Spanish Brown Lentils Recipes
Spanish brown lentil soup
Serves 6
- 1 cup pbseeds spanish brown lentils
- olive oil
- 1 spanish red onion, diced
- 2 cloves garlic, chopped finely
- 1 red capsicum, diced
- 1 potato, diced into cubes
- 2 ripe tomatoes, peeled then chopped finely
- 1 litre vegetable stock
- ¼ cup red wine
- pinch of salt
- freshly ground black pepper
- ¼ tsp fresh thyme, chopped
- ½ tsp fresh oregano, chopped
- 1 tbs fresh parsley, chopped
- fresh parsley, to garnish
- fresh crusty bread, to serve
- Boil plenty of water in a saucepan, remove from heat, add lentils and replace lid, leaving them to sit for 10 minutes then drain.
- Meanwhile heat oil in a large saucepan then sauté onion, garlic and capsicum, stirring until softened.
- Add potato and tomatoes to vegetables, stirring for 1 minute.
- Finally add drained lentils and remaining ingredients. Bring soup to the boil and simmer for 10-15 minutes until potato is soft.
- Garnish soup with parsley and serve with fresh crusty bread.
Braised Spanish lentils with chorizo
Serves 4
- 1 cup PBSEEDS Spanish brown lentils
- Olive oil spray
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 2 garlic cloves, crushed
- 2 tbs no-added-salt tomato paste
- 400g can diced tomatoes
- 3 - 4 good quality chorizo sausages, sliced
- 100g baby spinach leaves
- 1 tbs balsamic vinegar
- Chopped fresh flat-leaf parsley, to serve
- Cook lentils in boiling water for 10 mins. Drain.
- Heat a frying pan over medium heat. Spray with oil. Cook onion, carrot and celery, stirring occasionally, until soft. Add the garlic and cook, stirring for 1 minute. Add the tomato paste and cook, stirring, for a few minutes. Stir in the lentils and tomato. Bring to the boil. Reduce heat to low.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the slices of chorizo, turning occasionally, until golden brown.
- Add the chorizo to the lentil mixture and simmer for 5 minutes. Stir in the spinach and vinegar. Cook, stirring occasionally, for a few minutes or until the spinach wilts. Serve and top with parsley.
Spicy Spanish lentil, pumpkin and goats cheese salad
Serves 8
- 3/4 cup PBSEEDS Spanish brown lentils
- 6 cups 1-inch pieces peeled seeded pumpkin
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon Spanish smoked paprika
- 1/2 teaspoon sea salt
- 4 cups baby spinach
- 1 cup soft goat cheese, crumbled
- 1/4 cup thinly sliced mint leaves
- 1 tablespoon red wine vinegar
- Boil half a saucepan of water then remove from heat.
- Place lentils in hot water, replace lid and set aside for 10-15 mins. Drain lentils, rinse under cold water, then drain.
- Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool
- Combine lentils, pumpkin, and oil from baking sheet with spinach, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
- Divide among plates; sprinkle remaining goat cheese over and serve.
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