Lentils Recipes
Lentils add lots of flavor and protein to all kinds of dishes, from soups to salads to easy sides. Try one of our members' favorite lentil recipes.
main
photos
popular
newest
healthy
quick & easy
Recommended ...
Lentil Stew with Spinach and Potatoes
Lentil Stew with Spinach and Potatoes 4 (105)
Filed under: Main Dishes ...
Lentils:
the small flat seeds of a variety of legumes (Lens esculenta); sold shelled, dried or cooked.
Advertisement: ...
Lentils
Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings.
Red lentil soup
Veg
Hearty, filling and comforting - Antony Worrall Thompson's healthy and low fat soup is perfect for a cold winter's evening.
Lentils are used throughout the Mediterranean regions and the Middle East, and are popular in India, where they are cooked to a purée.
Lentil Soup
This robust low-fat soup is protein-packed and a great choice when you're short on time.
See Recipe ...
A Short History of Lentils
Return to topics Vegetables
The earliest archeological dating of lentils is from the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (13,000 to 9,500 years ago) and from the end-Mesolithic at Mureybit and Tell ...
Lentil
The lentil (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic.
Lentils and sausages.
Because lentils plump up like little coins when cooked, they’re eaten in Italy (often paired with cotechino, a hearty pork sausage) to ensure wealth and prosperity in the new year.
Lentils - Flat and round, lentils are the fastest cooking of all dried beans.
Lentil
A flat edible seed of the pea family generally used in soup
Limburger Cheese ...
Lentils
Lentils are available in many varieties, including whole red, split red, puy (a small French variety), green and brown. They're most commonly used in soups, stews, curries and bakes, and are available canned and dried.
Puy lentils
Small slatey-blue lentils grown in France and Italy that keep their shape during cooking.
14 cup red lentil
14 cup rice vermicelli (broken)
1 lemon (fresh squeeze for each serving optional but delicious) ...
lentil: A legume often made into a side dish or used in soups.
liquados: A Mexican fruit shake made with milk or water.
liqueur: A flavored strong, sweet, syrupy alcoholic liquor, often served as an after-dinner drink.
Lentil and Bulgur Cakes
Cereals
Double decker hamburger
Pasta with Cherry Tomato Sauce
Page not found ...
*Lentils must be prepared according to packet instructions.
Grease and line a 28cm Swiss roll tin (or shallow, rectangular, baking tray.) ...
Flat lentil wafers that puff up when deep-fried. Used in Indian cuisine.
Papas:
[Spanish] potatoes.
Brown Lentil
Dal, dhal, dhall, dhaal, daal Glossary Term - Related Content
Recipes ...
Beans, Lentils & Peas
The options are endless with beans, lentils and peas. Try them out in soups, Mexican dishes, dips and more.
169 users recommend this
Member Comments(0) ...
Beef and Lentil Pies is a pie parsnip recipe created of green lentils, some cold water, beef mince, onion diced, celery ribs diced, carrot diced, garlic clove finely chopped, can chopped tomatoes, vegemite, bay leaf, potatoes peeled and cut, ...
Malai Kofta: Lentils cooked with butter and sour cream.
Mamajuana (Spanish, Dominican Republic): Alcohol mixed with cinnamon and other spices inside a bottle and which is aged.
Mammi: Cooked and baked, rye flour and malt, sweet dish.
stirring occasionally and adding more liquid if necessary, until beans are tender when mashed or pierced with a fork. Cooking times vary with the variety, age and size of beans; generally you're looking at about 1 to 2 hours.
Pea and Lentil ...
A type of lentil. Its husk is black and it comes whole, split or polished. Available as a dhal dish in some restaurants. V Vanaspati. Starch. Vark or varak. Edible silver or gold foil. Vindaloo. A fiery hot dish from Goa.
LENTICCHIE - Lentils. They grow in a pod in the area around Umbria, and are always podded and dried before using. Often stewed with vegetables as a side dish, or made into a salad, they also are served with zampone or cotecchino.
Boil the lentils in water salt and haldi for about 15 to 20 minutes or until it becomes soft.
Mash the lentils till it becomes creamy. If the lentil mixture looks too dry, put some water.
Heat the oil in a pan.
kitcheri (Ind.)Kedgeree; cooked rice, lentils, and spices, of Hindi origin; when the English anglicized this dish they often served it with leftover fish, hard-boiled eggs, and curry, which is how it survives as a breakfast dish in England today.
It is a specialty of Emilia Romagna, and is often served on a bed of stewed lentils. couscousThe separated grain of the wheat plant. When dried and milled, it becomes semolina flour, which is what pasta is made out of.
Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness.
Appam A thin, round, flat wafer made from rice, potatoes, and/or various lentil flours. Atta Whole-wheat flour Avial Vegetable curry from southern India. Baghar A mélange of spices, herbs, oil, and vegetables that flavors many Indian dishes.
à la Conti: applied to dishes garnished with lentil purée, and, occasionally, with bacon
à la Crécy: applied to dishes garnished or prepared with carrots ...
The family of beans, peas, and lentils.
Lemon curd
A cooked mixture of lemon juice, zest, sugar, butter, and egg yolks. Used as a rich, tart spreading cream or filling. Many variations exist using other citrus fruits.
Lemon pepper ...
Middle Eastern Rice and Lentils
Minestrone Pasta Bowl
Mini Cinnamon Christmas Tree Rolls
Mini Ham & Swiss Club-wiches
Mini Muffin Pan Cookie Kisses
Mini Soft Pretzels with Honey-Mustard Dip
Mini Swiss Quiches
Molten Chocolate Lava Cake ...
In South India, an extremely popular spice mixture called sambar podi [சாம்பார் பொடி] (sambaar powder) is prepared to flavour the thin lentil curries (saambaar [சாம்பார்]) traditionally served with pancake-like ...
Popular in Asian foods, asafoetida can be used to flavor food dishes such as meats, fish, lentils, soups, stews, and vegetables, or as a means to reduce flatulence when preparing legumes and lentils.
Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice.
Legumes, including beans, peanuts, peas, and lentils
Nuts, including almonds, walnuts, and pine nuts
Oilseeds, including sunflower, rape, and sesame
Vegetables (see also list of vegetables) ...
THese are dreid seeds of plants such as beans and peas and those most popularly sued include chick peas (kabuli channa), split black chick peas (bengal gram or channa), black gram (urid daal), red lentils (arhar) and yellow lentils (moong).
Alfalfa seeds, radishes, adzuki beans, lentils, peas, garbanzos, grains, sunflower seeds, quinoa, and an assortment of other seeds and grains are all sprouted for a variety of uses.
It is used in Indian cooking, particularly in lentil dishes that provide the protein in vegetarian diets, both as a flavoring and as a carminative. It is one of the seeds used to flavor the crisp-fried snacks made from lentil flour.
Bean sprouts - Edible sprouts which can be produced from a variety of seeds and beans, from the mung and alfalfa to lentil, radish and even broccoli.
Chicken , vegetable , tortilla, red lentil and a host of your favorite year round soups.
Salad Recipes
Classic Caesar Salad, cole slaw, potato salad, gazpach, vinaigrettes, dressings and more ...
Dhal - the Indian name for lentils.
Dice - to cut food into tiny cubes, usually about 1/4 inch.
Digester - the pressure cooker of the seventeenth and eighteenth centuries.
Italian dish of pieces of meat boiled in stock, including chicken, ox tongue, pigs' trotters. Served on New Year's Eve in northern Italy with lentils and preserved, candied fruit.
Note: Black Eyed Peas, Split Peas and Lentils do not need to be soaked or even presoaked. You can use them unsoaked and they cook very quickly.
Beans (1 cup dry)
Soaked (12 hrs) ...
Cumberland sausage with red wine, rosemary and lentils
Simple but delicious way of serving the traditional coiled sausage
Read full recipe by Rick Stein, published at Food Heroes, BBC ...
Mongo - mung beans/lentil
Morcon - beef meat roll stuffed with eggs, ham, pickles and sausages
Nilaga - Tagalog for boiled ...
Lencsefőzelék (Lentil Stew)
Paprikás Krumpli (Paprika Potatoes)
Rakott Tök (Layered Squash)
Száraz Babfőzelék (Dried Bean Stew)
Tejfölös Karfiol (Cauliflower with Sour Cream)
Tökfőzelék (Squash Stew)
Túrós Burgonya (Potatoes with Curd Cheese) ...
salad bar choice, or served as a vegetable - navy - small white - great northern - cannelini (white kidney bean) - garbanzo (chickpeas) Peas are round. Peas: used in side dishes, salads, casseroles, and soups - black-eyed peas - split peas Lentils ...
It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.
A ham bone is intrinsic to a broad category of soups, stews, and casseroles, including many recipes for Pasta e Fagioli (Pasta and Bean Soup), Red Beans and Rice, Black Bean Soup, versions of lentil soup, various other bean dishes, ...
Haleem, a Pakistani lentil/beef stew.
Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice
Irish stew, made with lamb or mutton, potato, onion and parsley
Karelian hot pot ...
Pulse: The edible seed of a leguminous plant, such as a bean, lentil, or pea. (Often referred to simply as legume.) ...
1. The edible seed of a pod-bearing plants such as peas, beans and lentils eg add a selection of pulses to the soup.
Beans, Peas:
Interchangeable terms for red kidney beans, black beans, black-eyed peas, pigeon peas (gandules), and yellow and green lentils. Often combined with rice, used in soups and stews or pulped and made into fritters.
Coriander adds a warm tone to any food, and is commonly paired with lentils and other beans, onions, potatoes, stews and cooked vegetables. For the most flavor, roast the seeds in a dry pan for a few minutes until you can smell their aroma strongly.
Pod - The outer covering of legumes such as peas, soybeans, and lentils.
Pollo - The Italian and Spanish word for 'chicken'.
iron: necessary for transporting oxygen in the blood and maintaining a healthy immune system. Vegan foods containing iron include black-eye peas, bulgur wheat, edamame, garbanzo beans, leafy vegetables, lentils, parsley, spinach, and tofu.
 See also: Lentils, Cooking, Vegetable, Sauce, Water
|
