5 MUST-TRY LENTIL RECIPES


Here are 5 must-try lentil recipes!

1. Lentil and Kale Soup

Ingredients:

  • 1 large yellow onion
  • 3 garlic cloves
  • 1 15-ounce can quartered artichoke hearts
  • ½ bunch kale
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 cup dried red lentils
  • 2 cups water
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2 28-ounce cans fire roasted whole tomatoes
  • Shaved Parmesan cheese (optional)

Method:

  1. Dice the onion. Mince the garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash and thinly slice the kale into ribbons.
  2. In a large soup pot, heat the olive oil over medium heat and sauté the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Sauté for another minute.
  3. Add the red lentils, water, red pepper flakes, kosher salt, and 1 bay leaf and bring to a boil.
  4. Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite sized pieces, and add them to the pot.
  5. Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.
  6. Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.

 

2. Lentil Bolognese Spaghetti

Ingredients:

  • cloves garlic
  • small onion, chopped
  • medium carrot, chopped
  • 6 oz. button mushrooms
  • 1 tbsp. olive oil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Pepper
  • 8 oz. ground beef
  • 1 tbsp. tomato paste
  • (14-ounce) can whole tomatoes
  • 1/2 c. dried red lentils
  • 1 lb. spaghetti
  • 1/3 c. toasted pine nuts
  • Grated Pecorino cheese

Method:

  1. In food processor, pulse together garlic, onion, carrot and mushrooms until finely chopped.
  2. Heat oil in large skillet on medium. Add chopped vegetables, oregano, red pepper flakes and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add beef and cook, breaking up with wooden spoon, until browned, 10 to 12 minutes.
  3. Stir in tomato paste and cook 1 minute. Add tomatoes (and their juices), crushing with your hands as you add to skillet. Add lentils, 2 cups water and 1/4 teaspoon each salt and pepper; simmer until lentils are tender, 15 to 20 minutes.
  4. Meanwhile, cook pasta per package directions. Drain and toss with sauce. Top with pine nuts and Pecorino, if desired.

 

3. Coconut Lentil Curry with Greens

Ingredients:

  • 2 cups uncooked white or brown basmati rice, to serve
  • 2 cups brown or green lentils
  • 8 cups chopped leafy greens: spinach, kale, or chard
  • 1 tablespoon olive oil
  • 15-ounce can coconut milk
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Method:

  1. Make the rice.
  2. Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender. Drain, then add a few pinches of salt.
  3. Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
  4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
  5. Taste and add a few pinches of salt if desired. Serve with rice.

 

4. Sweet Potato and Red Lentil Curry

Ingredients:

  • 4 cups peeled, cubed sweet potato
  • 3 1/2 cups water, divided
  • 2 cups dried red lentils
  • 2 cups low-sodium fat-free vegetable broth
  • 3/4 cup finely chopped white onion
  • 3 tablespoons Thai red curry paste
  • 2 teaspoons garam masala
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons ground turmeric
  • Cooking spray
  • 1 tablespoon sugar, divided
  • 3/4 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1 (6-oz.) can tomato paste
  • 1 cup canned light coconut milk
  • 1/2 cup apple cider vinegar
  • 1 cup very thinly sliced red onion
  • 4 cups hot cooked brown rice
  • 1 cup fresh cilantro leaves

Method:

  1. Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.
  2. Combine remaining 1/2 cup water, remaining 2 teaspoons sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling. Add onion to vinegar mixture; let stand 20 minutes at room temperature. Drain.
  3. Place 1/2 cup rice in each of 8 shallow bowls. Top each serving with 1 1/4 cups lentil mixture, 2 tablespoons red onion mixture, and 2 tablespoons cilantro.

 

5. Butternut Squash Lentil Soup

Ingredients:

  • 3 garlic cloves
  • 3 carrots
  • 3 large leeks or 1 large yellow onion
  • 1 medium butternut squash
  • 1 bunch Tuscan kale or Swiss chard
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 8 cups vegetable stock
  • 1 1/2 cups brown or green lentils
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Fresh ground pepper
  • 1 tablespoon lemon juice (optional)

Method:

  1. Mince the garlic. Peel and chop the carrots into half moons.
  2. Chop the leeks: Chop off the dark green stems and the bottom roots, then slice each in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moons. Rinse thoroughly in a colander to remove any dirt.
  3. Chop the butternut squash: Slice off the neck of the squash and peel it with a vegetable peeler. Peel the base. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices. Turn the slices the other way and dice. Cut the base into thin slices and then dice into small squares. 
  4. Wash and chop the kale.
  5. In a large pot over medium heat, heat the olive oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add carrots and garlic and sauté for 3 to 4 minutes until softened.
  6. Add the squash,  vegetable broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft. In the last few minutes, add the chopped chard and simmer until tender. Add additional salt and pepper to taste. If desired, stir in the lemon juice. 

 

 



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