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/ ...

⚠️ 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. ...

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. ...