The Charmed Kitchen

Lentils are one of those humble ingredients that don’t get enough love. They are so versatile. They cook quickly, can be used in all sorts of dishes, are very nutritious and are relatively inexpensive. They also come in a number of different colors, with each type of lentil having different qualities. I like that they cook quickly compared to most other dry beans and peas. Here is some information on types of lentils and some of my favorite lentil recipes, too. Enjoy.

French Green Lentils

French green lentils, also called Puy lentils, have a thicker seed coat than green or brown lentils and are smaller and rounder. Their seed coat helps them maintain their shape, so they are a go-to for salads, side dishes and grain bowls.

Beluga Lentils

Beluga lentils, also called black lentils, are named after the caviar they resemble when cooked. They are the most nutritious variety of lentils, with a hearty flavor similar to that of black beans. Beluga lentils keep their shape when cooked, making them perfect for any dish where you want the individual lentil to stand out with a visual impact like a side dish or salad.

Green and Brown Lentils

These types of lentils are common: these are the lentils you are most likely to find in your local grocery store. These flat lentils cook quickly and become soft, making them to go-to for lentil soup. You may want to puree some of the soup to make it extra creamy but it’s not a must like it is for bean soups.

Red/Yellow/Orange Lentils

Red/yellow/orange lentils are sold split, which allows the lentils to cook really fast—like 5-10 minutes fast. They lack a seed coat, so they lose their shape and achieve a smoother consistency than any of the other lentil varieties. Masoor dal is what red and orange lentils called at Indian markets, and they are used in soupy curry recipes. Chana dal refers to yellow dal and it is also used in soups and curries. A favorite recipe is Harira, a thick soup made with chickpeas and red lentils. While yellow lentils look a lot like yellow split peas, they are not the same. If I want to thicken a soup with adding flour I add red lentils and let them cook until they fall apart.

Chili Bean Spoon Bread

½ lb. lentils

pinch of ground cloves

2 c. milk or milk substitute

1/2 t. salt

2/3 c. cornmeal

4 T. butter

4 eggs

4 T. oil

2 large onions, chopped

1 clove minced garlic

1 T. chopped parsley or 1 t. parsley flakes

1 T. chili powder

1 t. ground cumin

1 (14 oz.) can diced tomatoes, undrained

salt and pepper to taste

In saucepan, cover lentils with about 2 cups water and add cloves. Bring to a boil, turn down to a simmer and cook, covered, until lentils are tender, about 20 minutes. You may need to add a little more water. Meanwhile in another saucepan heat milk and salt almost to boiling. Stir in cornmeal and continue cooking, stirring constantly until thickened. Remove from heat. Stir in butter and eggs and set aside. In oil sauté onions and garlic until tender. Add seasonings, tomatoes and lentils and heat until bubbly. Adjust seasonings. Pour lentil mixture into greased 2-quart casserole dish. Spoon over the cornmeal mixture. Set casserole dish in larger pan and add 1 inch of hot water to larger pan. Bake in a 350-degree oven for 30-40 minutes, or until bread is firm and golden. Serves 4-6.  

Lentil Chili

2 c. raw lentils

2 large onions, chopped

4 cloves garlic, minced

2 T. oil

1/3 c. chili powder

1 T. cumin

½ t. cayenne pepper or to taste

6 c. water

3 c. vegetable or chicken broth

1 28 oz. can tomatoes, chopped

1 red pepper, seeded and chopped

1 c. fresh or frozen corn

2 medium zucchini, diced

2 T. Worcestershire sauce, or to taste

Salt and pepper to taste

Rinse lentils and set aside. Heat oil in large kettle and cook onions and garlic until onions are tender. Add seasonings, water and lentils and cook, uncovered until the lentils are tender, about 20 minutes, adding more water if needed. Add broth, tomatoes and corn and simmer 15-20 minutes longer. Add zucchini and Worcestershire sauce, season with salt and pepper as needed and cook 15 minutes more. Serves 6-8.  

Vegetarian Tacos

2 T. oil

1 large onion, chopped

2 c. cooked lentils

1½ c. cooked brown or white rice

1 envelope taco seasoning (about 1 1/2 oz.)

12 corn taco shells

2 c. chopped tomatoes

1 1/2 c. chopped sweet pepper, any color

1/2 c. chopped onion

1 1/2 c. chopped lettuce, I like Romaine

2 c. shredded cheese, optional or cashew cheese, see page 10.

Heat oil in skillet and cook onions until tender. Add lentils, rice and seasoning mix and heat until browned. Warm taco shells in a 350-degree oven for about 3 minutes. Spoon in a little of the lentil mixture in a warmed shell and add whatever toppings you like. Makes 12, serving 4-6.

Note: You can also use fresh tortillas in place of the taco shells and make into soft tortillas. 

Note: For 2 cups of cooked lentils you need a scant cup of raw lentils. Rinse then simmer in lightly salted water until tender, about 20 minutes.   

Lentil (Dal) Soup

8 c. water

1 ½ T. ground turmeric

1 T. ground coriander

3 bay leaves

2 garlic cloves, minced

½ t. cayenne pepper

2 2/3 c.  Lentils, rinsed (about 1 pound)

¼ c. olive oil

1 large onion, chopped

1 t. fresh minced ginger

1 t. cumin seed

½ t. mustard seed

2 T. fresh lemon juice

Salt to taste

Lemon wedges

Bring first 6 ingredients to boil in large pot. Add lentils; reduce to a simmer and cook, covered, until lentils are tender, about 45 minutes.  Meanwhile, in skillet over medium heat cook onions and seasonings in oil until onion starts to brown, about 10 minutes. Stir in lemon juice. Add this mixture to lentil mixture and cook until soup reaches desired consistency. Add salt to taste. Serve in bowls and garnish with lemon wedges.  Serves 8.

Lentil and Brown Rice Stuffed Peppers

1 onion, chopped

Oil

¾ c. uncooked brown rice- I used brown jasmine rice

Water or vegetable stock – probably around 3 cups or a bit more

¾ c. lentils, rinsed and drained

2 c. peeled and chopped fresh tomatoes- or 2 c. canned tomatoes

2 – 3 sweet peppers, cut in half and seeded

3 garlic cloves, peeled and chopped

2 T. apple cider vinegar

¼ c. chopped parsley

1 T. fresh oregano or 1 t. dried

1 t. chopped rosemary

Hot sauce to taste

Salt and pepper to taste

Romano or Parmesan cheese- optional

In soup pot, heat oil and cook onion until it gets tender and a little golden. Add the rice and stir to coat the rice in the oil. Toast the rice a couple of minutes. Add 2 cups stock or water to cover the rice, and then bring up to a simmer. Reduce heat and cook, covered, for about 20 minutes. While rice is cooking, place the peppers in a pot of boiling water and cook for 3-4 minutes. Remove from heat and drain peppers. After the rice has been cooking for 20 minutes, add the lentils, garlic and tomatoes,vinegar and seasonings and continue cooking, covered, until the rice and lentils are tender, about 25 more minutes Add more stock, if needed. Rice mixture should be a little runny. Place peppers, cut side up in a shallow baking dish. Spoon in the lentil mixture, dividing it among the 4 pepper halves. Cover dish with foil and bake in a 350 degree oven for 30-40 minutes. Peppers will be tender. Serve as is – or top with some cheese and return to the oven until cheese melts- about 5 minutes. Makes 4 pepper halves.

Red Lentil Soup with Curry

2 t. oil
1 large onion, chopped
2 cloves garlic, minced
6 c. stock- I used chicken, but veggie stock would work
2 c. red lentils
1-2 T. curry powder – add according to your taste
2 t. turmeric
Salt and pepper to taste
Sesame oil
Basil, cut into thin strips
Cashews

Heat oil in stockpot and cook onions until golden brown. Add the garlic and cook another couple of minutes. Add stock and heat to a boil. Rinse lentils and add to the pan. Cook at a simmer, covered, until lentils are soft- about 20 minutes. Add seasonings and adjust to your taste. Puree soup until smooth. Thin soup with additional stock or even water, if needed. Ladle soup into bowls and top each with a drizzle of sesame oil, some basil and a few cashews. Serves 4-6.

  Rainbow Salad

 1 c. each green split peas, yellow split peas and red lentils

1 can black beans, rinsed and drained

1 can butter beans, rinsed and drained

1 c. diced sweet onion

1 c. diced sweet pepper

1 c. grated carrot

Cook split peas and lentils separately just until tender. Split peas, both green and yellow will take 20 minutes. Red lentils will take about 8-10 minutes. Drain and rinse each under cold water when done and set aside until ready to use, or you can cook them a day ahead and keep chilled. Each will yield about 2 1/2 c. cooked.

In large glass bowl, place the following ingredients in this order.

Black beans, butter beans, green split peas. yellow split peas. onion, red lentils. carrots and peppers. Pour over dressing and chill several hours or overnight. Serve on a bed of greens. You can also leave the salad plain and serve dressing on the side.

Dressing *

1/2 c. oil

1/2 c. vinegar, I like apple cider vinegar or red wine vinegar

1 (14 oz.) can diced tomatoes, undrained

2-3 T. sugar

1/2 c. parsley or cilantro

1 t. each chili powder, cumin and salt

dash hot sauce

Combine in a blender or food processor until smooth.

*Note: Any fresh or bottled dressing you like can be used. Balsamic works very well.  I often serve it with homemade Italian dressing.