Cooking lentils etc... more help please!


#1

**OK, I need more help ladies (and gentlemen who also cook:)).

I bought a small bag each (dried) of red split lentils, green lentils, and yellow split peas. Now what? How do I cook them and serve them?

I know I can add them to soups but there must be other ways…**


#2

From the More With Less cookbook:

Skillet Beef with Lentils

Bring 1 qt watner to boil in a saucepan

Add 1 1/2 c lentils, rinsed

Cook 20 minutes, drain and reserve liquid.

In a deep skillet, saute

2T butter or marg
2 med onions, chopped
1 clove garlic, minced

Stir in 1 lb ground beef

Brown well.

Dissolve in 2 1/3 c reserved liquid 2 beef bullion cubes.

Add liquid to beef mixture, cover and simmer 10 minutes.

Stir in

Reserved lentils
2 T long grain rice
1 t sugar
1 t salt
1 t cumin
1/2 t pepper

Bring to a boil, reduce heat, cover and simmer 30 minutes or until the lentils and rice are tender and liquid is absorbed (add more liquid if necessary). Check seasonings and stir in

1 T cider vinegar.

Top with parsley sprinkle and serve.


#3

Baked Lentils with Cheese

preheat oven to 375

Combine in shallow 9X13 baking dish

1 3/4 c lentils, rinsed
2 c water
1 whole bay leaf
2 t salt
1/2 t pepper
1/8 t each marjoram, sage, thyme
2 large oninons, chopped
2 cloves garlic, minced
2 c canned tomatoes

Cover tightly and bake 30 minutes

Uncover and stir in

2 large carrots, sliced 1/8 in thick
1/2 c thinly sliced celery

Bake covered 40 minutes until veg is tender.

Stir in (optional)

1 green pepper, chopped
2 T finely chopped parsley

Sprinkle on top

3 c shredded cheddar cheese

Bake uncovered 5 minutes to melt cheese.


#4

www.allrecipes.com

You can search by names of ingredients or specific recipes.


#5

The great thing with lentils is that you don’t have to soak them. Just cook them in some beef or chicken stock until they are tender. Add some chopped carrot and onion. A couple of bay leaves, some herbes de provence. Some salt and pepper. Simple as that, and you end up with some lentils that are insanely good. They are even better warmed up the next day.


#6

Lentil Salad!

Lentils are cooked with onion, garlic, carrots, and celery. The lentils are then cooled and tossed with a lemon French dressing. May be served with hot or cold roast meats or ham. Plan ahead to refrigerate for 2 hours before serving to allow flavors to blend.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
3 cups lentils
Water
1 large onion stuck with 2 cloves
2 garlic cloves, peeled
1 medium carrot, cut into 2 pieces
1 celery stalk, cut into 2 pieces
2 bay leaves
6 green onions, white and green parts, thinly sliced
Salt
Freshly ground pepper
Tomato wedges
1/4 cup minced parsley
.
Lemon French Dressing:
1/3 cup olive oil
3 Tablespoons fresh lemon juice (or to taste)
1 mashed garlic clove
1/4 teaspoon dried thyme
Salt and pepper to taste
Preparation:
Put the lentils into a large saucepan. Add water to cover plus 3 inches. Bring to the boiling point and lower heat to very low. Add the onion, garlic, carrot, celery, and bay leaves. Simmer covered for about 30 minutes or until the lentils are tender but not mushy; they must retain their shape.

Drain the lentils and remove the vegetables. Turn the lentils into a bowl while they are still hot. Add the French dressing. Mix well. Taste and season with salt and pepper.

Cool the lentils, then cover the bowl and refrigerate for 2 hours to blend the flavors.

At serving time, drain off any excess dressing. Turn into a flat serving dish, garnish with the tomato wedges and sprinkle with the parsley.

Note: Any lentil dish should be well seasoned. Serve with hot or cold roast meats or ham.

Lemon French Dressing:
Combine olive oil, lemon juice, garlic, thyme, salt, and pepper. Stir and mix well before using.

Yield: 4 to 6 servings


#7

Easy, easy lentil soup:

Chop & saute an onion; carrots and celery, too if you want.
Add ~0.5 lb lentils, 4 cups broth, 1 tbl paprika
Bring to a boil, simmer for 30 minutes or until lentils are soft
Add another 4 cups broth or water or 3 cups broth/water and 1 cup milk if you like it creamier. Heat through (just don’t boil after you add milk or it will curdle).
Salt & pepper to taste

Done.

Yummy with lemon juice squirted on top and fresh bread on the side.


#8

and just because I’m sure I’m not the only one who loves a slowcooker, here’s a link for lentil slowcooker recipes!

justslowcooking.com/inxlen.html


#9

I think Queen Anne had a lot of good recipes on this thread…

forums.catholic.com/showthread.php?t=197647

See page 2…:slight_smile:


#10

Malia you might try doing a forum search for lentils, because I know a lot of lentil recipes have been posted in various threads.

There was one lady, can’t remember who, who had about a gajillion of them and they ALL looked good.

kage_ar I just ordered the More With Less Cookbook per your recommendation of it on the other thread…THANKS it looks great!


#11

See page 2…:slight_smile:

yup that’s who it was:thumbsup:

I made the honey lentils she posted and they were yum!


#12

There is a honey lentils recipe in More With Less :slight_smile:

I hope you like the cookbook, it is very interesting.


#13

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