Good Lentil Recipes?

[Anonymous]

With lentils as the *main* ingredient besides soup? Thanks!

[Anonymous]

Passage to India Restaurant in Bethesda has awesome black lentils. I don't know what's in it but it's divine.

The French also cook lentils often as a side if you're looking for inspiration.

[Anonymous]

Washington post food section recently had a recipe for Sicilian style lentils-- so good and very easy. Just google it on their website

[Anonymous]

Warm lentil salad with goat cheese and beets. Also good with just carrots and onion, with a splash of red wine vinegar. Make sure you get the firmer green lentils though, so they don't dissolve into mush.

[Anonymous]

http://allrecipes.com/recipe/lentils-and-rice-with-fried-onions-mujadarrah/

Sooooo yummy. You can use black lentils also.

[Anonymous]

Below is a recipe for lentil tacos. The friend who gave it to me LOVES it. I thought it was fine but added a lot more spice and salt than called for and had to double the cooking time before the lentils were soft enough to mash. It's a fun idea if you want lentils and not soup so take a look:

http://www.epicurious.com/recipes/food/views/Spiced-Lentil-Tacos-351390

[Anonymous]

Anonymous wrote:http://allrecipes.com/recipe/lentils-and-rice-with-fried-onions-mujadarrah/

Sooooo yummy. You can use black lentils also.

I think this would be especially awesome with some hot sauce!

[Anonymous]

http://www.foodnetwork.com/recipes/melissa-darabian/lentil-quinoa-salad-recipe/index.html

with radishes, cherry tomatoes, finely chopped kale.

http://allrecipes.com/recipe/adas-polow-persian-rice-and-lentils/

[Anonymous]

Anonymous wrote:

Anonymous wrote:http://allrecipes.com/recipe/lentils-and-rice-with-fried-onions-mujadarrah/

Sooooo yummy. You can use black lentils also.

I think this would be especially awesome with some hot sauce!

You got it! We use Sriracha. Eat this like twice a week.

[Anonymous]

Mejadra - a delicious lentil & rice dish. I make the Ottolenghi version.
http://www.guardian.co.uk/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi

[Anonymous]

I do them with raw shaved fennel (and sauteed aromatics, of course), toss with vinaigrette or oil and lemon, and serve over spinach. It's my go-to work lunch, but I bet you could dress it up for a main dish, too.

[Anonymous]

I like this Martha Stewart recipe: http://www.marthastewart.com/341776/lentil-soup

I also love like this Madjur Jaffrey recipe for Masoor Dal

Red Split Lentils with Cumin Seed (Masoor dal)

Recipe By : Madhur Jaffrey's Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup red split lentils -- sorted/rinsed/draine
4 1/3 cups water
2 slices fresh ginger root -- thinly sliced
1/2 teaspoon ground turmeric
1 teaspoon salt -- to taste
1 tablespoon olive oil
pinch ground asafetida -- optional
1 teaspoon cumin seed
1/4 teaspoon cayenne pepper
2 tablespoons fresh coriander -- chopped for garnish

1. Combine lentils and water in pot and bring to simmer. Remove anyfilm that collects on top. Add ginger and turmeric. Cover and simmer with lid ajar on low heat for 1 1/2 hrs or til lentils are tender. Stir every 5 minutes during last half hour to prevent burning. Add salt and stir. Remove ginger slices.

2. Heat oil in small pan over medium heat. When hot, put in the asafetida. A second later add in the cumin seeds. Let seeds sizzle for several seconds. A dd ground coriander and cayenne. Stir once and then pour contents of small pan into the pot of lentils all at once. Stir to mix. Garnish with fresh coriander.

[Anonymous]

http://herbivoracious.com/2007/10/recipe-mujadara.html

We like this recipe a lot. The key is the onions- you really have to let them cook as directed.

[Anonymous]

I realize this is a soup but it was so good, DH usually just eats one helping on vegetarian night but he had thirds!

http://budgetbytes.blogspot.com/2012/11/vegan-red-lentil-stew-428-recipe-071.html

[Anonymous]

Barefoot Contessa French Lentils. So good.

Ingredients
2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch-diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Directions
Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.