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Baked Beetroot with Kale and Lentils

Baked Beetroot With Kale and Lentils

Preheat the oven, prepare the big pan because we are going to bake and cook nutritious vegetables. This is vegetarian, but if you’re into meat, you can use this as a side. On the other hand, you can skip the goat cheese and you end up with a vegan dish.

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Ingredients Needed for Baked Beetroot With Kale and Lentils

1 large beetroot, thickly sliced
3-4 teaspoons olive oil
1 red onion, minced
3 garlic cloves, minced
salt
pepper
4 ounces baby spinach
4 ounces kale
2 teaspoons balsamic vinegar
6-7 ounces cooked lentils
basil leaves, chopped
thyme sprigs
2-3 ounces goat cheese

How to Make Baked Beetroot With Kale and Lentils

  1. Line a baking tray with aluminum foil, place the beetroot slices on it and bake for 40 minutes at 360ºF/180ºC.
  2. Heat 1-2 teaspoons of olive oil in a pan over low heat and add the onion and garlic.
  3. Cook and stir until tender, while seasoning with salt and pepper.
  4. Add the spinach and kale, drizzle with balsamic vinegar and cook and stir until wilted.
  5. Stir in the cooked lentils and season with basil.
  6. Place the baked beetroot slices on top of the cooked veggies, cover with the lid and cook for 5-7 minutes.
  7. Place a couple of thyme sprigs into the pan, add the goat cheese on top, and drizzle with the remaining olive oil.
  8. Cover with the lid and cook for 2 more minutes.
Rhubarb Lentil Soup

Rhubarb Lentil Soup

Say hello to the mighty rhubarb, again! This time in a delicious vegetable soup where it is costarred by lentil. Vegetable but not vegetarian, because we flavored it with chicken stock. For a creamier experience, better serve this soup with a tablespoon or two of heavy cream.

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Ingredients Needed for Rhubarb Lentil Soup

⅔ cup red lentils
hot water
1 onion, diced
2 carrots, diced
3 rhubarb stalks, chopped
salt
3 cups of chicken stock
2 tablespoons of heavy cream
dill for garnishing

How to Make Rhubarb Lentil Soup

  1. Add the lentils to a bowl and cover them with hot water. Let them soak for 15 minutes.
  2. Heat 2 teaspoons of vegetable oil in a pot over low heat. Add the onion and carrots. Stir in for 30 seconds.
  3. Add the rhubarb. Cook and stir for 2-3 minutes, then add the soaked lentils.
  4. Season with salt, add the chicken stock, stir, cover with the lid and boil for 25 minutes.
  5. Transfer about 1/2 of the cooked veggies to a blender and blend them. Transfer the blend back into the pot, mix and serve with heavy cream and dill.
Chicken Breast with Lentil and Potato Puree

Chicken Breast With Lentil and Potato Puree

What we have here is a lot of ingredients and you’ll need some patience to prepare this, although it is not such a complicated recipe. The final combo, chicken breast with 2 types of puree (one from peas and the other with lentils and potatoes) should convince you that this one is worth 1 hour of your time.

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Ingredients Needed for Chicken Breast With Lentil and Potato Puree

10 ounces chicken breast
pepper
salt
5 teaspoons olive oil
lime zest
2 garlic cloves, smashed
1 green bell pepper, cut into sticks
2 teaspoons peanut butter
⅓ cup heavy cream
8 ounces lentils
2 potatoes, cubed
½ ounce ginger, peeled
water
3 ounces peas
1 tablespoon butter

How to Make Chicken Breast With Lentil and Potato Puree

  1. Place the chicken breast halves on the work surface, score them and season them both sides with salt and pepper.
  2. Heat 1 teaspoon of olive oil in an oven-proof pan over medium-high heat and add the seasoned chicken meat.
  3. Fry for 4 minutes on both sides or until golden brown.
  4. Drizzle with the 2 more teaspoons of olive oil and season with lime zest. Remove the cooked meat from the pan and set it aside.
  5. Add the remaining 2 teaspoons of olive oil to the same pan and lower the heat.
  6. Add the garlic and bell pepper. Stir-fry for 2 minutes.
  7. Place the cooked chicken breast halves into the pan over the veggies and top each one with a teaspoon of peanut butter.
  8. Pour over them the heavy cream and bring to a simmer, then remove from heat.
  9. Bake for 25 minutes at 350⁰F/175⁰C.
  10. Add the lentils, potatoes, and ginger root to a pot over low heat and cover them with water.
  11. Bring to a simmer and cook for 15 minutes.
  12. Transfer the cooked veggies to a measuring cup and puree them using a hand blender. Set aside.
  13. Add the peas and butter to a measuring cup, season with salt and pepper and puree them, too.
  14. Serve the chicken meat with lentil and potato puree and with pea puree. You can garnish everything with more lime zest.
Red Lentil-Stuffed Tomatoes

Red Lentil-Stuffed Tomatoes

This stuffed tomato dish is healthy and vegetarian, it’s not so high in carbohydrates or fat, it is pretty low on protein and calories. Of course, you can always choose to use it as a side dish. You’ll need the pulp from 1 tomato only for the filling mixture. Eat the remaining pulp raw, as we did.

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Ingredients Needed for Red Lentil-Stuffed Tomatoes

4 large tomatoes
½ teaspoon salt
3 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon paprika
3 spring onions, chopped
1 tablespoon olive oil
1 teaspoon fresh parsley, chopped
3 ounces of red lentil, boiled
⅔ cup tomato juice

How to Make Red Lentil-Stuffed Tomatoes

  1. Cut off the tomato tops and scoop out their pulp. Dice the pulp from 1 of them and discard the rest. Don’t discard the tomato tops.
  2. Add the diced tomato pulp, salt, garlic, thyme, paprika, spring onion, olive oil, parsley, and lentils to a bowl. Mix until even.
  3. Fill the tomatoes with this mixture, top each one with its cap, then transfer to a baking dish.
  4. Pour the tomato juice over them and bake for 25 minutes at 400⁰F/200⁰C.
Cheesy Lentil and Black Rice Sorrel Rolls

Cheesy Lentil and Black Rice Sorrel Rolls

Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.

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Ingredients Needed for Cheesy Lentil and Black Rice Sorrel Rolls

water
20 ounces of garden sorrel leaves
½ cup green lentils, boiled
1 cup black rice, boiled
2 garlic cloves, crushed
salt
2 teaspoons of fresh mint, chopped
pepper
½ cup cottage cheese
1 tablespoon olive oil
1 cup basil marinara sauce
¼ cup parmesan, grated

How to Make Cheesy Lentil and Black Rice Sorrel Rolls

  1. Fill a medium-sized pot halfway with water and bring it to a boil.
  2. Add the garden sorrel and boil it for 2 minutes. Transfer the leaves on a plate and set them aside.
  3. Add the lentils, black rice, garlic, mint, cottage cheese, and olive oil to a bowl. Season with salt and pepper and mix until even.
  4. Wrap approximately 1 tablespoon of rice mixture in a garden sorrel leaf. Do the same with the remaining leaves and rice composition. We’ve ended up with 20 rolls, but your numbers may vary slightly.
  5. Transfer the rolls to a baking dish. Pour the marinara sauce over them and top with grated parmesan.
  6. Bake for 45 minutes at 360⁰F/180⁰C.
Potato, Mushroom, and Lentil Soup

Potato, Mushroom, and Lentil Soup

Making soup can be a super-easy task. Take this case, for instance. Here it’s all about tossing the vegetables into a pot, doing some stirring and letting it simmer. Potatoes, brown mushrooms, lentils, and other goodies, all cooked in vegetable stock and flavored with thyme and soy sauce.

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Ingredients Needed for Potato, Mushroom, and Lentil Soup

1 medium onion, minced
2 medium carrots, diced
3 garlic cloves, minced
2 medium potatoes, diced
7 ounces of brown mushrooms, sliced
4 cups of vegetable stock
2 cups of water
2 cups of lentils
1 teaspoon dried thyme
2 teaspoons of soy sauce
2 ounces of kale

How to Make Potato, Mushroom, and Lentil Soup

  1. Add the onion, carrots, garlic, potatoes, mushrooms, vegetable stock, and water to a cooking pot over low heat. Stir in, then bring to a boil.
  2. Add the lentils, thyme, and soy sauce. Stir in, cover with the lid and simmer for 35-40 minutes.
  3. Add the kale, stir it in and remove from heat.
Lentil and Chickpea Soup

Lentil and Chickpea Soup

Inspired by the Arabic cuisine, this warming, and thick soup is very appropriate for cold weather. That’s why we spice it using caraway, cloves, and paprika. Preparing it is an easy task: we needed only 25 minutes. You can increase the creaminess factor by serving it with yogurt to taste.

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Ingredients Needed for Lentil and Chickpea Soup

1 tablespoon vegetable oil
2 teaspoons of caraway seeds
1 teaspoon cloves
1 teaspoon paprika
1 small red onion, sliced
1 ounce cilantro stems
1 cup vegetable stock
salt
1 ½ cups of canned lentils
1 ½ cups of canned chickpeas
¾ cup canned tomatoes
⅓ cup tomato paste
2 tablespoons of yogurt for serving
fresh parsley for garnishing (chopped)

How to Make Lentil and Chickpea Soup

  1. Add the oil, caraway seeds, cloves, and paprika to a medium cooking pot over low heat. Cook and stir until the oil heats.
  2. Add the red onion. Cook and stir until tender.
  3. Add the cilantro stems and vegetable oil. Season with salt and stir in. Bring to a boil.
  4. Add the lentils, chickpeas, canned tomatoes, and tomato sauce. Stir them in, then simmer for 10 minutes.
  5. Remove the cilantro stems. Serve with yogurt and garnished with fresh parsley.
Lentil and Kale Stew

Lentil and Kale Stew

Use protein-rich green lentils and cashews for this comforting and warming vegan stew. While soaking the cashews in water will need about 2 hours, you’ll prepare this one-pot stew in just 40 minutes, so be prepared in advance with the cashews. Flavor this combo with thyme, cumin, and turmeric.

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Ingredients Needed for Lentil and Kale Stew

¼ cup cashews
½ cup water
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon cumin powder
2 teaspoons of turmeric
salt
pepper
1 medium carrot, sliced
2 medium celery sticks, chopped
2 medium tomatoes, peeled
½ cup green lentils
4 cups of vegetable stock
1 teaspoon balsamic vinegar
4 ounces of kale, chopped

How to Make Lentil and Kale Stew

  1. Add the cashews and water to a smaller bowl and let them soak for 2 hours.
  2. Transfer them to a blender. Blend until smooth.
  3. Heat the olive oil in a cooking pot over low heat and add the onion. Cook and stir until tender.
  4. Add the garlic, season with thyme, cumin, turmeric, salt, and pepper. Stir all in.
  5. Add the carrot, celery, and tomatoes. Stir them in. Add the lentils. Cook and stir for 1 minute.
  6. Add the vegetable stock and balsamic vinegar. Stir in, then simmer for 30 minutes.
  7. Add the cashew blend and stir it in. Do the same for the chopped kale. Remove from heat and serve warm.
Lentil Vegetable Soup

Lentil Vegetable Soup

Enjoy vegetable goodies in this warming and healthy soup. Tomatoes, bell peppers, and garlic, oven-baked in olive oil, then blended together. Season this mixture with lemony-tasting sumac, parsley, and hot harissa, and upgrade it with green lentils. Vegetarian satisfaction.

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Ingredients Needed for Lentil Vegetable Soup


For the veggie mixture:

3 small tomatoes, wedged
1 medium red bell pepper, chopped
1 small yellow bell pepper, chopped
1 tablespoon olive oil
1 garlic head, halved
salt
pepper

For the soup:

1 ounce butter
2 teaspoons of harissa
1 teaspoon sumac
salt
pepper
3 teaspoons of olive oil
1 cup vegetable stock
1 cup green lentils
1 tablespoon dried parsley
1 spring onion, chopped (for garnishing)

How to Make Lentil Vegetable Soup

  1. For the veggie mixture:

    Add the tomatoes, bell peppers, olive oil, and garlic to a bowl. Season with salt and pepper and mix using your hands.

  2. Bake for 20 minutes at 350⁰F/175⁰C.
  3. Transfer the cooked veggies to a mixer bowl. See to it that only the garlic cloves are being transferred, without the hard garlic skins. Blend them.
  4. For the soup:

    Transfer the mixture to a cooking pot over low-medium heat. Add the butter, harissa, sumac, and 1 teaspoon of olive oil. Season with salt and pepper.

  5. Start stirring and add the vegetable stock and green lentils in the process. Cover with the lid and simmer for 5 minutes.
  6. Add the dried parsley and stir it in. Remove the bubbling pot from heat.
  7. Serve garnished with chopped spring onion and 1 teaspoon of olive oil.
Lentil Patties with Green Sauce

Lentil Patties With Green Sauce

OK, this is not necessarily the easiest recipe you’ll come across but spending 1 ½ hour to make it will be richly rewarding. You’ll love these spicy vegetarian patties, where cheese, egg, and breadcrumbs find their rightful place. And the savory green sauce that they’re being served with really enhances them.

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Ingredients Needed for Lentil Patties With Green Sauce

For the lentils:

salt
2 cups of lentils

For the spicy egg mixture:

2 garlic cloves, crushed
salt
1 tablespoon olive oil
1 egg
1 teaspoon dill, chopped
1 teaspoon cinnamon
1 teaspoon five-spice powder

For the lentil mixture:

salt
pepper
2 ounces of cheese, crumbled
1 cup breadcrumbs

For the sauce:

½ cup fresh parsley
2 sage leaves
½ cup fresh basil
1 medium spring onion, chopped
1 tablespoon roasted almond flakes
1 tablespoon lemon juice
2 tablespoons of olive oil
1 tablespoon parmesan, grated

For the patties:

breadcrumbs for coating
1 tablespoon olive oil

How to Make Lentil Patties With Green Sauce

  1. For the lentils:

    Cook the lentils in salted water. Set aside.

  2. For the spicy egg mixture:

    Add the garlic and some salt to a smaller bowl and mix them using a teaspoon. Add the olive oil and mix more until even.

  3. Add the egg, dill, cinnamon, and five-spice powder. Mix until even. Set aside.
  4. For the lentil mixture:

    Strain the lentils and transfer them to a mixer bowl. Season with salt and pepper and mix until smooth.

  5. Add the crumbled cheese, spicy egg mixture, and breadcrumbs. Mix more until even. Set aside.
  6. For the sauce:

    Add the ingredients for the sauce to a tall mixing glass. Mix until smooth using a hand mixer.

  7. Assembling the patties:

    Coat your hands with some oil to prevent sticking and start forming patties from the lentil mixture. We’ve got 12 of them.

  8. Line a baking tray with parchment paper, coat the patties with breadcrumbs, and place them on the tray.
  9. Drizzle with olive oil and bake for 25 minutes at 360⁰F/180⁰C.
  10. Serve the patties together with the green sauce. Optionally, garnish with roasted pine nuts.
White Wine Chicken Thighs and Lentils

White Wine Chicken Thighs and Lentils

For this one, cook the thighs separately to enjoy more of their flavor. In fact, use the same skillet with the drippings and aromas left from the previous ingredients – bacon, veggies, and chicken. This way, you’ll get a bunch of beautifully mixing flavors. Then just add white wine, mustard, and yogurt for the final round.

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Ingredients Needed for White Wine Chicken Thighs and Lentils

For the bacon:

2 teaspoons of olive oil
4 ounces of bacon, chopped

For the veggies:

2 teaspoons of olive oil
1 medium onion, chopped
2 medium carrots, sliced
4 shallots, quartered

For the chicken thighs:

1 pound bone-in chicken thighs
4 garlic cloves
salt
pepper

For the final dish:

½ cup white wine
1 tablespoon whole grain dijon mustard
¼ cup yogurt
5 ounces of cooked green lentils
4 ounces of green beans, chopped
1 tablespoon fresh parsley

How to Make White Wine Chicken Thighs and Lentils

  1. For the bacon: Heat the olive oil in a skillet over medium heat and add the bacon. Cook and stir until crisp. Transfer them on a paper towel.
  2. For the veggies: Using the same skillet, add the olive oil, onion, carrot, and shallot. Cook and stir for 5 minutes, then transfer to a bowl.
  3. For the chicken thighs: Using the same skillet, add the chicken thighs skin-side down and the garlic cloves. Season with salt and pepper and cook for up to 5 minutes, or until dark brown. Remove the garlic cloves after 1-2 minutes.
  4. Turn the thighs and cook for 2-3 minutes more. Transfer them to a dish.
  5. Assemble all: Using the same skillet, add again the cooked veggies, the fried bacon, and then the white wine. Stir a little. Add the mustard and yogurt and stir them in.
  6. Place the chicken thighs skin-side up. Add the cooked lentils, green beans, and parsley and stir them in.
Warm Lentil Salad with Smoked Mozzarella and Arugula

Warm Lentil Salad With Smoked Mozzarella

Why don’t you try this warm lentil salad with smoked mozzarella and arugula? This is one of your best options in case you’re trying to eat healthily… and also enjoy the taste. While we are at it let’s make things more interesting by adding some fennel, too!

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Ingredients Needed for Warm Lentil Salad With Smoked Mozzarella

2 tablespoons of extra virgin olive oil
1 red onion, chopped
1 small fennel bulb
2 garlic cloves, crushed
1 teaspoon dried tarragon
½ teaspoon chili flakes
¼ cup vegetable stock
1 cup French lentils, cooked
4 sun-dried tomatoes, drained and sliced
salt
2 tablespoons of red wine vinegar
2 ounces of smoked low moisture mozzarella, cubed
3 ounces of arugula
fresh parsley (optional)

How to Make Warm Lentil Salad With Smoked Mozzarella

  1. Heat the olive oil in a skillet. Add the onion and cook it until soft.
  2. Add the fennel, garlic, tarragon, chili flakes, and vegetable stock. Simmer until fennel is tender, about 2-3 minutes.
  3. Add the cooked lentils, sun-dried tomatoes, salt, red wine vinegar, and mozzarella cubes. Stir and cook for a few more minutes.
  4. Serve on a bed of arugula and garnish with fresh parsley, if you want.
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