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healthy_eatingLentils have a lot going for them.
They are healthy: lentils are 30% protein—one of the highest values of any plant-based foods. Furthermore, they're a good source of iron. These two facts make them an excellent choice for vegetarians. They are also very filling, and keep you filled up for longer than most plant foods.
They are cheap: Whether canned or (especially) dried, lentils are cheap. A 16 oz pack that will last one person for about five meals (depending on what you add) is available for less than a dollar. Many a starving college student subsisting on ramen could eat more satisfying and healthier meals by learning to cook dry lentils. (And if you eat them over rice (also cheap), you have a completely balanced meal!)
They are versatile: Lentils go with everything. No, really. Veg, grains, meat, even sweet dishes—lentils can do it all. *g* And they can be turned into soups, hot dishes, casseroles, lentil loaf, taco fillings, etc.
They are myriad: There are many different kinds of lentils. (And yes, they do all taste different.) So they don't easily get boring!
They are easy: Cooking with lentils is easy. You put them in a pot with water and boil them. And then you add anything you like. Done. You can even do this in the microwave.
Okay, okay, of course there are more complex recipes, but it's extremely hard to mess up lentils. (Oh, and if they're in a can, all you need to do is heat them up.)
Some kinds should be soaked for a few hours before boiling (simply so they'll get done sooner), and some take a while to boil (it's on the package), but you don't need to do much except stir occasionally.
The easiest lentils to work with are red lentils. They get done in 20 minutes without soaking. The drawback is that they also get mushy very quickly. I personally like them that way, but if it's important to you to have nicely separate lentils, you'd be better off with one of the other kinds.
My Favorite Lentil Recipe: Armenian Lentil Soup
Servings: 6
1.5 cups dried lentils (Any kind works—I usually use red, which makes for a thick, creamy soup. Harder kinds will remain intact and swim in the stock.)
6 cups vegetable stock (You can use meat stock if you don't care if it's vegetarian.)
1/2 c chopped dried apricots (Yes, this sounds weird, but I promise it turns out awesome, giving the soup just the right tang and sweetness.)
3-4 tbsp vegetable oil (I use olive, but any would do.)
1 c chopped onion
2-3 cups cubed eggplant
1.5 c chopped tomatoes (Fresh is best, but you can use canned if that's all you have on hand.)
1 pepper chopped (I use a chilli pepper (two if they're small/not too hot), but if you'd rather have a less spicy soup, bell peppers work fine here.)
1/2 tsp cinnamon
1/4 tsp cayenne
1 tbsp paprika
1.5 tsp salt
1 tbsp fresh mint (optional—I usually don't because I don't use fresh mint often enough to make it worthwhile having a plant around.)
1. Rinse the lentils and then bring them to a boil in the stock. Reduce the heat and simmer covered for 20 mins. Add the chopped apricots and simmer covered for another 20 mins.
2. Meanwhile, sauté the onions in the oil until translucent, and then add the eggplant and 4 tbsp of water. Cook covered on med heat stirring occasionally, until the eggplant is almost tender.
3. Add the remaining vegetables, dried spices and salt. Cover and cook until tender, about 10 minutes. Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 15 mins. Add the mint and serve.
What is your favorite lentil recipe?
They are healthy: lentils are 30% protein—one of the highest values of any plant-based foods. Furthermore, they're a good source of iron. These two facts make them an excellent choice for vegetarians. They are also very filling, and keep you filled up for longer than most plant foods.
They are cheap: Whether canned or (especially) dried, lentils are cheap. A 16 oz pack that will last one person for about five meals (depending on what you add) is available for less than a dollar. Many a starving college student subsisting on ramen could eat more satisfying and healthier meals by learning to cook dry lentils. (And if you eat them over rice (also cheap), you have a completely balanced meal!)
They are versatile: Lentils go with everything. No, really. Veg, grains, meat, even sweet dishes—lentils can do it all. *g* And they can be turned into soups, hot dishes, casseroles, lentil loaf, taco fillings, etc.
They are myriad: There are many different kinds of lentils. (And yes, they do all taste different.) So they don't easily get boring!
They are easy: Cooking with lentils is easy. You put them in a pot with water and boil them. And then you add anything you like. Done. You can even do this in the microwave.
Okay, okay, of course there are more complex recipes, but it's extremely hard to mess up lentils. (Oh, and if they're in a can, all you need to do is heat them up.)
Some kinds should be soaked for a few hours before boiling (simply so they'll get done sooner), and some take a while to boil (it's on the package), but you don't need to do much except stir occasionally.
The easiest lentils to work with are red lentils. They get done in 20 minutes without soaking. The drawback is that they also get mushy very quickly. I personally like them that way, but if it's important to you to have nicely separate lentils, you'd be better off with one of the other kinds.
My Favorite Lentil Recipe: Armenian Lentil Soup
Servings: 6
1.5 cups dried lentils (Any kind works—I usually use red, which makes for a thick, creamy soup. Harder kinds will remain intact and swim in the stock.)
6 cups vegetable stock (You can use meat stock if you don't care if it's vegetarian.)
1/2 c chopped dried apricots (Yes, this sounds weird, but I promise it turns out awesome, giving the soup just the right tang and sweetness.)
3-4 tbsp vegetable oil (I use olive, but any would do.)
1 c chopped onion
2-3 cups cubed eggplant
1.5 c chopped tomatoes (Fresh is best, but you can use canned if that's all you have on hand.)
1 pepper chopped (I use a chilli pepper (two if they're small/not too hot), but if you'd rather have a less spicy soup, bell peppers work fine here.)
1/2 tsp cinnamon
1/4 tsp cayenne
1 tbsp paprika
1.5 tsp salt
1 tbsp fresh mint (optional—I usually don't because I don't use fresh mint often enough to make it worthwhile having a plant around.)
1. Rinse the lentils and then bring them to a boil in the stock. Reduce the heat and simmer covered for 20 mins. Add the chopped apricots and simmer covered for another 20 mins.
2. Meanwhile, sauté the onions in the oil until translucent, and then add the eggplant and 4 tbsp of water. Cook covered on med heat stirring occasionally, until the eggplant is almost tender.
3. Add the remaining vegetables, dried spices and salt. Cover and cook until tender, about 10 minutes. Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 15 mins. Add the mint and serve.
What is your favorite lentil recipe?
no subject
Date: 2011-10-26 12:32 am (UTC)I personally don't really use them.
I use leek more often personally - I believe I had devised a noodle/leek recipe a couple years ago.
no subject
Date: 2011-10-26 09:43 am (UTC)I don't have much experience cooking with leek--maybe you could do a vegetable of the week entry on it sometime?
no subject
Date: 2011-10-26 11:54 pm (UTC)Maybe when my schedule lightens up a little bit @_@
no subject
Date: 2011-10-26 06:21 pm (UTC)I think I am gonna have to give your recipe a try though!
no subject
Date: 2011-10-26 06:28 pm (UTC)no subject
Date: 2011-10-26 08:35 pm (UTC)no subject
Date: 2011-10-26 08:49 pm (UTC)I do the same thing! Awesome way to add some body to a soup and make it more filling. :)
no subject
Date: 2011-10-26 10:42 pm (UTC)no subject
Date: 2011-10-27 03:17 pm (UTC)