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Lentils with Tomatoes
Side Dish Middle Eastern

Lentils with Tomatoes

4.4

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Bring water to a boil in a pot and stir in lentils. Reduce the heat and simmer 20 minutes; drain.
  2. 2 Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook, stirring, until tender. Mix in tomatoes and season with salt and pepper. Stir in lentils, reduce the heat, and simmer until lentils are tender, 25 to 30 minutes.

By Mary Hansen Smith

Mujaddara Arabic Lentil Rice
Dinner Middle Eastern

Mujaddara Arabic Lentil Rice

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.
  2. 2 Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.
  3. 3 Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.

By Osiris Rodizer

Adas Polo (Persian Rice and Lentils)
Dinner Middle Eastern

Adas Polo (Persian Rice and Lentils)

4.7

Prep
20 min
Cook
75 min
Total
275 min

Instructions

  1. 1 Place rice in a bowl, and cover with water. Soak rice for about 3 hours, and drain off water. Bring rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 10 minutes. Drain liquid from rice, and set rice aside.
  2. 2 Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
  3. 3 Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry onions, frequently stirring, until golden brown, about 20 minutes. Set onions aside. Dissolve saffron in 1/3 cup of hot water, and set aside.
  4. 4 In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half of rice to cover the bottom of the pot. Top rice with lentils, and cover lentils with remaining rice. Reduce heat to low, cover the pot, and cook until rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour saffron water over rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
  5. 5 To serve, spoon polo into a serving dish, and peel off and place pieces of crusty rice layer on top of polo. Decorate polo with dates, raisins, and fried onions.

By xxxx

Carrots and Lentils
Dinner Middle Eastern

Carrots and Lentils

4.6

Prep
15 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
  2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
  3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ash Reshteh (Persian Noodle and Bean Soup)
Dinner Middle Eastern

Ash Reshteh (Persian Noodle and Bean Soup)

4.8

Prep
20 min
Cook
220 min
Total
720 min

Instructions

  1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
  3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
  4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
  5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
  6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
  7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

Pearl Couscous Salad
Salad Middle Eastern

Pearl Couscous Salad

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
  2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
  3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
  4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
  5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Curried Lentils
Side Dish

Curried Lentils

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

By MELANIESAYSHI

Wild Rice Soup II
Dinner

Wild Rice Soup II

3.8

Prep
Cook
Total

Instructions

  1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
  2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
  3. 3 Using a medium saucepan cook rice according to package directions.
  4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

North Dakota Lentil Dip
Appetizer

North Dakota Lentil Dip

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.
  2. 2 Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  3. 3 Spoon into serving bowl. Sprinkle with cheese.

By McCormick Spice

Easy Lentils Side Dish
Dinner

Easy Lentils Side Dish

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine water and lentils in a saucepan over medium heat; bring to a boil and cook for about 20 minutes.
  2. 2 Stir potato, red bell pepper, onion, garlic, salt, and pepper into lentils; continue cooking until potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

By diaznanc

Slow Cooker Lentil Soup with Bacon
Dinner American

Slow Cooker Lentil Soup with Bacon

3.0

Prep
10 min
Cook
305 min
Total
315 min

Instructions

  1. 1 Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
  2. 2 Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
  3. 3 Cook on High until lentils are tender, about 5 hours.

By Jen Vanleeuwen

Jalapeno Lentil Burgers
Dinner

Jalapeno Lentil Burgers

3.9

Prep
15 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
  3. 3 Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
  4. 4 Place wire rack with patties onto a baking sheet.
  5. 5 Bake in the preheated oven until burgers are firm, about 20 minutes.

By kelly4545

Italian Lentil Salad
Lunch Italian

Italian Lentil Salad

5.0

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
  2. 2 Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

By schmerna

Ezekiel Bread II
Snack

Ezekiel Bread II

4.3

Prep
45 min
Cook
80 min
Total
240 min

Instructions

  1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
  3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET

Love Soup Mix in a Jar

Love Soup Mix in a Jar

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
  2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
  3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Skillet-Popped Lentils with Parsley
Appetizer American

Skillet-Popped Lentils with Parsley

3.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.

By Megan Olson

Leslie's Ham Lentil Soup
Dinner

Leslie's Ham Lentil Soup

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
  2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
  3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Sicilian Lentil Pasta Sauce
Italian

Sicilian Lentil Pasta Sauce

4.3

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
  3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill

Slow Cooker Lentil Soup
Dinner

Slow Cooker Lentil Soup

5.0

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
  2. 2 Cover and cook on Low until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

By CPolencheck

Country Soup in a Jar

Country Soup in a Jar

4.2

Prep
Cook
Total

Instructions

  1. 1 In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
  2. 2 Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

By Patti Walsh

Baked Lentils with Cheese
Side Dish

Baked Lentils with Cheese

4.3

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix water, lentils, stewed tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish.
  3. 3 Bake, uncovered, in the preheated oven for 30 minutes.
  4. 4 Stir in carrots and celery; cover and continue to bake until lentils and vegetables are tender, about 40 minutes.
  5. 5 Stir in bell pepper, then sprinkle Cheddar over top. Bake, uncovered, until cheese has melted, about 5 more minutes. Remove bay leaf before serving.

By Tiffany

Vegan Lentil, Kale, and Red Onion Pasta
Dinner

Vegan Lentil, Kale, and Red Onion Pasta

4.4

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
  2. 2 As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

By girlandagun

Mock Chopped Liver
Appetizer American

Mock Chopped Liver

4.8

Prep
35 min
Cook
Total
155 min

Instructions

  1. 1 Place water, lentils, and bouillon cubes in a pot; cover and simmer over medium heat until tender, about 30 minutes. Drain well.
  2. 2 Heat oil in a skillet over medium heat; add onion and sauté until soft and translucent.
  3. 3 Blend cooked lentils, onions, and walnuts in a food processor until it reaches the desired consistency for pâté. Season to taste with salt and pepper. Chill before serving.

By marcia

Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Dinner

Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)

3.9

Prep
20 min
Cook
600 min
Total
620 min

Instructions

  1. 1 Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
  2. 2 Cook on High for 6 hours.
  3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
  4. 4 Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.

By Daisysmuse

Tasty Lentil Tacos
Dinner American

Tasty Lentil Tacos

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add lentils and taco seasoning; cook and stir 1 minute.
  2. 2 Add chicken broth; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25 to 30 minutes.
  3. 3 Uncover the skillet; cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
  4. 4 Serve about 1/4 cup lentil mixture in each taco shell.

By MK!