I have never cooked with lentils. I have a bag in the house now and are looking for tried and true lentils recipes.
I know soup is popular. I’m open to that! But are there other preparations you like?
Do I need to soak them prior?
I have an instant pot so open to recipes if available for them to be cooked that way.
I fully expect that H will NOT eat them - the closest things to beans he will eat is Bush’s Original Baked Beans. Lol.
I’ve only made a sausage soup with lentils previously but today I’m making an Asian dish that looks more like a stew - Red curry lentils with sweet potatoes and spinach. It’s cooked in broth and coconut milk among other things. It was a NYT recipe I found last year.
Editing to add - I never thought I liked lentils but several years ago DH went on a guys’ trip to a cabin and one of them made sausage and lentil soup. There was a ton leftover so DH brought some home, raving about it. It was delicious. When I asked for the recipe, I found out it was actually made from a soup starter kit, but then embellished with a few other ingredients.
Ha, I read this while I was eating frozen/reheated lentil soup. This is our family’s favorite, with a baguette. I make double recipe in the instant pot, then freeze some for later. Don’t skip the lemon!
Also here is another NYT recipe for a red lentil soup. I have made this one many times over the last few years.
I also add red lentils to an instant pot vegan pasta/marinara recipe to add protein for us. (Vegans) Sometimes it causes a burn error so I try to add more of the canned tomatoes.
What color lentils?
I make lentil (and also green pea) falafel - find a falafel recipe and substitute soaked lentils (or green peas, which is amazing btw) for chickpeas. I use them in salads, or as patties, on rolls with grilled onions, dill pickles, the works.
I’ve made a lentil and beet salad. Super simple. beets, lentils, goat cheese, a simple French dressing and micro greens.
Lebanese (Mujadara) and Persian rice (adas polo) use lentils. I make adas polo with ground beef to make a heartier meal.
Both recipes are similar in “theme”- this one has the instapot. However, for me, I’d do the caramelized onions over the stove because the instapot sauté version would take forever, imo.
What type of lentils do you have? I make lots of Skinnytaste recipes. Chicken and Lentil Soup is good but leftovers have the texture of refried beans which your husband might not like. For red or yellow lentils, I’ve made Red Lentil Soup with Spinach. I added chicken breast to the recipe and shredded it. It was good as wel.
Since you asked - I don’t soak my lentils. I do rinse them & pick out anything non-lentil that might be in the bag.
I cook with lentils a lot. I never soak them either.
If you have French lentils (a must for this recipe as they are firmer)- then this recipe is delicious. Perfect for lunch or with salmon for dinner.
I use the NYT lentil prep but use Ina Garten’s dressing.
I have made the second one, it is delicious
I make a lentils and brown rice recipe from a vegan instapot recipe all the time, it is a wonderful combination. The specific one I use is from a book I cant find online but it is very similar to this.
So what kind/color of lentils are these? No description!
This looks very good! And doable!
Be sure to wash them very (very!) well in a colander - pick through and discard any discolored or even small rocks can get in there.
I am a huge lentil fan. This is one of the best soups ever.
Recipes differ depending on what type of lentils you have. Ottolengli has some good recipes for puy or French lentils. Those lentils keep the shape after cooking. Red lentils dissolve into more of a dal like consistency. I like a red lentil recipe on NY Times cooking by Nigella Lawson. The reviews say it’s not an authentic Masoor Dal recipe but it tastes good and is easy. I sometimes add spinach at the end. I can’t quite tell from your photo what type you have. Do they look split?
