I used to judge lentils and think of them as poor people food due to The Young Ones, but recently I tried a lentil soup and it reminded me quite a lot of pea and ham soup. Kinda blew my mind. Yes I am ignorant.
I shove them up my arse and seal with a buttplug. I then eat a madras and go up town. When nature calls, I find a public bathroom and let rip. I leave it unflushed. I do this around twice a week.
Soup, any kind of lentil soup, red, green, black.
Mujadara, one name for a lentils and rice one-pot meal. It can get flavored mediterranean to Indian. From bay leaves to cinnamon, to gingerr, to cumin. An assortment of veggies and meat and stocks. Different ratios of lentils to rice. Usually features a seasoned topping of caramelized onions.
sort out lentil (throw out potential rocks, rotten lentils, etc.)
put it in water for one night
next day wash it through again
boil on low heat tied (and/or) smoked ham for 1-2 hours (depending on size) with 5 cloves of garlic, 1 whole onion, 1 carrot, a dozen whole peppers, 5 bay leafs
remove ham from hamwater, if it was tied, make sure to get the strings off
when room temp put in fridge
put lentil into hamwater
25 minutes boiling
meanwhile create roux, add paprika at the very end and mix it into roux
add roux to lentil
adjust acidity of potage with mustard and lemon juice
adjust creaminess with generous addition of sour cream, mix in
get ham out from fridge, slice
serve potage with ham slices and/or sunny side up eggs
cutting cheese like gouda or cheddar into small bite sized pieces and tossing them on your plate before ladling on the soup is really nice, too, the cheese melts nicely if the lentils are still hot.
I cook them in beef stock and use them in ground meat recipes like tacos or sloppy joes. I usually replace half the meat with the cooked lentils. Taste is great and you double your protein. It works with chicken stock and ground chicken too.
>1 cup of lentils, rinse thoroughly and soak if you like >2 cups of water (this might vary depending on what else you add and your stove temperature) >some cut up chicken breast or legs/drums depending on which you prefer >2 chopped potatoes >2-3 chopped carrots >1 small chopped white onion >2-3 chopped cloves of garlic >salt to taste >simmer at med-low until the carrots are cooked
And the secret ingredients to turn it into a really tasty dish once it's done cooking: >1-2 tablespoons of extra virgin olive oil >1 teaspoon of balsamic vinegar (or however much you like but start small and work your way up)
These are all for Italian lentils, as the ones in your pic.
Neapolitan pasta with lentils.
Dry lentils, 200g
Water, 1litre
Check lentils for stones; remove any, if found.
Combine lentils/water; place in pressure cooker.
Bring to high pressure using your model's instructions then cook 20 minutes.
Off the heat and allow to depressurise on its own.
Garlic, 5 cloves
Olive oil, 80ml
Lentils, yield from above
Additional water, as needed
Salt, as needed
Pasta, dry, 300g
Sweet parsley, 2-3 large handfuls
Combine garlic, oil, lentils and their cooking water, adding about 500ml additional water.
Bring to the boil then salt generously.
Add pasta; boil 5 minutes.
Stir in parsley. Lid the pot and off the heat.
Let stand 5 minutes then serve.
Makes four servings.
Lentil tacos:
Take whatever mince taco recipe you like but replace mince with lentils as cooked from above.
Lentil keema.
Take any keema recipe you like but replace with lentils as cooked from above.
Crispy lentil burgers.
Drain lentils as cooked from above.
Press them in several layers of kitchen paper to remove excess liquid.
Combine dry lentils with any minced vegetables you'd like. I go heavy on aromatics (onion, chilli etc) and like to add several colours (peas, sweetcorn, red chilli, shredded carrot etc).
Spice and season to taste. If you want them "beefy," use beef stock powder in place of salt.
Add chickpea flour a little at a time until it all just comes together.
Form four balls of equal size.
Shallow fry a ball until a crust is achieved on one side then flip.
Press down on the cooked side with the spatula to make a typical burger shape and fry until crisp.
Flip and fry the other side similarly.
Repeat for remaining three burgers.
Serve with typical burger fixings: buns, Americheese, lettuce, tomato, onion etc.
Rice/lentil salad.
Mix lentils as cooked from above with cooked rice +whatever veg you'd like. Add olive oil, salt, mustard and champagne or white wine vinegar.
Shake to combine. Salt to taste.
Eat them
First post best post
I used to judge lentils and think of them as poor people food due to The Young Ones, but recently I tried a lentil soup and it reminded me quite a lot of pea and ham soup. Kinda blew my mind. Yes I am ignorant.
It is poor people food. That doesn't make it bad, just means you can dine on it cheaply and consistently.
The only people worried about being able to eat consistently are poor people.
Squeeze them inbetween my fingers and then shoot them out like little compostable projectiles at my enemies.
I shove them up my arse and seal with a buttplug. I then eat a madras and go up town. When nature calls, I find a public bathroom and let rip. I leave it unflushed. I do this around twice a week.
Soup, any kind of lentil soup, red, green, black.
Mujadara, one name for a lentils and rice one-pot meal. It can get flavored mediterranean to Indian. From bay leaves to cinnamon, to gingerr, to cumin. An assortment of veggies and meat and stocks. Different ratios of lentils to rice. Usually features a seasoned topping of caramelized onions.
Lencsefőzelék Sonkával
(lentil potage with ham)
sort out lentil (throw out potential rocks, rotten lentils, etc.)
put it in water for one night
next day wash it through again
boil on low heat tied (and/or) smoked ham for 1-2 hours (depending on size) with 5 cloves of garlic, 1 whole onion, 1 carrot, a dozen whole peppers, 5 bay leafs
remove ham from hamwater, if it was tied, make sure to get the strings off
when room temp put in fridge
put lentil into hamwater
25 minutes boiling
meanwhile create roux, add paprika at the very end and mix it into roux
add roux to lentil
adjust acidity of potage with mustard and lemon juice
adjust creaminess with generous addition of sour cream, mix in
get ham out from fridge, slice
serve potage with ham slices and/or sunny side up eggs
cutting cheese like gouda or cheddar into small bite sized pieces and tossing them on your plate before ladling on the soup is really nice, too, the cheese melts nicely if the lentils are still hot.
a potage isn't a soup
"Pottage or potage is a term for a thick soup or stew"
if you press down my tab ill pull your cable if you get my drift.
use salt, obv.
This sounds good but your English is difficult to decipher
bázisolt
zampone e lenticchie
>raw bay leaf
do Italians really?
>What do you do with lentils?
throw them in the dumpster
le le original xD
Tarka dhal. Simmer the lentils in stock and spices for about an hour, fry onions until crisp, throw in some chilli and pour the mix on top.
Indian food always looks like a sloppy shit but it taste so good.
leave them in the pantry while i eat split pea soup
I cook them in beef stock and use them in ground meat recipes like tacos or sloppy joes. I usually replace half the meat with the cooked lentils. Taste is great and you double your protein. It works with chicken stock and ground chicken too.
beans and rice burritos when i am in da woods cuase canned beans take too much space and lentils cook wayyyyy faster than beans
same thing with quinoa vs rice
Boil them while I cook some sage sausage crumbles to throw together for a nice bowl of brown sloppa.
They're also good boiled with a little wine vinegar and added to a salad.
>boiled red lentils in omelettes
>curried carrot&lentil soup
>mujadara
(OP)
I make lentil stew with them.
>1 cup of lentils, rinse thoroughly and soak if you like
>2 cups of water (this might vary depending on what else you add and your stove temperature)
>some cut up chicken breast or legs/drums depending on which you prefer
>2 chopped potatoes
>2-3 chopped carrots
>1 small chopped white onion
>2-3 chopped cloves of garlic
>salt to taste
>simmer at med-low until the carrots are cooked
And the secret ingredients to turn it into a really tasty dish once it's done cooking:
>1-2 tablespoons of extra virgin olive oil
>1 teaspoon of balsamic vinegar (or however much you like but start small and work your way up)
These are all for Italian lentils, as the ones in your pic.
Neapolitan pasta with lentils.
Dry lentils, 200g
Water, 1litre
Check lentils for stones; remove any, if found.
Combine lentils/water; place in pressure cooker.
Bring to high pressure using your model's instructions then cook 20 minutes.
Off the heat and allow to depressurise on its own.
Garlic, 5 cloves
Olive oil, 80ml
Lentils, yield from above
Additional water, as needed
Salt, as needed
Pasta, dry, 300g
Sweet parsley, 2-3 large handfuls
Combine garlic, oil, lentils and their cooking water, adding about 500ml additional water.
Bring to the boil then salt generously.
Add pasta; boil 5 minutes.
Stir in parsley. Lid the pot and off the heat.
Let stand 5 minutes then serve.
Makes four servings.
Lentil tacos:
Take whatever mince taco recipe you like but replace mince with lentils as cooked from above.
Lentil keema.
Take any keema recipe you like but replace with lentils as cooked from above.
Crispy lentil burgers.
Drain lentils as cooked from above.
Press them in several layers of kitchen paper to remove excess liquid.
Combine dry lentils with any minced vegetables you'd like. I go heavy on aromatics (onion, chilli etc) and like to add several colours (peas, sweetcorn, red chilli, shredded carrot etc).
Spice and season to taste. If you want them "beefy," use beef stock powder in place of salt.
Add chickpea flour a little at a time until it all just comes together.
Form four balls of equal size.
Shallow fry a ball until a crust is achieved on one side then flip.
Press down on the cooked side with the spatula to make a typical burger shape and fry until crisp.
Flip and fry the other side similarly.
Repeat for remaining three burgers.
Serve with typical burger fixings: buns, Americheese, lettuce, tomato, onion etc.
Rice/lentil salad.
Mix lentils as cooked from above with cooked rice +whatever veg you'd like. Add olive oil, salt, mustard and champagne or white wine vinegar.
Shake to combine. Salt to taste.
can't eat them or beans because they frick up intestines
Sure thing, moron.
guiso
brew farts
>deepfry half cooked lentils in olive oil
>make lentil bits
>season with salt, chili, and garlic
>eat by the handful
Soup mostly
fry them up with a heap of mustard