Any great recipesfor the family that inc red lentils?

[ThomCat]

I've got ten ton of them.

Have made a lentil ana d veg mush and also added more stock to make it into soup as well.

What's next, any ideas?

Worcstershire sauce!

Tana Ramsey does a lovely one with Carrots, lentils and chicken. It's delic and you can just do the sauce and freeze to add the chicken later...

I'll see if I can find the recipe to link.

Dd is a vegetarian and has lentil bolognaise. Just substitute the mince but add a lot more water.
Delicious!

if you have a bottle of Mateus rose knocking around, and fill it up with your red lentils, it makes a very pretty ornament

Especially if you layer it with kidney beans and rice

(not that I've done this, oh no, oh no )

(drink the wine first, btw)

Add to mince and veg like grated carrots, onions, celery, tomatoes when making spag bol or cottge pie.(not more then 100ml to 450g mince) enough water and simmer 40 to 60 minutes.

I add red lentils to all sorts of thngs, spagbol, chilli, lasagne, soups.

ohhhhh will do spag bol tomorrow and do a search on Tara, thanks very much.

Couldn't find the recipe on line but here it is...

Chicken breast with red lentil sauce...
1 med onion finely chopped
4 tbsp olive oil
1 clove garlic
200g carrots, sliced
75g red lentils
1 tbsp tomato puree
1 tsp harissa paste (optional - I have never used this)
400g tin chopped tomatoes
300ml water
250g basmati rice
3 chicken breasts (I usually use 1 breast between 2 DCs)
1 tsp soft brown sugar

Sauce
Fry the onion in half of the oil until soft. Add the sliced garlic and continue to fry for further 2 mins
Add the carrots and fry on a low heat for another 5 mins before stiring in red lentils. Add the tomato puree and harissa paste and coat all the veges before adding the tomatoes and water. Simmer this all on a low heat with the lid on for 40 mins
When the sauce is cooked pass through a sieve (I usually just puree).
Sauce is now ready and can be frozen or refridgerated until needed.

When you're ready to cook, start by putting the rice on to simmer.
Chop up the chicken breasts into 2cm cubes and fry in heavy bottom saucepan in remaining olive oil (think this is also where you add the sugar) until it has coloured and is going slightly golden at edges.
Pour the sauce over the chicken an bring to boil. Put the lid on the saucepan and simmer for 10 mins.

Serve with the rice and flat leaf parsley. Serves 4 children.

This is v similar to annabol's but is delicious. I always use normal yoghurt, Here.

ohhhhh you're all great, thanks so much.