Our top 4 absolutely delicious lentil recipes

The good in lentils

Not only can they be made to taste like a gourmet speciality with just a few herbs and a good sauce, they’re also very filling and amazingly nutritious. Lentils are brimming with vital nutrients like iron, lean protein, niacin, zinc, calcium, potassium, folate, vitamin K and vitamin B. They’re also an incredible source of dietary fibre. Containing virtually no fat, and hardly any calories, lentils are fantastic for your heart, cholesterol, blood sugar levels and metabolic rate. Here’s the catch (there always is when something is too good to be true) due to the very low calorie content, you want to make sure that you’re eating lentils with other food groups to ensure a wholesome meal. My favourite is plain lentil stew (preferably cooked by a little old spanish woman) with potatoes, basil, a few cheeky chorizo slices and pita bread to scoop it all up! *salivates*

Our all-time favourite tried-and-tested, absolutely delicious lentil recipes

Courtesy of Real Simple

Red Lentil Curry

Serves 4 – Hands on time: 10 min – Total time: 30 min

Ingredients:

• 3 tablespoons canola oil
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, chopped
• 8 scallions, sliced, white and green parts separated
• 1 tablespoon curry powder
• 4 medium carrots (about 8 ounces), chopped
• 1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
• 1 cup red lentils
• 4 cups low-sodium vegetable broth
• salt and black pepper
• naan bread and lime wedges, for serving

Method:

1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes.
2. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper.
3. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
4. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges

Lentil Fritter Pitas With Red Cabbage Slaw

Serves: 4 – Hands on time: 30 min – Total time: 30 min

Ingredients:

• 2 15-ounce cans lentils, rinsed
• 1/2 cup fresh cilantro leaves, plus more for serving
• 1/2 cup fresh flat-leaf parsley leaves
• 1 clove garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 cup bread crumbs
• salt and black pepper
• 1/4 head red cabbage, shredded (about 1 1/2 cups)
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1/2cup low-fat Greek yogurt
• 1/4 teaspoon crushed red pepper, plus more for serving
• 4 pocketless pitas, warmed

Method:

1. In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.
2. In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.
3. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
4. Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.

 Winter Lentil Soup

Serves: 6 – Hands on time: 20 min – Total time: 60 min

Ingredients: 

• 1 tablespoon olive oil
• 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
• 1 28-ounce can whole tomatoes, drained
• 2 sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
• 1/2 cup brown lentils
• 1 tablespoon fresh thyme
• Salt and black pepper
• 1/4 cup grated Parmesan (1 ounce; optional)

Method: 

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes. Spoon into bowls and top with the Parmesan, if using.

Slow-Cooker Curried Lentils With Chicken & Potatoes

Serves: 6 – Hands on time: 20 min – Total time: 8hrs 15min

Ingredients:

• 1 1/2cups red lentils or yellow split peas
• 1 1/2pounds russet potatoes (about 2), peeled and cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons curry powder
• 1 teaspoon chopped fresh ginger
• Salt and black pepper
• 4 cups low-sodium chicken broth
• 6 boneless, skinless chicken thighs (about 1 3/4 pounds total)
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 3/4 cup plain yogurt
• 1/4 cup fresh cilantro leaves, torn
• naan bread, toasted, for serving

Method:

1. In a 4- to 6- quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
2. Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
3. Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

Sources: Healthy Eating, Real Simple