THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Lentils, lentils and more lentils … oh my! March 22, 2010

I’m a lover of the lentil … have you guessed yet?  How could anyone hate these glorious little gems?  So easy to cook, so versatile, so delish, so cheap!  There are so many kinds to choose from too – keeping the boredom at bay.  So, after weeks of adding lentils to just about anything and everything (okay, I was on a bit of a bender you see), here two of my faves, that are ridiculously quick and beyond simple to compile:

QUINOA LENTIL SALAD

INGREDIENTS:

1 cup dried green lentils

1 bay leaf

1 cup quinoa

1 tsp each turmeric, salt and coriander

¾ cup raisins or cranberries

¾ cup walnuts

2 green onions, diced

¼ cup fresh parsley (or half the amount dried)

4 Tbsp lemon juice

1 Tbsp honey

1 Tbsp  white wine vinegar

¼ tsp salt

3 Tbsp olive oil

Pepper to taste

DIRECTIONS:

1. Add add lentils and bay leaf to 3 cups of water and cook thoroughly (read package for specific timing).

2. Meanwhile quinoa, tumeric, coriander and salt to 2 cups of water,  bring to a boil, cover and simmer, 10-12 min.

3. Once both pots are cooked, cool then mix together.

4. In a separate bowl whisk together the lemon juice, honey, vinegar, salt, oil and pepper,

5. Stir in dressing to main grains, then add chopped walnuts, cranberries, chopped green onion and minced parsley and combine thoroughly.

CURRIED LENTILS AND BEANS

INGREDIENTS:

1 medium onion

2 Tbsp veggie broth

2 cloves garlic, minced

1 tsp ginger

½ tsp turmeric

½ tsp salt

1 cup tomatoes, diced

½ cup chickpeas (canned)

½ cup mixed beans (canned) – I used black eyed peas

1 cup cooked lentils (red cook the fastest but almost dissolve completely)

1 ½ cups water

1 cup leafy greens (I used baby spinach)

DIRECTIONS:

1. Sauté onion in oil for 3 min, then add garlic, ginger, turmeric, salt, tomatoes, broth, beans and lentils, simmering covered, until ingredients are softened and flavours are well combined (approx 5-10  min).

2. Add 1 cup greens, simmer again for 2 more minutes.

3. Serve hot over rice, naan, pr pita!

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The Un-Meat Burger June 2, 2009

These “meaty” burgers are made with lentils, and are not only healthy and low-fat, but exceptionally delicious on their own or with all your favourite fixings. Surprised? Try them and see. They’re a breeze to make, especially if you use a can of lentils instead of cooking dried ones. Substitute rice or chickpea flour for the bread crumbs for a gluten-free version!

 

INGREDIENTS:

* 1 cup dry lentils, well rinsed

* 2½ cups water

* ½ tsp salt

* 1 TBSP olive oil

* ½ medium onion, diced

* 1 medium zuchinni, diced

* ½ tsp pepper

* ¾ cup rolled oats, finely ground

* ¾ cup bread crumbs

* 1 egg

 

DIRECTIONS:

1) Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins (or use 1 can of ready to eat lentils).

2) Sauté the onion and carrot in oil until soft, about 5 minutes.

3) Mix the lentils, onions, zychinni, pepper, and optional spices in the large bowl, then mix in the ground oats and bread crumbs, followed lastly by the egg.

4) While still warm, form the lentil mixture into patties, which can now be frozen, refrigerated (for up to 5 days), or cooked immediately.

 

Cooking (2 possibilities):

A. In a frying pan, heat a bit of oil, place a burger on top, and fry until brown, about 2 minutes. Repeat on other side and serve. *These taste great on their own, or the same way traditional meat burgers are served.

OR

B. In a 400ºF oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes (turning once midway through).

VBURG

 

LENTIL DHAL August 13, 2008

Some of my all-time favourite dishes are Indian or Pakistani. So many veggie options and so rich and creamy. I would eat naan all day every day if I could! It outranks chocolate for me – now that’s quite a statement! Many of these dishes are easy to make, once you get the spices and technique down. Dhal is usually made with lentils, and can be served alone, over rice or in a naan or pita. It’s super healthy too, and can be full of heat or not … that’s up to you.

INGREDIENTS:

1 tbsp coconut oil (you can substitute canola here, but it will detract a bit from the overall flavour)

1 med brown onion, chopped

2 cloves garlic, crushed

1 tsp ginger, finely chopped

1 red chili, seeds removed and finely chopped

1 tsp Garam Masala

1/2 tsp ground turmeric

1 cup red lentils, rinsed and drained

1 x 400g can chopped tomatoes (plain is best)

2 cups water

Salt and pepper to taste

DIRECTIONS:

1) Heat coconut oil in a heavy pan, add onion, garlic, ginger and chili and sauté until the onion is golden

2) Add Garam Masala, turmeric and lentils and sauté for another minute.

3) Add tomatoes and water and bring to boil – then simmer, cover and cook for 15 min.

4) Salt and pepper to taste, and continue to cook until dhal has a thick consistency.

5) Serve hot! Garnish with sprigs of fresh parsley.

NOTES:

– keeps well in fridge for a few days

– serve over hot naan bread or over basmati rice

– for a spicier version, keep a few of the chili pepper seeds and add while simmering