Green Lentils Recipes

Rocket & Green lentil soup

Serves 6

2 tsp oil
1 onion, chopped
2 leeks, chopped
2 cloves garlic, crushed
1 1 /2 cups PBSEEDS Green lentils
6 cups vegetable stock
12 rocket leaves
1 tbs lemon juice
1/2 cup natural yoghurt

Saute onion, leeks and garlic in oil and stir until onions are golden.
Stir in lentils and stock and bring to the boil. Reduce heat and simmer for 15 minutes. Add rocket and lemon juice and simmer for 5 minutes. Remove pan from heat and set aside to cool slightly.
Puree then return soup to saucepan, bring to the boil and simmer over a medium heat for a few minutes until soup is hot.
Stir in yoghurt and serve.

Moroccan style lentil soup

Serves 4

2 tbs olive oil
1 onion, diced
1 leek, sliced
1 clove garlic, crushed
2 carrots, diced
1 tsp turmeric
1 cup PBSEEDS Green lentils
4 cups chicken stock
2 tbs fresh coriander, chopped
Freshly ground black pepper
Natural yoghurt to serve

Saute onion, leek, garlic and carrot in oil until onion is golden. Add turmeric and lentils and stir for a minute.
Add stock, bring to the boil, then simmer for 15 mins.
Stir through coriander then serve with a dollop of yoghurt and a sprinkle of pepper.

Lentil Nicoise salad

2 cups PBSEEDS Green lentils
3 sticks celery, diced
1 capsicum, sliced
2 hard boiled eggs, quartered
425g can tuna in oil, drained

Dressing
1 cup mayonnaise
1/2 cup white vinegar
1 tbs lemon juice
Ground black pepper

Add lentils to boiling water then simmer for 20 mins, drain.
Add celery, capsicum, eggs and tuna to lentils.
Pour on dressing and mix well.
Chill then serve.

Green lentil & prawn chilli balls

1/2 cup PBSEEDS green lentils
2 tbs onion, finely chopped
2 green chillis, finely chopped
1 tsp fresh ginger, grated
1 tbs fresh coriander, finely chopped
12 shelled green prawns
Canola oil for frying

Add lentils to boiling water, simmer for 20 minutes then drain.
Add all ingredients to a food processor and blend.
Shape mixture into balls.
Deep fry in hot oil until crisp.

Lentil "sausage" rolls

1 cup PBSEEDS green lentils
1 leek, white part only, sliced finely
2-3 garlic cloves, chopped
2-3 tsp freshly grated ginger
1-2 tsp curry powder
1 egg
1 cup fresh breadcrumbs
1/2 bunch fresh coriander, chopped
Puff pastry sheets
1 beaten egg

Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor.
Saute leek until golden then add garlic and ginger and stir for a few minutes.
Add curry powder and stir through.
Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
Cut pastry sheets into small squares and brush edge with beaten egg.
Put a little of the lentil mixture in the center and fold the pastry over. Seal and trim the edge.
Brush top with beaten egg and bake on a greased tray for 20 minutes at 230°C.

Leek & lentil pasta

Serves 4-6

2 cups (400g) PBSEEDS green lentils
1 tbs oil
2 leeks, chopped
1 large onion, chopped
1 carrot, chopped
25 g butter
2 tbs flour
3 cups chicken stock
4 tbs vinegar
1 tbs sugar
1 tbs Dijon mustard
3 sprigs rosemary
2 bay leaves
100g green beans, blanched
150g pitted prunes, sliced
2 cups pasta (spiral or penne), cooked

Bring lentils to the boil in plenty of water. Cook for 15-20 mins until just soft then drain. Saute leeks, onion and carrot in oil until soft. Put aside. Melt butter, add flour and stir until golden. Add stock, vinegar, sugar, mustard, rosemary and bay leaves. Stir and cook gently for 15 mins. Add leek mixture, lentils, beans and prunes and cook gently for 10 mins. Serve over hot pasta.

Lentil & vegetable curry

1 tbs oil
1 onion, chopped
2 tbs curry powder
2 tbs coconut milk powder
1/2 cup warm water
4 cups vegetable stock
1 cup PBSEEDS green lentils
1 medium carrot, chopped
500g cauliflower, chopped
400g green beans
2 tbs fresh basil leaves, chopped
Low-fat yoghurt and ground cumin to serve

Saute onion and curry powder in oil until onion is soft.
Add blended coconut milk powder and water, then add stock and lentils. Simmer for 10 minutes.
Add carrot and cauliflower and simmer for 10 minutes.
Stir in beans and simmer for 5 minutes.

Stir basil through. Serve and top with a dollop of yoghurt and a sprinkle of cumin.

Lentil burgers

Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor.
Saute leek until golden then add garlic and ginger and stir for a few minutes.
Add curry powder and stir through.
Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
Form individual burgers from mixture and fry in pan or on BBQ.

Mexican lentil wraps

Serves 6

1/2 cup PBSEEDS Red lentils
2 cups rice
1 onion, diced
250g minced beef
450g tin refried beans
420g tin Mexican chilli beans
400g tin crushed tomatoes
350g jar salsa (either mild, medium or hot according to taste)
12 tortillas
cheese, grated
tomato, diced
lettuce, shredded

Add lentils to boiling water add cook for 5 minutes. Drain.
Cook rice.
Brown onion in a little oil, then add minced beef and brown on medium heat.
Turn heat down and stir through lentils, beans, tomatoes and salsa until heated through.
Mix rice through.
Spoon onto warm tortillas, topped with grated cheese, diced tomato and lettuce then wrap.

Lentil chocolate cake with berry coulis

Lentils give our famous cake a wonderful moist texture
1 cup vegetable oil
2 cups sugar
1 tbs vanilla essence
4 eggs
2 cups Green lentils, pureed (1 cup PBSEEDS Green lentils boiled for 20 mins in boiling water, drained, pureed then let cool)
2 cups plain flour
1 /3 cup cocoa
1 tsp baking powder
Berry, Coulis
250g strawberries or berries of choice
1/2 cup caster sugar
juice of 1 lemon
Icing sugar and cream to serve

Blend oil, sugar and vanilla in a large bowl. Add eggs and lentil puree, mix well.
Add sifted flour, cocoa and baking powder and mix until well combined.
Put mixture into a well greased 23cm round cake tin and bake in 180°C oven for 20 — 25 minutes.
Puree berries then heat and blend berries, sugar and lemon juice in a saucepan until sugar dissolved.
Serve wedge of cake dusted with sieved icing sugar, with a drizzle of coulis and dollop of cream.

Tip: This cake freezes really well.

Lentil & pecan nut cheesecake

Serves 12

PASTRY
1 1/4 cups plain flour
1/2 tsp salt
90g butter or margarine
2 tbs caster sugar
1 egg yolk
3 tbs iced water

FILLING
1/2 cup (100g) PBSEEDS green lentils
500g cream cheese
1/4 cup brown sugar
1/2 cup caster sugar
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp each nutmeg and allspice
1/2 cup milk
1/2 cup pecans, roasted and chopped
ICING
250g low-fat cream cheese
2 tbs icing sugar
1 1/2 tsp orange liqueur
1/2 tsp grated orange rind

Pastry: Mix flour and salt then rub butter or margarine through flour between fingers until mixture is like coarse meal. In another bowl, combine egg yolk and iced water. Add to flour mixture; stir briefly to get an even dough. Roll into a ball, wrap in plastic wrap and chill for 1 hour. Roll out dough and press into pie dish.
Place lentils in boiling water for 20 minutes. Drain and puree.
Beat cream cheese and sugars until smooth.
Add eggs one at a time; beat until just blended then add remaining ingredients and mix thoroughly.
Pour mixture into pastry–lined dish.
Bake for 45 minutes in oven at 180°C, until centre is just set.
Beat all icing ingredients together then set aside.
Remove cake from oven and run a knife around the edge to loosen from dish. Cool to room temperature and cover with icing mixture.

Lentil carrot cake

2 eggs
1 cup castor sugar
3/4 cup peanut oil
1 tsp vanilla essence
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups self raising flour, sifted
1/2 cup Marsala
1/2 cup grated carrot
3/4 cup walnuts, chopped
3/4 cup PBSEEDS Red lentils
Icing sugar, sifted

Add lentils to boiling water and cook for 10 minutes, drain then puree.
Beat eggs, sugar and oil then add vanilla, cinnamon and salt and mix through.
Stir in flour a bit at a time and combine well.
Stir through marsala, carrot, walnuts and lentil puree.
Put mixture in greased 23cm cake tin and bake for 40-45 mins at 180°C.
Immediately dust with icing sugar and serve.

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