or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › The Lentil Thread.
New Posts  All Forums:Forum Nav:

The Lentil Thread. - Page 5

post #81 of 136
has anyone made a kind of burger with lentils? Like still with meat or how would you do that just add up the cooked puree?
post #82 of 136
you would need a binder of some sort- flour, oatmeal, egg. . .
post #83 of 136
post #84 of 136
post #85 of 136
What can you do with black and white lentils (from Indian store)? I've had some sitting around for a long time now and have never figured out what to do with them. Also, would they still be okay to eat after a year or er... two?
post #86 of 136
bump
post #87 of 136
Oooh I made some lentil cookies that were really yummy. it was from Alton Brown's show, DS and I love to watch that!
post #88 of 136
Quote:
Originally Posted by Lady Lilya View Post
Stuffed Peppers/Tomatoes

sautee chopped onion in a little olive oil
add rice and lentils (50/50) and twice as much stock or water as you used rice+lentils (for example, if you used one cup rice and one cup lentils, use 4 cups stock)
Add a bay leaf and some thyme
Cook as normal

Cut off caps of peppers/tomatoes and take out seeds and ribs.
Stuff with rice/lentil mixture
Sprinkle some shredded mozzarella cheese on top to hold it together
Bake about 20 minutes at 350deg (as long as it takes to soften the peppers/tomatoes and melt the cheese)

LAZY VERSION
Dice/chop the peppers or tomatoes. Mix it into the still-hot rice/lentil mixture. Put it in a baking dish. Put the cheese on top. Bake it until the cheese is melted.
: That sounds really good!


I just wanted to say that I'm soooo glad I found this thread! Growing up I never ate lentils, and it was just recently that I started trying them and I'm hooked. I'm so excited to have all of these wondeful recipes to try! Thanks everyone!!!
post #89 of 136
I make a kind of 'generic lentil slop' (okay, nicer than it sounds!!) to use in various ways--as a lasagna filling, as a vegetarian shepherd's pie base, or simply piled into unleavened bread and eaten. DH, who loves my normal meaty lasagna, says my lentil version is even better! Here's the recipe, vaguely: it was Alison Holst to begin with:

Start your lentils cooking in a saucepan. Saute onions and garlic in olive oil. Add a can or two of chopped tomatoes, chopped capsicum, herbs, salt and pepper and any flavourings you like. I'm big on flavour, so I usually add some tomato paste, chilli seasoning, sweet chilli sauce, wholegrain mustard, soya sauce, worcester sauce, red wine vinegar, a teaspoon of brown sugar, some chicken stock powder... you know, this and that!

I make it a little sloppier for lasagna, so it soaks into the pasta sheets and helps them cook. It sounds kinda obvious and boring, the way lentil recipes tend to do; but believe me, it's pretty tasty! Best of all, I can practically make it in my sleep, and I always have the ingredients on hand. I've tried adding other veggies such as carrots and cauliflower, but I don't like that so well.
post #90 of 136
I just browsed through this thread & I am not seeing many red lentil recipes. Anyone have some to share? DH decided that he doesn't like the texture of brown/green lentils so I bought some red lentils to try. I know they are more mushy, but I am not real sure what to do with them. I know I've seen red lentil pasta sauce recipes, but now that I want to try one I can't find any :
post #91 of 136
Do different colors of lentils taste differently? I really like them and would love to expand my horizons.
post #92 of 136
Quote:
Originally Posted by maciascl View Post
I just browsed through this thread & I am not seeing many red lentil recipes. Anyone have some to share? DH decided that he doesn't like the texture of brown/green lentils so I bought some red lentils to try. I know they are more mushy, but I am not real sure what to do with them. I know I've seen red lentil pasta sauce recipes, but now that I want to try one I can't find any :
My family loves this recipe for red lentil pate (it's more of a dip or spread for flat bread or crackers)

2c dried red lentils
1 piece wakame
4c water
soy sauce
1tsp extra virgin olive oil
1 onion-diced
3 cloves garlic-minced
1 pinch dried basil
1/2 c walnut pieces
1/4 c fresh parsley-minced
umeboshi vinegar
balsamic vinegar

Place lentils, wakeam, and water in heavy pan over med heat. Bring to a boil and boil, uncovered, for 10 minutes. Reduce heat, cover and simmer 20 min, until lentils are very creamy. Season with soy sauce and simmer 5 min.
Meanwhile, heat oil in skillet over med heat. Saute onions, garlic and basil until softened. Set aside.
Transfer cooked lentils, garlic/onion, walnuts, parsley and dash of soy sauce to a food processor. Puree until smooth and creamy. Spoon into serving bowl and lightly sprinkle with umeboshi and balsamic. Mix well and serve with toast points.
*I find the recipe doesn't really taste at all until you add the vinegars at the end but only add them just before serving (and again if you have leftovers for another day) because the lentils really absorb their taste.
post #93 of 136
I notice that a lot of the recipes just ask for lentils, they do not specify which type (ie green, red, brown). Does it matter which color you use? Which kind do most of you like to use?
post #94 of 136
Quote:
Originally Posted by bright_eyes View Post
I notice that a lot of the recipes just ask for lentils, they do not specify which type (ie green, red, brown). Does it matter which color you use? Which kind do most of you like to use?
My take is that unless a recipe specifies a particular type of lentil that the default lentil type is regular, brown lentils.
post #95 of 136
oh my gosh lentils are one of my favorite foods ever!

i use this lentil soup recipe and it is a hit with everyone that has tried it.

http://allrecipes.com/Recipe/Lentil-Soup/Detail.aspx
post #96 of 136
Quote:
Originally Posted by bright_eyes View Post
I notice that a lot of the recipes just ask for lentils, they do not specify which type (ie green, red, brown). Does it matter which color you use? Which kind do most of you like to use?
i agree, if it doesnt specify i think it means brown.

i use the red/orange lentil the most. they are my favorite.
post #97 of 136
i LOVE brown lentils as a "ground beef" sub. we do it a little differently here and just sautee them with nutritional yeast, braggs, and a little curry powder. it is SO good in everything.

i also used to love eating a bowl of plain lentils with goddess dressing. yum.
post #98 of 136
Quote:
Originally Posted by mmgarda View Post
For those of us WAAAY too wimpy for Piglet's curried lentils, here's a super-easy, less spicy, Indian curried lentils.

1 cup brown lentils, rinsed and picked over
1 cup chicken or vege broth
1/2 onion, chopped fine
1 clove garlic, minced
1 Tbs. olive oil
1 tsp. yellow curry powder

Heat oil in medium saucepan. Add onions and garlic, stir until soft. Add broth and lentils, bring to a boil. Reduce heat, add curry powder, cover and simmer approx 20 minutes, until lentils are soft and liquid is absorbed. Eat with brown rice, basmati rice, millet, couscous, etc.
we had this for dinner last night, and it was so easy and so yummy. we wanted a gravy too, so i made a white sauce and put a ton of curry powder in it, and it worked great. we put extra in the lentils too
post #99 of 136
This is TDF,...seriously!!



Lentil Loaf



1/4 to 1/2 bag of lentils prepared per packaging,....maybe over-do them just a little.

1 green bell pepper

2 celery stalks

1 onion, i use white one

couple shakes grill seasonings, salt & pepper

BBQ sauce

Worchester Sauce

1 egg, beaten

1 cup Oats ground up



Put green pepper, celery and onion into your blender/food processor or chop finely. Put this into a bowl. Add lentils, grill seasoning, salt, pepper, several good glugs of BBQ sauce (about 1 cup), several good glugs of Worch Sauce (about 1/4 to 1/2 cup), 1 beaten egg, and 1 cup ground oats,....mix well, spoon into mufin tins, filling them up. Mix some more BBQ & Worchestershire Sauce (maybe 1 cup and 1/4 cup respectivly) and spoon onto the top of the "meatloaf" muffins. Bake at 425 degrees for 20 to 30 minutes. I like to have extra "sauce" to spoon onto mine, I LOVE the BBQ sauce/worch sauce combo! I serve this with potatoes of any variety or rice, and a vegetable!



Enjoy!!
post #100 of 136
subbing! i need to learn about lentils!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Nutrition and Good Eating
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › The Lentil Thread.