Nutritious and delicious, lentils are one (and only!) comforting ingredients of the winter season. If little salt is undoubtedly one of its most popular preparations, there are many other ways to cook it. Here are 9 lentil recipes to enjoy this winter.
As January rolls around again, you feel tired. To overcome this, lentils – iron-rich legumes can be your allies.
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What are the types of lentils?
Green, blonde, red, black… There are different types of lentils with different tastes and textures:
The green lens It is the most cultivated variety in France. Its taste is reminiscent of hazelnut;
The blond lens it has a chewy texture and a slightly sweet taste;
The coral lensdistinguished by its orange color. Its melting texture is especially suitable for purees and soups. This very digestible lentil also cooks quickly;
The black lentil or “Beluga”. This variety from Canada stands out for its black color and round and shiny shape. This variety tastes like chestnuts and hazelnuts;
The brown lens. It’s mostly in boxes.
How to cook lentils?
Lentils lend themselves to a variety of dishes. Their big advantage? They cook faster than other legumes!
Before you cook them, that’s it rinsing is recommended, to remove possible impurities, but not to soak them. you then you can cook them into:
A pot with boiling water 3 times their volume. Then 10-15 minutes for coral lentils, 20-25 minutes for green lentils and 35 minutes for blond lentils;
Pressure cooker with 1.5 times its volume of water for 15 minutes from the valve whistle;
Steam oven for 1 hour.
Season the lentils only after they are cooked, otherwise the salt can make the grains a little hard. Here are 9 lentil recipes to try this winter in veloute, curry or even pancakes!
Green lentil shepherd’s pie For 6-8 people. Peel 1.8 kg of potatoes, cook in boiling water. While the potatoes are cooking, cook 300 g of green lentils in boiling water for 15 minutes. Peel and chop 1 red onion, 1 clove of garlic and 1 carrot. Fry the onion, add the carrot and continue cooking for another 5 minutes. Then add the garlic, cooked lentils, 400g canned crushed tomatoes and 1 bay leaf. Leave to cook for 10 minutes. Mash the potatoes with 20 cl vegetable milk, add salt and pepper. Then pour the lentil mixture into a bowl and cover with mashed potatoes. Bake the minced meat at 190°C for 20-25 minutes.
Coral Lentil Pancakes For 4 people. Peel and chop 3 potatoes. Cook them in boiling water with 220 g of red lentils for 10 minutes. While cooking, peel and chop 2 onions and 1 clove of garlic. Mix them with potatoes and cooked coral lentils. Beat 1 egg with 1 tbsp. c. paprika, 1 tbsp. c. curry and 1 tbsp. c. pepper. Add the mixture to the puree. Salt and pepper. Make small balls or pancakes with your hands. Fry them in a pan with a little olive oil for 3-4 minutes.
Lentil hummus Cook 150 g of green lentils in 3 times its volume of water with bay leaves for 20-25 minutes. Drain and save some of the cooking water. Remove the bay leaf. Mix the lentils with 1 clove of garlic, 25 g of almond puree, 25 ml of lemon juice, some cumin, salt, pepper and some Espelette pepper. Then add olive oil (up to 25 ml) to get a creamy texture.
Moroccan lentils For 4 people. Peel 1 onion and 2 carrots and cut into small pieces. Peel and chop 1 clove of garlic. Fry the onions in a frying pan for a few minutes. Then add carrots and garlic and mix. Add 1 small can of tomato puree, 1 tbsp. c. turmeric, 1 teaspoon. paprika, 1 tbsp. c. cumin, chili and a hint of cinnamon. Finally, add 250 g of green lentils and 75 cl of water. Cook everything for 30 to 40 minutes and add a little water if necessary. At the end of cooking, serve the dish sprinkled with seasoning and parsley.
Curried blonde lentils For 4 people. Peel 1 carrot and cut into cubes. Peel 1 onion and 1 shallot, finely chop and fry in a little olive oil. Then add carrots, 200 g of brown lentils and 400 g of chopped tomatoes. Add 3 times the volume of lentils in water, as well as 2 tbsp. c. turmeric and 2 tbsp. c. curry. To mix together. Leave to simmer for 45 minutes, adding water as necessary during cooking.
Pan fried lentils, carrots and mushrooms For 4 people. Cook 200 g of lentils in 3 times the volume of water for 25 minutes. Peel and chop 1 onion and 1 clove of garlic. Peel and grate 1 carrot. Clean 250 g of mushrooms and cut into strips. Fry onion and garlic. Add the carrots and continue to cook for 3 minutes. Add the mushrooms and cook for 8-10 minutes. Add the lentils to the pot and continue to cook for 2-3 minutes. Salt and pepper. Serve with some chopped parsley.
Green lentil salad For 4 people. Cook 3 times the volume of 200 g of green lentils in water, starting from cold, with a bouquet garni for 30 minutes. Peel and chop 1 carrot. Add some cumin, salt and pepper and cook on low heat. Peel and chop 1 red onion. Make a small vinaigrette with 3 tbsp. horse etc. olive oil, 1 tbsp. horse etc. red wine vinegar, 1 tbsp. c. mustard, salt and pepper. Serve the lentils warm with carrots, raw red onion, vinaigrette and some parsley or cilantro.
Turkish cream from red lentils For 4 people. Peel and chop 1 onion and 1 clove of garlic. Peel and dice 1 carrot and 1 potato. Fry onion and garlic. Then add potatoes and carrots and fry everything for 1 minute. Wash and then add 250g of red lentils. Mix 1 tablespoon into food. horse etc. tomato sauce, ½ tsp. c. cumin and 1/2 tsp. c. turmeric. Moisten with 1 l of vegetables or poultry. Leave to cook for 30 minutes. Mixer. Melt 50 g of butter in a pan. Add ½ tsp. horse etc. dried mint and 1 tbsp. horse etc. paprika. Serve the soup with this sauce and a few drops of lemon juice.