whats your fave recipe using dried peas/beans/lentils?

gunsandbanjos

GreenManG0 wrote: »

gunsanbanjos thank you for the bean burgers recipe i think i will try to make a batch of these this weekend, Good job it features sweetcorn, I have 9 tis to use too!

You're welcome, make sure you fry them at quite a high heat to crisp up the outside. The first ones i did were horrible as they were a bit soggy, much better with a crispy outside, in a homemade cheese and herb roll with tomato relish:D

troll35

I often add a tin of beans (borlotti/butter/haricot) to a basic soup (potato, onion, carrot + stock). Very filling and very tasty.

Louisa_2

I had these in a restaurant the other day and they were delicious. Thought that they would be a tasty OS alternative to the carbohydratey things we stick with- pasta, spuds and rice. Does anyone know how I would go about making them? Not sure what liquid to use for example. Thanks in advance!

Louisa_2

just a quick bump!

moanymoany

I cooked green lentils in my slow cooker. I brought them to the boil and let them sit for half an hour and then put them in the slow cooker for 2 and a half hours.

Louisa_2

thanks moany, did you add any seasoning? And was it just plain water you used to boil them in?

champys

I have a delicious recipe for braised green lentils, but this involves some dried mushrooms (ceps) which are not a cheap ingredient!

However, if you do without the ceps it is still very nice and you could add some worcestershire sauce instead. It goes as follows (without the ceps):

Start by frying some lardons or bacon strips, then add chopped onion, garlic, celery and carrots. When they are soft, add chicken stock to the pan and some herbs (bouquet garni or fresh thyme or whatever is in your garden). Bring to the boil, add the lentils. I think it is roughly a litre of stock for 275 g of dry lentils - I normally do all this in my pressure cooker. Simmer for 25 to 30 minutes (or 10 minutes pressure cooker). Check the consistency, if too dry add some more stock. Discard the herbs if they were whole. Season with salt & pepper and add worcestershire sauce to taste. Adding some red wine before cooking works well too.

If you want to be extravagant, soak some ceps (porcini) or other dried mushrooms, and add them and their strained soaking liquid to the mixture before cooking. A real treat! You only need a small quantity to get the flavour.

Louisa_2

Wow that sounds delish, thanks!

Did some red lentils last night, boiled them to the consistency of smooth mashed potato and had it as a side dish to a sausage olive and chilli casserole - home grown chillis- (oohlala v old style!). Was a really nice change, nutritious, easy and so cheap too. Next time I will do a bit extra and freeze it in ice cube trays I think so that I can add it as thickener to sauces stews etc, especially those in my slow cooker and pressure cooker as they never seem to thiken up properly for me.

Yay lentils are great!

Pink.

There are some lovely ideas on this thread so I've added it to the peas/beans/lentils thread to keep all the suggestions together.

Pink

Hardup_Hester

Lentil Roast

Half a packet of red or green lentils, boil in a pan with half a finely chopped onion in water until soft.
Drain & mix with 1 or 2 crumbled weetabix
Add a handful of grated cheese, I've even used brie, stir in til melted.
Add a beaten egg & a generous spoonful of marmite. Cook in a medium oven til set.
Serve with roast pots & veg