Using lentils and split peas

Karb

I'm moving house soon, and want to use up all the food in the cupboards before I go. I have a bag of yellow split peas and a bag of green lentils.

Unfortunately OH, being Mrs Organised, has already packed away all of the cook books. Does anybody have a good recipe for using these up?

Bogof_Babe

Most, if not all, legumes can be slung into h/m soup, so that's what I'd be doing with them. Not sure if you have to pre-soak them overnight, so I'd probably do that anyway just to be on the safe side.

I had a recipe for a green lentil chilli risotto thing years ago, but I used a tin of them for that. I could try to find it (no guarantees though, it was a looong time ago) if you don't fancy the soup idea.

Good luck with the move - are you going far?

CLARABEL

mmmm

dall with the lentils, without a doubt.
#
8oz lentils, 2 pints of water...slow cooker all day or boil for about 1 and a half hours with turmeric and ginger,

at end, fry some garlic, add garam masala, chilli powder, salt and add into what should be a thick soup.

as for spplit peas...i agree...soup.:beer:

Clara:p

Karb

Bogof_Babe wrote:

Most, if not all, legumes can be slung into h/m soup, so that's what I'd be doing with them. Not sure if you have to pre-soak them overnight, so I'd probably do that anyway just to be on the safe side.

I had a recipe for a green lentil chilli risotto thing years ago, but I used a tin of them for that. I could try to find it (no guarantees though, it was a looong time ago) if you don't fancy the soup idea.

Good luck with the move - are you going far?

Mmm, that risotto sounds lovely. If you can find the recipe that'd be great.

I've done a lentil loaf in the past, but haven't got a clue how I did it without the recipe book, and they've already gone into storage at my M-I-L's.

Not moving far, in fact its only a few streets away, but somewhere a little bit bigger - imprortant when there are 5 kids to fit in!

Bogof_Babe

Wow, found it in my patent filing system . It isn't actually a risotto, I was confusing it with another recipe, but I won't post that one as it doesn't include your green lentils . Sorry about that!


MUSHROOM AND LENTIL SHEPHERDESS PIE
175g (6oz) green lentils
75g (3oz) butter
1 large onion peeled and chopped
1 clove garlic peeled and crushed
425g (15oz) can chopped tomatoes
225g (8oz) button mushrooms halved
1 tbsp Worcestershire sauce
10ml (2tsp) paprika
salt and freshly ground black pepper
550g (1 1/4 lbs) potatoes cooked and mashed
50g (2oz) Cheddar cheese, grated

Put the lentils into a saucepan, cover with cold water, bring to the boil, and then simmer for 35 mins, or until just tender.

Preheat the oven to 200C (400F, Gas 6).

Melt 2oz of the butter in a saucepan, add the onion and garlic and cook for 5 mins. Stir in the tomatoes, mushrooms, Worcestershire sauce, paprika and seasoning, cook for 5 mins. Add the cooked lentils and spoon into a buttered 1.5L (3 pint) ovenproof dish.

Melt the remaining butter and mash it into the potatoes. Spoon on top of the lentil mixture, sprinkle lightly with grated cheese and bake for 30 mins, until the pie is lightly golden.

Karb

Sounds good. I've got all of those things, except the Worcester sauce, which I can probably borrow from a neighbour, so won't even need to go shopping :T