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.
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Lentils:
the small flat seeds of a variety of legumes (Lens esculenta); sold shelled, dried or cooked.
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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.
A Short History of Lentils
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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 ...
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.
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.
Pardina lentils with white wine, Serrano ham and pimentón
By Rick Stein
From Rick Stein's Spain
Preparation time: Less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6 ...
1 cup yellow lentils (cleaned washed soaked in plenty of water and drained toor dal)
112 cups yams (peeled washed and diced, sooran in hindi)
1 potato (peeled washed and diced) ...
Lentils are used throughout the Mediterranean regions and the Middle East, and are popular in India, where they are cooked to a purée.
*Lentils must be prepared according to packet instructions.
Grease and line a 28cm Swiss roll tin (or shallow, rectangular, baking tray.) ...
The lentils and barley add down-home flavor and hearty texture to this satisfying and healthy chicken soup.
See Recipe
More Great Recipe Ideas from Better Homes and Gardens ...
Beans, Lentils & Peas
The options are endless with beans, lentils and peas. Try them out in soups, Mexican dishes, dips and more.
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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.
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.
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.
Small rounded nuts resembling Egyptian lentils. Used in puddings or pullaos. Chor maga. Melon seeds. Used as a thickener. Chupatti. A dry 6 inch disc of unleavened bread. Normally griddle cooked ,it should be served piping hot.
Bhel Puri A mixture of puffed rice, lentils, finely chopped onions, and chopped coriander topped with both sweet and spicy onion chili chutneys. Bhuna To sauté or stir fry in onions, tomatoes, ginger, garlic, green chilies, and oil.
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 ...
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 ...
A typical example of a vegetarian specialty containing coconuts is bisi bele or bese bele [ಬಿಸಿ ಬೇಳೆ] 'hot lentils', a rather dry dish made from vegetables, legumes and rice; the recipe stems from Bangalore, ...
Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.
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.
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.
Sort and rinse dried peas and lentils as you would dried beans (see above). Then simply bring 1½ cups water or stock to a boil for each cup of dried lentils or peas.
Flat and round, lentils are the fastest cooking of all dried beans. The three major varieties are Le Puy, the most intensely flavored lentil; common green or brown lentils; and yellow or red lentils, ...
Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish.
1. The Hindi term for dried peas, beans, and lentils; legumes. 2. Dal is also the word for the spicy dish made with lentils, tomatoes, onions and various seasonings. It is often pureed and served with curry.
Dal: ...
Beef and Lentil Pies is a pie mince 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, ...
Mseto: Swahili word for rice or lentils; usually cooked into a thick sauce, highly seasoned and served with meat or fish.
Mudumbe: the succulent root fibers from the elephant ear plant.
Munyu: salt. Mupunga: rice.
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 ...
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 ...
Legumes Dried vegetables such as beans, lentils, and split peas
Lentil A flat edible seed of the pea family generally used in soup ...
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.
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.
Vegetables which bear their fruit or seeds in pods, such as peas, beans, lentils.
Lentil
A flat edible seed of the pea family generally used in soup.
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'.
The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils.
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.
A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. The colours of the seeds when removed from the pods also vary, and there are large and small varieties.
 See also: Lentil, Cooking, Vegetable, Water, Sauce
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