Lentil Recipes?

Being that they are a nutritional powerhouse, packed with fiber and protein and low in fat, I am trying to incorporate more lentils into my diet. I am looking for some good recipes. I know I can go on a bazillion different websites to find recipes, but I am looking for any that you, my fellow foodies, consider to be very good. These recipes can use any variety of lentils. Thanks!

Hey Tanya,

Here is a recipe for Spiced Lentil Soup that is very good:

2 small or medium (depending on your onion tolerance) mild or sweet onions

2 Garlic cloves, crushed

4 tomatoes, roughly chopped

1/2 teaspoon ground turmeric

1 tsp ground cumin (get whole seed and toast in skillet before grinding in mortar for best flavor)

6 cardamom seeds

1/2 stick cinnamon

1 cup red lentils (you can use whatever color you like. You can get red lentils at Shalimar grocery on S. Hurstbourne Pkwy.)

14 oz can coconut milk

1 tablespoon fresh lime juice

salt and ground black pepper

cumin seeds, to garnish

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1. Put the onions, garlic, tomatoes, turmeric, cumin, cardamoms, cinnamon and lentils into a pan with 3-3/4 cups water. Bring to a boil, lower the heat, cover and simmer gently for 20 minutes (or until the lentils get soft.)

2. Remove the cardamoms and cinnamon stick and discard.

3. Puree the mixture in a blender or food processor. Press the soup through a sieve or cheesecloth then return it to the clean pan.

4. Reserve a little of the coconut milk for the garnish and add the rest to the pan with the lime juice. Mix well. Season with salt and pepper. Reheat the soup gently (do not boil it).

5. Put soup in bowls and garnish with the remaining coconut milk and some toasted cumin seeds.


If out of fresh tomatoes you can sub a little tomato puree or use a small can of tomatoes.

Baguette is best with this soup.

Enjoy!!

Ina Garten has a great Lentil and Kielbasa soup recipe:

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

I am to lazy to type this recipe - Lentil Burgers with a sundried tomato spread- they are wonderful.

I will send if you want. My email is
ndsfireside@insight.bb.com

Oooh, that does sound good! And I just picked up some tiny red lentils from the International Star Market in J-town! If you've never been there, you should really check it out. Not a huge selection, but the prices are great and the people are incredibly nice!

this is simple and has a depth of flavor a lot of lentil dishes seem to lack:

In a large pot, saute an onion with 2 or 3 cloves garlic, and one or two stalks each of celery and carrot

add about 3 cups pureed tomatoes (or juice) & 5 cups water

add a couple tablesoons tamari or soy or salt to taste

about a tsp cayenne, a bay leaf, some basil, oregano, thyme & sage

cover and simmer for an hour/hour and a half.

add a couple fresh chopped tomatoes (or canned) and 2 tablespoons some variety of vinegar

taste and adjust seasonings as you prefer.

This is Alton Brown's recipe for Lentil Soup. I make it all the time during fall and winter.

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Chef Mark makes this grand Lentil Florentine? soup. I had it yesterday. I must get the recipe...

Anyone know where to find Grains of Paradise locally?

Anyone know where to find Grains of Paradise locally?

Try Paul Pfister at Nuts and Stuff .. Preston St.

Being that they are a nutritional powerhouse, packed with fiber and protein and low in fat, I am trying to incorporate more lentils into my diet. I am looking for some good recipes. I know I can go on a bazillion different websites to find recipes, but I am looking for any that you, my fellow foodies, consider to be very good. These recipes can use any variety of lentils. Thanks!

This one is so simple and quite tasty.

Lentil Salad

1 cup dry lentils
3/4 cup chopped red bell pepper
1/3 cup chopped red onion
6 TBS olive oil
6 TBS balsamic vinegar
2 cloves garlic, minced
1 pkg (8 oz.) crumbled feta cheese (fat free if you prefer)

Place lentils in saucepan. Pour enough water into pan to cover lentils by 2 inches. Cook on medium heat 30 minutes or until tender. Drain. Transfer to a bowl. Add red pepper and onion. Refrigerate until ready to serve.

Mix oil, vinegar and garlic. Pour over lentil mixture; mix lightly.

Toss with cheese.

Actually, I just throw it all together right from the beginning. The longer it all sits together, the better it is!!!