For something completely different, you can make a lentil loaf that is very similar to a meatloaf. I have had some inferior versions but this one is really good!
I love mujadara. I throw some spinach in at the end. Add crispy leeks for texture. We eat it plain, with fried egg on top, etc.
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We love lentil soup!
Here is how I make mine:
Sauté 1 medium onion, chopped, in a little olive oil until translucent.
Add 2 cloves chopped garlic and sauté 30 seconds.
Add to the pot:
• 8 cups water
• 1 lb. brown lentils (sorted and rinsed)
• 1 medium carrot, chopped
• 1/4 of a bay leaf (about the size of a penny)
• 15-20 grinds black pepper
• Optional: I add 1 tsp. crushed Aleppo pepper for a bit of heat; you may skip this, or use Cayenne or another kind of pepper for heat.
• Optional: I like to add 2 level Tbs. of Penzeys Ham Soup Base.(it’s very salty so be sure to level off the measuring spoon). If you don’t add soup base you will need to add a bit of salt.
Alternatives: chopped ham, bacon, or another ham soup base (l’ve tried Better than Bouillon but prefer Penzeys.)
Bring to the boil, reduce heat and simmer 45 minutes.
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German lentil soup has always been a cold weather favorite in our house. It only uses basic common ingredients and yes finish off with a spoonful of lemon juice or vinegar.
This is my go-to lentil recipe, and I had a bowl for lunch today: Moroccan Red Lentil Soup Recipe. I don’t do the blender part. If I don’t have a lemon or cilantro, it’s fine without.
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those do not appear to be french lentils, so expect them to end up kinda mushy when cooked. Lentils do fine in an ordinary saucepot; a pressure cooker speeds the cooking of larger beans like kidney but is not needed for lentils. Lentils do not need to be presoaked before cooking. You should be able to find lots of recipes online.
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I used to just put them in my rice pot with rice and cook them with the rice. It added sone protein but basically just seemed pretty neutral when cooked in that manner. I also made millet that way as well as split peas. I always tried to have at last 1/2 or more rice and up to 1/2 another grain. When we were eating vegetarian in grad school, I wanted us to get enough protein.
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We all really like this recipe. It says green lentils, but I used the exact same one you have (someone passed them on to me). Vegan Lentil Soup Recipe (8 Ingredients!) - The Vegan 8
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As a 13 year old vegetarian I decided regular green lentils were my protein of choice, and I ate them several times per week, with butter and sometimes grated cheese.
No longer vegetarian here, but I don’t cook much meat at home. And this is how I use lentils in a curried stew after cooking them in water-
Saute garlic, onion, and whatever vegetables are on hand in a mixture of oil and butter. A typical mix might be carrots, potatoes, zucchini and mushrooms. Add ground cumin, ground coriander, curry powder and any other preferred Indian spices. Saute for a bit, add chopped fresh or canned tomatoes, salt to taste and add the lentils. Cook till vegetables are done, adding soy sauce to taste and greens at the appropriate interval depending on how long it takes them to cook. If too bland, pour in some salsa and adjust the salt and amount of chili to taste. Note that most salsa ingredients are in many curries. Occasionally I top with sour cream. This tastes better the next day. Sausage perhaps could be added, but I like the low calorie nature of this dish.
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Soooo many great looking ideas. Looking forward to Lentil Report from @abasket after she uses hers.
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Well, the Thai style red curry stew with red lentils and sweet potatoes was a hit! Recipe called for a red chili like serrano but I used a jalapeno pepper from our garden that was still hanging on in the fridge. We didn’t have spinach so my husband picked some bok choy from our winter garden. It was actually frozen due to unseasonably cold weather but it still worked out! The stew was spicy but perfect for the winter storm weather we are having.
I used red lentils from Trader Joes. They do not require soaking, just rinsing.
Recipe is from NYT, so here is a screenshot for anyone who may be interested.
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I make this one too and it is awesome! It has a pretty regular spot in the dinner rotation…
Sometimes I’ll toast some coconut flakes and put them on top as garnish. In a pinch, I’ve used dried red pepper for fresh and green curry for red and it’s always good. This recipe introduced me to red lentils, and I love how quickly they cook to mushiness.
Brown lentils are not my favorite. When I want them I eat canned lentil Progresso soup with spinach added.
I also really love a lentil soup from Whole Foods. This one Red Lentil Dal With Spinach Soup, 24 oz at Whole Foods Market. This may be the recipe Recipe: Indian-Style Red Lentil Soup | Whole Foods Market.
Lentils with goat cheese and beets. Can be all lentils or some lentils with salads. Can add bacon.
Lentils with mushrooms and a little bacon with salad.
My kids love all of these.
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This salad is delicious
I realized we have a half bag of lentils (twisted shut, air tight) from last winter in the cupboard. Based on this article (helpful for other info too) I may go ahead and use then instead of discarding.
Your lentils look like regular brown lentils. French lentils (correct me if I am wrong) - are green.
French lentils are tinier and tender when cooked, but in my experience - still retain their lentil shape. They are really good with salmon.
Red lentils break down a lot and are delicious in curries with coconut milk.
I would use regular brown lentils in a soup with sausage and some veggies. In my experience-regular brown lentils will break down more than green, but less than red. So you’ll still have some lentil-y texture in your soup - it won’t be smooth like a split pea soup. I also toss brown lentils into chili. Any kind of chili-veggie or meat-they are a good cheap filler if you want to augment ground meat or some kind of fake meat. The longer you cook the more the lentils will break down - so like pea soup, the texture is up to you.
I like lentils! There’s a website called feastingathome and she has a bunch of lentil recipes, if you want something more exciting than just soup or chili.
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Hey I tried this recipe in the IP and it was excellent. We are vegan but it was great with non dairy cheese too!! Thanks for this!
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I agree! The version that we make is delicious with vegan cheese (we like Violife) and something that is a weekly staple in our house. Love lentils, brown rice and the instapot, makes being kinda plant based a breeze!
Coincidentally, I just made the Red Lentil Soup with Lemon from NYT cooking that NYMom122 mentioned. I usually do lentils with sausage or just onions, garlic, carrots, celery, and tomatoes, but I felt like trying a new recipe, and really enjoyed this, as did my husband.
I do not soak lentils but do rinse and inspect them in a colander.
I like them prepared many ways; they are nice and quick to cook compared to dried beans.
Another vote for mujadara here. Would work well with those lentils. My kids devour this meal. It’s a favorite and in our regular rotation.
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