Lentils belong to the legume family. These tiny legumes are protein and fiber powerhouses, they’re easy to cook, and they have a delicious earthy flavor that adds to all sorts of dishes.
If you’re interested in adding more plant-based meals to your diet, lentils are one of the first things you should turn to.
In this article, we will show you how to turn the humble lentil into extraordinary meals.
1. Lentil Soup with Chorizo, Parmesan and Basil
Heat 1 Tbsp (15ml) butter in a pan and fry g sliced chorizo until crispy.
Remove chorizo and set aside.
Fry 1 chopped onion, 2 chopped carrots, 1 chopped celery stick, I chopped garlic clove, 1 Tbsp (15ml) smoked paprika and 1 bay leaf for 3 minutes.
Add 2 cups (500g) red lentils and 4 cups (1L) vegetable stock.
Cover and simmer for 20 – 30 minutes or until lentils are tender.
Pulse with stick blender until smooth and season.
Grate 100g parmesan and place small mounds on a lined baking tray.
Bake until golden, remove from oven and cool to crisp up.
Stir chorizo through soup.
Serve topped with basil and parmesan crisps
2. Gluten-Free Bacon and Lentil Pizza
Blend 2 cups (500g) uncooked brown lentils until fine.
Combine with 1 chopped garlic clove, a handful chopped basil, 1 tsp (5ml) Dijon mustard and 1 cup (250g) plain yoghurt.
Roll out on a lined baking tray and bake at 180°C for 10 minutes.
Spread base with ¼ cup (60ml) tomato puree.
Top with 1 sliced red onion, 1 cup (250g) each halved mixed tomatoes and grated mozzarella, and 1 packet (200g) fried streaky bacon.
Bake until golden and cooked
Garnish with basil leaves
3. Lentil & Sweet Potato Salad
Cut 4 sweet potatoes into wedges and place on a baking tray.
Drizzle with 2 Tbsp (30ml) each olive oil and honey, 1 Tbsp (15ml) ground cumin and 1 tsp (5ml) paprika
Bake at 180°C for 20 minutes.
Combine 2 cups (500g) cooked black lentils, 1 chopped red onion and ½ chopped cucumber.
Whisk together ¼ cup (60ml) olive oil and zest and juice (60ml) of 1 lemon and pour over lentils.
Serve sweet potato and lentils with rocket and labneh
4. Dhal & Coriander Chutney
Dry-fry 1 Tbsp (15ml) each mild curry powder, garam masala and turmeric, and 1 tsp (5ml) paprika until fragrant, remove from heat.
Heat 2 Tbsp (30ml) butter in a pot and fry 1 chopped onion, 1 tsp (5ml) grated ginger and 1 grated garlic clove until translucent and add spices.
Pour in 2 cans (400g each) coconut milk, 1 can (400g) chopped tomatoes and 2 cups (500g) uncooked green lentils.
Cover and simmer until lentils are tender.
Blitz 1 tub (80g) coconut chunks with ¼ cup (60ml) coriander, 1 red chilli and zest and juice (60ml) of 1 lemon.
Serve with chutney and plain yoghurt.
5. The Ultimate Lentil Slopy Joe
Heat 1 Tbsp (15ml) olive oil in a pan and fry 1 chopped onion and 1 chopped garlic clove until soft.
Add 500g beef mince and brown well.
Pour in 1 can (400g) each drained lentils and chopped tomatoes, 2 cups (500ml) beef stock, ¼ cup (60ml) Worcestershire sauce, 1 Tbsp (15ml) each tomato paste and Dijon mustard and stir.
Cook for 10 minutes.
Combine 1 cup (250ml) shredded red cabbage, 1 chopped green chilli and ½ cup (125ml) mayonnaise.
Roast 1 sliced red pepper until charred.
Divide two handfuls rocket, peppers and ¼ cup (60ml) sliced radishes between 4 burger buns.
Spoon over some mince mixture, ¼ cup (60ml) grated cheddar and another layer of mince.
Top with red cabbage slaw and enjoy