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Lentil Recipes - share yours - 2/22/2008 2:55:16 PM
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peace77
Posts: 1174
Joined: 4/18/2005
Status: offline
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Here's a recipe that I adapted for vegetarians. If you are not vegetarian, use chicken broth instead of vegetable stock. Ham or turkey sausage can be used instead of vegetarian "meat".
Vegetable Stock from the Living Cookbook
4 c vegetables
8 c. liquid
1 bay leaf
1 teaspoon each of basil, thyme and oregano
1 clove of garlic, minced
Add to large soup pot, vegetable scraps you have been saving plus freshly chopped carrots, celery and onions. All of the vegetables should be about 4 cups. Cover with liquid that you have saved (such as from cooking vegetables) plus water. This should equal 8 cups. Add seasonings. Cover pot and simmer for
1- 1 1/2 hours. Strain the stock.
If there was any fat in the liquid used, place stock in refrigerator and let sit for a day. The fat will be easier to skim off. Now the stock is ready to be used as the base for vegetable soup.
Lentil Stew Adapted from the Living Cookbook
1 cup dried lentils
1/2 cup brown rice
2 cups water or stock
1 can (14 oz) chicken broth or vegetable stock
1 medium onion chopped (about 1/2 cup)
2 stalks celery, chopped
2 -3 cloves garlic, minced
3 carrots, chopped
2-3 tablespoons tamari or soy sauce or Bragg's liquid aminos (2 or 3 shakes of the bottle)
1/2 teaspoon oregano
1/2 teaspoon marjoram
3 tablespoons oil (I prefer olive oil)
Vegetarian (fake) sausage, chopped (optional)
1 small can (about 14 oz) of stewed tomatoes (optional)
Use a large sauce pan. Place oil on the bottom and add chopped onions and celery. Saute on low heat about 2-3 minutes. stirring often. Add garlic and cook about 1 minute more.
Add lentils, rice and water. Bring to a boil (increase heat and wait until you see bubbles).
Reduce heat to low, add carrots. sausage and seasonings. Add sausage and tomatoes if desired. Cover pot and simmer 45 minutes to an hour (until lentils and rice are soft).
If this recipe is for non-vegetarians, use turkey sausage or your favorite sausage. You can use about 10-12 chopped baby carrots instead of regular carrots, if you wish to save time or if you don't use carrots often.
Good served with something crunchy such as Crispbread or raw vegetables.
Serves at least 6. We usually have leftovers. This is great heated up the next day or two.
You may have noticed this is a stew recipe and not soup. If you want soup, add water or vegetable stock until you get the consistency that you want.
Peace,
Anne
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RE: Lentil Recipes - share yours - 2/22/2008 5:40:15 PM
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CoeurdeLeon
Posts: 6491
Joined: 9/4/2005
From: Inside my head
Status: offline
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^^Thanks!
This is a lentil dish (the only one I know) that the girlchild and I like.
2 TBS oil
1/2 C chopped onion
1/2 C chopped green pepper
1/2 C thinly sliced carrot
1/2 C uncooked rice
1/2 C uncooked lentils
1 Can chicken broth
1 TBS Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp thyme
1 can blackeyed peas (I always use black beans 'cause I love 'em!)
Heat oil and saute vegetables, rice and lentils until veg are "crisp-tender". Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 15 - 20 minutes or until liquid is absorbed.
_____________________________
When I have a little money I buy Books.
If any left over I buy food and clothes.
Erasmus
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RE: Lentil Recipes - share yours - 2/23/2008 6:09:46 PM
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HisCovenant
Posts: 4746
Joined: 4/12/2005
Status: offline
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May I ask what a lentil is? Is it any variety of dried bean, or a variety of dried bean?
_____________________________
-HisCovenant/ Zipporah
My friends call me Zippy!
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RE: Lentil Recipes - share yours - 2/23/2008 6:20:57 PM
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StephK
Posts: 1842
Joined: 4/11/2005
From: Southwest Louisiana
Status: offline
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It's a small flat bean.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52
_____________________________
Stephanie
Religion has accepted the monstrous heresy that noise, size, activity and bluster make a man dear to God. To a people caught in the tempest God says, `Be still, and know that I am God.' ~AW Tozer
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RE: Lentil Recipes - share yours - 2/23/2008 6:22:55 PM
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StephK
Posts: 1842
Joined: 4/11/2005
From: Southwest Louisiana
Status: offline
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Mediterranean Lentil Salad
* ¾ cup dried green lentils, (you want to end up with 2 cups cooked)
* 2 cups water
* 1 red bell pepper, roasted or use 3oz canned/jar
* 2 TBS finely minced onion
* 2 medium cloves garlic, pressed
* ½ cup chopped fresh basil
* 1/3 cup coarsely chopped walnuts
* 3 TBS balsamic vinegar
* 1 TBS fresh lemon juice
* 2 TBS extra virgin olive oil
* * optional 1 bunch young dandelion leaves, chopped
* salt & cracked black pepper to taste
Directions:
1. Wash lentils, remove any foreign matter, and drain.
2. Combine lentils, 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water, and lightly rinse under cold water. Continue to drain excess water.
3. Meanwhile, preheat broiler on low and place peppers on sheet pan on rack in middle of the oven. Roast peppers under broiler until blistered on all sides. Do not coat with oil. Peppers roast very well dry. Place in a bowl and cover for about 10 minutes. This will make it easier to peel. Peel and chop.
4. Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 TBS olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour before serving.
5. Toss dandelion leaves with 2 TBS olive oil, 1 TBS lemon juice, salt and pepper. Serve on plate with lentils.
Serves 4
_____________________________
Stephanie
Religion has accepted the monstrous heresy that noise, size, activity and bluster make a man dear to God. To a people caught in the tempest God says, `Be still, and know that I am God.' ~AW Tozer
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