what should Liz do with a bag of lentils?
Jun. 23rd, 2020 07:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)

So hey, question for you all!
Today I acquired the bag of red lentils pictured above -- look when outgoing tenants leave stuff in their apartments at the end of their leases, sometimes we make off with various items before either donating the rest to the local re-use center or chucking it in the trash (depending on the nature and condition of said items), and dry goods are dead useful, generally speaking -- but unfortunately I have precisely zero idea what to do with them, aside from, you know, maybe make lentil soup with mixed vegetables.
Therefore: what are some good but fairly low-effort lentil-based recipes?
(no subject)
Date: 2020-06-24 12:29 am (UTC)(no subject)
Date: 2020-06-25 12:47 am (UTC)(no subject)
Date: 2020-06-24 03:05 pm (UTC)Here's a recipe from one of my favorite lunch places in midtown:
Quick lentil salad (the recipe in the cookbook serves it with grilled salmon & a sherry vinaigrette -- let me know if you want the entire recipe ):
- 1 cup cooked lentils, at room temperature
- 1 medium avocado, cut into 1/4-inch dice
- 4 cups arugula
- zest & juice of 1 lemon
- 3 tablespoons pecans, toasted
- 3 tablespoons parsley leaves
- salt & fresh ground pepper to taste
In a medium bowl, toss the lentils, avocado, arugula, lemon zest, lemon juice, pecans, and parsley. Season with salt & black pepper. Drizzle sherry vinaigrette over salad and serve.
(no subject)
Date: 2020-06-25 12:51 am (UTC)Alas, I am allergic to avocado and dislike pecans, so that salad will not work for me. But it definitely sounds tasty for anyone without those specific issues!
(no subject)
Date: 2020-06-25 02:52 am (UTC)Or use them to make meatless burgers: Red Lentil Burgers
(no subject)
Date: 2020-06-25 03:16 am (UTC)This time of year, I would make a salad. Cook the lentils until they're just tender, drain and rinse in cold water, and then add whatever herbs and raw or cold cooked vegetables you have. Dress with vinaigrette or nearest available equivalent (don't go too heavy on the dressing; usually it needs less than you would put on a similarly sized green salad). You can serve it chilled or room temperature.
(no subject)
Date: 2020-06-26 03:27 am (UTC)(no subject)
Date: 2020-07-03 04:06 pm (UTC)They made it with some sort of yoghurt dressing that was pretty good with it.
(no subject)
Date: 2020-07-03 04:17 pm (UTC)But I like it!
So if you feel like it, lentils cooked (I think the recipe says with thyme), then salted, thickened with roux (traditionally made with lard but maybe you're better off using something else if you don't have nice lard...), add a bit of vinegar for taste (last time I was making it, I used balsamico). Eaten usually with sausages. Sometimes fried eggs. Or bacon. (And pickles, but I leave those out - I generally leave those out because they usually don't agree with me.) And you can also sautée some chopped onions to top it with.
It doesn't look like much but it's nice. It's one of my comfort foods and I don't make it anywhere near often enough because my sister does not like legumens very much. I prefer it only slightly vinegary.
(no subject)
Date: 2020-07-03 04:20 pm (UTC)(no subject)
Date: 2020-07-04 07:05 pm (UTC)