Recipes for Using Lentils
- Thread starter Jules
- Start date
CallMeKate
Well-known Member
- Location
- Mid-Atlantic US
I've had a bag of dry lentils here for like a bajillion years and honestly don't think I'll ever mess with them. I'm not much for doing things with dry beans/split peas, etc. Now pre-made lentil soup, that I eat sometimes and enjoy it with a piece of peanut butter bread.
BUT to stick with the topic of the thread, here's a recipe that if I am ever to use my lentils, I'd probably try this one.
Best Lentil Soup
BUT to stick with the topic of the thread, here's a recipe that if I am ever to use my lentils, I'd probably try this one.
Best Lentil Soup
Jules
SF VIP
A recipe for a Lentil Soup Mix. I used to put the mix into a nice jar and give as a present.
Spicy Lentil Soup
6 C vegetable stock or meat based stock
Lentil Soup Mix
1/4 tsp hot pepper sauce
S&P
Plain yogurt &/or parsley (both optional) Mostly decorative
Boil stock & soup mix then reduce to simmer uncovered for 35+ minutes, until tender
Lentil Soup Mix
1 C dried green lentils
1/4 C mixed dehydrated vegetables
2 T dried parsley
1/2 tsp ground cumin
1/2 tsp dehydrated minced garlic
1/4 tsp dried oregano
1/4 tsp thyme
S&P
Sort & rinse lentils (discard discoloured and stones)
You don’t have to do this unless you’re saving it for later.
Spread on tea towel to dry
Combine everything into a bag or jar for later use
Makes 1 1/3 C mix
Canadian Living, December 1992.
Spicy Lentil Soup
6 C vegetable stock or meat based stock
Lentil Soup Mix
1/4 tsp hot pepper sauce
S&P
Plain yogurt &/or parsley (both optional) Mostly decorative
Boil stock & soup mix then reduce to simmer uncovered for 35+ minutes, until tender
Lentil Soup Mix
1 C dried green lentils
1/4 C mixed dehydrated vegetables
2 T dried parsley
1/2 tsp ground cumin
1/2 tsp dehydrated minced garlic
1/4 tsp dried oregano
1/4 tsp thyme
S&P
Sort & rinse lentils (discard discoloured and stones)
You don’t have to do this unless you’re saving it for later.
Spread on tea towel to dry
Combine everything into a bag or jar for later use
Makes 1 1/3 C mix
Canadian Living, December 1992.
CallMeKate
Well-known Member
- Location
- Mid-Atlantic US
This one looks almost good enough to actually make me use those dry lentils! Lentil Taco Skillet.
Easy Lentil Taco Skillet - Making Thyme for Health
Easy Lentil Taco Skillet - Making Thyme for Health
StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
This looks like a great recipe, Kate. Thanks!
Happy Heart
Member
My husband is vegetarian so we use plenty of lentils. You probably don't have some of the ingredients listed here but just follow the general idea. They also make a nice pancake!
Moong Dal Recipe (Yellow Moong Dal Tadka)
Moong Dal Recipe (Yellow Moong Dal Tadka)
Pam
Well-known Member
- Location
- Cumbria, England.
Thanks from me too. Both my sons are vegan and youngest son comes here after work on some Wednesdays so I always cook something vegan for us both. Good to get some different ideas! 
CallMeKate
Well-known Member
- Location
- Mid-Atlantic US
You're very welcome. I see she uses canned lentils to save time, but if I do this, it would be a good excuse to cook up my dried.
StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
I created this recipe about ten years ago - it's one of my husband's favorites. It makes a lot, but leftovers freeze well.
Reminder: a single piece of celery is called a rib. A full "head" of celery is a stalk. This recipe calls for the full stalk. Try to buy one with plenty of leaves intact.
1 lg. onion coarsely chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp curry
1 lb. carrots, diced large
1 full stalk celery, chopped large, leaves included
1 bunch green onions sliced thin
28 oz. can green enchilada sauce (I use mild or medium heat)
Water
1 lb. bag of uncooked lentils
1 Tbsp lemon juice
2 rounded teaspoons of dried chicken bouillon
In a large soup pot, sauté the onions and garlic in olive oil until softened. Add about a cup of water, the curry and vegetables. Mix well.
Stir in enchilada sauce, lentils, lemon juice and bouillon. Add about six cups of water - enough for the lentils to soften in, bring to a low simmer, cover, and give it a stir when you pass the stove.
Simmer about 45 minutes. Check frequently, adding water as needed. It's ready when your lentils are soft enough for your taste.
Reminder: a single piece of celery is called a rib. A full "head" of celery is a stalk. This recipe calls for the full stalk. Try to buy one with plenty of leaves intact.
Lentil soup with Curry
1 lg. onion coarsely chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp curry
1 lb. carrots, diced large
1 full stalk celery, chopped large, leaves included
1 bunch green onions sliced thin
28 oz. can green enchilada sauce (I use mild or medium heat)
Water
1 lb. bag of uncooked lentils
1 Tbsp lemon juice
2 rounded teaspoons of dried chicken bouillon
In a large soup pot, sauté the onions and garlic in olive oil until softened. Add about a cup of water, the curry and vegetables. Mix well.
Stir in enchilada sauce, lentils, lemon juice and bouillon. Add about six cups of water - enough for the lentils to soften in, bring to a low simmer, cover, and give it a stir when you pass the stove.
Simmer about 45 minutes. Check frequently, adding water as needed. It's ready when your lentils are soft enough for your taste.
Note: Can use chicken or other broth instead of water and the dried bouillon. I use 1 tsp of Knorr regular bouillon and 1 tsp of Herb-Ox no sodium broth. (Although I avoid meat, I find chicken and beef broth far superior to vegetable broth (too oniony).)