Wilma Said:Recipes that can help replace meat like lentils?
We Answered:i have no clue but bean dip?? that is sooo good!
Diane Said:Can anyone give me advice I can do with green lentils?Recipes would be great!?
We Answered:Vegetable skillet with lentils:
1 tablespoon oil
1 cup dried lentils, sorted, rinsed
1 medium carrot, sliced (1/2 cup)
1 small onion, coarsely chopped (about 1/3 cup)
3/4 cup uncooked quick-cooking barley
1 teaspoon dried basil leaves
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth or 3 1/2 cups ProgressoÂ® chicken broth (from 32-oz carton)
1 medium green bell pepper, cut into thin bite-sized strips
1 medium stalk celery, sliced (1/2 cup)
1 cup Green GiantÂ® NibletsÂ® frozen whole kernel corn
2 cups ProgressoÂ® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1. Heat oil in 12-inch skillet over medium heat until hot. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
2. Add barley, basil, pepper and broth. Bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until lentils are tender but still firm.
3. Stir in all remaining ingredients. Increase heat to medium; cover and simmer an additional 10 to 15 minutes or until lentils and vegetables are tender and liquid is almost absorbed, stirring occasionally. If desired, sprinkle individual servings with shredded fresh Parmesan cheese.
Spicy lentil curry:
1 lb. ready-to-eat baby-cut carrots
1 large onion, quartered
4 cloves garlic
1/8 to 1/4 teaspoon finely chopped seeded habaÃ±ero chile, if desired
1 tablespoon extra-virgin olive oil
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon salt
2 dried bay leaves
1 (9-oz.) box Green GiantÂ® Frozen Spinach, thawed, squeezed to drain*
2 cans (19 oz each) ProgressoÂ® Vegetable Classics lentil soup
1 (28-oz.) can ProgressoÂ® Tomato Puree
1/2 cup fresh cilantro leaves
1 (13.5-oz.) can coconut milk (not cream of coconut)
2 cups YoplaitÂ® Original Fat Free Plain Yogurt (from 2-lb. container), if desired
1. In food processor, combine carrots, onion, garlic and chile; process with 20 on/off pulses until chopped. In 4-quart saucepan or Dutch oven, heat oil over medium heat until hot. Stir in chopped vegetables, curry powder, ginger, salt and bay leaves. Cook 10 minutes, stirring occasionally.
2. Meanwhile, in food processor, process thawed spinach with 10 on/off pulses until finely chopped. Add spinach to vegetable mixture. Stir in both cans of soup and the tomatoes until well combined. Cover; cook over medium heat for 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
3. Meanwhile, in food processor, process cilantro with several on/off pulses just until finely chopped.
4. Remove saucepan from heat. Stir in cilantro and coconut milk. Remove bay leaves. Top individual servings with yogurt.
2 cups uncooked green lentils
2 tablespoons olive oil
2 cups chopped red onions
1/4 cup garlic cloves, finely chopped
2 cups Old El PasoÂ® Thick 'n Chunky Salsa
1 (4.5-oz.) can Old El PasoÂ® Chopped Green Chiles
1 (1-oz.) pkg. Old El PasoÂ® Taco Seasoning Mix
1 teaspoon salt
1 cup chopped fresh cilantro
Hope this helps!!
Jim Said:Can you please give me some recipes that use lentils or black beans?
We Answered:you can get lentil recipes at http://www.epicurious.com.recipes and blck bean recipes at http://www.recipezaar.com/recipes/black-â€¦ Enjoy!!!
Kelly Said:Does anyone have any good recipes for lentils?
We Answered:SPICEY LENTIL SOUP
1 tbsp hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
4cm/1.5in piece of root ginger, peeled and finely chopped
1 tsp cumin seeds
200g/7oz red lentils
1.5litres/2Â½pints chicken or vegetable stock
50g/2oz small sultanas
1 lime, grated rind and juice only
sea salt and freshly ground black pepper
150g/6oz carton fat-free natural yoghurt
2 tbsp chopped fresh mint
4 warm chapattis, to serve
Curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so I do think it's worth sacrificing a few calories for. If you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices.
1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes.
2. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
3. Add the sultanas and cook for a further 10 minutes. Add the lime rind and juice and season to taste.
4. Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis.
cup red lentils, cleaned,washed
1 big onions, finely chopped
5 cloves garlic, finely chopped
1 sprig curry leaves (optional)
1 medium tomato, chopped
2 dried red chilies (whole)
1/2 whole mustard seeds
1/4 fenugreek seeds
1 soup cube (I use chicken or beef cube)
1/2 teaspoon sri lankan curry powder (Recipezaar 17470)
1/4 teaspoon turmeric powder
4 tablespoons vegetable oil
Boil lentils till tender in 4 cups of water, tumeric powder, and soup cube
Add chopped tomatoes, curry powder and cook further till tomatoes are done.
When cooked, remove the lentils into a separate bowl.
Rinse the sauce pan well, and re-heat it and add oil.
Heat oil and add dry chillie, mustard seed and fenugreek seed.
Do not let them burn as it may give a bitter taste.
Add Curry leaves, chopped onion and garlic.
Fry till golden brown.
Add lentil mixture, stir, adjust salt[you may add a bit of lemon juice to your taste].
Cover and cook for about 3 minutes.
Serve with plain boil rice and eggplant salad
Bernard Said:I love love love nuts, dried fruits, and lentils. What are some new and innovative recipes for these?
I love chickpeas and lentils too :) ... I found this chickpeas and spinach recipe that I made my favorite, its sooo simple and its Truly delicious, Hope you enjoy it :)
3 tbsp olive oil
1 lb, 10 oz (750 g) leaf spinach
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tbsp sherry vinegar
1 thick slice of crusty white bread, torn into small pieces
one 15 oz (240 g) can chickpeas, drained and rinsed
1 tsp sweet paprika
salt and freshly ground black pepper
Heat 2 tbsp of the oil in a frying pan over medium-high heat. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.
Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.
Heat the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Stir in the chickpeas, paprika, and cumin and season with salt and pepper. Crumble the fried bread and stir in.
Add the vinegar (I didn't add any vinegar and it was still very good) and 2 tbsp water and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.
Harvey Said:I need a few real recipes for using LENTILS?
We Answered:old fashioned but thick and warming lentil soup
boilt the lentils in water with a couple of stock cubes
keep lid on to stop it all evaporating and top up with water as needed. after about 1/2 hour blend the lentis and stock to a lovely consistency season and add any cooked veggies or meats if you want but none are actually needed
cheap and cheerful -my kids loved this and still rave on