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Red Lentil recepies LENTIL STUFFED PEPPERS: Vegetarian. 4 servings 2/3 cup Red lentils 4 cm piece ginger. Grated 4-tea spoon (ts) Vegetable oil I ts Ground coriander 4 medium Green peppers 1 litter Water 1 ts Cumin seeds Salt & pepper 2 Onions, chopped 2 ts Chopped cilantro 2 Green chilies Rinse lentils. & cook for 10 to 15 minute till soft . fry green pepper in half the oil till it become golden color Drain. Add oil to pan. Cook cumin till they begin to pop. Add onions & Chilies & cook for 8 minutes. Stir in ginger & coriander. add lentils to the pan . Stir well &cover. Cook till the liquid have evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Place in a baking dish. Bake at 350 F for 15 minutes. Fabulous Lentil Soup I cup red lentils 1 Large onion 4 brown potatoes, chopped As much bacon as your arteries can handle - let's say several slices 1/2 cup sliced carrots 1 table spoon (at least) cider vine 2 teaspoons sugar, more to taste Parsley All beef hot dogs, sliced Cover lentils & potatoes with at least an inch of water & set over medium high heat. Fry bacon, onions, and carrots in skillet, drain, and add to lentils. Simmer at least two hours, until potatoes are very tender and there is no longer a distinction between lentils & broth. Season with vinegar, sugar, and fresh or dried parsley to taste. Heat hot dogs in soup just before serving. Freeze swell, perfect when it's cold Lentil Marmara Over Pasta 1 onion, chopped 2 garlic cloves, crushed 2 carrots, coarsely grated 2 celery stalks, chopped 3 tablespoons olive oil 2/3 cup red lentils 14 oz. can chopped tomatoes 2 tablespoons tomato paste 2 cups prepared vegetable broth 1 tablespoon chopped marjoram, Salt and ground black pepper In a large saucepan, gently fry the onion, garlic, carrots and celery in the oil for about 5 minutes, until they are soft. Add the lentils. Tomatoes, tomato paste, broth, marjoram and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve over Pasta, and use the marinara sauce as required. Makes6 servings. Lentil and Sausage Soup I cup dried red lentils 6 cups water I cup tomato sauce 1/2 pound hot Italian sausage I tablespoon oil 1 large carrot, finely chopped I small onion finely chopped 1 clove garlic, finely chopped 2 cups chopped cabbage or spinach 2tsp.Salt 1/4 tsp. Pepper 1/4 cup small pasta Wash lentils and place in large pan with water and tomato sauce. Bring to boil, lower heat; simmer as you continue preparing soup. If sausage is in casings, remove and sauté in oil while breaking up with spoon. Stir in chopped carrot and onion. Cook about 10 minutes. Add garlic about the last 2 minutes. Coarsely chop spinach or cabbage. Add all ingredients to lentils, and Simmer for 30 minutes. Add pasta, and cook covered for 10 minutes more. Serve with Parmesan Cheese. LENTIL SALAD: (Serves 5) A salad for all seasons. I cup pre-cooked green lentils I cup pricked red lentils 1/2 cup celery, finely chopped I cup steamed green beans, finely cut 1/4 cup freshly chopped parsley Dressing: 1 Tablespoon mild, prepared mustard Salt and pepper to taste Dash of lemon juice 1/2 cup reduced fat Italian dressing 1 ripe tomato, cut into wedges 1/4 cup finely chopped chives Small head of lettuce, shredded In a salad bowl, mix cooked red lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives. Serve with crusty whole wheat bread. LENTIL AND LEEK RISOTTO: (Serves4) 2 cup swell scrubbed leeks, chopped 1 clove garlic, minced 1/2 cup red pepper, finely chopped I Tablespoon olive oil 3 cups vegetable broth or water 1-1/4 cups brown rice Salt and pep per to taste Pinch of basil I cup pre-cooked red lentils 1/4 cup freshly chopped parsley 1/4 cup finely grated carrots In a 4-quart deep pot with cover, sauté leeks, garlic, and red Pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 20 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving. SPICY LENTIL AND PEPPER SAUCE FOR PASTA OR RICE: (Serves4) I Tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, minced I cup green and red bell pepper, finely chopped I large tomato, diced 1 cup vegetable juice 1 cup pre-cooked red or brown lentils 2 cooked, peeled hot chilies, finely minced (canned or fresh) pinch of basil Salt and pep per to taste In a deep pot, sauté onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serving. If the mixture seems too dry at anytime, add a few spoonfuls of water. Serve sauce over cooked pasta or brown rice. LENTIL AND FIVE VEGETABLE STEW (Serves4) I large leek stalk, finely chopped 1 large carrot, shredded 2 cups water 1-1/2 cups canned crushed tomatoes 1 cup yellow corn kernels 1/2 cup broccoli Florets, lightly steamed I cup pre-cooked lentils 1 Tablespoon dried red pepper flakes Salt and pepper to taste In a stew pot, boil well cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated. You may want to add a bit of pre-cooked brown rice or your favorite herb seasoning. LENTILS CURRIED WITH RHUBARB AND POTATOES: (Serves4) I cup dry "red" lentils 1 very large sweet potato, peeled and sliced I Tablespoon oil 1-cup rhubarb, diced 2 Tablespoons liquid sweetener I Tablespoon curry powder 1 teaspoon ginger root, grated 1 teaspoon hot red chili powder Salt and pep per to taste 1/4 cup shredded coconut Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about 30 minutes). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into an ovenproof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice. Apricot Lentil Soup Amount Measurement Ingredient Preparation Method 3 tbsps olive oil 1 lg onion chopped 2 cloves garlic minced 1/3 c dried apricots 1 1/2 c lentils red, rinsed 5 c chicken stock 3 plum tomatoes peel, seed, chop 1/2 tsp ground cumin 1/2 tsp dried thyme salt ground black pepper 2 tbsps fresh lemon juice 1. Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. 2. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. 3. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve. Makes 6 -8 servings |
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