I’ve found myself with way more red lentils than expected and, as much as I like it, a man can only have Dal so many times. Any other suggestions for what I can do with Lentils?
I tend to buy more than I should, so I do patties or savoury pancakes.
I don’t have a specific recipe. I just search for one every time like a savage haha
With a gravy packet (usually contain dairy) to provide meatyness I’ve had some luck making taco filling. You can add them to any variety of hearty soups as well, since they’re so similar to beans, although I haven’t really found one I love.
There’s also a slightly different lentil dish I make sometimes, albeit still Indian-inspired. I basically just add cooked carrots and lentils to a sauteed onion with tomato sauce and curry powder, and then serve with rice. It’s quick and doesn’t need anything non-perishable if you use cans.
You might try looking for an Egyptian lentil soup recipe. I have never made one myself but there’s an Egyptian restaurant near me that makes an incredibly delicious lentil soup. Very hearty, rich, and comforting. Typically the only meat-based ingredient is a chicken stock which you can easily substitute for vegetable and mushroom stocks!
Brown lentils work the best, but you can work red lentils into a meatloaf type dish.
I love lentil stews with potatoes. Something like a sieglinde potato that will hold together well. That with a few copped carrots? Delicious.
https://cookinglsl.com/easy-instant-pot-lentil-soup-with-potatoes
I mean, I don’t think you have to rush eating red lentils. They should stay good for a long time.
But I routinely throw red lentils into tomato sauce as a pseudo-bolognese. Lentil curry works quite well. And I’ve found that cooking lentils for a longer time in salt water will make them taste a bit like egg, which could probably be fun in a salad.
In my home region (Southern Germany), we also make a dish with lentils + noodles + roux. Typically, we’d use brown lentils and specific noodles, which are more doughy than the typical Italian pasta, but it’ll probably still taste half-decent, just because of the roux.
You mean that?
Red lentil curry over spätzle (the only German noodles I know of) sounds like it would be amazing or at least worth trying.
I was actually talking about spätzle in that last paragraph. 😅
The dish is called “Linsen mit Spätzle” (which literally means “lentils with spätzle”).And yeah, I should probably give curry with spätzle a try, too. That does sound like it could work quite well.
If you’ve got some root veggies handy, and ideally some bones left over from a roast to make stock, then you can do worse than making yourself some lentil soup. Ate so much of this growing up, it’s amazing.
I’m not gonna remove your comment because I want to support conversation and! in no way be a power tripping mod, but cooking with bones or roast is not support by this plantbased community.
Mean this is a non-rude tone!
Please anyone feel free to share their thoughts on if this is the right route to take. I do not want to follow the rude militant vegan communities and I do support people eating partially plantbased, I just thought I would comment on a non-plantbased recipe comment.
I’ll mention gravy packets again, they really are a hack for anything like this, with traces of dairy being somewhat preferable to actual bones.
Ah, my apologies. Saw a question about lentils, but didn’t notice the community - it’s not so obvious in my browser, didn’t mean anything by it.
Fortunately, lentil soup is easy to make vegetarian (suggested recipe is on that link) and is equally delicious.
Thanks for your kind reply! Did not seek to imply you meant anything rude. I just started the community and I purposely welcome all! :) no matter what stage or reasoning they have towards plantbased.
Your recipe seems interesting. Based on your recipe and experience what would you recommend in place of bone stock? I’ve never been successful with just vegetables
Cheers
I have a big tub of swiss vegetable buillon handy for soup making. You can prepare it aa hot drink as well as a stock - it’s perfect for soup making, as it has quite a bit of flavour rather than being ‘salty’. Adds a bit of depth that can be missing from just veg.
My one’s the ‘marigold’ brand, since that’s what you can get near me - don’t know how others compare.
Thanks! I will look into that. I’ve only ever used the Viet one or tried to make it myself poorly.
This sounds great for a yummy protein meal :) thank you
The link you provide looks awesome! It seems vegetarian and would be fun to try a Scottish variant of this soup :)
