Red Lentil Soup with Spicy Carrots

My year in Turkey was wonderful, especially the food. -Mike  

Lentils are nutrient-rich, versatile, inexpensive; rich in protein, fiber, iron and B vitamins. They could be brown or green (which holds their shape), black, or red (like Turkish lentils) and yellow (used for purée). Use them in soups, stews, or salads. They do not even need to be pre-soaked. 

Acılı Havuçlu Kırmızı Mercimek Çorbası (Turkish)

Serves 4-6

Fill a bowl with lentils and water.

Let it set for 12 hours or more.

1 cup (130 g) organic red lentils, rinse several times

2 Tbs. (30 ml) olive oil

minced organic garlic

4 chopped organic carrots

diced organic onion

2 Tbs. (30 g) each: cumin and coriander

2 tsp. (10 g) each: paprika, caraway, and turmeric

4 cups (960 ml) organic vegetable broth

+1 cup (+240 ml) organic coconut milk

herbs: parsley, cilantro, and/or mint

organic lemon wedges

bir /beer/ 1. Sauté onions and garlic in the oil on medium heat.

iki /ee-kee/ 2. Add the carrots and spices for several minutes.

üç /üch/ 3. Stir in the lentils and broth.

dört /durt/ 4. Bring to a boil, reduce the heat and simmer for about 30 minutes.

beş /besh/ 5. Use a blender to the mixture into a liquid. 

altı /al-tuh/ 6. Still in the coconut milk.

yedi /ye-dee/ 7. Topped each bowl with a drizzle of coconut milk, oil, and herb(s).

sekiz /se-keez/ 8. Serve with lemon wedges.

Afiyet olsun! (Turkish)

/a-feh-yet ol-sun/

Try some of the other 

soup recipes: https://veggiefernandezs.blogspot.com/search/label/soups

or 

Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

curry: https://veggiefernandezs.blogspot.com/search/label/curry

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Lentil and Mushroom Shepherd's Pie

Shepherd's pie (British English: cottage pie) is usually cooked with beef, lamb, or veal and topped with mashed potato* then bake. It became popular in the 18th century. Minus the meat and add lentils for a vegetarian dish. It can be frozen and reheated it.

Hachis parmentier aux lentilles et champignons (French)

Serves 9

or a lot of leftovers

Preheat the oven to 350F (175C)

4 Tbs. (60 ml) olive oil

1 cup (130 g) organic lentils

2 tsp. (10 g) each organic: miso and tomato paste

1 tsp. (5 ml) Worcestershire sauce

2 cups (480 ml) organic vegetable stock/broth

2 crushed organic garlic cloves

1/4 cup (60 ml) white wine

6 organic sweet or regular potatoes, cubed (= about 8 cups/1.040 g)

2 tsp. (4 g) thyme

3 Tbs., (18 g) diced sage

optional spices:

• garlic powder
• mustard powder
• black pepper
• parsley 
• pinch or two cinnamon 
• pinch or two nutmeg

1 1/2 cups (195 g) chopped organic onions

1/2 cup (65 g) or more each organic, diced: mushrooms and celery

optional vegetables:

• turnips
• rutabaga
• parsnips
• peas
• leeks
• corn

un 1. Sauté the onions, celery (optionals vegetables: peas and/or corn) in 2 Tbs. (30 ml) of oil or more if needed,  for about 3-5 minutes over medium heat.

deux 2. Stir in the lentils. Increase the heat.

trois 3. Add the miso, tomato paste, Worcestershire sauce and stock/broth.

quatre 4. Cover and bring to a boil.

cinq 5. Reduce the heat to medium-hight and simmer for 10 minutes.

six 6. Add the vegetables. Cook about 10-20 minutes until the lentils are sold with some liquid still in the pan.

sept 7. Sauté the mushrooms (optional turnips, rutabaga, parsnips, and/or  leeks) in 1 Tbs. (15 ml) or more if needed oil on high heat.

huit 8. Add the garlic, thyme, and any optional spices except sage. Stir for a few minutes on medium heat. Remove.

neuf 9. De-glaze the pan with the wine and scraping any brown bits from the bottom.

dix 10.  Stir the mushroom mixture with the lentils.

onze 11. Spoon the lentil-mushroom mixture into a 9 x 14 inch (23 x 35 cm) casserole dish.

douze 12. Bring a pot of water to a boil.

treize 13. Add the potatoes and a pinch of sea salt. Boil for 10-15 minutes., until tender. Drain the potatoes.

quatorze 14. Add 1 Tbs. (10 ml) oil and sage to the potatoes. Mash until smooth.

 

quinze 15. Spoon the potatoes over the lentils-mushroon mixture. 

 (a) If you like crispy top, rough it up with a fork.

seize 16. Bake for 30 minutes.

*Fillings for other pies from different cultures with a mashed potato topping:

• artichoke hearts and red peppers
• black pudding
• chicken and spinach
• chorizo
• curried chicken
• duck
• rabbit
• salmon
• salt cod
• turkey and ham
• pork-sausage
• vegetables
• flaked white fish with shrimps in a white sauce

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Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

2 Tbsp. (30 ml) dairy-free organic butter

1 organic chopped onion

1 Tbsp. (15 g) ginger

1 tsp. (2 g): turmeric, cumin, and coriander

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

Read More

Walnut Pâté with Lentils

What is more healthier than nuts and lentils? Walnuts  provide healthy fats, fiber, vitamins and minerals, and lentils contain high levels of protein and fiber.

Pâté de noix aux lentilles (French)

Serves 8

2 cups (260 g) organic red lentils, rinsed

1 bay leaf

4 cups (520 g) water

1 tsp. (5 ml) olive oil

1 diced organic onion

3 minced organic garlic

basil

1 1/2 cups (195 g) organic walnuts, toasted or not

parsley

1 tsp. (5 ml) organic lemon juice

1 Tbs. (15 ml) balsamic. vinegar

~Occitan (lenga d’òc) (Romance language spoken in southern France, Monaco, Italy’s Occitan Valleys, and Catalonia’s Val d’Aran)~

un 1. In a pot, add the lentils, bay leaf, and water.

dos 2. Bring to a boil, uncover for 10 minutes.

tres 3. Reduce the heat, cover and simmer about 25-35 minutes.

quatre 4. Heat the oil in a skillet over medium heat.

cinc 5. Sauté the onions, garlic, and basil about 4 minutes.

sièis 6. Remove the bay leaf.

sèt 7. Add everything except the balsamic to a food processor.

uèch 8. Purée until creamy.

nòu 9. Mix in the balsamic vinegar.

dètz 10. Serve with (gluten-free) chips, vegetables,  and/or bread.

lentil plant

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North African Spicy Lentil Soup

Red lentils adds color to this soup. Lentil was domesticated in the Fertile Crescent of the Near East and then spread to Europe, the Middle East, North Africa and the Indo-Gangetic plains (also called North Indian River Plain). The oldest known remains are dated to 11 000 BCE.

(Arabic) شوربة عدس شمال أفريقية حار

/shurabat eats shamal 'afriqiat har/

Serves 6

1/4 cup (60 ml) olive oil

1 organic chopped onion

1 tsp. (2 g) each: paprika & coriander

1/2-1 tsp. (1-2 g) each: cumin, ginger, pepper, cinnamon

pinch or two of cayenne pepper

1 tsp. (5 g) organic tomato paste

2 minced organic garlic clove

4 cups (960 ml) organic vegetable broth (more if needed)

2 cups (480 ml) water

1 1/2 cups (195 g) red lentils, rinsed

2 Tbs. (30 ml) organic lemon juice

1 1/2 tsp. (3 g) crumbled dried mint

1/2 cup (30 g) cilantro or parsley

~Morrocan numbers~

وا حد /wa'ed/ ١ Heat 2 Tbs. (30 ml) oil over medium heat.

جوج /jouj/ ٢ Add onion with a little salt, cook, stir until they are softened, about 5 minutes.

تلاتة /telata/ ٣ Stir in the spices, except the paprika and cook about 2 minutes.

ربعة /reb'a/ ٤ Add the tomato paste and garlic, cook a minute.

خمسة /khemsa/ ٥ Stir in the broth, water and lentils, bring to simmer. Cook about 15 minutes.

سْتة /setta/ ٦  Whisk the soup for 30 seconds. Add more hot broth if needed.

سْبعة /seb'a/ ٧ Add the lemon juice. Cover and keep warm.

تْمنية /timenya/ ٨ Heat rest of the oil in a skillet over medium heat.

تسع /tise/ ٩ Remove from the stove and stir in the mint and paprika. 

عشرة /eashra/ ١٠ Serve, drizzling each bowl with 1 tsp. (5 ml) oil and sprinkling with cilantro/parsley. 

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Vegan Irish Stew (slow cooker)

A truly traditional Irish stew contains only a few ingredients: mutton, onions, potatoes, and sometimes carrots. Skip the meat and enjoy a vegetarian Irish stew with lots of vegetables.

 Stobhach Éireannach vegetarian (Irish)

Severs 6

~Use organic ingredients~

4 potatoes, cut into large pieces

2 red onions, cut in half and into wedges

4 celery ribs, chopped

4 garlic cloves, chopped

5 carrots, cut into thick slices

mushrooms, quartered

1 1/2 cups + 3 Tbs. (400 g) green lentils

3 tsp. (6 g) each: cumin, thyme, black pepper, and coriander

4 cups (960 ml) vegetable stock or half vegetable stock and half beer

1/2 cup (120 ml) tomato paste

2 bay leaves

2 1/2 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

1 Tbs. (15 ml) Worcestershire sauce

parsley for garnish

a haon /ah hain/ 1. Add all the ingredients to a slow cooker pot.

a dó /ah dough/ 2.Stir well and set to high for 6 hours or low for 8 hours.

a trí /ah tree/3. Serve with mashed potatoes or (gluten-free) crusty bread.

Try:

Irish Stew: https://veggiefernandezs.blogspot.com/2016/03/irish-stew.html

Irish Lamb Stew (stove top or slow cooker): https://veggiefernandezs.blogspot.com/2018/03/irish-lamb-stew-stove-top-or-slow-cooker.html

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Green Lentil Soup

Lentil soup is a classic Eastern Mediterranean meal by itself or as an appetizer.

Canada is the world's largest grower of lentils. Lentil dishes are found around the world: South Asia, North Africa, the Middle East, and various South American countries,  as well as Greece and Italy.

Lentils are a good dose of fiber to aid the digestive system; green lentils are rich in antioxidants, iron, and magnesium.

Σούπα με πράσινες φακές (Greek)

/soúpa me prásines fakés/

Zuppa di lenticchie verdi (Italian)

Serves 4-6

2 cup (450 g) green lentils

5 Tbs. (75 ml) olive oil

3 chopped organic onions

6  thinly sliced organic garlic cloves

2 diced organic carrots

1 diced organic red or yellow bell pepper

2 cubed organic potatoes

organic spinach

2 1/2 cups (600 ml) each: organic chicken or vegetable stock, and water

black pepper, turmeric, paprika, coriander, and cumin to taste

parsley

slices of organic lemons 

(gluten-free) warm bread

1. Cover the lentils with cold water and bring to a boil for 10 minutes. Drain.

2. Heat the oil and sauté the onions, garlic, carrots, potatoes, and spices for 3 minutes.

3. Add the lentils, stock, and water.

4. Bring to a boil, reduce, cover, and simmer for 30-40 minutes.

5. Add the spinach and cook a few minutes.

6. Top each bowl of soup with parsley.

7. Serve with lemon slices and (gluten-free) bread.

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Walnut and Black Lentil Salad

Black lentils are also called (black) beluga lentils. A substitute is green lentils, not brown nor red varieties. Black lentils are the most nutritious variety, 1/2 cup (65 g) equals 26 g protein, plus fiber, calcium, iron, and potassium and cooks in just 25 minutes!

It is native to the Nile, Tigris, and Euphrates Valleys in the Middle East. 

(Arabic) سلطة الجوز والعدس الأسود

/sultat aljawz wale's al'aswad/

Serves 4

1-2 tsp. (5-10 g) organic lemon zest

2 Tsp. (30 ml) each: organic lemon juice and olive oil

1 tsp. (5 g) Dijon mustard

2 cups (260 g) organic black lentils, soaking is not needed

3 1/2 cups (840 ml) water

chopped organic toasted walnuts

-Egyptian Arabic numbers-

واحد /waa'hid/ ١. Bring the water to a boil and add lentils, cook about 20 minutes, drain and rinse in cold water.

اتنين /itnein/ ٢. Whisk together the lemon zest and juice, mustard, and oil. 

تلاتة  /talaata/ ٣. Add to the cooked lentils

أربعة /arba'a/ ٤. Mix in the walnuts.

!صحتين

/sihatayn/

Bon appetit!

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Red Lentil Curry

Red lentils are tiny, reddish-orange legumes that cook quickly, with a mild, earthy flavor and slightly sweet compared to brown and black lentils. 

लाल मसूर की सब्जी (Hindi)

/leal masoor kee sabjee/

Serves 4

1 organic onion, diced

3 Tbs. (45 ml) olive oil

1 Tbs. (15 g) each: minced garlic, granted ginger, and curry powder

1 can (15 ounces) (430 g) diced organic tomatoes

1 cup (130 g) organic lentils, without any soaking

एक /ek/ १. Sauté the onions in the oil until lightly brown.

दो /do/ २.  Stir in the garlic, ginger, and curry powder. Cook for a minute.

तीन /teen/ ३. Add the tomatoes, lentils, and 3 cups (720 ml) water. Simmer about 15 minutes. Stir often, until the lentils begin to thicken.

Read More

North African Harira Soup

Harira is a Moroccan soup made with dried legumes: lentil, chickpeas, lava beans and cooked with lamb or lamb broth, but this is a vegetarian soup. It can be an appetizer or main meal. There are many variations on harira and the family dishes are often passed down from generation to generation. 

(Arabic) الحريرة

/alhurayra/

Serves 4

1 pound (455 g) organic tomatoes

1 tsp. (2 g) each ground: turmeric and cinnamon

2 Tbs. (25 g) (dairy-free) organic butter

4 Tbs. (24 g) chopped coriander or 2 Tbs. (12 g) dry coriander

2 Tbs. (18 g) chopped parsley or 1 Tbs. (9 g) dry

1 chopped organic onion

1 chopped stalk organic celery with leaves

1  tsp. (2 g) ginger

1/4 cup (50 g) red lentils

1/2 cup (75 g) dried chickpeas soaked overnight or canned, drained

2 1/2 cups (600 ml) water

4 organic shallots, peeled 

1/4 cup (25 g) (gluten-free) soup noodles

as garnish: organic lemon slices, cilantro/parsley, and ground cinnamon

-Arabic numbers-

١ Put the tomatoes in boiling water for 30 seconds.

٢ Remove and cut into quarters.

٣ Sauté the onions and celery in butter with turmeric, cinnamon, coriander, and ginger.

٤ Add the tomatoes.

٥ Rinse the lentils and add to the pan with the chickpeas and water. Bring to boil, cover, and simmer for 1 1/2 hours.

٦ Add the shallots and cook another 25 minutes.

٧ Add the noodles for 5 minutes.

٨ Garnish.

٩ Serve with tea and coffee, milk, juices, figs, or fruit purées thickened with avocado, plus bowls of olives, hard-boiled eggs dipped into cumin, fresh cheeses, marmalades, and honey to eat with various (gluten-free) breads.

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Stuffed Acorn Squash with Curry Lentils

 Mixing two healthy foods with curry...What a great dinner!

करी दाल के साथ भरवां बलूत का फल स्क्वैश (Hindi)

/karee daal ke saath bharavaan baloot ka phal skvaish/

Serves 4

Preheat the oven to 375F (190C)

~Adjust the amount of spices to your taste.~

2 organic acorn squashes, cut in half, remove the seeds

1 Tbs. (15 ml) (dairy-free) organic melted butter

2 tsp. (10 ml) organic honey

1 tsp. (2 g) garam masala* spice (substitution: 1 part cumin to 1/4 part allspice, but garam masala can contain +30 ingredients)

2 tsp. (4 g) each: ground coriander and turmeric

cayenne and black pepper to taste

1 cup (130 g) cut organic carrots

1 chopped organic onion

3 chopped organic garlic cloves

2 Tbs. (45 g) chopped ginger

1 cup (130 g) red lentils

2 diced organic tomatoes

sliced toasted almonds

1. Place squash on a baking sheet, with the cut side up.

2. Mix the butter, honey, and garam masala in a bowl.

3. Bush the butter mixture inside of the the squashes.

4. Bake about 40-45 minutes. Pierce the skin with folk to see if they are done.

5. Heat a little olive oil in a saucepan over medium heat.

6. Cook the carrots and onions for about 5 minutes.

7. Add the garlic and ginger for another minute or two.

8. Stir in the coriander, turmeric, cayenne, and black pepper. Cook about a few minutes.

9. Place the lentils, tomatoes and 2 1/2 cups (325 ml) of water in a pan. Bring to a simmer and cook the lentils until tender, about 15 minutes.

 (a) Add more water if needed.

10. Fill the quashes with the lentil mixture.

11. Top with the almonds.

*Use garam masala on roasted meats and vegetables.

Try some of the other Indian or curry recipes. 

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Lentils Patties

 

Lentils are annual plants and grows only 16 inches (40 cm) tall. The majority of world production comes from Canada and India (=58%). Though lentil was domesticated in the Fertile Crescent of the Near East by 11 000 BCE, it has spread to Europe, the Middle East, North Africa, and into India. 

Makes 12 patties

Soaking time: 2 hours

Preheat the oven to 400F (200C) (gas 6)

1 1/2 cups (195 g) dried red lentils

2 minced organic garlic cloves

1 diced organic onion

3 small, grated organic carrots

1 Tbs. (15 g) organic tomato paste

chopped cilantro or parsley

black pepper

1. Line a baking sheet with parchment paper or (just received one) a silicone mat.

2. Soak the lentils in enough water to cover above 2 inches (5 cm) for two hours.

3. Rinse and drain the lentils.

4. Place in a food processor the lentils and the rest of the ingredients. Mixture until the batter holds together.

5. Scoop out 1/4 cup (30 g) and shape into patties, about 1/2-inch (12 mm) thick.

6. Bake for 10 minutes on both sides until crispy.

7. Serve with your choices of (organic if possible):

• (grilled) tomatoes
• (homemade) pickles
• (homemade) pickled red onions
• portobello mushrooms
• sliced avocado
• roasted and sliced Brussels sprouts
• mango salsa
• baby spinach
• sliced apples
• fig jam
• (grilled) pineapple
• hummus
• marinara sauce
• (dairy-free) cheese
• (gluten-free) buns
• (homemade) mustard
• (vegan) mayonnaise
• (homemade) ketchup 
• etc.

Try some of the other lentil or patty recipes.

Read More

Meat Loaf Without the Meat

Read More

Lentils and Rice

Serve cold or hot, side-dish for lunch or dinner, or by itself.

(Arabic) العدس والأرز

/aleadas wal'arz/

Serve 6

soak overnight

1 1/2 cups (350 g) organic brown lentils, soaked overnight in water

2 organic onions, slice one and chop the other

3 Tbs. (45 ml) olive oil

1 Tbs. (15 ml) ground cumin

1/2 tsp. (2,5 ml) ground cinnamon

1 cup (225 g) organic long grain rice

garnish with parsley leaves

وا حد /haa’id/ ١ Drain the lentils and put them in a pan.

إثنان /ithnaan/ ٢ Add enough water to cover about 2 inches (5 cm).

ثلاثة /thalaatha/ ٣ Bring to a boil, cover, reduce the heat, and simmer for 40 minutes or longer under the lentils are tender. Drain.

أربعة /abri’a/ ٤ Sauté the chopped onions in 1 Tbs. (15 ml) oil until soft.

خمسة /khamsa/ ٥ Add the lentils, cumin, and cinnamon.

ستّة /sitta/ ٦ Add the same amount of volume of rice to water to the lentils.

سبعة /sab’a/ ٧ Cover and simmer for about 20 minutes.

ثامنية /thamaanlya/ ٨ Sauté sliced onions in 1 Tbs. (15 ml) oil until brown.

تعسة /tis’a/ ٩ Place the rice in a serving bowl, sprinkle with the onions.

عشرة /‘ashara/ ١٠ Garnish with the parsley.

Serve with a Moroccan Carrot Salad:

https://www.blogger.com/blog/post/edit/4757368533685219635/7412433084401805641

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