Best Lentil Recipes You Need to Try
Lentils are a fantastic food, they serve as a protein replacer for vegetarians, a great source of fiber for meat eaters, and a truly wonderful side to any main course. That being said, how do you cook them properly? Lentils can run the gamut between hard as a rock when they are underdone to a mushy mess if you over cook them. Here are two recipes that will help you create the perfect lentil dish time and again.
Warm Lentil and Baby Carrot Salad With Labneh
One bunch of baby carrots
200g Puy lentils
½ Red Onion
2 garlic cloves
1 tbsp red wine vinegar
Juice of One Lemon
Handful of torn mint and torn parsley
Large Handful of baby spinach
Labne and Dukkah to serve
Salt and Pepper to taste
Preheat your oven to 400 F and prepare your carrots. You will want to slice your carrots if they are larger long ways and drizzle one tbsp of olive oil on them. Season with salt and pepper and roast in the oven for 20-25 min or until tender.
Rinse off the lentils and remove any stones or sediment that you can find. You then need to place them in a medium pan, cover with water, and bring to a boil. Reduce the heat and simmer for 12-15 min or until they are tender. Then drain and place them in a bowl and allow them to cool.
Add olive oil to a pan and add the chopped onion and garlic and sauté for3-4 min or until the onions are tender. Add vinegar and lemon juice off the heat and add herbs and spinach along with the lentils. Then toss and serve with dukkah and labne.
Green Lentil Risotto with beetroot and horseradish
5 small beetroot
1 large onion, finely chopped
350g of green lentils
2 bay leaves
100ml white wine
2tbsp of truffle oil
10g fresh horseradish finely grated
150g of crème fraiche
Salt and pepper
To start, first wrap your beetroot in foil in individual packets tightly, bake for half an hour at 350 F or until they are tender.
Sweat or lightly sauté your onion in a saucepan and add the lentils, bay leaves, and wine. Add enough water to cover and bring to a boil then lower to a simmer.
Fold the horseradish into the crème fraiche.
When the lentils are tender, turn up the heat and allow the water to evaporate keeping just enough in the pan to keep it moist.
Peel and dice your beetroot and add it to the lentils. Add in truffle oil and crème fraiche and season with salt and pepper.
Either of these recipes is a great way to showcase your cooking talent and really work to make lentils the star of the meal. If you are looking for great ways to showcase lentils, this is a wonderful option that can truly help you see just what lentils can do for you.