Lentil/Pulse recipes!

ajs88

The simplest way to enjoy pulses, especially in the summer, is just to add a tin to any salad. Lentils, chickpeas and black beans are my favorites for this, especially with avocado, and sometimes I then put the salad in a wrap or pitta for sandwiches. Homemade hummus from chickpeas is also great to go with this.

In the autumn and winter I do a lot of 'warm salads' roasted root vegetables mixed with chickpeas and cous-cous with paprika and black pepper.

Apart from split red lentils which I use a lot for dahl and soup, I tend to use tinned pulses because I find soaking and cooking for 2-3 hours too much to be honest as I like to cook and eat within 30 minutes of getting home.

However I do sprout a lot of dried pulses and this is a great way to add crunch and protein to salads and stir-frys.

BugglyB

Dahl:

Yellow lentils
Spinach
Spring onion
Mustard seeds
Tumeric
Ginger
Sunflower oil

Simmer a packet of yellow lentils for about an hour

Fry a teaspoon of mustard seeds and a teaspoon of tumeric with some grated ginger, can also add chilli powder here if you like it spicy.

Add the lentils to the fried mixture and give a good stir

Add shredded spinach and chopped spring onion to taste

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The intial outlay for the mustard seeds/tumeric isn't cheap but I buy a big pack from an indian grocers and it lasts forever. You can also freeze this and heat it up for lunch or as a side to curry. I put loads of salt in it but you dont have to

Rainbow82

Lentil chilli

100g lentils (I use 50/50 red and green lentils but any will do)
1 onion
Handful frozen peppers
1 medium potato
Tin of chopped tomatoes
Stock cube
2 tsp chilli powder
1 Clove garlic

Sweat the onions and cubes potato for two minutes then add the lentils and 200ml stock, stir then add tge chopped tomatoes and 400 ml sof stock, chuck in the peppers, two tsp chilli powder and/or fresh chillies and garlic and bring to the boil then simmer for an hour it until it has reached the desired consistency. Add mire water if needed.

Alternatives- use curry powder instead of chilli powder for lentil curry and for a creamier taste replace 100 ml of stock with 150 ml natural yoghurt.

Makes 4/5 portions (or six small lunch sized portions with rice) keeps about 4 days in fridge or freezes well.

seabright

Another fan of red lentils here - add a handful to soups & stews. Anything that's dark or red coloured, they just "dissolve" into. Adds goodness & stretches it to another portion.