how do you cook with lentils?

[hobnobsaremyfavourite]

I am trying to ue less meat each week (cost and just for a bit of variety). I want to use lentils maybe once/twice a week but am utterly clueless how to prep or cook them. Am scared of getting it wrong as can't remember if it is lentils or pulses that can give you food poisoning if not soaked/boiled or something. I had a veggie shepherds pie at my friends where she had used puy lentils and a lentil and spiced veg soup which were yummy. Any tips/recipes/prep methods etc gratefully received.

The green lentils I buy don't need to be soaked-it should say on the packet whether they do.

I'm afraid my cooking with lentils is limited to a lovely lentil and smoked bacon soup or just filling out spag bol.

Just rinse them and put in a cold water and cook til tender.

You don't need to soak lentils and are v. easy to cook. They need 3 times their volume in liquid to cook properly, though.

Red lentils are good in soup as they cook right down. They are good in curries and things too.

Try:
curry
very easy curry
easy soup
even easier soup
honeyed lentilsmy kids love this.
lentil stew
lentil casserole Double the recipe and don't blend.
an all time favourite in here

Green lentils hold their shape much better than red and are good for veg chilli, shepherd's pies and what not. You can cook this:

1 cup green lentil
1 cup brown rice
5 cups stock

Simmer for about 45minutes with a tight lid on the pan until all the liquid is absorbed

and use it as a substitute for mince. You can make it into meatless loaf, burgers, sapg bol or whatever you like. It is popular in here with mexican spices as a taco filling.

I like to cook it with an onion, celery, carrot, garlic and black pepper and eat it as is with green salad leaves on the side and grated cheese on top.

This is one of my favourite foods.

The pulse you are thinking of is red kidney beans which need to be boiled vigorously for at least 10 minutes before reducing the heat. Kidney beans contain a natural toxin (called lectin) that can cause stomach aches and vomiting. However, it's easy to destroy the toxin if you prepare the beans properly:

1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for at least 10 minutes

Then you need to simmer the beans for approximately 45 to 60 minutes to make them tender

It's only the bean type pules that you need to soak overnight and any packet you buy will have instructions on. Lentils don't need pre soaking. If you are unsure of using them from dry, just buy tinned. Check for added salt though.

I know it's not the season for salad type things but this warm one is lovely.

Drain a tin of lentils, put in a pan with some chicken stock (just covering) to warm them through. When warm, stir through baby spinach til wilted, a pile of halved cherry tomatoes, pieces of fried hallumi cheese, lots of chopped corriander and a good vinagrette.

I make a slightly spicy bolognese using lentils. Everybody loves it here. Dd would eat her own weight in it if she could I can post it Here if you like?

Lentil Dahl is also yummy

We use puy lentils (not soaked or any of that palava), boiled in non-salted, cold water until they're ready (about 15 mins) then tossed with some olive oil, red wine vinegar a bit of salt, lemon juice and fresh flat-leaf parsley. Served with some nice soft cheese (we use goats) and crusty bread. Really delicious, nice and fresh, and super easy.

Ooh, and we used to make this Delia Shepherd's Pie all the time: www.deliaonline.com/recipes/cuisine/european/english/vegetarian-shepherds-pie-with-goats-cheese-mash.html
Might make that for dinner this week actually :)

thank you all for your fabe tips! Time to get cooking methinks!.

mummy2 - recipes would be great please. i'm trying to expand my range

I'd love the recipe too Mummy2Bookie!

I love this lentil pate recipe. Herbs wise I use what I have, most recently dried mixed herbs and some fresh thyme. I cook the lentils down in vegetable stock with a peeled garlic clove in it and then the whole lot is blended with the other ingredients.

Italian Lentil Pate

INGREDIENTS
3 to 5 tablespoons olive oil
1 small onion, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon maple syrup
1 cup cooked red lentils (cooked in vegetable stock with 1 clove garlic)
1/4 cup pine nuts, lightly toasted
1 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
Sea salt and freshly-ground black pepper, to taste

1. Warm 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 2 to 3 minutes. Add the vinegar and maple syrup and cook, stirring occasionally, for 3 to 4 minutes, until the onion is completely soft and caramelized.

1. Blend the caramelized onion, lentils, pine nuts, remaining 2 to 4 tablespoons olive oil, parsley, oregano, and thyme in a food processor until completely smooth. Season to taste with salt and pepper.