Red Lentils Recipes

Roasted carrot & red lentil dip

A simple, delicious and healthy dip for any occasion

500g carrots, trimmed and halved end-to-end
Olive oil
1/2 cup pbseeds Red lentils
1/2 small chilli, seeds removed
1 tsp cumin
1/2 tsp smokey paprika
1 tsp coriander seeds, crushed
1 clove garlic, crushed
2 tbs low fat natural yoghurt
1 tbs fresh coriander leaves, chopped
Extra coriander leaves to garnish
Pita bread

  1. Preheat oven to 180oC. Brush carrots in oil then bake for 20mins or until soft.
  2. Add lentils to boiling water and simmer for 5 mins. Drain.
  3. Return lentils to saucepan then add chilli, paprika, coriander and garlic.  Stir and cook for 2 mins.
  4. Blend carrots in food processor then stir carrot, yoghurt and coriander into lentil mixture.
  5. Serve dip garnished with coriander leaves beside wedges of warm pita bread.

Indian style red lentil dip

1/2 cup PBSEEDS Red lentils, rinsed and drained
1 cup vegetable stock
1/4 tsp ground turmeric
1 tbs oil
1 small onion, chopped
1 clove garlic, finely chopped
1/2 tbs chilli paste
1 tsp ground cumin
1 tsp ground coriander
1 tomato, chopped
2 tbs instant coconut milk powder

  1. Bring lentils, stock and turmeric to the boil then simmer, covered, for 10 mins. Stir occasionally.
  2. Fry onion in oil until soft then add garlic, chilli, cumin and coriander. Stir for 2-3 mins.
  3. Stir the onion and spices into the lentil mixture then add tomato. Stir in the coconut milk powder for 1-2 mins.

Serve with wedges of Pita bread

Spiced chicken & lentil soup

2 tsp oil
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, diced
1 celery stick, diced
1 tsp cayenne pepper
1 tsp ground black pepper
2 tsp cumin
4 chicken thighs on the bone
1 cup PBSEEDS Red lentils
800g tin of crushed tomatoes
4 cups chicken stock
4 cups water

  1. Saute onion, garlic, carrot and celery in oil until softened.
  2. Stir through peppers and cumin then add chicken thighs and brown.
  3. Add lentils, tomatoes, chicken stock and water. Bring to the boil then simmer for 15 minutes until chicken cooked.
  4. Remove chicken from soup and place on a clean board. Cut pieces of meat from the bone and add it to the soup. Simmer for a few minutes then serve.

Turkish style lentil soup

Serves 6

1 small onion, diced
1 tbs oil
1/4 cup minced meat
1 tbs tomato paste
1/2 cup PBSEEDS Red lentils
4 cups water
1 tomato, diced
1 carrot, diced
125g fresh green beans, diced
1 handful parsley, chopped

  1. Saute onions in oil until golden then add minced meat and brown.
  2. Add tomato paste, lentils and water and boil for 5 mins.
  3. Add vegetables and simmer for 10 mins.
  4. Stir through parsley and serve.

Chickpea & Lentil soup

Serves 4

1 1/2 cups PBSEEDS chickpeas
2 tbs oil
2 onions, chopped
2 cloves garlic, chopped
1 tsp ginger powder
2 tsp cumin powder
1 cup PBSEEDS Red lentils
400g tomato puree
6 cups chicken stock
1 tsp ground coriander
handful of fresh coriander, chopped
Juice of 1 lemon

  1. Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
  2. Saute onions in oil until golden. Add garlic, ginger and cumin and saute for a few minutes. Add chickpeas and lentils. Saute for 5 minutes.
  3. Add tomato puree and stock. Bring to the boil; reduce heat and simmer gently for 30 minutes, stirring occasionally.
  4. Add ground coriander and half fresh coriander. Puree. Stir in lemon juice. Return to stove and heat.
  5. Serve garnished with remaining coriander.

Red lentil & coriander salad

2 tbs oil
1 red onion, halved, sliced
1 garlic clove. crushed
1 cup PBSEEDS Red lentils
2 tsp cumin
2 tsp coriander seeds, crushed
1/4 cup freshly squeezed lemon juice
1 cup vegetable stock
1/4 cup sultanas
1/2 cup fresh coriander, chopped
Freshly ground black pepper

  1. Saute onion and garlic in oil until golden.
  2. Add lentils, cumin and coriander and stir for a few minutes.
  3. Add lemon juice and stir until it evaporates.
  4. Add stock, half at a time, and simmer until all liquid is absorbed.
  5. Stir in sultanas then remove from heat and stand, covered, for a few minutes.
  6. Add coriander and pepper and mix through. Serve warm.

Red lentil patties with yoghurt mint sauce

1/2 cup PBSEEDS Red lentils
1/2 stick celery, chopped
1 small carrot, chopped
2 cups water
1 /2 tsp ground coriander
1/4 tsp cumin
1/4 tsp ground oregano
1 tbs chopped fresh parsley
1 cup stale breadcrumbs
2 tbs plain flour
1 egg white, lightly beaten
1/4 cup packaged breadcrumbs
1 tbs canola oil
Yoghurt Mint Sauce
1/4 cup low-fat plain yoghurt 2 tsp chopped fresh mint
2 tsp chopped fresh parsley
1 small clove garlic, crushed
1 tsp lemon juice

  1. Add lentils, celery, carrot, water, coriander, cumin and oregano in pan, bring to boil, simmer covered, for about 20 minutes or until mixture is thickened; cool.
  2. Stir in parsley and stale breadcrumbs.
  3. Shape mixture into patties, toss in flour, dip in egg white, then coat with the packaged breadcrumbs.
  4. Heat oil in non-stick pan, add patties, cook until well browned on both sides; drain on absorbent paper.
  5. Make yoghurt mint sauce: combine all ingredients in a bowl; mix well. Serve with patties.

Tips:
Patties suitable to freeze.
Recipe can be made a day ahead.
Not suitable to microwave.

Lentil Wontons

15g dried mushrooms
1/4 cup PBSEEDS Red lentils
100g spinach, finely chopped
60g cabbage, finely chopped
4 spring onions, finely chopped
2 tsp fresh ginger, grated
1 tbs dry sherry
2 tsp soy sauce
1/2 tsp sesame oil
40 prepared wonton wrappers
1 egg, beaten with 3 tbs water vegetable oil for deep frying

  1. Place mushrooms in a bowl and cover with boiling water, soak for 20 minutes. Drain then finely chop.
  2. Add lentils to boiling water and cook for 5 minutes, drain.
  3. Combine mushrooms, lentils, spinach, cabbage, spring onions, ginger, sherry, soy sauce and sesame oil.
  4. Place a teaspoon of lentil mixture on each wonton wrapper. Brush edges with egg mixture and gather up wrapper, pressing edges firmly together.
  5. Heat oil in a deep saucepan and cook wontons for 5 minutes or until golden and crisp.

Lentil & vegetable rosti

1 cup PBSEEDS Red lentils
1 large potato, grated
2 medium carrots, grated
2 medium zucchinis, grated
2 medium apples, grated
1 cup cheese, grated
1 onion, diced
2 garlic cloves, crushed
1 cup plain flour
Oil for frying

  1. Add lentils to boiling water and cook for 5 minutes, drain.
  2. Combine lentils, potato, carrot, zucchini, cheese, onion and garlic then mix flour well through so mixture sticks together.
  3. Take a tablespoon of mixture and form into a ball then flatten.
  4. Heat oil in pan and fry each rosti on both sides until golden brown and cooked through.
  5. Serve hot

Roasted tomato & eggplant on red lentil mash

Serves 6

To roast
6 Roma tomatoes, halved lengthways
1 eggplant, cut into 6 thick slices

Dressing
1/4 cup extra virgin olive oil
1 tbs balsamic vinegar
freshly ground salt and black pepper
Red lentil Mash
2 1/2 cups vegetable stock
1 cup PBSEEDS Red lentils
1 tsp paprika
1 clove garlic, crushed
To serve
Rocket leaves
1/2 cup pine nuts, toasted

  1. Preheat the oven to moderate 180°C. Line a large baking tray with foil and grease with oil.
  2. Combine dressing ingredients and stir.
  3. Place the tomatoes, cut side-up, and eggplant on a baking tray and brush with 1 tablespoon of the dressing. Bake for 40 minutes. Transfer the eggplant to a plate and keep warm. Return the tomatoes to the oven and bake for another 30 minutes. Transfer to plate to keep warm.
  4. Bring stock to the boil then add the lentils and paprika. Return to the boil, then reduce the heat and simmer for 10 minutes. Add the garlic and 1 tablespoon of the dressing and continue stirring for 5 minutes, or until the lentils break up and form a thick mash.
  5. To serve, divide the red lentil mash between each plate. Top with rocket leaves, then the eggplant and tomato. Drizzle with the remaining dressing and sprinkle with pine nuts. Serve as an entree or lunch.

Red lentil curry

Serves 4

1 1/4 cups (250g) PBSEEDS Red lentils
2 cups vegetable stock
1/2 tsp ground turmeric
2 tbs oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tbs chilli paste
2 tsp ground cumin
2 tsp ground coriander
2 tomatoes, chopped
1/3 cup instant coconut milk powder
Naan bread or rice to serve

  1. Bring lentils, stock and turmeric to the boil then simmer, covered, for 10 mins. Stir occasionally.
  2. Fry onion in oil until soft then add garlic, chilli, cumin and coriander. Stir for 2-3 mins.
  3. Stir the onion and spices into the lentil mixture then add tomato. Stir in the coconut milk for 1-2 mins.
  4. Serve with naan bread or rice.

Lentil spaghetti bolognese

Serves 6

500g minced beef
2 large onions, diced
3 garlic cloves, crushed
1 cup hot water
3/4 cup PBSEEDS Red lentils
1 tsp ground black pepper
1 tbs mixed dried herbs
2 bay leaves
250g tomato paste
2 tbs red wine
500g spaghetti, cooked
Grated parmesan cheese

  1. Saute onion and garlic in oil until soft.
  2. Add minced beef and brown.
  3. Add hot water, lentils, pepper, herbs and bay leaves. Stir and simmer for 10 minutes.
  4. Add tomato paste and red wine and stir through. Simmer for 30 minutes.
  5. Serve on top of hot spaghetti pasta and sprinkle with grated parmesan cheese

 

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