Ottolengli recipe with the fried onions for mujadara is delicious.
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Mujadra is a favorite around here. 
I serve it with a little Israeli salad on the side. A perfect meal.
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In addition to mujadra, lentil soup and all types of lentil salad, I sometimes use them as a taco filling. Google will give you a million variations, but I typically do something like this: Meatless Lentil Tacos (Vegan Tacos Option) | Wholefully
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I recently took part (via Zoom) in an Ayurvedic cooking class (through my yoga studio). One of the recipes that the instructor gave us was a tomato dahl with red lentils. I made it last night and it’s really good; followed the suggestion in the recipe and put it over basmati rice. I didn’t have black mustard seeds and googleded substitutes. Apparently, tumeric powder is a substitute for black mustard seed.
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I made this cheesy instant pot lentil dish tonight!
Loved it! The best way I can describe it is it was like a nice warm comforting bowl of jazzed up refried beans - which is a good thing - but a healthier version. I like that the lentils still had a little bite to them. I didn’t have cilantro but topped with a cilantro crema I had and some chili garlic hot sauce.
Recipe made ALOT though - H won’t eat it so I’ll be eating it for days! Could have def cut the recipe in half.
An easy dump and cook meal.
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I just made it too, I had been making a similar one but this one is sooooo much better, just delicious!
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We do a number of different lentil recipes – brown, black, French, or red. This soup is one of those “didn’t plan dinner what do we have” dishes since everything is shelf-stable except the spinach and it’s so quick to make. Like many red lentil soups, it uses Indian spices and lemon juice.
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It’s so fun to have these old threads to refer back to!
I too found myself with a one pound bag of brown lentils in the cupboard. Enjoy the simple recipe ref’d (post #23).
I did add about 1/2T of “Better Than Bullion” (vegetable). It was plain but good. Then hubby wanted a bit of spice, added about 1/8 tsp curry, 1/8tsp paprika. It made a nice lunch with salad.
Extra bonus - I got to use my new-ish immersion blender, not used much yet. It would have been fine to eat it in the stew-like state, but I had a new toy.
And the radio story that got me thinking of the lentils…
“…… BEAUBIEN: She says lentil soup has many benefits. It’s easy to prepare. You can eat it without utensils straight from a bowl.
BOZKURT: (Through interpreter) It has onions and garlic. So it has some kind of antibiotic efforts. It warms you. At same time, it is nutritious. And the lentils have a high level of protein. It is one of the traditional soups of Gaziantep. Therefore, it is a preferred soup at times like this….”
Funny this thread popped back up. I made a lentil dish on Monday and we finished the leftovers last night. It was from the NYtimes cooking site. The recipe was by Ottolengli I think it was One pan paprika chicken with lentils, squash and Daqa. It was delicious I used sweet potato in place of the squash.
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The National Lentil Festival in Pullman (WSU) has great recipes every year from all over the country. They are compiled into a cookbook each year. Enjoy.
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At the bulk food store I saw some french green lentils and decided to give them a try. Not sure yet how I’ll use them.
I love the french green ones in salad. I toss them with a dressing while warm then mix with red onion, dried cranberries, walnuts, feta and tons of arugula. My recipe came from the back of the lentil bag but if you google arugula lentil salads, you’ll find a million riffs on this. Goat cheese, honey dressing, lemon, parm, etc…
I made this recipe for dinner tonight. Normally I would not do a Martha Stewart recipe (too fussy, though this one wasn’t bad) or a 3 star recipe… but it fit what I wanted, and it was tasty. I had considered serving it as entree salad alone, but we ended up having it with grilled German bratwurst (I only had a half brat) - that was good. Lots of leftovers. I’m anxious to see how it holds up since I’ll serve to guests if make-ahead works.
Note: Instead of arugula I used carton of mix of greens / spinach.
Sometimes half a brat is all you need…
Does anyone have a favorite pork tenderloin recipe? I have one in the freezer that I will make Sunday.
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Not really a recipe, but more of a method suggestion. Lately, we’ve taken to butterflying our pork tenderloin, searing it on both sides in a cast iron skillet and then finishing in the oven. Perfectly cooked and juicy every time.
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My husband seasons pork tenderloins (salt/pepper or seasoning mix) and grills them.
Butcher Story - The first time we made one, the butcher encouraged me to try grilling. Said to not rush it. I said, “that would be ok… my husband sometimes has a beer with him when outside grilling”. He replied, “ah, then tell him this big piece is a Two Beer bbq job”.
I asked him now how long he grills pork tenderloin, and he said depending on size usually 20 min (small, pre-marinated piece, usually Smithfield brand) to 40 min. He checks it every 10 min or so.
Sorry I posted to the lentil thread. I thought I was posting to comfort foods! Anyway, I like lentils too! Mostly red lentils with coconut milk and cilantro…
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I’ve been sick (Covid, but not too bad)… so went for canned Lentil soup… WellYes (healthier? - still high in sodium). It was tasty yesterday and even more interesting today with a little feta cheese.
I made coconut curry lentil soup yesterday (no corned beef cabbage for St. Pat’s Day here):
Ingredients
- 1.5 cups Dried brown lentils
- 2 (13.5 oz) cans Coconut milk
- 6 cups Vegetable broth
- 2 cups about 2 small potatoes (or other root vegetable), peeled and 1 1/2" cubed
- 4 cups Packed spinach
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 4 Garlic cloves, minced
- 1 tsp Salt
- 1 tbsp Fresh ginger, grated
- 3 tbsp Yellow curry powder
- 1 Cinnamon stick, or 1/2 tsp ground cinnamon
Directions
- In a 5-quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Add all other ingredients, except spinach, and bring to a boil before reducing to a simmer.
- Allow the soup to simmer covered for 20 minutes.
- Add in spinach and simmer uncovered for another 5-10 minutes.
If using a slow-cooker, add all ingredients, except spinach, and cook on low for 4 hours. Add spinach for the last 30 minutes of cook time.
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