Lentil/Pulse recipes!

minibudgetgal

lentil and nut and cheese roast.

red lentils,
garlic
cheese
one onion
oil
mushrooms
handful of nuts
veg stock

cook lentil in stock, you want them quite stiff not watery when cooked like cake mix so add more lentils than you think
in meantime fry onion garlic and mushroom gently
add onion mushroom to lentils then add nuts. throw in some grated cheese.
put in 2 lb loaf tin and bake for 40 mins.

sorry specific on quantities, but this is really yummy.

dolly_day_dream

One of my fave meals is beans and rice. You can be organised and cook the black eyed beans ahead of time and freeze (I cook 500g at a time and then divide into 5 bags) or use a tin.

Cook 2oz of long grain rice untill it is nearly cooked and then wash well.

While that is cooking fry off about 1lb of onions and the same of chopped tomatoes and I add 1 clove of garlic for every onion I use.:D To this I add about 1tablespoon of dried thyme or you could use fresh and some chopped chives. Once you have got it all cooked down to a saucey mess IYSWIM then add salt and pepper. Now add the beans and stir them through then add in the rice and heat that thoroughly as well. VV cheap and I love it. Others tell me that it is good but maybe with not so much garlic.:D

Whenispayday

Lentil Pie (serves 4)

Filling:
1 1/2 cups dried red lentils
1 can tomatoes
1 reasonably sized onion chopped finely
1 clove garlic
Tomato Puree
1 teaspoon stock powder, or 1 stock cube
Seasonings- mixed herbs, paprika, whetever you fancy really

Pastry:
80g butter
160g flour

Method:
Rub the butter into flour to get breadcrumbs, then add a little bit of water to get pastry
Wrap pastry and put in fridge

Gently fry onions and garlic until onions go soft
Add the can of tomatoes. if whole toms, chop them first.
Fill can with water, add teaspoon stock powder/a cube then put in with onions&toms
Add the lentils
Add tomato puree and other seasonsings to your own preference
Simmer gently until mixture is thick and there is no liquid left.
Put in pie dish
Top with pastry, and glaze the pastry with egg/milk/oil e.t.c

Bake in a oven preheated to 200 degrees for about half an hour or until the pastry is golden brown
I usually serve this with mixed vegetables

Seakay

The Bean Book - Rose Elliot - is very good, giving soaking and cooking times for a wide variety of beans and lentils as well as recipes:
https://www.amazon.co.uk/s/ref=nb_ss_w_h_/203-6790305-2176720?url=search-alias%3Daps&field-keywords=the+bean+book&x=14&y=15
If you haven't had time to pre-soak beans then a tin of chick peas or other beans is often very cheap in ethnic shops, and can be drained and then added to any stew type thing to 'stretch' it.
"Cheap and Easy" is another good veggie book for budget cooking:
https://www.amazon.co.uk/s/ref=nb_ss_w_h_/203-6146855-8299103?url=search-alias%3Daps&field-keywords=cheap+and+easy&x=18&y=9

got-it-spend-it

I make the above lentil pie with a mash topping instead of pastry. Of course mashed potato is good, but I've also made it with a carrot and swede mash topping and it is delicious.

I made a lentil loaf with my roast last night and have leftovers for tonight. It was just a cup of red lentils, a tin of tomatoes, a chopped onion, two grated carrots and some chopped mushrooms. I cooked this lot with 250ml of stock until it was quite thick and mushy (25ish minutes I think), then mixed in an egg and a handful of strong grated cheese then baked in a loaf tin for 40 minutes. I then turned it out onto a baking sheet and gave it another ten minutes and it was delicious. Definitely enough there for four servings- I'll be taking it cold for lunch tomorrow too.

LilMissEmmylou

got it spend it - that sounds soooo yummy, i wish i had an oven at the mo to make it!!!

sallyrsm

Lentil and Butternut Squash Thai Style Curry

soften an onion in some oil. Add tablespoon red or green curry paste depending on how hot you like it. Add one tin (or 400 g soaked Green lentils) and one tin coconut milk. Simmer until lentils are half done, then add one smallish diced butternut squash. Simmer until squash is tender but not TOO mushy. Add a little chopped coriander (for looks mainly but you don't need to) Serve with Basmati or other rice and we normally have a naan too.
You don't get that many juices it's quite a dry curry. Some chopped tomato and cucumber works well on the side for freshness.

I tried this with some prawns chucked in but it didn't work the lentils and squash really are all you need.

Oh if you use tinned lentils they are already cooked aren't they? In that case 25 mins to cook the squash....

FemmeAuFoyer

Have a look here also
http://forums.moneysavingexpert.com/showthread.html?t=366181
I posted my recipe there for lentils

competitionscafe

Puy lentils are my favourite - a good recipe is to oven roast some red peppers and aubergine (cubed) with olive oil, rosemary and garlic then add these to cooked puy lentils with a bit of balsamic vinegar, salt, pepper, bit of tomato puree (or roast a tomato with the other veg), maybe a pinch of sugar. Great served with good quality sausages or without for a veggie version. Puy lentils (from France) are usually cheaper in a health food shop and they cook in about 20 to 30 mins - add some Marigold veg stock to the cooking water for extra flavour. There are some more recipes here:
http://www.merchant-gourmet.com/osb/itemdetails.cfm/ID/469
(The Puy Lentil, Tomato & Feta Salad is a great summer recipe).

belfastgirl23

Paulie'sGirl wrote: »

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...

Off to try this for tea - inspiration at just the right time. Will report back later.