Lentil Ideas? (non soup)
Newsgroup: rec.food.cooking
Posted by Laura/exp.net on 13 Jan 1999:
Anyone have any tasty recipes with lentils, though not lentil soup? I
bought a bag of brown lentils with something in mind and now can't recall
what! I was thinking of a potato/lentil/curry combination and wonder if
anyone has a recipe like that?
Posted by TJ (garamala/halcyon.com) on 13 Jan 1999:
Make 3 bean salad with them, with them as one of the beans. Sprout them.
Posted by Eva Kende (ekende/telusplanet.net) on 14 Jan 1999:
Traditionally Hungarians eat lentils on New Years Day to insure
they'll have lots of money in the comming year (lentils=coins).
This year I ad libed a new dish. Rinsed the lentils, coated them with
a couple tablespoons of flour, mixed in a chopped onion, some paprika
and savory. Added water to cover the lentils and plonked a small
smoked chicken on top. Baked it at 350 until the lentils were
mushable. Didn't add extra salt. The salt from the cured chicken was
enough and we eat low salt. It was declaired much more interesting and
flavorful than our traditional lentil dish.
The traditional way is lentils in a white sauce flavored with bay
leaf, sugar and vinegar. It's also very good. Particularly with a
spicy meatloaf.
Posted by Lynn K Busby (lynn/phoenixcons.demon.co.uk) on 16 Jan 1999:
As an ex-vegetaran, I think lentils were invented for people to boring
to go to the libraray, however, how abour dhall?
Quantities are hit and mis, but I am a "guess" sort of cook!
Slice an onion thinly and fry gently in soya, vegetable oil until soft,
add chopped garlic and continue to fry softly. Add about 2 pints water,
salt, teaspon chilli powder, teaspoon cummin powder, teaspoon trumeric
and washed and drained lentils. Bring to boil, add cinnamon stick.
Simmer til water absorbed and you ahve a "goo". Menawhie, fry sliced
garlic in oil til brown, pour ibto "goo" mix and serve with lemon
wedges.
Posted by Jen (blacksun21/aol.com) on 16 Jan 1999:
Couple weeks ago I posted a recipe for the "Lentils with Sausage" dish I
made for the New Year's cook-in. Nice and moist, but definitely not soup.
This dish might be too plain for some folks, but I ate and enjoyed it a lot
at school:
Pick over, rinse and drain about a cup of lentils (anybody else finding a
lot of rocks in dry beans lately?).
Put in a pot with a peeled clove of garlic (or two), a bay leaf, and a big
pinch of thyme.
Just cover the lentils with water and simmer until tender. Salt and pepper
to taste. Coupla shots of tabasco is good too.
Serve over rice and mix in a little butter. It's rather spartan without the
butter!
Inspired by the m'jaddrah (sp) posts, I suspect some dark-fried onions on
top instead of the butter would be good.
Be sure to add enough salt and pepper. I'm finding that when inexperienced
cooks complain about their food being "bland," it's usually because there's
not enough salt in it!
Posted by Rom-Dos/earth1.net on 16 Jan 1999:
How'bout this? Wash and boil them for about 5 minutes. Drain, add
mushrooms, garlic, salt, onions, chopped jalapenos, diced tomatoes, tomato
paste, and cover with a little water. Season with oregano, cumin, and
chili powder. Cook about 30 minutes, then drain any liquid and use 'em in
burritos or enchiladas. It's good
Posted by Renee Svetlick (hun4t/aol.com) on 17 Jan 1999:
Try lentils in salsa, or cold bean salad. I like lentils in black bean
salsa (just substitute them)
Lentil Salsa
Chopped & seeded tomatoes (4 Cups)
Chopped sweet vidalia onion (2 - 3 cups)
Lentils (Cook til slightly firm) refrigerate them til cool (2 Cups)
Cilantro
Key Lime, Lime, or Lemon Juice (personal preference)
Jalepeno Pepper or Scotch Bonnet(Habenaro) (Amount depends on how hot you
want the salsa)
Salt & Pepper to taste.
Pasta with Lentils
You can substitute just about any type pasta for this dish, instead of the
spaghetti. In fact my family likes it when I make this using Ditalini,
sometimes called chili mack, pasta.
vegetable cooking spray
1 cup onion -- diced
1 cup carrot -- diced
1 teaspoon olive oil
2/3 cup celery -- diced
3 cups chicken broth
1 cup dried lentils
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound spaghetti
2 tablespoons fresh parsley -- chopped
1/4 cup parmesan cheese
Cook spaghetti according to package directions until al dente.
Coat a large nonstick skillet with cooking spray; add oil. Place over
medium heat until hot. Add onion, carrot and celery; cook until
crisp-tender. Stir in chicken broth, lentils and bay leaf. Bring to a boil,
cover, reduce heat and simmer 25 minutes or until lentils are tender.
Remove and discard bay leaf. Stir in salt and pepper.
Combine lentil mixture with spaghetti and toss well to combine. Serve
immediately. Serving Size: 8.
Recipe By: Cooking Light Cookbook
Posted by Andy (tranch/ibm.net) to rec.food.cooking on 13 Jan 1999.
Lentil Burgers
The Lentil Burgers taste better than they sound, I promise.
1 cup lentils
1 can broth, or water
2 cups whole wheat bread crumbs
1/2 cup onion -- finely chopped
1/4 cup celery -- finely chopped
2 tablespoons parsley -- chopped
1 clove garlic -- minced
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour
2 tablespoons vegetable oil
6 hamburger buns
condiments: lettuce, tomato, mustard,
mayo, catsup, pickles, etc.
Rinse and drain lentils. Bring lentils and broth (or water) to boil;
reduce heat, cover and simmer 20 minutes or until lentils are tender.
Drain lentils, reserving liquid. Mash slightly, add bread crumbs,
onion, celery, parsley, garlic, thyme, salt and pepper. Mix well,
adding reserved liquid if necessary to reach the right consistency.
Form into 6 patties; dredge in flour and pan fry about 5 minutes on
each side, until thoroughly browned. Serve on buns as you would any
hamburger.
Recipe By: Becca Love
Posted by Becca/hal-pc.org to rec.food.cooking on 16 Jan 1999.
Couscous and Lentil Casserole
I must confess that this is one of those recipes that isn't
written down, but I will try my best.
2 cups lentils, washed
2 large onions, chopped
6 plum tomatoes, peeled and chopped
garam marsala (tj's special blend)
salt, to taste
cayenne pepper, to taste
couscous
breadcrumbs
Cook lentils. Saute onions until almost translucent, then add tomatoes
and spices and cook for 10 minutes. Combine with the cooked lentils and
couscous, put into casserole, sprinkle breadcrumbs and bake for 20
minutes at 350 (F).
I will add garlic to this, and if I have fresh limes, I will
add a squeeze of lime juice, too. If I have leftover fresh corn or a
carrot, I will add that. You know, it's one of those recipes. I
have even added hot, Italian sausage to this one.
Recipe By: Becca Love
Posted by Becca/hal-pc.org to rec.food.cooking on 16 Jan 1999.
Lentil Cakes with Nopalito Cactus Tequila Salsa
LENTIL CAKES:
1 c Red lentils
1 c Green French lentils
1 c Mixed peppers; sweet and hot, diced
1/4 c Scallions; sliced
1/4 c Onions; diced
2 Eggs
1 c Whole wheat flour
1/4 c Snipped chives
1/4 c Carrots and celery; diced very small
Salt and pepper
SALSA:
1 Nopalito cactus; diced small (approximately 1/2 cup), thorns and needles removed
1/2 c Mixed peppers; sweet and hot, diced
1/2 c Mixed citrus supremes chopped (orange, grapefruit, lime)
1/2 c Diced tomatoes
1 tb Chives; sliced
3 tb Cilantro; chopped
2 tb Onion; diced
2 Limes ; Juice of
2 tb Olive oil
salt and pepper
1/2 c Tequila
Lentil cakes: Cook lentils separately in salted water until tender,
about 15 minutes for the red and 25 minutes for the green. Drain and pat
dry. Puree red lentils and mix with whole green lentils and remaining
ingredients. Divide into 24 equal portions and pan fry until golden
brown.
Salsa: Mix all ingredients together.
Chef Du Jour Show #DJ9187 with Razz
I don't care for nopalitos, so substituted the equivalent amount of
roasted, peeled Anaheim chiles. I only had red lentils available so I just
used 2 cups of those instead. Whatever, it was very good.
Posted by Nancy (sunrat/bogus-isp.com) to rec.food.cooking on 17 Jan 1999.
Red Lentil Soup
1-1/2 cups red lentils
6 cups water
3 bay leaves
4 garlic cloves, chopped
2 slices fresh ginger root (about the size of a quarter)
2 medium carrots (1 cup grated)
1 cup canned tomatoes OR 1 medium fresh tomato, chopped, undrained
1 small red or green pepper (1/2 cup finely chopped)
1-1/2 cups chopped onions
2 tablespoons olive oil
1-1/2 teaspoons ground cumin
1-1/2 teaspoon ground coriander
pinch of cayenne
2 tablespoons fresh lemon juice
salt & pepper to taste
Sort and rinse the lentils. Put them into soup pot with the water, bay
leaves, garlic, and ginger. Cover and place on high heat.
Prepare the carrots, tomatoes, and peppers, and add them to the pot.
Bring to a boil, stir, reduce heat, and simmer, covered for 15 to 20
minutes, until the lentils are tender.
While the vegetables simmer, saute the onions on medium heat in the
olive oil in a heavy skillet for about 10 minutes or until browned. Add
the cumin, coriander, and cayenne, and saute for another minute,
stirring to prevent sticking. Remove from heat. When the lentils are
tender, remove the bay leaves, and ginger fron the soup pot. Stir in the
sauteed onions and the lemon juice. Add salt & pepper to taste. Serves 4-6
Preparation time: 35 minutes
Source: Moosewood Restaurant Cooks at Home
Posted by Nancy Irvin (nai/CYBERUS.CA) to YEAST-L list on 6 Feb 1999.
Lentil-Rice Soup
1/2 cup lentils
3/4 cup brown rice
7 cups water
3/4 cups chopped onion
2 cloves garlic
1/2 teaspoon dill weed
1 bay leaf
1 teaspoon salt
Rinse the lentils, checking for tiny stones or debris. Bring lentils,
rice and water to a boil. Add onion, garlic, dill weed, bay leaf and
salt. Reduce heat and simmer, covered, untilt he rice and lentils are
tender - about one hour. Discard bay leaf and serve.
Source: Yeast Connection Cookbook
**I add at least another cup of veggies - like chopped carrots or zucchini.
**I also added a wee bit of curry and it was VERY tasty. Play with it!
Posted by Nancy Irvin (nai/CYBERUS.CA) to YEAST-L list on 6 Feb 1999.
Brown Lentil Soup
2 cups of lentils (brown kind)
1 carrot
1 small leek
6 medium-sized potatoes
small amount of oil
vegetable stock
thyme
rosemary
salt & pepper to taste
Maggi to taste :)
Cover lentils with water (no salt) in pan and boil to tender (I reckon
it took about 20-30 minutes). Meanwhile, chop carrots, leeks and potatoes
into small pieces. Fry in a little bit of oil for a few minutes then top
up with vegetable stock (I used stock cubes). There should be about an
inch more liquid in the pot than vegetables in it, if that makes sense,
to accommodate the lentils later. Add a pinch of rosemary and thyme;
salt, pepper and Maggi to taste. Once lentils are tender, drain excess
liquid and then chuck in with the rest of the vegetable soup. Cook for
about 10 minutes more (you might want to mush up the potatoes a little
bit if they weren't that floury).
Posted by Simone (news/ucl.ac.uk) to rec.food.veg on 20 Feb 1999.
Lentil Moussaka
This is from Scaravelli and Cohen's "A Mediterranean Harvest." They say
it is "better than the traditional one." That's a tough claim to
substantiate, but it is very good. It re-heats pretty well and is
especially good, in my opinion, with the bechamel mixed into the lentils
(that's not the right word - it should retain its identity be be among
the lentils). When I dont feel like messing around with eggplant I
sometimes make the lentils by themselves, they are that good. I fry the
eggplant, but S&C recommend brushing it with oil and baking it. It had a
much richer taste when done MY way.
1.5lb eggplant
Lentils -
4T olive oil
1C finely chopped onions
1 finely chopped medium carrot
2 finely chopped cloves of garlic
2T finely chopped parsley
1C lentils (brown or green, not red)
salt
pepper
.25t cayenne
.25t cinnamon
3C vegetable broth
Bechamel -
2T butter
2T flour
1.25C milk
.25t salt
.25C freshly grated Parmigiano-Reggiano
Lentils -
1. Saute the onion, carrot, garlic and parsley in the oil until softened
but not colored (about 5 minutes).
2. Add the rest of the ingredients and simmer covered until the lentils are
tender (about 30-40 minutes). Add water or broth during this time, if
needed. When the lentils are done, all the liquid should be absorbed/boiled
off.
3. Puree half the lentils and combine with the whole lentils.
Eggplant -
1. Peel the eggplant and slice it .25 inches thick.
2. If you want to, salt it, let it drain 30 minutes, rinse it and dry it.
3. Fry the eggplant in olive oil until it is golden/reddish anbd drain it
on paper towels
OR
3. Brush the eggplant with olive oil and broil or bake it until
golden/reddish.
Bechamel -
Make the bechamel, stirring in half the cheese when it is done. Keep warm.
(Press a piece of plastic wrap on the surface to prevent it from getting a
skin if it's going to sit.)
Moussaka -
1. Pre-heat the oven to 350F
2. If you didnt fry the eggplant, oil an 8x8-inch baking dish.
3. Cover the bottom of the baking dish with half of the eggplant.
4. Cover the eggplant with the lentils.
5. Cover the lentils with the rest of the eggplant.
6. Cover the eggplant with the bechamel.
7. Cover the bechamel with the remaining parmesan.
8. Bake until light brown on top, 30-40 minutes.
9. Let rest 5-10 minutes.
Posted by Barry Grau (grau/uic.edu) to rec.food.cooking on 29 Jul 1999.
Lentil Soup
I haven't really been one to post recipes, and it's not my intention to
spend the rest of my career on rfc doing so. But, there are a few which
I have enjoyed so much over the years, and which I have wanted to post
for quite some time. These are those.
This is also from Scaravelli and Cohen's
A Mediterranean Harvest. To my
mind it's a very exciting soup, if that word can be applied to soup.
1C lentils
1 large ripe chopped tomato (I use a very small can of canned (duh) tomatoes because it's so hard to find good fresh ones.
1C chopped onions
4 chopped green onions
3 chopped garlic cloves
4T chopped parsley
5T chopped cilantro
1 bay leaf
2t ground ginger
2t turmeric
2t sweet paprika
1t black pepper
salt
2T olive oil
2T peanut oil
5C water
1T ground cumin
1. Combine everything except the cumin in a large saucepan.
2. Bring to a boil, reduce heat, simmer on low 1.5 hours.
3. Throw the bay leaf away.
4. Puree 1C of the soup and return it to the pot.
5. Heat through.
6. Serve with the cumin sprinkled on top.
Posted by Barry Grau (grau/uic.edu) to rec.food.cooking on 30 Jul 1999.
Lentil Noodle soup
I didn't add the noodles and it was still great!
Really, Really good recipe!
1 c lentils
6 c water
1 strip wakame seaweed cut in 1/2" pieces
1 onion,diced
2 cloves garlic
1 carrot, sliced diagonal
1 parsnip, diced (i grated) (opt)
1 c diced kale or watercress (i used kale)
2/3 c gf noodles
3 T brown rice miso or favorite broth and gf soy sauce
Stovetop:
Layer lentils, wakame, onion, garlic, and root vegetables in a pot. Pour in
water, bring to a boil, and simmer for 30 min. Add greens and noodles and
simmer another 20 min. Dissolve miso into soup just before serving (precook
GF noodles then add).
Crockpot:
I put everything in the crockpot. Layer lentils, wakame, onion, garlic, and
root vegetables, greens in the crockpot. Pour in water, bring to a boil,
and on high, then reduce heat on low and enjoy for evening meal. You can
precook your noodles a little then add before serving. Also dissolve miso
into soup just before serving.
At the table I added fresh parmesan cheese and a homemade muffin of your
choice.
Posted by Jody (cleome_50/YAHOO.COM) to Celiac list on 7 Nov 1999.