celery, sliced
1 small red bell pepper, chopped
2 (14 1/2 ounce) cans ready-to-serve vegetable broth
1 (28 ounce) can crushed tomatoes in puree, undrained
1 cup dried red lentils, sorted and rinsed
1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon pepper
Directions
Melt butter in large soup pot over medium-high heat!. Cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally!.
Stir in remaining ingredients!. Heat to boiling; reduce heat to low!. Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender!. Garnish with additional fresh dill weed if desired!.
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Brown Rice and Lentil Casserole
Ingredients
3 cups broth (vegetable)
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder or 1 clove fresh, minced
1 cup grated cheese (cheddar or a blend is preferable)
Directions
Preheat the oven to 300 degrees!.
Mix all ingredients except the cheese in a baking dish!. Cover with foil and bake for 1 hour 10 minutes!.
Then remove the foil, add the cheese, and bake for an additional 20 minutes!.
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Crock-pot Italian Lentil and Barley Soup
Ingredients
1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/4 cup fresh parsley, finely chopped
2 tablespoons cider vinegar
Directions
Sort through lentils to remove debris and shriveled beans, then rinse!.
Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf!. Pour in broth, water, and tomatoes!.
Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours!.
Discard bay leaf and just before serving stir in parsley and vinegar!. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor!.)!.
*************************
Lentil Chili- (freezes well)
Ingredients
3/4 cup dry lentils, cleaned
2 cups vegetable broth
1 (16 ounce) can crushed tomatoes
1 medium green bell pepper, chopped
1 medium onion, chopped
2-3 garlic cloves, crushed
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
1 (16 ounce) can tomato sauce
2 cups whole kernel corn
1 can garbanzo beans (optional)
Directions
Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat!.
Reduce to low, cover, and simmer for 25- 30 minutes!.
Stir in tomato sauce and corn!. Simmer for 10- 15 minutes!.
Serve hot!. Great garnished with low-fat sour cream!.
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Crock-pot Creamy Mushroom Lentil Soup
Ingredients
1/2 lb dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mushroom, sliced
1 cup sliced celery
1/4 cup snipped parsley
4 cups water
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 teaspoons instant vegetable bouillon granules (or 2 cubes)
sour cream
Directions
In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes!.
In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley!.
Stir in water, mushroom soup, and bouillon!.
Cover; cook on low 10 to 12 hours or high 5 to 6 hours!.
Top each serving with a dollop of sour cream!. Serve with crusty rolls!.Www@FoodAQ@Com
Lentil almond Stir Fry from 101cookbooks!.com
I made this today and it was delicious! Couldn't find Brussels sprouts or mint so I used cauliflower cut into bite size pieces and topped with fresh chopped serrano pepper (kind of like jalape?os), chopped green onions, and a simple curry sauce!. Made the sauce with 1/4 cup cream, curry powder to taste, a little bit of water to make it lighter, and salt; heat and serve!. I don't know how well it will freeze but if you don't freeze the veggies you should be ok!.
Mint sauce (optional)1 cup fresh mint leaves1/2 serrano chile pepper, de-veined and seeded2 tablespoons olive oilpinch of salta touch of sugar, or honey, or agave nectar1 tablespoon lemon juiceextra-virgin olive oil6 to 8 very small new potatoes, cut into 1/2 pieces2 cups cooked brown or black lentils12 brussels sprouts, trimmed and quartered1/4 cup sliced almonds, toasted1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt2 dates, pitted and choppedStart by making the mint sauce!. Combine the mint leaves, serrano, olive oil, salt, sugar, and lemon juice in a food processor (or blender)!. Give it a few pulses, just enough for the mint to break down a bit!. Taste, adjust for your tastes (more serrano!? salt!?) - set aside!.Now cook the potatoes along with a generous splash of olive oil and pinch of salt in a large skillet over medium heat!. Cover the skillet and let the potatoes cook through, this will take five minutes or so!. The water in the potatoes will help steam and soften them!. When the potatoes are just cooked through (not mushy or falling apart) remove the lid and give them a good toss!. Turn up the heat to medium-high and stir every minute or so (a spatula helps) until the potatoes look a bit golden!. Stir in the lentils, and cook until heated through!. Turn the potatoes and lentils out onto a large plate and set aside!.Now cook the brussels sprouts using the same pan!. Heat another splash of olive oil in the skillet over medium heat!. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly!. Place the sprouts in the pan (single-layer), sprinkle with a pinch of salt, cover, and cook for a few minutes; the bottoms of the sprouts should only show a hint of browning!. Cut into or taste one of the sprouts to gauge whether they're tender throughout!. If not, cover and cook for another minute or two!. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized!.Add the lentils and potatoes back to the skillet and add most of the sliced almonds!. Turn out onto a large platter and drizzle with some of the yogurt and mint sauce*!. Top with the remaining almonds and the chopped dates!.Serves 2-3Www@FoodAQ@Com
I made this today and it was delicious! Couldn't find Brussels sprouts or mint so I used cauliflower cut into bite size pieces and topped with fresh chopped serrano pepper (kind of like jalape?os), chopped green onions, and a simple curry sauce!. Made the sauce with 1/4 cup cream, curry powder to taste, a little bit of water to make it lighter, and salt; heat and serve!. I don't know how well it will freeze but if you don't freeze the veggies you should be ok!.
Mint sauce (optional)1 cup fresh mint leaves1/2 serrano chile pepper, de-veined and seeded2 tablespoons olive oilpinch of salta touch of sugar, or honey, or agave nectar1 tablespoon lemon juiceextra-virgin olive oil6 to 8 very small new potatoes, cut into 1/2 pieces2 cups cooked brown or black lentils12 brussels sprouts, trimmed and quartered1/4 cup sliced almonds, toasted1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt2 dates, pitted and choppedStart by making the mint sauce!. Combine the mint leaves, serrano, olive oil, salt, sugar, and lemon juice in a food processor (or blender)!. Give it a few pulses, just enough for the mint to break down a bit!. Taste, adjust for your tastes (more serrano!? salt!?) - set aside!.Now cook the potatoes along with a generous splash of olive oil and pinch of salt in a large skillet over medium heat!. Cover the skillet and let the potatoes cook through, this will take five minutes or so!. The water in the potatoes will help steam and soften them!. When the potatoes are just cooked through (not mushy or falling apart) remove the lid and give them a good toss!. Turn up the heat to medium-high and stir every minute or so (a spatula helps) until the potatoes look a bit golden!. Stir in the lentils, and cook until heated through!. Turn the potatoes and lentils out onto a large plate and set aside!.Now cook the brussels sprouts using the same pan!. Heat another splash of olive oil in the skillet over medium heat!. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly!. Place the sprouts in the pan (single-layer), sprinkle with a pinch of salt, cover, and cook for a few minutes; the bottoms of the sprouts should only show a hint of browning!. Cut into or taste one of the sprouts to gauge whether they're tender throughout!. If not, cover and cook for another minute or two!. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized!.Add the lentils and potatoes back to the skillet and add most of the sliced almonds!. Turn out onto a large platter and drizzle with some of the yogurt and mint sauce*!. Top with the remaining almonds and the chopped dates!.Serves 2-3Www@FoodAQ@Com
try this website
i'm pretty sure you'll like it
enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!Www@FoodAQ@Com
i'm pretty sure you'll like it
enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!Www@FoodAQ@Com
Sorry, sweetie!. Lentils and yummy is an oxymoron!. They are completely opposite!.
TX MomWww@FoodAQ@Com
TX MomWww@FoodAQ@Com