Lentils can go with vegetables, pasta, fish, meat, fowl and more. They can go into soups, salads, side dishes, main dishes, casseroles, sandwiches and snacks.
Puree cooked lentils to create pates, spreads or dips, or to add to quick breads, muffins or carrot or zucchini cake for extra moistness and fiber.
Lentils are easy to sprout, for superb snacks or to toss into salads, soups or sandwiches.
Lentil chili, lentil taco salad, lentil spaghetti sauce, lentil burgers, lentil and chicken salad, lentils and pasta, lentil salad in pita bread-the possibilities are endless.
To cook lentils, just rinse and pick over, then simmer on top of the range, or covered in the microwave on high, in water (twice the amount of water as lentils), or as the recipe directs. Drain, if needed, and they're ready. If you wish, add seasonings or flavorful ingredients to the cooking water, since lentils absorb flavors well. Do not add acid ingredients, such as tomatoes or lemon juice, until later, since they will slow cooking. Salt should be added at the end of the cooking time for the same reason.
Lentils DO NOT need to be pre-soaked before cooking. Just 20 minutes simmering, or less, makes them tender and ready to eat or use in recipes.
Red Chief Lentils, bright and coral-colored, have been decorticated (skinned) and cook in even less time-6 to 8 minutes maximum. These pretty lentils are especially nice for salads and side dishes.
Yield: 24 (1-1/2- cups) serving
In steam-jacketed kettle or stockpot, cook onions and garlic in broth over medium heat until onion is tender, about 5 minutes.
Stir in lentils, tomatoes, chilies, olives, cilantro, cumin, red pepper flakes and salt. Cook over low heat until heated through, about 5 minutes
Portion 1-1/2 cups mixture into individual 2-cup coated casserole dishes.
Top each dish with 1 oz. (1/4 cup) cheese.
Insert tortilla chips around edges of casserole, as needed. Bake at 350 degrees F until heated through and cheese melts, about 15 minutes.
*Cook lentils according to package directions until slightly firm.
Nutrients Per Serving: 349 Calories, 29g Protein, 42g Carbohydrate, 12.4g Fat, 25mg Cholesterol, 10.5g Dietary Fiber, 1.2g Sodium.
Remove tops and membranes from peppers. Pre-cook In salted water for 5 minutes. Remove from water and place in glass baking dish, open side up. Combine soup mix with hamburger and brown in cooking oil. Remove from heat and add the peas, egg, and one can of the sauce. Mix. Stuff peppers and top with the other can of sauce. Bake for 45 minutes in 350 degree oven.
Tip: Split peas require no soaking.
Provided by USA Dry Pea & Lentil Council
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,