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Talk lentils to me please!

(12 Posts)
lulumama Tue 09-Sep-08 10:52:38

ok, have decided that lentils are the future.

so , to bulk out things like spag bol , chilli etc.. do i use red or green lentils? at what point in the cooking process do i add them?

to make dahl do i need zillions of spices?

other lentilly advice much appreciated

including weaving tips wink

TrinityRhino Tue 09-Sep-08 10:54:35

lentils lentils lentils lentils lentils lentils ad nauseum



pleasechange Tue 09-Sep-08 10:58:08

I make a nice moussaka with lentils - so basically replace the mince with lentils

Also a nice salad using red lentils, roast peppers, onions, with a dressing of olive oil, cumin and lemon juice

You can use any type of lentils - if you use red, make sure you don't boil too long or they'll turn to mush

To make dahl you could use cumin and coriander, don't need loads more than that, although of course you could use all sorts

GrimmaTheNome Tue 09-Sep-08 10:58:22

Red lentils work well with mince.

Some dahl recipes are quite simple, I don't have one to hand but there must be loads online.

If you use larger lentils like channa for dahl, make sure you soak them well or you will be wizzpopping like nobody's business

beeny Tue 09-Sep-08 11:02:49

Boil red lentils until mushy.use hand blender so they are like a soup.Add water boil add salt .Fry thinly sliced onions in oil and butter with a bit of garlic pour it on top of dhal.Sorry forgot to say when boiling dhal add tumeric

ChopsTheDuck Tue 09-Sep-08 11:03:54

red lentils are good for soup.

I use chickpeas a lot for bulking out meals.

Puy lentils are really nice in stir frys or with fish. They retain their texture well.

Dhal there are hundreds of recipes depending what you want to make. I make urad (black), mung(green), channa, and rajma(kidney bean) mostly.

lulumama Tue 09-Sep-08 11:06:16

thank you , these are all great things... especially trinity's contribution... wink

thanks x

Tinkjon Tue 09-Sep-08 12:27:11

I love Puy lentils (hold their shape and don't turn to mush) but wouldn't use any other variety unless I was starving

ecoworrier Tue 09-Sep-08 16:08:00

red lentils are great, I use them more than any other sort, although puy and green ones are good too.

In the last week or so we've had lentil soup, lentil dahl and lentil, cheese & oat bake - all made from red lentils, all really lovely meals and so different from one another you don't feel you've eaten the same thing!

try other pulses too, not just lentils!

lucysmam Tue 09-Sep-08 16:11:21

ecoworrier, do you have a recipe for the lentil, cheese & oat bake? sounds tasty tasty & I'm always after something new to try smile

ecoworrier Wed 10-Sep-08 11:52:02

Lentil cheese and oat bake

6 oz (170g) red lentils

3/4 pint (420 ml) water

1 tsp oil

2 onions, peeled and chopped

4 heaped tablespoons porridge oats

2 stalks celery, thinly sliced

4 1/2 oz (125g) cheese, grated

1 tsp dried mixed herbs

2 tablespoons tomato puree

Method - put lentils in a pan with the water, bring to boil and simmer for 15-20 minutes until soft and moist and most/all of water has been absorbed. Drain.

Meanwhile, heat oil and soften onions. Add oats, celery, cheese, herbs, tomato puree and drained lentils. Mix well.

Put into a lightly greased shallow ovenproof dish or tin, bake in a preheated oven at 180 deg C, 350 deg F or Gas Mark 4, for about 30 mins.

The bake is soft when warm but firmer when cold, can be eaten hot or cold. My daughter loves it in her packed lunch!

Adapt at will - miss out onions, cook celery with onions instead of putting it in raw, add peppers or mushrooms, use different herbs etc, a different cheese (original recipe used Edam).

lucysmam Wed 10-Sep-08 12:10:59

thanks very much, will be trying that at the weekend when we have some peace from lo for the day smile

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