brown lentils

Here's an easy lunch or dinner idea: lentils! This basic recipe makes perfectly seasoned brown lentils to eat as a fast meal, or use in tacos, salads, and more.

Seasoned Brown Lentils

vegetable broth (or water,

onion powder

paprika

oregano

garlic powder

black pepper

salt

Pita bread

Greek yogurt

Cilantro

Tomato wedges

Other ideas: with Roasted Vegetables, Chorizo Eggs

Place all ingredients in a large saucepan. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)

Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you’d like. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)

Lentils, like beans, soak up whatever flavors they’re cooked in. Here, it’s a chile oil made with both dried and fresh chiles, so it’s devilishly spiced — not just spicy. Simmer the lentils in the potent oil and some tomato paste until they’re glossy and tender, rich and spicy as you’d expect from a diavolo-style sauce. (Add more water if you’re after more of a quasi-chili.) Eat the lentils with a spray of lemon juice, parsley and-or bread crumbs on toast, grains, pasta, a sweet potato, bitter greens or all on their own. The lentils will keep for up to 4 days in the fridge; reheat over low heat or in the microwave loosened with a little water.

Lentils Diavolo

olive oil

jalapeño, halved, seeded if desired, and finely chopped

garlic cloves, thinly sliced

smoked paprika

red-pepper flakes

tomato paste

lentils

Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the jalapeño, garlic, paprika, black pepper and red-pepper flakes and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 30 seconds.

Add the lentils, and cover with 1 1/2 inches of water. Bring to a simmer over medium-high heat, then lower to a gentle simmer and cook until the lentils are soft and the water has mostly evaporated, 30 to 35 minutes. If they are looking dry at any point, add a little hot water. Season with the salt and serve.

In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside — and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.

One-Pan Spicy Meatballs With Lentils and Fennel

fennel bulb, cored, fennel fronds

extra-virgin olive oil,

Kosher salt and black pepper

chicken stock

rosemary

sherry vinegar, white wine vinegar or apple cider vinegar

parsley

Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)

Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.

Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.

Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.

Craving a warm bowl of lentil soup? This nutritious Mediterranean-style recipe is easy to make and has amazing flavor with a nice contrast in texture.

Lentil Soup

onion

celery (¼-inch dice)

carrots (¼-inch dice)

garlic

thyme

cumin

coriander

paprika (sweet

tomatoes (¼-inch dice, divided)

lentils (brown

vegetable broth (divided,

bay leaf (fresh

Kosher salt (as needed for seasoning)

Lemon wedges

Heat olive oil in a large pot or dutch oven over medium heat. Once the oil is hot add the onions, celery, and carrots. Saute until vegetables are tender and onions or translucent, 5 to 6 minutes.

Add garlic, thyme, cumin, coriander, and paprika. Saute until fragrant, 30 seconds.

Add ½ cup tomatoes and lentils, stir and cook for 30 seconds.

Add 4 cups of vegetable broth, bay leaf, and black pepper, bring to a boil.

Cover pot and reduce to medium-low heat. Simmer until lentils are tender, about 30 to 35 minutes. Most of the broth should be absorbed.

Remove the bay leaf and discard it.

Remove 1 cup of the lentil mixture from the pot, reserve.

Add 2 cups of broth to the pot. Use a stick immersion blender and process until the soup is mostly smooth. Alternatively, lentils and broth can be processed in a blender.

Add more vegetable broth as needed.

Taste the soup, add salt and pepper as desired.

Simmer over medium heat until hot.

Add the reserved lentils and remaining chopped tomatoes and parsley, stir to combine.

Serve soup with lemon wedges.

This slow-cooked leg of lamb has a tasty Indian twist that'll bring a little spice to any meal. Recipe by Liz Egan.

Indian-spiced lamb with tomatoes

2-2 1/2kg lamb leg (bone-in)

(60 milliliters) extra virgin olive oil

(25 grams) ginger, finely grated

garlic cloves, finely grated

onions, chopped

curry leaves

Ardmona Diced Tomatoes

can brown lentils, rinsed, drained

baby spinach

basmati rice, to serve

lime

Mango chutney, to serve

tbs cumin

tbs curry powder

tbs garam masala (Indian spice mix)

tsp turmeric

tsp cinnamon

tzatziki

dill

tbs chopped coriander leaves

tsp cumin

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Fortify yourself for the cooler months with Jill Dupleix's hearty and versatile lentil soup.

Lifesaving lentil soup

tbsp extra virgin olive oil, plus extra to drizzle

leek (pale part only), thinly sliced

carrots, finely chopped

celery stalks, finely chopped

(200 grams) green lentils

2L (8 cups) Massel vegetable liquid stock

can chopped tomatoes

can Coles Cannellini Beans, drained, rinsed

tsp coriander

tsp smoked paprika (pimenton) (see note)

Crusty bread, to serve

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It's hard to believe this Middle Eastern comfort food feast can be on the table in under 20 minutes!

Skirt steak with green goddess hummus

can each brown lentils, butter beans & borlotti beans, rinsed, drained

tbs tahini

flat-leaf parsley, roughly chopped

lemon

onion,

tsp baharat

skirt steak, finely chopped

brown sugar

green beans, blanched, chopped

Crumbled feta, micro herbs & flatbreads, to serve

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Sick of the same old stuff for dinner? Whip up this Egyptian-inspired dish in no time at all! Its also vegan and vegetarian friendly.

Tomato and cauliflower koshari

cauliflower,

onion, thinly sliced

cherry truss tomatoes

rice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863132001&=domain=del

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A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker)

lb. sweet potatoes,

carrots, chopped

celery, chopped

red bell pepper, diced

garlic,

½ teaspoon EACH coriander AND cumin powder

curry powder (or more to taste)

½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric

nutmeg

broth

baby spinach, roughly chopped

lemon juice

Place the sweet potatoes, carrots, onions, celery, red...

Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.

Place half the soup into a blender along...

Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.

Season with salt, pepper and curry powder to...

Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

The simplest dish can also be the most comforting. Masala Moong Dal Khichdi is an easy one pot dish made with rice, lentils, and a few basic spices that is ready in under 30 minutes. It&#039;s arguably India&#039;s most classic, hearty dish rooted in Ayurvedic traditions.

Khichdi

tsp ghee

basmati rice

green split moong dal

green chili (halved)

asafoetida

tsp cumin seeds

tsp chili powder

turmeric

tsp garam masala

bay leaf

salt (to taste)

ghee, papad, achaar, dahi (for toppings)

Pour the dal and rice into a large bowl. Wash it in cold water until the water runs clear. (Optional) Soak the rice and lentils for up to 30 minutes. Then drain it of extra water.

In a Dutch Oven on medium heat, melt the ghee. Once hot, add the green chili, cumin seeds, asafoetida, chili powder, and turmeric. Temper in the hot ghee for about a minute.

Add the washed lentils and rice into the pot. Give it a stir and roast in the oil for another minute. Cover with 5 cups of water.

Add the ground coriander, garam masala, bay leaf, and salt into the pot. Give everything a stir. Bring the water up to a boil, then reduce the heat to a simmer.

Simmer the khichdi for 25 minutes, checking on it in 5 minute intervals to stir and add more water if necessary. The khichdi is done when the lentils and rice have lost most of their structure and the excess water has evaporated.

Remove the pot from heat. Discard of the bay leaf. Serve the khichdi hot with a dollop of ghee, papad, achaar, or dahi.

A nourishing lentil kale soup with hearty potato and flavorful spices. Warm, cozy, and filled with plant-based nutrients.

Lentil Kale Soup with Potatoes

yellow onion

carrots

potatoes

green/brown lentils, uncooked

can diced tomatoes (or fire-roasted)

vegetable broth

kale (curly

Dice onion and carrot.

In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Meanwhile, mince garlic and dice potato.

Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.

Add 5 cups broth, tomatoes with juice, and lentils (rinsed and drained).

Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.

Meanwhile, roughly tear/chop kale into bite-size pieces, large stems removed.

Stir in kale during the last few minutes of cooking. Salt/pepper to taste as desired.

I adore lentils and this brown lentils recipe is easy to make as well as extremely tasty.

Top 17 brown lentils recipes from across the web

The most viewed brown lentils recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Seasoned Brown Lentils

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Lentil Soup

Indian-spiced lamb with tomatoes

Lifesaving lentil soup

Skirt steak with green goddess humm...

Tomato and cauliflower koshari

Winter Detox Moroccan Sweet Potato ...

Khichdi

Lentil Kale Soup with Potatoes

Super Tasty Brown Lentil Recipe

Traditional Indian Masoor Dal | Bro...

Traditional Indian Masoor Dal | Bro...

Lentil Rice Pilaf with Caramelized ...

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Lentil Recipes: French Lentil Soup

Top 17 brown lentils recipes from across the web

The most viewed brown lentils recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seasoned Brown Lentils

Lentils Diavolo

One-Pan Spicy Meatballs With Lentil...

Lentil Soup

Indian-spiced lamb with tomatoes

Lifesaving lentil soup

Skirt steak with green goddess humm...

Tomato and cauliflower koshari

Winter Detox Moroccan Sweet Potato ...

Khichdi

Lentil Kale Soup with Potatoes

Super Tasty Brown Lentil Recipe

Traditional Indian Masoor Dal | Bro...

Traditional Indian Masoor Dal | Bro...

Lentil Rice Pilaf with Caramelized ...

Vegetarian shepherd’s pie with chee...

Lentil Recipes: French Lentil Soup

The most viewed brown lentils recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine