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Thread: Lentil recipes

  1. #31
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    thanks this is a healthy snack

  2. #32
    Bean bun going offline Ciel's Avatar
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    Amongst the 25 recipes using lentils is a green lentil spread. Sounds delicious (never made a dip with lentils before...).
    https://www.bonappetit.com/recipes/s...social_twitter
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  3. #33
    Bean bun going offline Ciel's Avatar
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    Plant-based version of meatloaf-found it online today!

    Red Lentil Loaf with Smoky Tomato Sauce: https://www.forksoverknives.com/reci...uce/#gs.39zgkh

    Date Paste (needed for the loaf recipe): https://www.forksoverknives.com/reci...ste/#gs.39zmoy

    Hmm, a future curry recipe to try: https://www.forksoverknives.com/reci...ils/#gs.39x6vp
    Last edited by Ciel; Wed, Mar 27th, 2019 at 05:39 PM.
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  4. #34
    Smart Canuck
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    These are two of my favourite lentil recipes. I tend to make the daal more in the Winter (because the spices are hot) and the lentil salad in the Spring/Summer.

    --------------------------------------


    Red Lentil Daal

    (Serves 6)

    Ingredients

    · 2 cups red lentils
    · 2 Tbsp olive oil
    · 1 yellow onion, finely chopped
    · 1 tsp cumin seeds
    · ¼ tsp ground cardamom
    · 4 cloves garlic, minced
    · 4 cups vegetable broth or chicken broth
    · 1 ½ cups chopped tomatoes with their juice (can use a large can of diced tomatoes)
    · 1/3 cup fresh cilantro (optional)
    · 2 Tbsp fresh ginger, minced
    · 1 fresh jalapeno pepper, minced
    · 1 tsp ground turmeric
    · 1 tsp salt

    Directions
    Sort through lentils and discard any pebbles or chaff. Place the sorted lentils in a fine mesh strainer and rinse thoroughly with cold, running water. Let drain.

    Heat the oil in a large heavy-bottom 5-quart pan over medium-high heat and saute the onion until golden brown. Add the cumin seeds, cardamom, and garlic to the pan. Stir until the spices are fragrant, about 2 minutes.

    Add the broth, tomatoes, lentils, cilantro, ginger, jalapeno pepper, turmeric, and salt. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer, stirring often until the lentils become soft, about 15 – 20 minutes.

    ------------------------

    Lentil Feta Salad

    2T (30ml) olive oil
    2T (30ml) red wine vinegar
    2 tsp (10ml) Dijon mustard
    ½ tsp (2ml) salt
    19 oz. (540ml) can of lentils, drained and rinsed
    ½ chopped English cucumber
    2 seeded, chopped tomatoes
    1 chopped onion
    Garlic clove, minced
    2T (30ml) fresh dill, chopped
    Feta cheese

    Directions:
    Whisk together oil, vinegar, mustard, and salt.
    Stir in lentils, cucumber, tomatoes, onion, garlic, and dill.
    Crumble Feta on top.
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  5. #35
    Bean bun going offline Ciel's Avatar
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    From the April 2019 issue of Canadian Living: Our Best Lentil Bolognese https://www.canadianliving.com/food/...ntil-bolognese

    (Remember what I posted in the May 2019 Frugal Thread-Tin Chef swaps different legumes all the time, so if you don't have canned lentils, put the canned chickpeas or beans into the recipe!).
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  6. #36
    Bean bun going offline Ciel's Avatar
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    Chickpea Burgers recipe that uses tinned chickpeas! https://www.canadianliving.com/food/...ck-pea-burgers
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  7. #37
    CaNewbie Ray823's Avatar
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    Lentil Avocado Toasts

    In a small bowl, combine lentils, oil, lime, onions, cilantro, and honey. Season totaste with salt and pepper. Set aside.Toast bread as desired. Evenly lay slices or mash avocado onto each toast andseason with salt and pepper. Lay the prepared lentils on top of the avocado.Sprinkle feta cheese and chilies on top. Serve immediately.

    Bon appetit!
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  8. #38
    Bean bun going offline Ciel's Avatar
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    Lentil Pasta Terrine Serves 6 (from My Greek Table cookbook)

    1-1/2 cups (300 g) dried small lentils, picked over for debris and rinsed
    1 bay leaf
    salt
    3/4 cup (135 g) Greek couskousaki or small orzo pasta
    1/2 cup (120 ml) extra-virgin Greek olive oil
    1 small red onion, finely chopped
    1 garlic clove, minced
    scant 1 tsp. ground cumin
    1/2 tsp. ground coriander
    1/2 tsp. ground tumeric
    1/2 cup (25 g) chopped or julienned fresh mint leaves
    6 pitted large prunes, chopped
    1 tbsp. Greek balsamic vinegar
    freshly ground black pepper
    4 to 6 tsp. prepared balsamic syrup, for serving

    Place the lentils and bay leaf in a medium pot and add water to cover by at least 2 inches (5 cm). Bring to a boil, reduce the heat to low, and simmer for 20 to 25 minutes, until the lentils are tender but still al dente.

    While the lentils are boiling, bring a mediump post of water to a rolling boil and season with salt. Add the pasta and cook according to the package directions. Drain the pasta, return it to the pot, and toss with 1 tbsp. of the olive oil.

    In a non-stick medium skillet, heat 2 tbsp. of the olive oil over medium heat. Add the onion and cook, stirring, until soft and lightly caramelized, 12 to 15 minutes. Add the garlic, cumin, coriander, and tumeric and cook, stirring, for 30 seconds. Remove from the heat.

    Drain the lentils and transfer to a large bowl. Add the pasta, spiced onion mixture, mint, and prunes and toss to combine. Add the remaining olive oil and the vinegar. Season to taste with salt & pepper. Let stand for 30 minutes before serving.

    To serve, set a ring mold on a plate and fill it with the lentil mixture, or pack the lentil mixture into a cup and invert it onto a plate. Repeat to plate the remaining lentils. Drizzle with the balsamic syrup and serve.
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  9. #39
    Bean bun going offline Ciel's Avatar
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    This is actually a chickpea curry recipe but you could use lentils instead!
    https://cookingonabootstrap.com/2019...-curry-recipe/
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  10. #40
    Bean bun going offline Ciel's Avatar
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    Last edited by Ciel; Mon, Dec 16th, 2019 at 12:27 PM.
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  11. #41
    Bean bun going offline Ciel's Avatar
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    Twitter provided this veggie meatballs dish that uses beets and lentils!

    [QUOTE]Capturing the meaty umami depth of beef is tougher but doable. Here, it comes through lightly caramelized onions, deeply toasted bread crumbs and nutritional yeast and in the cooked-down tomato sauce that coats them. Essential Italian seasonings bring all the flavors together: dried herbs and fresh basil plus garlic with chile flakes sizzled in olive oil. If cheese is on the menu, you’ll want to go hard on the Parmesan. The finished dish doesn’t just look like the Italian American restaurant standard, it tastes like it too.[/QUOTE]
    https://www.latimes.com/food/story/2...atballs-recipe
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  12. #42
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    Thanks OP!

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