Lentils; the supercheap superfood.

naturally_2

Sorry to mods if this thread exists elsewhere, I couldn't find it!

So many recipes mentioned here in OS include lentils, and one of the first answers to come up on any "help how do I make this go further" question is always "add lentils"

Most of us now know to add lentils to shepherds pies, casseroles, stews etc to bulk out the meat.... but the lentil is a truly versatile vegetable, so what else can we do with it?

Please post your lentil recipe suggestions, experiences, preferences for dried/tinned/red/green/soaked/unsoaked etc here!

(other pulses may be allowed in too....)

Naturally

Penelope_Penguin

naturally wrote: »

Sorry to mods if this thread exists elsewhere, I couldn't find it!

There are loads of threads on lentils I'll add this to the one with lots of recipes, and links to other threads (kindly provided by Pink-winged, my twin Board Guide ).

Penny. x

Blairweech

This is also from the More with Less Cookbook (although I have not tried it yet)

Honey Baked Lentils

In saucepan, put:
1 lb lentils
Small bay leaf
5 cups water
2 tspn salt

Bring to the boil. Cover tightly and reduce heat. Simmer for 30 mins - do not drain. Discard bay leaf.

Preheat oven to 350F

Combine seperately and add to lentils
1 tspn mustard powder
1/4 tspn ground ginger
1 tblspn soy sauce
1/2 cup chopped onion
1 cup water

Cut 4 slices bacon into 1" pieces
Stir most of the bacon into the lentils and sprinkle remainder on top

Pour over all
1/2 cup honey

Cover tightly. Bake 1 hour. Uncover last 10 minute to brown bacon

Variations

substitue 1/2 lb browned ground beef or sausage, or omit completely

Replace ginger, soy sauce and 1c water in second group of ingredients with 2 tblspn sugar, 1 tspn oregano, 2 cups tomato sauce. Omit honey


I have a recipe on my other computer for lentil pesto (red and green)

Lalaladybird

Ooh what a great thread... I think we will live off lentils all this week

thriftlady_2

Blairweech wrote: »

This is also from the More with Less Cookbook (although I have not tried it yet)

I have It is a good one, but go carefully with the honey -it is rather sweet.

chinatown_2

Lentil Curry

2tbsp olive oil
2 onions
1 tsp cumin
4 cardamom pods
1tsp tumeric
1tsp curry powder
4 cloves garlic
2 tbsp tomato puree
veg stock (as much as you need, between 100ml - 400ml)
200g lentils (either all red, all green or 100g of both which I prefer)
100ml double cream, optional but lovely.

Cook lentils in water until soft. Gently fry onions and garlic in oil until softened. Add all spices and cook for a further 2 mins. Add tomato puree, cooked lentils (raw lentils take ages and ages, tried it and the family weren't impressed lol) and stock. Boil then reduce to a smimmer for 5 minutes, though if you leave it longer its fine. Add cream and season with black pepper.


This is a fav in our family. The first time I gave it to my husband he was so unimpressed and asked where the meat was! Until he ate it and now he asks me to make it every week! Its yummy with rice, or just in a bowl served with popadoms/nann bread or even on a jacket potato.

Bunny200

I never thought I would love the lentil the way I have. I have always been put off pulses by Pearl Barley as a child (which I still don't like!) but this year out of necessity and a challenge from my OH I have experiemented with Lentils and there is no looking back. Not only is it cheap but its soo filling and nutrionally a fabulous food, my kids love lentil bolegnese, I love lentil pate, lentil soup, lentil roast, lentil burgers etc etc etc.

In times of hardship my advice is to discover and embrace the humble lentil!!!!!!

naturally_2

Oooh lentil roast and bolognaise recipes please bunny!

Keeping_Motivated

I'd love the lentil pate recipe too please Bunny?

Thanks

suep

This is my families favourite lentil recipe, I got it off the back of a packet of lentils, its really easy to make.
3 tbs olive oil
2 large onions
2 cloves of garlic
1 green and 1 red pepper
7oz sweetcorn
3 tbs tomatoe puree
9oz red lentils
1 dsp mixed herbs
1 tin 400g chopped tomatoes
1 pint veg stock
4oz wholemeal toasted breadcrumbs
2 oz ground almonds
3oz grated cheese

Heat the oil in a large saucepan, fry the onions and garlic for 2 mins, then add the peppers and fry for a further 3 mins. Stir in the sweetcorn and tom puree. Now add the lentils,mixed herbs, tinned tomatoes and stock. Bring to the boil and simmer for 25 mins.
Lightly grease an ovenproof dish, pour in the lentil mixture. Combine the toasted breadcrumbs and almonds and sprinkle over the mixture followed by the cheese. Bake in a preheated oven 190c/380f gas mark 5 for 15 mins until cheese is golden and bubbling.