LOOKING for: -:{ sipmle green lentil recipe

pineconeFebruary 13, 2002

I am not able to cook as I have for the last 50+ years. My spine is having senior moments.

I would like to cook green lentils. Any suggestions to a simple recipe besides the one on the arrrowhead mills bag? Links?

THANKS! Hubby has already started the organic garden vegetable patch!

Thank you for reporting this comment. Undo

This is a delicious, hearty soup that can be served as a meal alone. Other ingredients, such as pasta, potatoes or almost any kind of vegetable may be added to make it more like a stew.

Italian Style Lentil Soup

1 large onion, diced
4 cloves garlic, chopped or pressed
2 quarts water
1/2 cup extra-virgin olive oil
1 can Italian-style diced tomatoes
1 lb. green or brown lentils

Sauté onions and garlic in olive oil for 2-3 minutes in a large soup pot. Add all other ingredients and simmer for 2-3 hours.

Accompany with fresh Italian bread.

    Bookmark   February 27, 2002 at 2:36PM
Thank you for reporting this comment. Undo

1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1 packet dry vegetable soup mix
1/3 cup dried bread crumbs

1 Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

Makes 6 servings

    Bookmark   March 3, 2002 at 2:31PM
Thank you for reporting this comment. Undo

Hearty Lentil Soup
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 med. onions finely chopped
1 1/2 T olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or stock
2 bay leafs (remove before serving)
1 T finely chopped parsley
1 tsp. thyme
1 tsp. oregano
salt and pepper to taste

Vegetable Options
bell peppers
green beans

1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occassionally for at least 1 hour.

Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop

    Bookmark   March 3, 2002 at 2:35PM
Thank you for reporting this comment. Undo

Indian Style Lentil Curry (not spicy, just extremely flavorful)

2 cups green lentils soaked overnight
1 medium onion finely chopped
3 cloves of garlic finely chopped
1/2 peice of ginger root finely chopped
2 tsp of cumin seeds (or can substitute with 2 tsp cumin powder)
2 medium tomatoes finely chopped
1 tsp of freshly grounded cinnamon, cloves and black pepper
1 chopped jalapeno pepper
1/4 bunch of freshly chopped cilantro
salt to taste
4 tbsp of cooking oil

Boil the lentils in water until tender and keep aside.

In a seperate pan, add the 4 tbsp of oil. Once the oil is hot, add the onions and saute them until golden. Then add the garlic and ginger and saute for another couple of seconds. Then add the tomatoes, jalapeno pepper, cumin, ground spices, salt and pour in the cooked lentils.

Let it cook for 30-40 minutes until the flavors get a chance to marry together. Garnish with chopped cilantro and serve with plain white rice (Basmati preferred)

    Bookmark   August 8, 2002 at 11:25AM
Thank you for reporting this comment. Undo

Yet another soup, but delicious. Place in saucepan or slow cooker: 2 cups washed lentils, 1 onion, 2 stalks celery, 1 large carrot all chopped. 3 cups water, 2 cups chicken or veg stock,2 cloves garlic crushed, pinch cayenne pepper, half teaspoon grated lemon peel. If its a slow cooker leave for 8 hrs but a saucepan can be simmered very gently for 45 mins. try to avoid mushing lentils. Lastly throw in a bunch of spinach from husbands garden and allow to cook for a few mins.

    Bookmark   September 16, 2002 at 9:16AM
Sign Up to comment
More Discussions
RECIPE: Looking for vegan breakfast ideas
I don't get hungry till I have been at work for an...
Broom corn-bulk for consumption?
Does anyone know where I could buy broom corn seeds...
LOOKING for: what to use for vegan cooking to replace milk or cr
I am moving away from recipes with dairy and would...
RECIPE: 'I made something special for you...'
Does anyone else dread this line? I've found that people...
RECIPE: vegtable storage
In the summer time you can just go out to the garden...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™