Best Lentil Recipes
Lentils, Peas, Beans and Vegetarian Recipes
Lentil Recipes
How to choose, cook and use lentils in your everday diet...
What are Lentils?
"Flat and round, lentils are the fastest cooking of all dried beans. The three major varieties are Le Puy, the most intensely flavored lentil; common green or brown lentils; and yellow or red lentils, which are popular in Indian cooking, particularly Dal." Source
Why Do I Like Lentils?
Ever since I was in my early twenties I've always been interested in maintaining a healthy diet. Besides this, my son, daughter-in-law and grandchildren are vegetarians and for seven years in my thirties, I was a vegetarian, too. Therefore, cooking several vegetarian meals a week makes sense to me and is something I really enjoy. Not all my lentil recipes are vegetarian, but my foray into cooking with lentils began in my vegetarian days. And with vegetarians in the family, I do have a number of delicious vegetarian lentil recipes.
Beans, Beans, the Musical Fruit...
Dried beans are a recognized staple for vegetarians, but they give me terrible digestive problems (there's a reason for the silly rhyme, "Beans, beans the musical fruit..."). On the other hand, I tolerate lentils (and dried peas, for the most part) very well. Caution: Apparently lentils can be difficult for diabetics to handle.
Best Lentils to Use
Now here's a secret very few people know: the nicest lentils are red lentils used in Indian cooking and the dark green French lentils know as Le Puy. They are both tiny lentils that taste wonderful and have have much thinner skins than regular brown lentils, so you get little or none of that "rough" feeling in your mouth.
French (Le Puy) lentils can be hard to come by. Try your local health food or gourmet food store, or order them online (easiest!)
Le Puy Lentils
Bob's Red Mill French Green Lentils
Bob's Red Mill Red Lentils
"Flat and round, lentils are the fastest cooking of all dried beans. The three major varieties are Le Puy, the most intensely flavored lentil; common green or brown lentils; and yellow or red lentils, which are popular in Indian cooking, particularly Dal." Source
Why Do I Like Lentils?
Ever since I was in my early twenties I've always been interested in maintaining a healthy diet. Besides this, my son, daughter-in-law and grandchildren are vegetarians and for seven years in my thirties, I was a vegetarian, too. Therefore, cooking several vegetarian meals a week makes sense to me and is something I really enjoy. Not all my lentil recipes are vegetarian, but my foray into cooking with lentils began in my vegetarian days. And with vegetarians in the family, I do have a number of delicious vegetarian lentil recipes.
Beans, Beans, the Musical Fruit...
Dried beans are a recognized staple for vegetarians, but they give me terrible digestive problems (there's a reason for the silly rhyme, "Beans, beans the musical fruit..."). On the other hand, I tolerate lentils (and dried peas, for the most part) very well. Caution: Apparently lentils can be difficult for diabetics to handle.
Best Lentils to Use
Now here's a secret very few people know: the nicest lentils are red lentils used in Indian cooking and the dark green French lentils know as Le Puy. They are both tiny lentils that taste wonderful and have have much thinner skins than regular brown lentils, so you get little or none of that "rough" feeling in your mouth.
French (Le Puy) lentils can be hard to come by. Try your local health food or gourmet food store, or order them online (easiest!)
Le Puy Lentils
Bob's Red Mill French Green Lentils
Bob's Red Mill Red Lentils
More Information on Lentils
Benefits of Lentils
* Quick cooking compared to beans - no soaking required
* Budget stretchers - inexpensive source of protein and fiber
* Next to soybeans, lentils have the highest protein content of all legumes
* Complete protein when mixed with grains or complemented with a small amount of complete protein like cheese, eggs, fish or meat
* High in folic acid which fights heart disease and prevents birth defects
* High fiber, fat-free
* Rich, earthy flavour
* Absorb spices easily
* Easily digested
* Versatile - can be used in main dishes, side dishes, soups and salads
* Lentils add protein to dairy-free diets and fiber to wheat-free diets
* Gluten-free so great for people with celiac disease
* Organic sources often available
"Green Lentils from Le Puy are the first dry vegetable, and the only lentils, to obtain the AOC label (Appelation d'Origine Controlée). The AOC system of classification for French edible products is the most precise and highly developed system in the world for guaranteeing authenticity, quality and product origin." - CyberCucina, Fine Food and Gourmet
How to Cook Lentils
To cook lentils, first pick them over to remove stones and debris, then rinse and drain. Cover 1 cup lentils with 3 cups of water or broth and boil for 2 to 3 minutes. Reduce heat and simmer for 20-30 minutes or until tender. Serves four.
DO NOT OVERCOOK red lentils or they will turn to mush! These are very delicate lentils so watch the cooking time and start checking them after 10 minutes.
Moroccan Red Lentil Soup
Makes 6 1/2 cups (1.6 L)
2 cups (480 mL) chicken or vegetable stock
1/4 cup (60 mL) yogurt (yogurt gives this soup a nice clean tang, but you can substitute sour cream)
1 cup (240 mL) onion, chopped and sauteed
3 garlic cloves, chopped and sauteed
3/4 cup (180 mL) raisins
3 cups (720 mL) cooked red lentils (reserve 1 cup/240 mL)
1 teaspoon dried thyme (reserve)
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
Place all ingredients in blender container in order listed, except for the reserved ingredients. Blend on high until smooth. Add reserved ingredients and blend for an additional 10 seconds. Heat in saucepan and serve with an extra spoonful of yogurt. Garnish with green onion slivers or sprigs.
* Quick cooking compared to beans - no soaking required
* Budget stretchers - inexpensive source of protein and fiber
* Next to soybeans, lentils have the highest protein content of all legumes
* Complete protein when mixed with grains or complemented with a small amount of complete protein like cheese, eggs, fish or meat
* High in folic acid which fights heart disease and prevents birth defects
* High fiber, fat-free
* Rich, earthy flavour
* Absorb spices easily
* Easily digested
* Versatile - can be used in main dishes, side dishes, soups and salads
* Lentils add protein to dairy-free diets and fiber to wheat-free diets
* Gluten-free so great for people with celiac disease
* Organic sources often available
"Green Lentils from Le Puy are the first dry vegetable, and the only lentils, to obtain the AOC label (Appelation d'Origine Controlée). The AOC system of classification for French edible products is the most precise and highly developed system in the world for guaranteeing authenticity, quality and product origin." - CyberCucina, Fine Food and Gourmet
How to Cook Lentils
To cook lentils, first pick them over to remove stones and debris, then rinse and drain. Cover 1 cup lentils with 3 cups of water or broth and boil for 2 to 3 minutes. Reduce heat and simmer for 20-30 minutes or until tender. Serves four.
DO NOT OVERCOOK red lentils or they will turn to mush! These are very delicate lentils so watch the cooking time and start checking them after 10 minutes.
Moroccan Red Lentil Soup
Makes 6 1/2 cups (1.6 L)
2 cups (480 mL) chicken or vegetable stock
1/4 cup (60 mL) yogurt (yogurt gives this soup a nice clean tang, but you can substitute sour cream)
1 cup (240 mL) onion, chopped and sauteed
3 garlic cloves, chopped and sauteed
3/4 cup (180 mL) raisins
3 cups (720 mL) cooked red lentils (reserve 1 cup/240 mL)
1 teaspoon dried thyme (reserve)
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
Place all ingredients in blender container in order listed, except for the reserved ingredients. Blend on high until smooth. Add reserved ingredients and blend for an additional 10 seconds. Heat in saucepan and serve with an extra spoonful of yogurt. Garnish with green onion slivers or sprigs.
More Lentil Recipes
Indian Lentils and Rice (Kedgeree)
Indian Lentils and Rice (Kedgeree)
Yield: 6 Servings
Ingredients:
1 1/2 cups rice
3/4 cup red lentils
3/4 cup yellow split peas, soaked
7 cups boiling water
2 med. carrots, sliced
1 small cauliflower, cut into florets
1/2 lb green beans, sliced (optional)
2 cups green peas, frozen
1 1/2 Tbsp. fresh ginger, grated
1-2 green chilies, seeded and chopped
2 bay leaves
1/2 cup vegetable oil or coconut oil (reserve 1/4 cup)
1/4 tsp. turmeric
1/4 tsp. garlic powder
1/4 tsp. cayenne
1 1/2 tsp. salt
3/4 tsp. sugar (or few drops liquid Stevia)
2 med. tomatoes, skinned, seeded & chopped
2-3 large yellow onions, thinly sliced
1/4 cup fresh coconut, grated
1 1/4 tsp. cumin, ground & roasted
1 1/4 tsp. coriander, ground & roasted
1 1/4 tsp Sambhar spice*
2 1/2 Tbsp. cilantro, chopped
Instructions:
Bring water to boil in a large pot. Meanwhile, pick over lentils to remove stones and debris. Wash lentils. Wash rice until water runs clear. Add to boiling water. Cover pot and bring water to a boil again.
Add soaked split peas, carrots, cauliflower, green beans, peas, ginger, chilies, bay leaves, 1/4 c. oil, turmeric, garlic, cayenne, salt & sugar (or Stevia). Cover & cook over very low heat 30 to 40 minutes. Shake pot occasionally to prevent burning.
When cauliflower is cooked, remove and set aside. Stir in tomatoes & continue cooking over a low heat until lentils & rice are blended together and water is absorbed.
Heat reserved 1/4 c. oil in a large skillet & brown the onions. Stir in coconut. Add rice & lentils, remaining spices & cauliflower. Stir together over low heat. Serve hot, garnished with fresh cilantro leaves.
* Easy Sambhar Spice
1 cup channa dal
3/4 cup coriander seeds, whole
10 large red chillies, dried
1 teaspoon whole black peppercorns
1/4 teaspoon fenugreek seeds
pinch asafoetida powder
Fry ingredients in one teaspoon of vegetable or coconut oil on low heat until fragrant. Grind in coffee grinder when cool.
Tip: Buy spices in bulk at health food or Indian food stores. You will save money.
Can I freeze spices and herbs?
"Spices and herbs should not be stored in the freezer. Freezing does not extend the shelf life of regularly used dried spices and herbs. If stored in the freezer, and repeatedly removed for use, the bottles may develop condensation, which can accelerate loss of flavor and aroma." Source
Yield: 6 Servings
Ingredients:
1 1/2 cups rice
3/4 cup red lentils
3/4 cup yellow split peas, soaked
7 cups boiling water
2 med. carrots, sliced
1 small cauliflower, cut into florets
1/2 lb green beans, sliced (optional)
2 cups green peas, frozen
1 1/2 Tbsp. fresh ginger, grated
1-2 green chilies, seeded and chopped
2 bay leaves
1/2 cup vegetable oil or coconut oil (reserve 1/4 cup)
1/4 tsp. turmeric
1/4 tsp. garlic powder
1/4 tsp. cayenne
1 1/2 tsp. salt
3/4 tsp. sugar (or few drops liquid Stevia)
2 med. tomatoes, skinned, seeded & chopped
2-3 large yellow onions, thinly sliced
1/4 cup fresh coconut, grated
1 1/4 tsp. cumin, ground & roasted
1 1/4 tsp. coriander, ground & roasted
1 1/4 tsp Sambhar spice*
2 1/2 Tbsp. cilantro, chopped
Instructions:
Bring water to boil in a large pot. Meanwhile, pick over lentils to remove stones and debris. Wash lentils. Wash rice until water runs clear. Add to boiling water. Cover pot and bring water to a boil again.
Add soaked split peas, carrots, cauliflower, green beans, peas, ginger, chilies, bay leaves, 1/4 c. oil, turmeric, garlic, cayenne, salt & sugar (or Stevia). Cover & cook over very low heat 30 to 40 minutes. Shake pot occasionally to prevent burning.
When cauliflower is cooked, remove and set aside. Stir in tomatoes & continue cooking over a low heat until lentils & rice are blended together and water is absorbed.
Heat reserved 1/4 c. oil in a large skillet & brown the onions. Stir in coconut. Add rice & lentils, remaining spices & cauliflower. Stir together over low heat. Serve hot, garnished with fresh cilantro leaves.
* Easy Sambhar Spice
1 cup channa dal
3/4 cup coriander seeds, whole
10 large red chillies, dried
1 teaspoon whole black peppercorns
1/4 teaspoon fenugreek seeds
pinch asafoetida powder
Fry ingredients in one teaspoon of vegetable or coconut oil on low heat until fragrant. Grind in coffee grinder when cool.
Tip: Buy spices in bulk at health food or Indian food stores. You will save money.
Can I freeze spices and herbs?
"Spices and herbs should not be stored in the freezer. Freezing does not extend the shelf life of regularly used dried spices and herbs. If stored in the freezer, and repeatedly removed for use, the bottles may develop condensation, which can accelerate loss of flavor and aroma." Source
Cookbooks Containing Lentil Recipes
Lentils, Peas, Beans and Vegetarian Recipes
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watkins-lady
I like adding red lentils to my soup recipes, it's a sneaky way to add them to the menu! Posted August 28, 2007 |
