Curried Lentil Cabbage Salad

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Ingredients:

• 8 cups green cabbage chopped
• 4 cups lentils soaked for 8 hoursdrainedand sprouted
• 1 sweet onion chopped
• 1 yellow bell pepper
• 1 red bell pepper
• 8 cloves garlic
• 1/2 cup fresh lemon juice
• 3 tablespoons curry powder
• 1 1/4 cups cold pressed olive oil
• 3 teaspoons celtic sea salt

Steps:

• Mix cabbage lentils onion and peppers in a serving bowl
• Blend garlic lemon juice curry olive oil and salt for dressing
• Stir the dressing in with the chopped vegetables

Green Lentil and Spinach Salad

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Ingredients:

• 1 cup green lentil
• 1/2 lb spinach
• 5 tablespoons extra virgin olive oil
• 1 onion chopped
• 1 lemon
• 2 garlic cloves crushed
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• salt
• pepper

Steps:

• soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
• Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
• Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm

Lentil Bread

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Ingredients:

• 3/4 cup water plus
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/3 cup cooked lentils
• 1 teaspoon salt
• 1 1/3 cups whole wheat flour
• 1/3 cup unbleached flour
• 1 1/2 tablespoons vital wheat gluten
• 2 tablespoons whey powder I don't use
• 1 1/2 teaspoons active dry yeast

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer
• Select Basic Wheat Cycle Light Setting or equivalent

Lentil Loaf

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Ingredients:

• 6 ounces red lentils split
• 8 fluid ounces water
• 1 bay leaf
• 4 ounces cheese grated
• 1 onion finely chopped
• 1 1/2 ounces whole wheat breadcrumbs
• 1 tablespoon parsley chopped
• 1 tablespoon lemon juice
• 1 egg
• to taste salt and pepper
• to taste butter for coating tin
• to taste dried crumbs for coating tin

Steps:

• Put lentils water and bay leaf into saucepan and simmer uncovered until lentils are tender all liquid absorbed - about 20 mins
• Remove bay leaf
• Oven to Gas Mark 5
• Grease loaf tin with butter sprinkle with dried crumbs
• Add cheese onion mushrooms breadcrumbs parsley lemon juice and egg to lentils
• Mix well
• Season well
• Bake in tin uncovered for 45-60 mins until firm and golden brown on top
• Hope you like it Eve

Lentil Pilaf

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Ingredients:

• 2 cups lentils washed thoroughly
• 8 cups water
• 1 tablespoon salt
• 1/2 cup rice washed thoroughly
• 1 cup onion chopped
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup vinegar balsamic perhaps

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt
• Heat on high uncovered for approximately 30 minutes mixing slightly every 10 minutes removing any foam that may have come up
• After the lentils turn tender and soft not melted make sure there is only about 2 cups of water remaining add or remove water
• Add the half cup of rice Cook for 10 mins at medium fire
• Simultaneously with the rice fry the chopped cup of onion in the olive oil and vegetable oil until golden brown should be about 10 minutes
• After the 10 minutes pass slowly pour the oil and onion over the lentils and rice Lower the heat to Low and let it lay for 10 minutes do NOT mix
• After the 10 minutes pass add the quarter cup of vinegar and mix everything
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes
• After the 15 minutes pass you should have a thick pilaf of lentils and rice with onions showing up here and there

Lentils and Spinach

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Ingredients:

• 1 1/4 lbs chopped fresh spinach or 1 1/4 lbs frozen chopped spinach
• 1 medium onion sliced in half rings
• 5 tablespoons oil
• 2 minced garlic cloves
• 1 cup red lentil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper

Steps:

• heat onion and garlic for 2 min
• add lentils and 3 cups water and bring to a boil
• cover and simmer on low for 25 min
• add spinach salt cumin and bring to simmer for another 5 minutes

Mexi Lentil Rice

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Ingredients:

• 1 cup uncooked rice
• 1 cup dried lentils
• 1 cup chopped onion about 1 medium
• 32 ounces water or 32 ounces broth of choice
• 1 -2 teaspoon cumin
• 1 1 ounce package taco seasoning
• 2 -8 ounces of shredded cheese
• shredded cheese
• sour cream
• salsa

Steps:

• spray inside of crock pot with non stick cooking spray
• add all ingredients except toppings and mix well
• cook on high for two to two and a half hours
• serve topped with additional cheese
• sour cream and salsa if desired

Roasted Autumn VegetablesDaphne Oz

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Ingredients:

• 4 small carrots halved lengthwise
• 3 shallots halved or 1 large red onion cut in wedges
• 1 butternut squash halved seeded and cut into 1/2-inch slices
• 1/2 lb Brussels sprout halved
• 4 -6 garlic cloves
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup dried lentils rinsed Daphne uses black lentils
• 1/2 yellow onion
• 1 bay leaf
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 lb arugula or spinach

Steps:

• Preheat oven to 400F
• In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
• Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
• Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
• Enjoy

Spiced Rice With Lentils

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Ingredients:

• 1 cup brown basmati rice
• 1 cup lentils
• 1 medium onion halved and thinly sliced
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1 dried red chili
• 3/4 teaspoon ground turmeric
• salt
• 2 tablespoons fresh lemon juice

Steps:

• In large nonstick saucepan saute onion for 2 minutes or until translucent
• Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
• Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
• Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
• Drizzle with lemon juice and garnish with chopped cilantro if desired

Spicy Sizzle Red Lentil Soup

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Ingredients:

• 6 teaspoons extra virgin olive oil divided
• 2 onions chopped about 1 1/2 cups
• 3 garlic cloves minced
• 2 teaspoons ground cumin
• 8 cups reduced-sodium vegetable broth or chicken broth
• 1 1/2 cups red lentils rinsed see Tip
• 1/3 cup bulgur
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 tablespoons lemon juice
• fresh ground black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Steps:

• Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat Add onion and cook stirring until softened 3 to 5 minutes Add garlic and cumin; cook for 1 minute
• Add broth lentils bulgur tomato paste and bay leaf; bring to a simmer stirring occasionally Cover and cook over low heat until the lentils and bulgur are very tender 25 to 30 minutes Discard the bay leaf
• Ladle about 4 cups of the soup into a food processor or blender and puree Return the pureed soup to the soup pot and heat through Stir in lemon juice and season with pepper
• Just before serving ladle the soup into bowls Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately
• TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes
• MAKE AHEAD TIP - Prepare through Step 3 Cover and refrigerate for up to 2 days or freeze for up to 2 months

Tomato and Lentil Soup

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Ingredients:

• 1 tablespoon olive oil
• 1 leek thinly sliced
• 1 large carrot quasrtered and thinly sliced
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 400 g can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley to garnish

Steps:

• Heat the oil in a large saucepan over medium heat
• Add the leek carrot onion and garlic cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened
• Rinse and drain the lentils picking them over for any foreign matter
• Add the lentils to the pan and stir in the waster juice and tomatoes Add the cumin coriander bayleaf and a large pinch of salt
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes or until the vegetables are tender
• you can now puree the soup if you prefer it smoother or leave it as it is
• Season well with salt and pepper before serving
• Garnish each serving with a sprinkling of fresh parsley

Ww Spicy Red Lentil Soup

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Ingredients:

• 5 spray low-fat cooking spray
• 1 medium onion peeled and chopped
• 2 sticks celery finely chopped
• 2 garlic cloves peeled and crushed
• 1 tablespoon chili powder
• 2 ounces dried split red lentils
• 1 vegetable stock cube make up to 3 5 c with hot water
• 2 tablespoons tomato paste
• 14 ounces canned tomatoes
• 2 sprigs fresh rosemary plus 2 sprigs chopped to garnish

Steps:

• Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
• Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
• Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
• Serve hot garnished with a sprinkling of chopped rosemary