lentil

Vegetarian Bolognese is a rich, luscious won’t-miss-the-meat pasta sauce. Roasting cauliflower and mushrooms deepens the flavor of this satisfying dinner. Double the recipe to eat some now and freeze some for later. 

Roasted Cauliflower and Mushroom Bolognese

cauliflower

crimini mushrooms

olive oil, divided

salt

black pepper

yellow onion, finely diced

garlic,

tomato paste

sugar

white wine

(28 ounces) crushed tomatoes

vegetable stock

red lentils

spaghetti, linguine, pappardelle,

parsley,

Parmesan,

Preheat the oven: Preheat oven to 425ºF. Line 2 baking sheets with parchment.

Chop and prep the cauliflower: In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets.
Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.

Chop and prep the mushrooms: Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
Sprinkle the mushrooms with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.

Roast the vegetables: Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark (don’t be alarmed, the mushrooms will shrink considerably, which is okay.)

Meanwhile, cook the onions and garlic: In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.

Pan roast the tomato paste and add the wine: Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space you cleared, add the tomato paste and sugar. Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red.
Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.

Simmer the sauce: Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender. (If you are using French green lentils, cover the pot to reduce evaporation of the liquid.)
Exact cooking time depends upon what type of lentils you used.

Finish the sauce: Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils you used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while you boil the noodles.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary. Drain the pasta in a colander.
If your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.

Serve: Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

"Very nice flavor from the roasted veggies. Definitely will make again!"

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Really Good Vegetarian Meatloaf (Really!)

water

lentils

onion,

oats

monterey jack cheese American cheese

egg, beaten

spaghetti sauce tomato sauce

garlic powder

basil

parsley

seasoning salt

Add salt to water and boil in a saucepan.

Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

Scrape into mixing bowl and allow to cool slightly.

Stir in onion, oats and cheese until mixed.

Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.

Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.

Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.

Cool in pan on rack for about 10 minutes.

Run a sharp knife around edges of pan then turn out loaf onto serving platter.

I have made this about 5 times now. Every time it's happily eaten by vegetarians and carnivores alike. When I mash the lentils I use my blender and add water to get a mashed potato like consistency. I think this is why it turns out a little more moist. It also helps to put some sauce over the top when you have about twenty minutes left in cooking it. Thank you for the recipe. Update: Since writing this review I have tried the following things and they have turned out great. 1.) I've occasionally added another egg, although I felt guilty about the extra fat. 2.) I've added chopped celery,carrots, mushrooms as suggested by other reviewers. 3.) In addition, and sometimes in place of the cheddar cheese , I added Parmesan cheese. 4.) Per suggestion of my girlfriend, I use a hand mixer instead of the blender now. She said she preferred some lentils still in tact for texture. I usually cook the lentils until they are very easy to smash, so that the mixer can handle the load. I just thought I'd share how versatile and forgiving this recipe is.

This Meal Prep Chicken Lentil Soup is a nutritious bowl of vegetables, rice &amp; lentils. Nourishing, comforting &amp; takes less than 30 minutes to make. A delicious bowl of warmth for a cold day! Gluten Free + Low Calorie

Meal Prep Chicken Lentil Soup

brown rice

tbsp extra virgin olive oil

celery (chopped)

carrots (chopped)

green bell pepper (chopped)

garlic (minced)

chicken broth

tsp basil

oregano

tsp rosemary

tsp pepper

chicken

15 oz can diced tomatoes

Rinse lentils under cold water, drain and set aside.

Heat olive oil in a large pot then add celery, carrots, bell pepper and minced garlic. Sauté until the veggies are tender.

Stir in the chicken broth, tomatoes, basil, oregano, rosemary, black pepper and lentils.

Bring to a boil then reduce the heat, cover and simmer for 20 minutes.

Stir in the shredded chicken and rice.

Cook another 10 minutes to heat the chicken and rice then serve!

https://embed.mediavine.com/videos/dx8kmgfhzzmeifcf9oyo

A wholesome, comforting & nutritious bowl of vegetables, rice & lentils this Chicken Lentil Soup is gluten free and low calorie. A delicious bowl of warmth for a cold day! Gluten Free + Low Calorie

Chicken Lentil Soup

Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe | Epicurious.com

extra-virgin olive oil,

leeks

Kosher salt

garlic cloves, finely grated or minced

cumin

allspice

cayenne pepper

brown or green lentils

bay leaf

cinnamon

3/4 cup long-grain white rice

baby spinach

yogurt

An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1019697-slow-cooker-lentil-soup-with-sausage-and-greens">here</a>.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.

Pressure Cooker Lentil Soup With Sausage

Olive oil

Kosher salt and black pepper

garlic cloves, chopped

onion powder

thyme thyme

oregano oregano

red-pepper flakes

dry white wine

tomatoes

chicken stock

dried lentils, preferably black beluga

delicate leafy greens,

red wine vinegar

basil,

Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.

Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.

Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.

Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Coconut-Apple-Ginger Dal

Tbsp. virgin coconut oil

turmeric

½ large onion, finely chopped

garlic cloves, finely chopped

3" piece ginger, peeled, finely chopped

apple

coconut milk

lime juice

Kosher salt, freshly ground pepper

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Bon Appétit

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

A simple combination of lentils, rice, and deeply caramelized onions, mujadara is made across the Middle East. It's comforting but not too rich and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties. 

Mujadara

raisins

lemon

onions

French green lentils

basmati rice

2¼ tsp. ground coriander, divided

2¼ tsp. ground cumin, divided

shallots, divided

parsley leaves

plain Greek yogurt

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties. The lemon-soaked raisins bring pops of brightness but are optional—use sour cherries in their place, or finish the dish with a drizzle of pomegranate molasses. And while green or brown lentils are the traditional choice in mujadara, we like French lentils (a.k.a. Le Puy) because they hold their shape. Lastly, we endorse store-bought fried shallots as a weeknight shortcut, but if you want to fry your own, be our guest.

Bring a large pot of generously salted water to a boil. Meanwhile, place ½ cup raisins in a small bowl. Squeeze in juice from one half of lemon and pour 1 Tbsp. very hot water over. This will plump them up. Stir to combine; set aside until ready to use.

Halve and peel 4 medium onions. Go ahead and suit up with some protective eyewear, if that’s necessary for you. Thinly slice onions into half-moons (you should have about 7 cups). This is a fair amount of slicing, but it’s almost the only knifework.

Caramelize the onions: Heat ¼ cup extra-virgin olive oil in a large skillet over medium. Add onions and stir to coat in oil. Season with salt, then reduce heat to low and cover skillet (use a baking sheet if you don’t have a lid). Cook, stirring occasionally, until onions are softened and translucent, about 15 minutes. In this step, the onions steam in the liquid they release, which ensures that they'll caramelize more evenly, with less chance of burning.

Uncover skillet and sprinkle onions with ½ tsp. sugar, which increases caramelization. Increase heat to medium-high and continue to cook onions, stirring frequently and reducing heat as needed, and adding 1 Tbsp. water to deglaze pan (that is, scrape up all those brown bits) if it’s getting too dry, until chocolatey-brown and reduced in size by about two-thirds, 35–40 minutes.

Meanwhile, add 1 cup French green lentils to boiling salted water. Stir so there are no sinkers or stickers, then cook, stirring occasionally, until cooked through but still al dente, 20–25 minutes. Drain and set aside. Wipe pot dry.

As lentils cook, rinse the rice. The easiest way to do this is to place 1 cup basmati rice in a medium bowl, cover with cold water, swish rice with your hand, then dump out the water in a swift, fluid motion (the rice will stay at the bottom of the bowl!). Repeat twice. Set rice aside to drain in a fine-mesh sieve.

Heat 2 Tbsp. extra-virgin olive oil in same pot over medium-high until hot. Add ¼ tsp. ground cinnamon, 2 tsp. ground coriander, and 2 tsp. ground cumin and cook, stirring, until fragrant and a shade darker, about 30 seconds.

Add rice and 2 tsp. Diamond Crystal or 1¼ tsp. Morton salt and stir to coat the rice in the spices, about 30 seconds. Pour in 1½ cups water and bring to a boil (it might happen almost immediately!). Reduce heat to lowest setting, cover with lentils in an even layer, and cover pot. Cook, undisturbed, until water is absorbed, about 15 minutes. Fluff with a fork and cover pot again.

Your onions should be caramelized by now! Add raisins (and any liquid in bowl) and stir to combine. Transfer onion mixture to pot with rice. Add half of fried shallots and juice from remaining lemon half. Stir to combine, season with salt, and keep covered until ready to use.

Now the finishing touches. Coarsely chop ½ cup parsley leaves with tender stems. Mix ½ cup plain Greek yogurt and remaining 1 Tbsp. extra-virgin olive oil, ¼ tsp. coriander, and ¼ tsp. cumin in a small bowl. Season with salt and pepper.

Transfer mujadara to a platter. Top with parsley and remaining fried shallots. Serve with yogurt sauce alongside.

Michela’s veg &amp; lentil cottage pie

leek

carrot

onion

celery

olive oil

g split pea red lentils

g frozen peas

sea salt

tomato purée

g Parmesan cheese

sweet potato (300 grams)

https://www.youtube.com/watch?v=wMS82XIzeoI

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan &amp; Gluten-Free

Coconut Curry Lentil Soup

coconut oil (or olive oil)

tbsp fresh ginger, minced

tomato paste (or ketchup)

curry powder

red pepper flakes

vegetable broth

dry red lentils

kale

salt and pepper,

cilantro sour cream

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.

Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}

Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

I just want to say this is one of the best curry lentil soups I've ever had! My family and I fall in love with it over and over again each time we make it! The only additional ingredient I add is turmeric.

I actually used brown lentils the first time that I made this recipe. It tasted pretty good. However I have been using red since then. My advise is to rinse brown ones a little first, and soak for about 10 min. Hope this helped :)

I have made this a couple of times now and always use black lentils. Thank you, it is amazing!

LOVE this recipe. Extremely simple and FULL of flavor. This is a weekly staple at our house. We usually pour over brown rice. Makes a big batch so we have lots of delicious leftovers too. :)

Thanks for the fantastic recipe!

Angela, this is the most amazing soup yet.  I love the coconut milk with the kick up curry.  I didn't have curry powder so subbed green curry paste and OMG i'm in heaven.  The cilantro sealed the deal with the flavors melding in so nicely.. I also made up some basmati rice to go with it and will pack this for my lunch tomorrow, and my husband's too... nummy..   I always go to your site to check in to see what the latest recipe is that you have.. i'm also making another batch of African Stew this afternoon as it freezes well and we love it for quick lunches at work.. :)

Just wanted to let you know I tried this recipe and it was delicious!  I didn't have any full fat coconut milk on hand so I used Lite coconut milk and it was still perfectly creamy!  I love how you said 4 servings because this makes 4 very hearty servings-1 serving filled me up and normally with many recipes I need 2 servings to make a meal!!

This was sooo amazing! my co-workers all asked for the recipe after smelling it in our office and my husband and kids all loved it. Thank you!!

So good! My husband and I LOVE this soup. Love your recipes!

This was really great! It is my first time on your site but I will be following and trying some more of your recipes. Thanks!

I found your site via pinterest. I made this tonight, and it turned out great! I will definitely make this again. Thank you!

Made this for dinner last night, absolutely delicious!  Definitely more like a dahl at the consistency we had, but could easily be thinned out to more like a soup.  Either way it was a winner!

I don't even use broth,because I am allergic to yeast and in Germany there is yeast in everything... I just use spices,onions,garlic and a great curry powder... Creamy coconut milk,water,spices,red lentils,two slices of lime,20 Minutes and it's done. It's really easy,fast and delicious,one of my fav meals.

My husband and I LOVE this recipe.  I made it for the second time last night and I'm eating the leftovers as I type.  Tastes just as good when it's reheated.

This soup is simmering on my stove right now and it smells delightful and tastes even better (quality control taste tests are always mandatory). I'm so excited to try more recipes from your site :)

It was soooooooo yummy. Best thing I ate all week.

This is so simple to make, doesn't involve a ton of ingredients and it's suuuch a delicious recipe! When trying a new recipe, I always cut the recipe in half in order not to waste ingredients if I don't end up liking it. I was sooo sorry that I did that for this recipe. It was SO good that I wished I had lots of leftovers. I will be making this again soon and will be doubling the batch to ensure there are mroe than enough leftovers :). 

Thanks again for a dynamite recipe!

Had only green lentils and those seem to take longer to cook. Ended up adding more tomato paste and a package of what's sold here in the US by a Jamaican company as creamed coconut: a sort of soft brick of finely puréed coconut meat: I wanted the tomato and coconut flavors to be more intense. Anyway I'm happy with the result.

Thanks! I ended up doing exactly that; buying a small piece of fresh ginger and freezing the remainder. The soup turned out perfect by the way! Excellent recipe. I will definitely be making it again (so I guess I will use the ginger after all!).

Just made this and its delish! Quick, comforting and health. Perfect!

Just made this recipe- DELICIOUS!!!! I only had 1 cup of red lentils left , so used brown lentils for the rest. Also, had carrots and zuchini in the fridge, so I chopped them and added them to the soup. I will be making this again. Thanks so much!!

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