Things to do with lentils, rice and artichoke hearts!

madauri

Artichoke hearts go very well in paella. Just cut them in quarters and add them a few minutes before the paella is finished, arranging them "artistically" on the top.

Lentils are great cooked with a little gammon cut in tiny pieces.

Ruby_Pudding

flower_chops wrote:

Ca I just ask, has anyone tried a lentil lasagne before? I've used lentils in place of meat in chillis and spag bol's so wondered if it'd be the same in a lasagne...found some lasagne sheets that should be used up too so thought I'd mention it!

:j me, me!!! I use a green lentil/aubergine/tinned tomato/any other spare veg mix slopped between lasagne sheets and topped with cottage cheese and nutmeg and finished off with a sprinkling of hard cheese. It's really, really, really lovely and I might have to make some this week as I haven't had it for ages.....

flower_chops

That sounds amazing!

I've got big green continental lentils, red lentils and yellow split peas..can i mix them or not?

Ruby_Pudding

flower_chops wrote:

That sounds amazing!

I've got big green continental lentils, red lentils and yellow split peas..can i mix them or not?

I don't see why not - the green lentils may take a teeny bit longer to cook but you don't want them too slushy so that they lose all their texture anyway

Eels100

Cheap, quick and extremely healthy lentil soup:

Chop 2-3 medium/large onions and soften in a little oil.
Add 2-3 chopped carrots
Add *some* lentils (I just chuck in whatever I have, half a bag or so would do it)
Season with a generous amount of cracked black pepper and some salt.
Stir it all up and pour in half a kettle of boiling water. Better adding too much than too little, you can always reduce it later.

Boil it hard for 10 mins then simmer for 30-45 minutes. A quick whizz with the blender and some more seasoning if required - voila! And it freezes ok too. I lived on this while I was a student, it's really tasty and you don't need any nasty stock cubes as long as you use lots of onion. You can use stock if you want, of course, and you can make it as thick or as runny as you like.

taplady

heres the recipe I use for carrot and Coriander soup!

125g(41/2 oz) red lentils
1 bay leaf(optional)
300ml (10fl oz) water
250g (83/4 oz) carrots - sliced
150ml (5 1/4floz)orange juice
450ml(153/4floz) vegetable stock
2 tbs fresh coriander - chopped ( I used 2 tsp dried)
salt and pepper

• place the lentils in a pan with the bay leaf, the water and boil.Reduce heat, cover and simmer until soft.
• Place the carrots in a pan with the orange juice and vegetable stock.Bring to boil and simmer for 15 mins.
• Remove bay leaf form lentils and drain.
• Purree the lentils, carrots and their cooking liquid until smooth.Add seasonings.Serve.

Adjust the amount of coriander to suit your self.It tastes great and is quick and easy!:D

Gingham_Ribbon

Check out the mega index and look for cooking and recipes.

I like red lentil dhal or soup and the others are great in lasagne.

Churchmouse

I love lentils and really want to pad out some mince dishes with them, but haven't because I don't know whether or not I have to cook them before adding them to the meat. Any help welcome.

Ruby_Pudding

Churchmouse wrote:

I love lentils and really want to pad out some mince dishes with them, but haven't because I don't know whether or not I have to cook them before adding them to the meat. Any help welcome.

If I add them to something already quite 'liquidy' like stew I don't pre-cook but otherwise yes, boil and then simmer in the recommended amount of water for about 10 minutes

recovering_spendaholic

I love artichoke hearts brushed with a little olive oil and then put onto a very hot griddle (or frying) pan and chargrilled, then sprinkled with balsamic vinegar and a little salt and pepper. They are lovely with HM garlic bread.