Lentils

Hearty lentil bolognese made with beluga lentils, tomatoes, and crème fraiche. Quick weeknight pasta dish. Ingredients 320 g spaghetti 1 yellow onion, finely chopped 2 garlic cloves, grated 1 tbsp olive oil (15 ml) 2 tbsp tomato purée (30 ml) 200 ml dried beluga lentils (2 dl) 400 g crushed tomatoes (1 can) 200 ml crème fraiche (2 dl) 200 ml water (2 dl) 1 tsp dried oregano 1 tsp dried basil 1 tsp granulated sugar ½ tsp coarsely ground black pepper 1 tsp salt Instructions Fry onion and garlic in oil in a frying pan with lid or saucepan. Add the tomato purée and fry for another minute. Stir in lentils, crushed tomatoes, crème fraiche and water. Season with oregano, basil, sugar, salt and pepper. Let simmer under lid for about 25 minutes. Cook the pasta according to the package instructions. Serve the bolognese with the pasta. Source: https://www.coop.se/recept/belugabolognese/ ...

Flavorful Indian lentil soup with mango chutney, garam masala, and ginger. Quick and delicious weeknight meal. Ingredients 300 ml red lentils, dried (3 dl) 1 yellow onion 2 garlic cloves 4 tsp curry 2 tbsp garam masala (30 ml) 100 g baby spinach 1.5 liters vegetable stock (1½ L) 300 g crushed tomatoes (1 can) 100 ml coconut milk (1 dl) 50 ml lemon juice, freshly squeezed (½ dl) oil, grated ginger, mango chutney, salt and pepper to taste Instructions Peel and chop onion and garlic and fry together in a little oil. Add curry, garam masala and baby spinach, let fry for 1 minute. Add the lentils and stock. Stir in crushed tomatoes, coconut milk, lemon juice and grated ginger. Season with mango chutney, salt and pepper. Cook under lid for about 15-20 minutes. Source: https://www.gogreen.se/recept/indisk-linssoppa-med-roda-linser-och-kokosmjolk/ ...

Crunchy homemade seed cracker with red lentils, carrot, and mixed seeds. Beautiful and nutritious. Ingredients 100 ml dried red lentils (1 dl) 300 ml mixed seeds (3 dl) (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds) 1 carrot 100 ml potato starch (1 dl) 200 ml boiling water (2 dl) 50 ml rapeseed or olive oil (½ dl) 2 pinches dried herbs (rosemary, fennel, or dill) 2 pinches fleur de sel Instructions Soak dried red lentils in abundant water for 8 hours or overnight. Drain thoroughly. Preheat oven to 150°C (300°F). Grate the carrot and squeeze out excess moisture. Combine soaked lentils, mixed seeds, grated carrot, and potato starch in a bowl. Pour boiling water and oil over the mixture. Stir well and let rest for approximately 10 minutes to allow the mixture to swell and bind. Place a sheet of parchment paper on a baking sheet. Transfer the mixture and place another sheet of parchment paper on top. Roll the mixture between the two sheets to create a thin, even layer. Remove the top parchment sheet and sprinkle with salt and desired dried herbs. Bake in the center of the oven for 60-75 minutes until golden brown and crispy. Allow to cool completely. Break into pieces and store in an airtight container at room temperature. Notes Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most famous Indian lentil dishes - a luxurious, creamy dal with black urad lentils, butter and cream. The name “makhani” means butter, and this is often the fancier vegetarian option at restaurants. Ingredients Lentils 2 dl black urad dal 0.5 dl kidney beans 10 dl water Tadka 2-4 tbsp vegan butter 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp grated fresh ginger 1 tsp ground coriander 1 tsp cumin 1 tsp chili powder 0.5 tsp turmeric 1 tsp salt 2 dl crushed tomatoes To finish 2 tbsp vegan butter 0.5 dl plant cream (oat or soy) 1 tsp garam masala To serve roti/chapati or rice Instructions Soak: Rinse urad dal and kidney beans. Soak for 10 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A thick and creamy dal from Kerala in South India, traditionally made with yams but here with sweet potato. Often served as part of Sadhya, a festive meal with over 20 dishes. Ingredients Dal 2 dl mung beans (red or green) 500 g sweet potato, peeled and cubed 6 dl water 1 dl coconut milk 0.5 tsp turmeric 1 tsp chili powder 1 tsp cumin 1 tsp salt Tadka 1 tbsp coconut oil 1 tsp brown mustard seeds 1 dl coconut flakes 2 dried whole red chilies 1 small handful curry leaves Instructions Soak: Soak mung beans for 8 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A fragrant Malaysian take on dal - flavored with lemongrass, coconut, curry leaves, and finished with chili oil. Proof that lentil stews are anything but boring. Ingredients Dal 3 tbsp rapeseed oil 10 fresh or frozen curry leaves 1 lemongrass stalk, finely chopped 2 star anise 1 yellow onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground coriander 1 tsp cumin 0.5 tsp turmeric 1.5 tsp chili powder 1 tbsp tomato paste 3 dl red lentils 1.25 tsp salt 2 carrots, finely chopped 400 ml coconut milk 8 dl water 1 tbsp tamarind paste To serve 2 tbsp crispy chili oil bread or rice fresh coriander spring rolls (optional) Instructions Fry aromatics: Heat oil in a pot. Add curry leaves, lemongrass and star anise. Fry until leaves are crispy, about 30 seconds. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A comforting one-pot daal packed with protein. The crispy spiced chickpeas on top take it to the next level. Ingredients Daal 3.5 dl red lentils 1 tbsp coconut oil 2 tbsp curry powder 1 onion, diced 3 garlic cloves, minced 1 thumb-sized piece ginger, grated 1 tsp tomato paste 400 g canned whole tomatoes 3 dl water 2 vegetable stock cubes 1 tbsp brown sugar 1 tsp garam masala salt to taste Crispy Chickpeas 400 g canned chickpeas, drained 1 tbsp garam masala 1 tsp garlic powder 1 tsp smoked paprika coconut oil for frying To serve paratha or rice fresh coriander coconut yogurt (optional) coconut flakes (optional) Instructions Prep lentils: Rinse red lentils in cold water until water runs clear. Set aside. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick and protein-rich alternative to traditional hummus. Red lentils cook in 10 minutes and blend into a silky smooth dip with an earthy flavor. Ingredients 2.5 dl split red lentils 0.5-1 dl tahini 3 tbsp lemon juice (about 1 lemon) (optional) 1 garlic clove 0.5 tsp cumin 1 tsp salt 2-3 tbsp water (if needed) Instructions Rinse: Rinse lentils in a sieve to remove any dirt. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Thai-inspired soup that takes a shortcut via red curry paste. Protein-rich red lentils cook in just 10-15 minutes. Ridiculously cheap and satisfying. Ingredients 1 yellow onion, finely chopped oil for frying 1.5 tbsp red curry paste 2.5 dl red lentils 2.5 dl coconut milk 7 dl water zest and juice of 1 lime 1 tbsp light soy sauce salt To serve chili oil Instructions Sauté onion: Fry onion in a little oil until soft. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan carrot and lentil patties using soaked (not cooked) red lentils. Simple and well-structured. Ingredients 200 ml dried red lentils (2 dl) 1 garlic clove 1 tbsp peanut butter or tahini (15 ml) 3 medium carrots (approximately 200 g) 1 tbsp potato starch (15 ml) 1 tbsp sesame seeds (15 ml) 1 tbsp parsley, fresh or frozen (15 ml) salt and black pepper to taste oil for frying Instructions Submerge red lentils in water for 4-8 hours (or overnight). Drain completely. Combine soaked lentils, garlic clove, and peanut butter or tahini in a food processor. Blend until finely mixed. Coarsely grate the carrots and press out excess moisture using a clean kitchen towel or your hands. Mix the lentil blend with grated carrots, potato starch, sesame seeds, and parsley in a bowl. Season with salt and pepper to taste. Form the mixture into 8 patties. Heat oil in a frying pan over medium heat. Cook patties in the oil, allowing each side to set and become golden before flipping. Don’t turn prematurely to prevent them from falling apart. Fry until golden brown on both sides. Notes Falafel principle: This recipe uses the falafel technique of soaking rather than cooking the lentils, which results in firmer patties with better structure. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan carrot and lentil soup that can also be used as a base for lasagna. Quick and budget-friendly. Ingredients 7 carrots 1 onion 2 garlic cloves 1 red chili (or sambal oelek to taste) oil for cooking 1 liter water (1 L) 1 vegetable bouillon cube 200 ml dried red lentils (2 dl) salt and pepper to taste Optional Toppings crumbled feta cheese (or vegan alternative) fresh herbs toasted nuts or seeds Instructions Peel carrots if needed and cut into rough chunks. Peel and coarsely chop onion and garlic. Cut chili into pieces (remove seeds for less heat). Heat oil in a pot and sauté carrot, onion, and chili over medium heat until starting to soften. Add water and crumble in the bouillon cube. Add red lentils and stir to combine. Simmer for approximately 15 minutes until carrots are soft and lentils are cooked. Blend soup until smooth using an immersion blender. Adjust consistency with additional water if needed. Season with salt and pepper to taste. Serve topped with feta (or vegan alternative), fresh herbs, or toasted nuts/seeds. Notes Versatile base: This soup can also be used as a sauce base for vegetarian lasagna. ...