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

1. Boil plenty of water in a saucepan, remove from heat, add lentils and replace lid, leaving them to sit for 10 minutes then drain.
2. Meanwhile heat oil in a large saucepan then sauté onion, garlic and capsicum, stirring until softened.
3. Add potato and tomatoes to vegetables, stirring for 1 minute.
4. Finally add drained lentils and remaining ingredients. Bring soup to the boil and simmer for 10-15 minutes until potato is soft.
5. 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

1. Cook lentils in boiling water for 10 mins. Drain.
2. 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.
3. 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.
4. 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

1. Boil half a saucepan of water then remove from heat.
2. Place lentils in hot water, replace lid and set aside for 10-15 mins. Drain lentils, rinse under cold water, then drain.
3. 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
4. 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.
5. Divide among plates; sprinkle remaining goat cheese over and serve.

 

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