Lovely Lentils
“Lentils are friendly—the Miss Congeniality of the bean world.” – Laurie Colwin, American author
I admit it. It wasn’t that long ago when I finally ate my first lentil on purpose. I took the easy way out of trying a new food and simply accepted as true the opinions of the anti-lentil crowd instead of bravely venturing forth to actually taste the tiny legume myself. During a business trip to France, my husband (a complainer of lentil texture) ate lentil soup as well as a few other interesting things, and found himself forced to admit that those particular French lentils, prepared in that way, were quite good. That does not mean he's ready to eat lentils cooked by me yet. So I'll have to figure out just what they did to those lentils in France that made their texture so superior. As my experimentation with lentils will have to be solo, I'll need a variety of recipes that can be reduced to make very small servings as well as some more information on lentils.
My grocery store sells bags containing a sort of greenish/brownish/grayish lentil and that is simply labeled Lentils, with no explanation whatsoever as to what kind. Were they French? I rather doubt it. A serious lentil newbie like me needed much remedial help, and I began my study of lentils with this article on how to choose and store lentils from those great researchers of all sorts of things at About.com. I was simply mind-boggled at all the lovely lentil types and colors. Why, then, are the lentils in my store only one color when there are so many pretty lentils to be found?
It turns out that each type of lentil has a unique flavor, texture, and best use. Some (brown and green) hold their shape and are good as a side or main dish; others (red, yellow, and orange) dissolve and are more suited to thicken a soup or stew. Pretty olive green French lentils cook up more firmly than others. Quick cooking lentils don’t require pre-soaking, are a terrific source of iron and other vitamins, and so loaded with fiber they are satisfactorily filling - a fine thing indeed for someone who wants to feel satiated on fewer calories. I really needed to taste these things but needed a good recipe. About.com’s Barbecued Lentils looks like an interesting change of pace from the usual baked beans and should please even those that are dubious of lentils.
So I put out the call for lentil recipes to my friends at Calorie Count that eat such things. They always amaze me with the quality of their recipes which meant that the decision of which to try first would be tough. I decided to try Meganr’s Lentil’s with Red Bell Pepper and Feta as it was so simple and made with things I usually have on hand (well, except for the lentils). Brown and green lentils which keep their shape pretty well are the lentils of choice for Meganr's recipe. The bag in the store contained a sort of brownish/green lentil so I crossed my fingers that they might be the right type and cooked.
Meganr’s Lentils with Red Bell Pepper and Feta was wonderfully warm and tasty. I did not find the texture odd nor was the flavor in any way disconcerting as the anti-lentil crowd claimed. I took the left overs in to work the next day and my colleague and I had it cold at lunch; it was fantastic on day two as well!
Marg’s Curried Lentil Soup is a tasty and easy dish to fix. Try it today!
Crazypotato98’s Lentil and Sausage Stew will please the meat eaters in your family and get some good healthy lentils and vegetables in them!
Polo’s Indian Lentil Soup is another great recipe I can't wait to try that was sent to me by one of the 2.7 million Calorie Count members!
If your store just carries the limited choice of pre-bagged unidentified lentils, look for a store that sells in bulk. The lentils will not only be less expensive, but you should find a variety to choose from. I recently discovered that my store has orange lentils in the bulk food aisle and am now looking for a recipe that will be perfect for them!
Even if you think you don't like lentils make an effort to try a few different types until you find the one you love. Go to your recipe collection and store armed with knowledge about what type is most likely to appeal to you, which is best for your recipe, and get cooking!
Your thoughts…
Are you new to lentils like me or are you an old pro? What is your favorite recipe? Have you tried some of the interesting and differently colored lentils? Do you buy them in bulk or in bags? If any of you are from France, can you share your recipe for lentil soup? If your recipes are short, you can list them here, if lengthy, please send them to me here.
Comments
1 cup green lentils 1 cup diced mirepoix (celery, carrots, onion) 1 pckg cherry tomatoes 1/2 cup your favorite salad dressing (we used annies goddess)
Cook the lentils per package directions. Sauté the mirepoix until slightly browned but still crunchy. Toss with dressing and tomatoes. Best served chilled! It's like a pasta salad but packed with lots of protein, fiber, and nutrients.
I love lentils and all other beans and legumes! They are high in fiber, so they're filling, low or no fat, so they're are figure friendly, and they're a budget friendly way to get your protein fix. I put them in my crock pot over night with chicken or beef stock and veggies and/or beef, chicken,pork,turkey. I'll throw in some brown rice or pasta in the a.m. and I have easy dinners for a week.
Of course, lentils and grains are complementary proteins. I add small red lentils (which cook in 20 minutes) when steaming brown rice, or add them to refrigerator soups and stews (we use meat sparingly) to boost protein.
I have always loved lentils, no doubt my favorite is rice pilaf with lentils- on the heavy side (more lentils than rice pilaf)-- yum! :)
I love lentils! I can't imagine anyone wouldn't like them--they're mind-tasting, easy to cook, and I don't think they have a weird texture or anything (unless maybe they're overcooked).
Ethnic groceries, particularly Indian ones, are great places to shop for legumes and lentils in particular. Lentils are real gems - quick cooking, inexpensive, great protein source, filling, and adaptable to many flavorful recipes. I love them!
Love lentils-they are the miss congeniality of legumes-tasty, lowfat, high protein, and they don't even give you gas! My downstairs neighbor got me started on them when she found out about my new exercise/weight loss regime-love them-they have been an eastern food of choice for thousands of years-I can make a meal off them and pita bread and imagine I am a middle eastern shepherd thousands of years ago1
I love lentils along with couscous, another quick cooking item.. one can get the couscous whole wheat as well. It absorbs flavors very well.
green lentils and (chicken) italian sausage is a traditional italian new years dish that is supposed to bring good luck for the upcoming year.
after simmering the lentils with fresh parsley, garlic and bay leaf, top them with a homemade cinnamon tomato sauce, 1 browned chicken sausage link and then a dash of red wine vinegar over the top of everything. so filling and an interesting and fabulous combo of flavors!
Debra Madison has a great lentel recipe in Vegetarian Cooking for Everyone (great cookbook), that calls for beets and preserved lemons.
I also love lentils! They are great for breakfast because they keep you full for so long! My favorite way to cook them is to saute an onion, maybe some garlic in olive oil. (At this point it is optional to add 1/2 cup long-cooking barley, 2 cups water and let simmer for 20 minutes before adding lentils). Add 1.5 cups lentils, and enough water to cover (about 3 cups). You may need to keep adding water as it cooks. Add 1 tsp salt (less to taste), and 1/2 tsp black pepper. I like to add 1/2 tsp cumin. When the lentils (and barley) are cooked to your desired texture, 30 min for some, I like to let mine cook for about 1 1/2 hours, add one box thawed frozen spinach or a small bag of fresh spinach, and just stir till wilted. Pull off heat, add juice of one to two lemons, and garnish with olive oil. Freeze in 1 cup servings and pull out for quick breakfast, lunch or snack. Some people like to use chicken or vegetable stock, but I find that these mask the flavor of the lentils too much. Enjoy! If you use the barley, this soup will make between 6 to 8 cups of soup.
Thanks for all the suggestions and recipes! While in a way I feel like I missed out on an entire food group, I do get the fun of discovering it now!
@ ootek - each recipe listed is a link to the complete recipe. In the leader comments of each there is a link to a Calorie Count nutrition analysis and grade! :D
I accidentally invented an amazing meatless lentil chili and now prefer that over the conventional recipe for chili. Very healthy too with carrots, red peppers, all kinds of vegetables. Love them also in a cold lentil/parsley/red onion salad.
I gave a cooking class not too long ago using lentils.
Here are some of the recipes:
Snobby Joes
http://www.theppk.com/2009/11/snobby-joes/
Lentil Loaf
I actually like this best as mock meatloaf sandwiches
http://caloriecount.about.com/lentil-loaf-recipe-r314764
Spinach Dal
http://veganeatsandtreats.blogspot.com/2011/04/spinach-dal-a ka-dal-palak.html
Lovely little lentils - Lentil soup - 3 cups washed lentils with water to cover, let set 1 - 2 hrs with 2 bay leaves, add 2 cloves garlic (pressed), 1 medium dry red onion thinly sliced, 2 peeled carrots thin sliced, 2 full stocks washed celery thinly sliced. When the lentils have soaked in the water 2 hrs. turn on the flame to high and bring all to a boil, turning down to low flame at a full simmer. Stiring lentils and skimming for the first 15 - 20 minutes. Add water if it is too thick. You want about 1 - 1 1/2 inches water over the lentils so they are easy to stir with all the other veggies. Add 2 - 4 large spoonfuls of vinegar and cook another 15 minutes. Add salt and pepper to taste, olive oil, and bite into a few lentils to see if all done as you like. Remove Bay leaves to serve with a great whole grain bread and add any additional vinegar or oil at the table. It is also quite a treat to make a basic spaghetti sauce (without meat or fish which I have never tried) and drain your lentils and vegetables and add to the sauce, spoon over penne pasta and enjoy the treat! With a little feta on the bread, or a little grated cheese if you like, or without (don't forget a little red wine in the sauce is a great addition). aea
I actually work in the lentil industry. The US Pea and Lentil Council publishes a cookbook that is just wonderful. I recieved it as a gift years ago from one of the people I do business with and have made dozens of recipes from that book. You can buy it directly from the USPLC on their website if you're interested. http://www.pea-lentil.com/store/1/ It has beautiful food photos too! (I love that in a cookbook)
My favorite recipe from that book is a skillet lentils recipe that is soooooo yummy! (forgive me, I'm doing this from memory) Its easy to make, very hearty and leftovers are just as good.
Skillet Lentils and Zucchini
Slice up two small zucchini and two scallions and saute in a little bit of olive oil. Stir in two cups of cooked lentils (I usually use the standard supermarket "regular" lentils cooked in broth) and a little bit of black pepper. Place slices of tomato and red onion on top of the lentil/zuchini mixture and cover the pan so that the tomatoes and onion can steam for maybe five minutes. Take the lid off and sprinkle with cheese of your liking, a little bit of garlic powder and a splash of soy sauce.
Again, I'm doing this from memory, so there aren't any measurements, but the measurements aren't really important in this recipe. It all depends on your personal preference, do you like more onions? Less cheese? The cheese can be anything, but if you use something that has more flavor, you can use less cheese. The cheese you use can really makr or break the calories and fat in this recipe.
I have been cooking (& eating!) lentils for decades (yes, I am old). When I first started cooking them they were not always easy to get at the grocery. I have over the years tried the many types available and have found them all too be delicious, versatile, easy to prepare and delicious, be they green, orange, yellow or black. But my favorite when I can get them are the black beluga lentils!
A delicious and different lentil soup (vegan too) is from Mollie Katzen of Moosewood cookbook fame. I think the recipe for Lentil soup with Dried Apricots is in Vegetable Heaven. The quartered dried apricots plump up and look like little pieces of golden tomatoes and add a little sweetness. I also like adding a little herb de provence for a different flavor.
I too like to make a soup combining lentils and barley plus all the veggies that are now in the Farmer's market plus fresh herbs like thyme or basil at the end. Then I freeze it in small portions and take it to work. Fills me up and tastes good even in 3/4 cup portions.
I make red lentils with a can of seasoned tomatoes (garlic and onion), a little extra garlic, veggie stock and a italian seasoning (organao, garlic, and basil) if I have any extra onion or red peppers, I throw those in too. It makes a tasty and filling dish. I also throw a handful of lentils in any soups that I am making for a little extra something tasty.
There is a type of lentil called the Pardina Lentil that tastes, and has the texture very similar to French lentils for a fraction of the price...I love them! They hold their shape and don't go all mushy. Excellent for salads. I've only ever found them under the Goya brand, in dried bean form. And they're as cheap as regular brown lentils. They do, however, require soaking before cooking, unlike regular lentils.
I would love to help.
I am from India where most of the people are vegetarian and Lentils are great source of protein , carb and iron + its a vegetarian grains which can be used in combination of non vegetarian food. We call it Dal pronounces as Daal.
If you are wondering where to find good and varieties of lentils just visit any Indian grocery store near you and you will find at least 10-15 varieties of lentils. remember In Indian food lentils is a must dish everyday.
you can find more info on these sites
green lentil is called mung and you can soak it overnight, put it in a bowl, stick in microwave for 2 min or saute it in a heated pan for 3-4 min, its ready to be eaten yes its that simple - you can add lemon some greens or your choice of dressing+ little salt to make it according to your flavor
http://en.wikipedia.org/wiki/Dal
Please send me message if you want to know more, I know about these Lentils so it will be even easier for me to research and it will increase my knowledge too.
Thanks to all my Calorie Count friends for some awesome ideas!
karlakc - I was on the council's page while tooling all over the internet and thought it awesome that there was a pea-lentil council! I appreciate the link to the book.
nikkya, the suggestion to shop for lentils at an Indian store is wonderful. We have lots of Indian stores here but I've never shopped in one. Probably because I would not have known what I was looking for, but now I have a goal and will look for mung!
I have a few lentil recipes to share!
Curried Red Lentil Soup (from America's Test Kitchen):
http://caloriecount.about.com/red-lentil-soup-recipe-r613386
This one gets a B+ from Calorie Count
Spicy Lentil Tacos (from Self magazine):
http://www.epicurious.com/recipes/food/views/Spiced-Lentil-T acos-351390
This one gets a B- from Calorie Count
Lentil Burgers (my own recipe)
http://caloriecount.about.com/lentil-burgers-recipe-r579732
This gets an A from Calorie Count (Go me!!!)
carolynp19-That recipe sounds great-how do you make homemade cinnamon tomato sauce?
Living in the middle on Nowhere, WA I buy lentils from the health food store. Some different varieties then a grocery store. Great place to buy bulk legumes and grains, lots of yummy spices as well. One of the stores around here well order something for me If I ask. I don't have any great recipes however I have thrown them on salads and such. I also like to use them when I attempt to stir fry in place of meat where a kidney bean just wouldn't work. I love how quickly they cook.
Oh, I forgot to mention my other lentil favorite, Lentil sprouts! Lentil sprouts are delicious on salads or sandwiches! Just soak the lentils for a few hours and then drain them and put them in a container or jar in your fridge for a couple days. Voila! Lentil sprouts!
This one is a new favorite: http://www.wholeliving.com/recipe/stewed-lentils-with-yogurt -cucumbers-and-green-chiles-recipe
For a hearty weekend lunch I like to do this with brown lentils: while lentils are boiling (like pasta) make a quick vinaigrette with whatever I have on hand. Once lentils are al dente (or cooked to your liking), drain and toss with vinaigrette. Serve over shredded lettuce or cabbage. Add other salad ingredients as desired.
Also, if your local markets don't sell the type of lentils you want, turn to the all-powerful internet :-) Bob's Red Mill does online sales (the default size seems to be a case, but you can order single bags) and, of course, Amazon.
One last thing, if it hasn't been mentioned already, French lentils are often called Puy lentils or lentils du Puy.
Original Post by: carolynandersonI accidentally invented an amazing meatless lentil chili and now prefer that over the conventional recipe for chili. Very healthy too with carrots, red peppers, all kinds of vegetables. Love them also in a cold lentil/parsley/red onion salad.
recipe? recipe.
I use a pound of green lentils, cook to a thick consistancy, add roasted chiles, onions, and cumin...maybe a little tomato....then freeze in ziplocks. Then when I have an urge for tacos, or a quesadilla I break off a hunk and use instead of burger. If I want a burrito I mix the lentils with some brown rice.
Try this recipe for Lentil Burgers! I make it all the time! It really makes about double the burgers it says though. http://www.humanesociety.org/issues/eating/recipes/entrees/l entil_burgers.html
Though I've had lentil soup, I can't say I'm a huge lentil fan. Until last week. I was standing in the check out line at T.J. Maxx and looked to my right and saw a bag of baked lentil chips. I looked at the label and saw it was low salt, low cal, high protein and fiber. I thought I'd give them a try. I love salsa, but am not a fan of baked tortilla chips. I really just want a vehicle to get the salsa into my mouth and add a litttle crunch. Well, I have to say they were awesome! Light, crunchy and rather tasty. I would definitely suggest trying them. Their website is mediterraneansnackfoods.com. They're not available from a local grocery store for me, but I ordered six bags and got free shipping.
Original Post by: amyflanaryThough I've had lentil soup, I can't say I'm a huge lentil fan. Until last week. I was standing in the check out line at T.J. Maxx and looked to my right and saw a bag of baked lentil chips. I looked at the label and saw it was low salt, low cal, high protein and fiber. I thought I'd give them a try. I love salsa, but am not a fan of baked tortilla chips. I really just want a vehicle to get the salsa into my mouth and add a litttle crunch. Well, I have to say they were awesome! Light, crunchy and rather tasty. I would definitely suggest trying them. Their website is mediterraneansnackfoods.com. They're not available from a local grocery store for me, but I ordered six bags and got free shipping.
i'd love to find some of those and figure out how to backward engineer them. that or some way to make soft tortillas with them, i'm avoiding white starches right now, and i miss burritos something fierce.
Well, I can tell you the ingredients: Bean flour (Lentil, adzuki and garbanzo beans), potato starch, vegetable oil, and (one or more of the following: mid or high oleic sunflower seed oil, high oleic canola oil) sea salt and potassium chloride. Maybe mush the cooked beans to a paste, add the veggie oil (I'd use a little Crisco lard) and then roll them out. Let us know if you figure it out.
Original Post by: heatheromakcarolynp19-That recipe sounds great-how do you make homemade cinnamon tomato sauce?
Living in the middle on Nowhere, WA I buy lentils from the health food store. Some different varieties then a grocery store. Great place to buy bulk legumes and grains, lots of yummy spices as well. One of the stores around here well order something for me If I ask. I don't have any great recipes however I have thrown them on salads and such. I also like to use them when I attempt to stir fry in place of meat where a kidney bean just wouldn't work. I love how quickly they cook.
saute a shallot or 2, a lot of sliced garlic (like 4 cloves), and a cinnamon stick in a tiny bit of olive oil until the onion and garlic are soft. then turn up the heat and add a splash of red wine vinegar. turn the heat back down and pour in 2 big cans of chopped roma tomatoes and their juice. simmer it while the lentils are cooking. in serving bowls, pour some sauce over the lentils, add another splash of vinegar over the top and serve (with or with out sausage). if i'm making this for grown-ups only, i add some crushed red-pepper to the sauce too. enjoy!
why would you eat them raw? are you married to a dentist and don't worry about broken teeth?
Concern about teeth is definitely one factor. What I've found out is that raw lentils have compounds called “anti-nutrients” which interfere with the absorption of nutrients. So, if you have tough teeth, I guess you could eat them that way, but why not eat them in the way that gives you the best nutrition? Some foods have more nutrition raw and some have more cooked. Lentils should be cooked.
We have knowledge here on Crete that many of the bean/lentil varieties when dry, must be thorouthly cooked as when they are dry and undercooked you may run into some bad reactions to them in a toxic way. I do remember that beans should never be al dante as pasta must be to achieve the maximum results for digestion. Sprouts are another good way to receive the bean in another fashion, depends on what you want to achieve and if it is a warm summer day, or a cool winter day. I love to read, eat, and enjoy:) aea I have a lentil recipe that is of: cooked lentils with bay leaf and rough cut onion, rinse, drain and cool; beets - boiled in slices or pieces until slight undercooked, drain and cool. Large mushrooms cut into medium pieces (or whole button) and 1 green pepperocini - hot spicy, cut fine. Dressing: 1 tsp dry ginger, 1 clove minced garlic, 3 TBSP wine vinegar, 1 TBSP soya sauce, 1 TBSP lemon juice, 1/2 TBSP packed dk brown sugar, 8 TBSP olive oil (1/2 could be water) 1TBSP dry mustard (or dijon prepared, using 2-3 TBSP for taste) 2-3 TBSP water. If using dry mustard - mix with water and let set 10 minutes while you combine the other ingredients for the dressing and let set at room temp. This is step #1 and could be done early in am or previous day:) Now - with large pan warm 2 TBSP. olive oil and add 3 green onions chopped fine and saute 3 min. add mushrooms and put all into an oven proof cassarole. Toss beets with Dressing and remove them, put them over the lentils in the cassarole. Saute mushrooms with hot pepperocini for about 5 minutes and spoon over all. Pour the Set aside dressing over all. Bake in oven at 375 F for 20 min. if you need extra water, only add one TBSP HOT WATER. This cassarole is to be like baked beans would be - so don't flood it, lots of work, 3 bowls, 1 dressing bowl, 1 saute pan, one oven cassarole. YUMM :)
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I have had a curiousity about lentils myself and after reading this article there is another spark that arose. I knew there were different kinds but unsure if they were interchangable in recipes. I think my first stop Saturday morning will be to Findlay Market to buy a few different types and find recipes for each. It will be interesting to experience the unique flavors and textures of each to see what works. Maybe I'll even make the same recipe with 2 different lentils to be able to compare, why not?