red lentils

zippychick

I've merged this with our lentils thread


This thread may help with the split peas https://forums.moneysavingexpert.com/discussion/412078


Our lentil dahl thread may also interest you
https://forums.moneysavingexpert.com/discussion/2650025


Zip

rainbowfairydust

Hi all

I have 2 bags of lentils sat in my cupboard that i really want to use but not sure how to? The only receipe i can think is Lentil Dahl which is fine but i dont want to be eating it every day.

Has anyone got any suggestions please? (also how long do i need to soak them for?)

Thanks

madnotstupid

Red Lentils don't need any soaking, they cook in about 20 - 30 minutes. Green ones take longer, so it may be worth soaking them for a hour or two, or overnight.

Red Lentil Soup - One cup of lentils, 1 or 2 chopped onions, 2 or 3 chopped carrots. Chopped Leek or Neep (Swede I think?) if you have it. Ham or Veggie stock. Salt and lots of Pepper. Put in large pan, fill with water. Boil til lentils disintegrate and veg is cooked.

Red Lentil Pate. Cover, just, one cup of lentils with water. Boil vigorously until mushy, then cook whilst stirring until you have a thick paste. Season with salt and pepper. Add olive oil, lemon juice, crushed garlic and tahini to taste. You can replace the tahini with smooth peanut butter if necessary. Chill for a few hours before eating.

Green Lentil 'Hippy Pie' - While Lentils are soaking finely chop veg. Anything you have - but onions, carrots, peppers, mushrooms, squash all work well. Lightly fry the veg, then add the Lentils. Sprinkle on a table spoonful of flour to help it thicken. Add a tin of Tomatoes and a veggie stock cube. Season with salt, pepper and mixed herbs. Top up with a cup of water. Bring to the boil, then allow to simmer until lentils are cooked. Pour into overproof dish and top with mash, brown in oven or under grill.

Gigervamp

Red lentils also bulk out mince based meals. Just add a handful to your mince.

I also make lentil and tomato soup.
Chop a couple of carrots, a stick of celery, and an onion.
Sweat in butter or oil for a few minutes until softened.
Add some lentils, I usually go by eye, maybe a cup/250ml or so?
Add a tin of tomatoes or carton of passatta, some stock, a squirt of tomato puree and salt and pepper.
Then bring to the boil and reduce heat to a simmer until the lentils have broken down and the veg is cooked.
Then blend it.

Keep an eye on it cooking and add more water/stock if needed.

Maitane

I'm pretty sure that a girl called Jack had a burger recipe that involved lentils and carrots. But if she didn't, I'm sure they can be included in veggie burgers to up the protein.

Ladyluck1

Daal! Really yummy with homemade chipattis
- 250g lentils , rinsed until the water runs clear
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3-4 whole green chillies, pricked with a knife
- 2cm/¾in piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- ¾ tsp ground turmeric
- ¾ tsp garam masala
- 1½ tsp ground coriander
- salt and freshly ground black pepper
- handful chopped fresh coriander leaves
1. Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
3. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
4. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.
5. Blend the garlic and tomatoes to a pur!e in a food processor. Add the pur!e to the pan and stir well to combine.
6. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
7. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Butterfly_Brain

CHEESY LENTIL BAKE
175g/6oz red lentils
350ml/12fl oz water
110g/4oz cheddar cheese, grated
1 onion, peeled and finely chopped
1 tbsp fresh parsley, chopped
salt and pepper
a little mustard
cheese sauce mix
1 tsp butter

Preheat the oven 190C/375F/Gas 5.

Rinse the lentils thoroughly and cook in a tightly covered pan with the water for 15-20 minutes.
Check after 10 minutes in case you need to add more water. The mixture should cook to a stiff puree.
Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley and mustard . Season to taste.
Make up the cheese sauce mix and pour over the lentils.
Grease a 450g/1lb loaf tin with the tsp of butter and press in the mixture.
Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
If you are serving this loaf hot, let it stand for 10 minutes in the tin before turning it out. Alternatively, serve cold with a salad.

Gigervamp

That sounds nice Butterfly Brain.

Elsewhere

I've bought this from Indian sweet shops but I've never tried making it -
Sweet Yellow Lentil Pudding

http://chefinyou.com/2010/01/moong-dal-halwa-recipe/

Butterfly_Brain

Lentil Bolognaise

1 large onion, diced
2 cloves garlic, finely chopped
150g red lentils
200g mushrooms, sliced (optional)
2x 400g tins of chopped tomatoes
2 tsps beef stock cubes
300g wholewheat or white spaghetti
grated cheese serve (optional)

Gently fry the onions and garlic in a drop of oil

Add the lentils and fry gently until pale

Add two cans of tomatoes and 2 stock cubes stir well and simmer for half an hour.(I have made it with a cheap 39p aldi bolognaise sauce and some tomato puree plus a couple of jars of water which is cheaper than using two tins of tomatoes)

If the sauce looks too thick, add half a can (use the empty tomato tin) of boiled water

Serve with cooked spaghetti and grated cheese

Lovely on jacket potatoes as well

Lentil Chilli

1 large onion, diced
2 cloves garlic, finely chopped
Chilli fresh, dried or flakes to taste
150g red lentils
Tin red kidney beans
2x 400g tins of chopped tomatoes (Or use a cheap jar of chilli sauce and omit the chillis)

2 tsps beef stock cubes

Make as above and serve with rice