Lentil/Pulse recipes!

Milly1974

Hi everyone!

I have long admired from afar the collective genius of the OS board, but apart from trying numerous tips on bath cleaning (horrid calcium deposit on enamal bath from previous tenant, but thats another story) have never delved too deeply into the OS way. However, situation has changed and money has tightened in the Milly household. I need to start being more careful with the pennies, and I know that you guys are great at that!

I am veggie and the main cook, but I think my mum missed the lessons in how to cook lentils and pulses and therefore, never taught me. I do know that they are great for protein and bulk and are much cheaper than even own-brand quorn type stuff. But what do I do with them!?

I am looking for any recipe ideas you all have. I do cook from basic ingredients, although a full time job combined with a 90 minute commute means that I don't have time for cooking from complete scratch. I love batch cooking, as it means I get extra for lunch and a meal when I am feeling lazy!

Thanks in advance for any advice you have!

Paulie'sGirl

I'm not a veggie, but have a cool recipe for beans I wheel out for veggie friends. Its not totally OS cos I use tinned beans, but you could do the soak and boil thing if you wanted. OH calls it "Tuscan Bean Stew" - its origin in anything italian is more down to the brand of tinned toms I buy!!

1 tin kidney beans, drained
1 tin canellini or borlotti beans (both taste different to me, so it makes a nice change) drained
1 tin most value baked beans, rinsed of sauce
1 tin tomatoes
1 large onion chopped
2/3 garlic cloves crushed
oregano
stock
tom puree
a few spuds peeled and cut into 2" chunks

Heat some olive oil in a casserole, sweat the onion and garlic til softened. Chuck the contents of all the tins in the pan. Add the potatoes. Add enough stock to just cover everything. Add two good tablespoons of tomato puree, a good few pinches of herbs, salt and pepper. Bring to the boil and then simmer until the potatoes are done and the sauce is thick.

Perfect reheated for lunch. Best eaten with crusty bread and a bottle of red...

got-it-spend-it

Pulses are absolutely great:j ! Red lentils in particular are really quick and easy as you don't have to pre-soak them or anything. I add lentils to any soup I'm making, just put them in with the veggies and a bit of extra stock and they will cook in about 20 minutes. I also love lentil bolognese, which is chopped onion, celery, pepper and a couple of grated carrots. Cook this in a little oil for 10 minutes then add a handful of red lentils, about 1/2 a pint of veg stock, a chopped tin of tomatoes and some dried herbs (I use marjoram and oregano). Cook this for half an hour, adding more stock if it looks a bit dry and hey presto a bolognese that will easily serve four. I love this with pasta, but it's also great as a jacket potato topping.

I must admit that as I'm always pressed for time in the week, I usually use tinned beans etc. A tin of value kidney beans added to whatever veggies you have, a tin of tomatoes and some cayenne pepper makes a delicious chilli- and you can bulk this out further by adding a handful of bulgar wheat and some stock. Cook for 20-30 minutes and you have a delicious budget meal, that is so filling you can serve it on it's own or with rice or jackey potato.

I'm sure other people will have lots more ideas, but you are so right- lentils and beans etc are much cheaper than meat replacement type products (and you can even add lentils to quorn dishes to make them go further).

GISI x

Mrs_Pepperpot_2

Red lentils, sweet potato, carrots and onions - bit of veggie stock. Simmer for hour (ish)

This was a baby recipe from one of the books but I love it obviously you could add garlic etc.. to spice it up.

I use one sweet potato about 4 medium carrots to 50g lentils. This also freezes really well.

Paulie'sGirl

Got-it-spend-it is right about the red lentils, and they're so cheap!

I make "fridge soup" with any veg looking sad in the fridge. chop an onion, sweat in olive oil, add chopped veg, veg stock, tom puree, and a good handful of either the red lentils or the broth mix you can buy wih the pearl barley etc in it. Lush... (add a handful of crushed pasta shells and call it minestrone...)

Also, chickpeas and cauliflower make a lush curry (onion, garlic, tinned toms, bit of curry paste...)

Will keep thinking!

PG xx

Gingernutmeg

I've made these recently and they're really good - Lentil Tacos and Lentil Enchiladas (scroll down). The enchiladas are particularly good (but make sure that you use a ripe avocado) and also reheat well the day after. the salsa is good too (I add the other half of the onion from the enchiladas).

mhe

LENTIL PATE

I make this and its nice on crackers or crispbread or toast


1 tbsp veg oil
1 onion - chopped
2 garlic cloves
pepper
1 tsp garam masala
1/2 tsp ground corriander
1and 1/2 pints of veg stock
180g red lentils
2 eggs
2 tbsp milk
2 tbsp mango chutney (have left this out in the past)


Heat oil in a saucepan and fry onion and garlic.
Add spices, lentils and stock.
Cook until lentils are soft - about 20 mins.
Drain.
Add egg, milk and chutney and blend until smooth.
Pour into a loaf tin - bake 200c for 45 mins.

thriftmonster

Lentil curry - from my student days.

Fry a sliced onion, then add peppers, mushrooms, carrots or whatever other veggies you have. Stir in a good dsp of curry powder and 2 handfuls of red lentils. Stir around in the oil and then cover with water. Simmer till the lentils are soft, topping up with water if needed.

Obviously nowadays you could fiddle with garlic, ginger, coconut milk, fresh chillies, stock etc - but it was actually very good.

larmy16

Dried soya mince, currently 52p a packet in Sainsburys is another good cheapie - I personally prefer it to real mince and its a lot cheaper than the minced quorn/frozen veggie mince. Sorry I know you asked about pulses etc, just thought this might be another cheapie to help you out while things are tight.:)

sillyvixen

another thing with pulses is chick peas, i recently made chillie with chick peas as the tin i thought was kidney beans was not!! i will make it this way again - nice - but as a result of this i have also made veg and chickpea curry.
i like to add lentils to my soup ( to bulk it out, provide protien and make it go further) and also make lentil bolagnaise as previously suggested - the recipe is also good for shepardless pie and lentil lasagne!!

Milly1974

Oooh, you lot are great, thanks! :A

Just grabbed a couple of packs of dried pulses while I was in the shop and going to do some planning now. OH is making chili today and I will get him to chuck some red lentils in mine. Not enough time to soak some chickpeas for adding in, but certainly next time.

I guess my best bet is just to experiment, and if in doubt, chuck in red lentils! :rotfl:

Thanks again,
M