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 #81 of 136
8/22/07 at 6:33pm
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)
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.
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 :
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?
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.