lentil recipe

<p>One-Pot Creamy Spinach Lentils - SO GOOD! Made with lots of veggies and a potato-thickened broth base to hold it all together.</p>

One-Pot Creamy Spinach Lentils

butter, oil, or (wait for it) bacon grease

yellow onion, diced

carrots,

celery,

dry white wine

lentils,

Yukon potatoes, chopped (about 1 cup total)

chicken broth (plan

bay leaf

parsley

thyme

half and half

baby spinach

salt and pepper to taste (be generous with the salt!)

olive oil and red wine vinegar

Heat the bacon grease (that&#8217;s what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly &#8211; it should give a little sizzle and get all the browned bits off the bottom.

Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end &#8211; I actually wrapped mine up in a stalk of celery so it would be contained a bit better). Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.

Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar, per Jamie Oliver&#8217;s (and my) recommendation.

Your dog sounds perfect! But even when they aren't, love and consistency go a long way. I adopted a lab-beagle mix (8 months old) in September. She had separation anxiety, a history of abuse and abandonment, fear of new people, and was extremely submissive (peed when meeting people, peed when voices raised, peed and showed belly meeting new dogs). 

Love fixes so much.  Love, consistent training, being acutely aware of how we inadvertently reinforce bad behaviours (like dog is whining or being a nuisance and you give them a toy to make them shut up - they were just rewarded for being bad!). 

My dog is fine alone when I am at work, fine meeting new people (well, she jumps up excitedly which we're working on, and we will call that an improvement!!), loves to go to daycare and play with other dogs. 

By the way, we did clicker training and she still loves it. Beagles love to find hidden things and use their noses - it's fun to teach them how to do that (and other tricks) with clickers. My dog was responding to clicker training within minutes. Rainy day fun is hiding her Kong filled with treats and letting her find it.

The ultimate Vegan Lentil Shepherd&#x27;s Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes &amp; baked until deliciously golden brown &amp; crispy. Easy, healthy, comforting and filling! 

Lentil Shepherd’s Pie

salt

/ 80 mls non-dairy milk (, unsweetened)

butter

olive oil

onion (, chopped finely)

garlic (, chopped finely)

carrot (, peeled & diced)

herbs

arrowroot

tamari

/ 240 mls canned crushed tomatoes

/ 240 mls mushroom or vegetable stock

black pepper (,

salt (,

Preheat oven to 400° f (200 °C)

Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.

Add the milk and optional butter to the pan and mash very well until creamy. Set aside.

While the potatoes are cooking, warm another pan over a medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic and carrot until the onions are starting to go golden brown.

Add the dried herbs, lentils and arrowroot or cornstarch. Stir well to distribute the arrowroot through the lentil mixture then add the tamari or soy sauce, followed by the tomatoes and stir well.

Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper and spoon the lentil mixture into an ovenproof dish.

Spoon the mashed potatoes over the top of the lentil mixture, then using a fork spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.

Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

https://embed.mediavine.com/videos/pqvlp3fk7iolwq5utxmz

Rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. The ultimate vegan lentil shepherds pie!

Lentil Shepherd's Pie

These Lentils with Creamy Mushroom Gravy are an easy, hearty, and comforting vegan weeknight dinner, perfect for cold winter nights.

Lentils with Creamy Mushroom Gravy

garlic (0.16)

mushrooms (1.69)

olive oil (0.32)

brown lentils (0.50)

thyme (0.05)

tsp rubbed (dried) sage (0.07)

black pepper (0.03)

vegetable broth (0.26)

13.5 coconut milk (1.99)

salt (about 1/2 tsp) (0.02)

Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.

Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.

After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.

Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.

Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Lentil Curry - Mega Flavour Lentil Recipe!

(3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))

garlic (, finely minced (Note 1))

ginger (, finely minced (Note 1))

onion (, finely chopped (white, yellow, brown))

curry powder (, mild

tsp tumeric powder

cayenne pepper (, optional)

tsp black pepper

dried lentils (, green or brown (or any other dried lentils

400 ml / 14 oz coconut milk (, full fat)

400 grams/ 14 oz canned tomato (, crushed or diced)

(750 ml) water

coriander/cilantro (, finely chopped)

Yogurt (, optional)

Basmati rice ((or other rice))

Lentil Curry - mega flavour lentil recipe!

Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.

Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.

Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it&#x27;s simmering gently.

Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}

Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.

Coriander: Stir through half the coriander, then taste and add more salt if needed.

Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

This lentil stew with sausage and pork is a classic Brazilian New Year tradition, and at the same time, it&#x27;s an easy and fantastic recipe to enjoy all year long. This easy, one pan pork lentil stew is made with tender pieces of pork tenderloin and smoked pork sausage, plus a few other everyday ingredients. Serve it all by itself with a drizzle of olive oil and a splash of lime, or over rice for a delicious hearty meal all year long.

Green Lentil Pork Stew

pork

oz smoked pork sausage

Tbsp extra virgin olive oil (plus more for serving)

onion

tsp of Brazilian sofrito (or 4 cloves of garlic, minced)

carrot (diced)

lb green lentils

bay leaves

tsp cumin

lime juice

mustard powder

cayenne pepper

lime wedges

Season the tenderloin chunks with salt and pepper, and set aside.

Heat a dutch oven or heavy bottomed pan, on stove top over medium heat. Add 1 Tbsp of the olive oil, heat it up, about 30 seconds. Add the sausage and cook until browned.

Remove the browned sausage from the pan, and set aside.

Add half of the diced onions to the pan, and sauté them in the sausage fat, until transparent - about 2 mins.

Add half of the garlic, and saute until fragrant - about 2 mins.

Add the loin chunks, and stir - about a min.

When the loin is cooked and browned, add another Tbsp of olive oil to the pot and add the remaining onions, the carrots and the sausage, stir and sauté about 2 mins.

Add the remaining garlic and sauté until fragrant, about 2 mins.

Add the lentils, the bay leaves and water to cover about an inch over the lentils. Cover the pot and let it cook covered over medium heat until the lentils are soft, approx 40 mins, checking on them every 10-15 mins to make sure the lentils are always under water. If needed, add a bit more water.

When the lentils are cooked, season with salt and pepper to taste. Add lime juice, cayenne and mustard powder and let it simmer for 10 or so more mins.

Serve with lime wedges and a drizzle of olive oil, or over rice.

Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.

Lentil Salad with Cucumber

lentils

water

kombu ((approx 3-4 inches))

cucumber (finely diced)

red onion (finely diced)

Medjool dates (finely diced)

Lemon Vinaigrette ((I use half in this recipe))

Rinse the lentils and inspect them to remove any bad lentils or debris.&nbsp;

In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.

Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.&nbsp;

Drizzle the lemon vinaigrette on top and toss to combine.

A creamy, decadent green lentil dal makhani style curry that is simple to make at home in one pot! Serve this vegetarian delight with naan bread or rice.

Green Lentil Dal Makhani

garlic,

Tbsp ginger

tomatoes

tsp cumin seeds

tsp fenugreek seeds (or you can substitute mustard seeds)

tsp chili powder (see notes)

Tbsp garam masala

turmeric

(1 cup) dried green lentils

kidney beans, drained and rinsed

milliliters (1/4 cup) double cream / heavy cream

(2 Tbsp) salted butter

Salt & pepper

coriander (cilantro) leaves to garnish.

In a medium-large saucepan, heat a glug of...

In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.

Add the garlic, ginger, cumin seeds and fenugreek...

Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.

Add the tomatoes a small pat of the...

Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.

Add the chili powder, turmeric and garam masala...

Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.

Add the kidney beans, green lentils and 2.5...

Add the kidney beans, green lentils and 2.5 cups of boiling water.

Simmer for 30 minutes until the lentils are...

Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)

Remove from the heat. Stir in the cream...

Remove from the heat. Stir in the cream and butter until melted in.

Let set for about 5 minutes before serving.

Scatter with coriander (cilantro) leaves after dishing it...

Scatter with coriander (cilantro) leaves after dishing it up.

A hearty vegetarian soup packed with spinach and red lentils. Serve with warm crusty rolls.

Spinach & red lentil soup

brown onion, halved, finely chopped

garlic cloves, crushed

tomato paste

1.25L (5 cups) Massel vegetable liquid stock

(2 cups) red lentils, rinsed

English spinach, ends trimmed, washed, dried, coarsely chopped

lemon juice

black pepper

bread

Serve this hearty vegetarian lentil curry as part of an Indian banquet or with rice as a complete meal for 4.

Spiced Indian lentils with raita

eschalots, thinly sliced

tsp coriander

cardamom

canned lentils, rinsed, drained

coriander leaves

lemon lemon

Basmati

apricot chutney or mango chutney

Greek yoghurt

Lebanese cucumber, chopped

mint leaves

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It&#039;s an outstanding side dish that&#039;s easy to make, the perfect side for any protein.Or just do as I do and eat a whole bowl of this for lunch!

Lentil Ragout - French Puy lentil side dish

garlic (, finely minced)

onion (, finely diced)

carrot (large) (, peeled and finely diced)

bay leaf (, preferably fresh otherwise dried)

puy lentils (French lentils) ((Note 1))

vegetable stock

salt ((skip

tbsp parsley (, finely chopped)

Heat olive oil in a large saucepan over medium heat.

Sauté garlic, carrot and onion until softened - around 5 minutes.

Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.

Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don&#39;t let them overcook so they become mushy!).

Top 28 lentil recipe recipes from across the web

The most viewed lentil recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 28 lentil recipe recipes from across the web

The most viewed lentil recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pot Creamy Spinach Lentils

Lentil Shepherd’s Pie

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Lentil Curry - Mega Flavour Lentil ...

Green Lentil Pork Stew

Lentil Salad with Cucumber

Green Lentil Dal Makhani

Spinach & red lentil soup

Spiced Indian lentils with raita

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Lentil Ragout - French Puy lentil s...

Spiced Lentils with Carrots

Spiced pumpkin and red lentil soup ...

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Lentils with Creamy Mushroom Gravy

Quick and Easy Lentil Quesadillas

30-Minute Butternut Squash Red Lent...

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Easy White Wine Spritzer

Veggie tahini lentils

Warm Balsamic Mushroom and Lentil S...

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The most viewed lentil recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine