Posts tagged ‘Lentils’

Spiced Puy Lentils with Porcini and Herbs

I got a copy of New Feast from the library a couple of weeks ago, and I just tried my first recipe from the book. Superb. You can also see it at

This is a salad recipe, but we enjoyed it warm. I’ve adapted the recipe a little bit, and we added rice to our version. I’m going to try it again tomorrow with Kamut. Our little one kept clapping his hands and asking for more. That’s how I knew the recipe was a keeper.The mint was surprising, in a lovely way. I didn’t have the mushrooms, actually, but I’ll try them next time around. And I left off the goat cheese for a vegan version of the dish.

For the lentils:

  • 1 oz. porcini mushrooms (optional)
  • 1 cup Puy lentils (also known as French green lentils)
  • 1 bay leaf
  • 1 sprig thyme
  • 1 1/4 fl oz olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 3 spring onions, sliced thin
  • 1 loosely packed cup fresh cilantro, chopped
  • 1/4 loosely packed cup fresh mint leaves, chopped
  • 1/3 loosely packed cup flat-leaf parsley leaves, chopped
  • Soft goat’s cheese to serve (optional)

For the dressing:

  • 2 small cloves garlic, crushed with 1/2 tsp salt
  • juice of 1 lemon
  • 2 oz olive oil
  • 1 tsp Dijon mustard
  • freshly ground pepper


  1. If using, cover the porcini mushrooms with warm water and leave to soak for 15 minutes.
  2. Place the lentils in a pan of cold water with the bay leaf and thyme and bring to the boil. Do not salt the water as it toughens their skins. Lower the heat and simmer for 20–25 minutes, or until the lentils are tender. Drain well then tip into a mixing bowl. While the lentils are still warm, stir in the oil and lemon juice and season generously with salt and pepper. Stir in the spring onion and herbs.
  3. Fish the porcini mushrooms out of their soaking liquid and pat them dry. Chop them roughly and stir them into the lentils.
  4. Combine the dressing ingredients in a small jar with a lid and shake vigorously. Pour onto the lentils and mix in thoroughly. Dot with blobs of goat’s cheese and serve straight away.

Some variations I’m interested in trying:

  • Turn the salad into a heartier meal with soft-boiled eggs.
  • Add small cubes of roasted pumpkin or sweet potato.

August 31, 2016 at 8:03 pm Leave a comment

Lentil Meatballs for Spaghetti

We adopted an Iraqi baby in the spring of 2015, and I’ve become a huge fan of Nadia’s Healthy Kitchen as I learn to cook both authentic Iraqi food as well as fusion foods that combine Middle Eastern and Western flavors.

We’ve made these meatballs a few times and add them to our already prepared pasta and sauce. Our little guy loves them!

  • 1 cup dried brown lentils
  • 2 to 3 cups vegetable broth
  • 2 garlic cloves
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 medium onion, chopped
  • 2 TBSP fresh lemon juice
  • 4 TBSP oat flour
  • 1 TBSP tomato puree
  1. Add the lentils and broth to a pan and simmer for about 30 minutes or until all the broth has been soaked up. I usually start with 2 cups of broth and add more if necessary to ensure the lentils are soft. Leave to cool before moving to the next step. Note: the cooling of the lentils is actually pretty important. I didn’t let my last batch cool, and it made the meatballs soggy.
  2. Preheat your oven to 350 degrees.
  3. Once the lentils have cooled, place them in your food processor along with the rest of the meatball ingredients.
  4. Roll into balls, place on a baking sheet covered with parchment paper and bake for 20-25 minutes.

August 12, 2016 at 9:19 pm Leave a comment

MOROCCAN: Chicken and Lentils

I copied several pages from Jeff’s mom’s cookbook at Christmas, and this recipe made me happy.

8 cups water
3 tsp sea salt, divided
1 LB dried lentils, rinsed, drained, and picked over
up to 1 cup plus 2 TBSP olive oil
1/3 cup lemon juice
3 TBSP ground cumin, divided
2 TBSP plus 2 tsp chili powder
2 garlic cloves, peeled and minced
1 large onion, peeled and chopped
2 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1 cup chopped fresh parsley or cilantro

1. Combine the water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about an hour. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2. In a small bowl, mix up to 1 cup olive oil, the lemon juice, 2 TBSP cumin, 2 TBSP chili powder, garlic, and 1 tsp sea salt. Pour half of the dressing over lentils. Save the rest for later. Toss gently and let cool.

3. In a large skillet, heat 2 TBSP olive oil. Add onion and saute until well cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken and saute 2 minutes more. Add 1 tsp sea salt, 1 TBSP cumin, 2 tsp chili powder, and cinnamon. Saute until poultry is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature (but we ate it warm–that’s the way I like it). If I remember right, we like to eat this over rice.

Adapted from The Eat-Clean Diet Cookbook by Tosca Reno

March 27, 2009 at 7:39 pm 1 comment

FUSION: Lentil/Miso Soup

1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley

1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.

From a tofu/soyfoods cookbook

June 20, 2008 at 11:53 pm Leave a comment

ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

I found this recipe in a magazine, though I can’t remember which one. Maybe Real Simple or Body & Soul. I adjusted the ingredients a little because I don’t like spinach in large amounts. You can add more spinach if you like. I also soaked the lentils for a few hours before cooking.

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 TBSP extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light green parts only, sliced into 1/8-inch rounds, washed well and drained
1 tsp chopped fresh thyme
1 1/2 tsp coarse salt
Freshly ground black pepper
4 ounces baby spinach, washed

1. In a medium saucepan, combine lentils, 1 whole garlic clove, and the bay leaf. Add enough cold water to cover by two inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
2. Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about seven minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about five minutes. Add cooked lentils and salt; season with pepper.
4. Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

June 19, 2008 at 1:11 pm Leave a comment


We first ate this on a campout with the Kondeks and the Krupps.

4 cups lentils, rinsed and picked over
1 TBSP olive oil
2 large onions, chopped
5-6 cloves garlic, minced
2 tsp salt
2 tsp cumin
1 tsp fresh ground pepper
1 tsp paprika
½ tsp thyme
½ tsp crushed red pepper flakes
2 TBSP red wine vinegar
1 28-oz can diced tomatoes
¼ cup tomato paste

1. Combine lentils and 7 cups of water in a Dutch oven.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
4. Heat the oil in a skillet and sauté the onions until soft and translucent. Add the garlic and spices and sauté for a minute, then add the seasonings.
5. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
6. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
7. Add the vinegar and sprinkle with a little chopped cilantro if desired.


November 14, 2007 at 4:54 pm Leave a comment