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Recipies using lentils other than soup

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3/4 cup lentils
1/2 small onion, chopped
1 large celery stalk, chopped
2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 garlic, minced
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
4 skinless salmon fillets, (6 ounces each)
Nonstick cooking spray

Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.


For the Roasted Red Pepper Sauce:
1 3 oz. jar roasted red peppers, drained
1/4 cup canned diced tomatoes, drained
3 cloves garlic
3 oz. silken lite tofu
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

For the Lentil Loaf:
3/4 cup brown lentils
3 cups vegetable broth
1 cup short-grain brown rice, uncooked
1 small yellow onion
2 large stalks of celery, diced
1 cup carrots, chopped finely
8 oz. mushrooms, sliced
8 oz. fresh mozzarella cheese, cut into cubes
2 large eggs, lightly beaten (or 1/2 cup egg substitute)
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil
1/2 tsp. Maldon sea salt or kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. butter

Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Make the roasted red pepper sauce first by combining all the ingredients for the sauce in a blender or food processor and pureeing until smooth. Set aside.
Put the lentils in a large pot and cover with cold water. Bring to a boil over high heat. Drain the lentils immediately in a sieve. Set aside.
Pour the broth into a dutch oven or large pot and add the vegetable broth. Bring to a boil over medium high heat. Rinse the rice, then add it to the vegetable broth. Bring it to a boil, the turn the heat down to low and let the rice simmer, covered, for about ten minutes. Add the lentils, onion, carrots, celery and mushrooms to the rice mixture. Cover and continue cooking about a half hour or until all the vegetable broth is absorbed. Allow to stand 5 minutes.
Fluff the rice. Fold in half of the roasted red pepper sauce, the mozzarella cheese, eggs, 1/4 cup of the Parmesan cheese, basil, salt and pepper. Transfer to the prepared loaf pan. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top, and dot with butter.
Bake 30 minutes or until the loaf is firm and cooked through. Allow the loaf to cool for at least 15 minutes before cutting. Serve with the remaining roasted red pepper sauce on the side. Serves 6.


Lentil Dumplings
2 cups (500 mL) water
1 cup (250 mL) fat-free plain yogurt
2 tablespoons (25 mL) chickpea flour (besan)
1/4 teaspoon (1 mL) turmeric
Salt to taste

For the Tadka
1 tablespoon (15 mL) vegetable oil
1/2 teaspoon (2 mL) mustard seeds
2 whole red chiles
Pinch of asafedtida (see tips below)
Leaves from 2 sprigs of curry
Cook the dumplings, then soak in water and squeeze dry according to the recipe instructions.
In a medium saucepan, whisk together the water, yogurt, chickpea flour, turmeric, and salt. Simmer, stirring, over medium-low heat for 20 to 35 minutes or until the sauce begins to thicken to a custard-like consistency. Remove from the heat and add the dumplings. Pour into a serving dish and set aside.
To prepare the tadka, heat the oil in a small saucepan over medium heat. Add the mustard seeds, red chiles, asafetida, and curry leaves. When the mustard seeds begin to crackle, remove from the heat and pour over the yogurt curry. Serve hot.
Add a couple of cooked vegetables of your choice and this dish becomes a complete meal in itself. Serve with steamed white rice.
Asafetida is also known as stinking gum. It is a gum resin native to Iran and India. Don't worry about the unpleasant smell when it is raw; the odor disappears completely in cooking. This spice is legendary for its digestive properties.


2 celeriac (celery root) about 1-1/4 lbs., peeled
1 cup Lentilles de Puy (small French lentils)
For the dressing:
6 Tablespoons olive oil
3 Tablespoons white wine vinegar
2 cloves garlic, pressed
1 teaspoon minced fresh rosemary
1/2 cup crumbled Roquefort
pinch of nutmeg, salt & freshly ground pepper

1. Cook the celeriac in a pot of boiling, salted water for about 45 minutes or until tender. Drain and cool.
2. Cut the celeriac into 1/4-inch cubes, to measure about 1-1/2 cups.
3. Cook the lentils in boiling salted water about 20 minutes. Drain and cool.
4. Whisk the oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl.
5. Season with salt and pepper and add the Roquefort.
To serve:
Mix the lentils, celeriac and dressing together in a large bowl. It can be made up to 4 hours ahead. Let stand at room temperature, toss again before serving.


12 ounces (300 g) green lentils
1/3 cup olive oil
3 cloves garlic
A small bunch parsley, minced
3-4 blanched, peeled, seeded and chopped tomatoes (canned tomatoes will work)
1 teaspoon tomato paste
1 pound (500 g) small tubular pasta
Salt and pepper to taste

Put the lentils in a pot with an inch or so of water to cover, and cook them slowly, covered, over a low flame for about 2 hours. In the meantime bring a second pot of water to a slow boil. When they're done (they'll be soft but not mushy) remove as much water as you can from the pot without removing the lentils, and replace it with the fresh boiling water.
Add the oil, garlic (grated would be ideal), tomatoes, tomato paste, salt and pepper, and cook slowly for another half hour.
Cook the pasta until it is half done separately, then drain it and add it to the lentil mixture, together with the parsley. By the time everything is done the soup should be almost dry.


Burgher-Style Lentils, or Lenticchie alla Borghese: I'm not sure what gives these lentils their social position; the recipe is in any case Ligurian. To serve 6 you'll need:

2 1/4 pounds (1 k) green lentils
A sweet red onion, minced (a Vidalia onion could work)
5 tablespoons extravirgin olive oil
A ladle full of hot broth
Salt and freshly ground pepper

Soak the lentils overnight in abundant water. The next day drain them and refill the pot with cold water to cover. Bring it to a boil and cook the lentils for a half hour. In the meantime, mince and saut?? the onion in a broad pot until it is lightly browned.
Drain the lentils, reserving the cooking liquid, and add them to the onion. Stir in the broth and cook, covered, for about 20 minutes, stirring occasionally lest they stick down and burn. Should they look like they're drying out, add some of the reserved cooking liquid. Once they're done, season them to taste with salt and pepper and serve them hot, with boiled meats, or whatever you prefer.

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