Archive for lentils

Lentils and Spinach

August 27, 2008 at 1:24 pm · Filed under lentils, main dishes, soups & stews

3/4 cup lentils
5 cups water
1 large garlic clove, minced or pressed
1/4 teaspoon red pepper flakes (more or less to taste)
1 can chopped tomatoes
8 oz. frozen chopped spinach
1 1/2 teaspoons of salt (more or less to taste)

Wash lentils.  Place lentils and water in a large saucepan.  Bring water to a full boil, then lower the heat to medium and cook, covered, for twenty minutes.  Reduce heat to low.  Stir in the garlic, tomatoes, salt, and pepper flakes.  Cover the pot, and simmer for 10 to 15 minutes, stirring occasionally.  Add spinach, cook 1 or 2 minutes more until spinach is thawed. Remove from heat.  Serve with rice. Serves: 4

Adapted from http://vegweb.com/index.php?action=printrecipe;topic=15546.0

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Lentil and Artichoke Sauce

August 13, 2008 at 12:16 pm · Filed under lentils, main dishes, sauces

2 cups diced yellow onions
2-3 large garlic cloves, minced
1 1/2 teaspoons dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup dry lentils
1 bay leaf
2 tablespoons fresh lemon juice
2 16-ounce cans chopped tomatoes (fire-roasted if you want, canned)
1 1/2 cups quartered artichoke hearts (15-ounce jar, drained)
¼ teaspoon crushed red pepper flakes (optional)
Water as needed
Salt and ground black pepper, to taste

Add onions to large sauce pan or soup pot and sauté on medium heat for about 5 minutes, until golden. Add the garlic and spices and cook for 2 minutes, stirring frequently. Add the lentils, bay leaf, lemon juice, tomatoes and tomato liquid, artichoke hearts, and crushed red pepper (if using) and bring to a boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. Add water if sauce becomes too thick. Remove and discard the bay leaf. Add salt and pepper to taste. Serve over pasta of your choice.

Adapted from http://www.fatfreevegan.com/stews/1148.shtml

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Lentil Stew with Red Wine Vinegar

August 4, 2008 at 9:29 am · Filed under dips, lentils, main dishes, soups & stews

Okay, this is pretty good. I adapted it from a recipe my sister-in-law gave me.

Lentil Soup with Red Wine Vinegar

8 oz. dried lentils
5 c. water
2 c. spaghetti sauce
2 bay leaves
Dried oregano (if desired)
Red wine vinegar (to taste)

Just dump it all in a pot, except the vinegar. Simmer about 90 minutes, or until the lentils are done. You may need to add a little more liquid. Add the vinegar at the end, to taste. (I like a fair amount. The vinegar makes this soup.)

We ate it with crumbled tortilla chips. You could reduce the liquid and make it a nice little dip. Dip or soup, I think it would be great with some cheese on non-fast days.

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