Comments on: Try It Tuesday: Lentils

By: How To: Stir Fry Swiss Chard « i tell stories

How To: Stir Fry Swiss Chard « i tell stories — Tue, 23 Feb 2010 00:44:11 +0000

[...] blame them. So I tried it again – only the next time I tried it … I added it to soup (substituted the spinach in the recipe for swiss chard and kale). Much better flavoring for me. [...]

By: jodi

jodi — Fri, 19 Feb 2010 17:57:48 +0000

Made this today … haven’t tried it yet but it smells wonderful!! Very easy to put together – a couple things I did differently were:

Used green onions versus the medium onion (had some I needed to use)
Not sure if it matters but I used red lentils … if nothing else it’s makes for a very beautiful soup.

And I don’t have spinach so I’m tossing in some swiss chard and kale and I have on hand. I’ll check back let you know how it ended up – but I’m going to be making this again and again!

By: donielle

donielle — Sat, 06 Feb 2010 20:33:32 +0000

@Molly, Mmmm, a mexican twist with lentils – sounds yummy! I’ll have to try that some time!

*off to check the recipe!

By: donielle

donielle — Sat, 06 Feb 2010 20:16:45 +0000

@Alexis, "Looks like cat yak" Ha! I've heard of frying a rice and lentil mix into patties. Maybe I should try and mix rice and lentils next time!

By: Alexis

Alexis — Fri, 05 Feb 2010 14:21:42 +0000

I absolutely love lentils. I was too chicken to try a soup, so my first flirtation with lentils involved a lebanese staple dish called mujaddara (moo-jah-dra). First you cut up an onion and start cooking it on medium heat. Don’t let it burn, but you want to cook it until it starts to turn brown, then keep cooking it until it gets darker and darker until it’s very carmelized.

While you’re doing that put some lentils in a pot and add enough water to cover. Bring to a boil then simmer for 20 minutes. Then put in some rice, add enough water to cover again, and simmer for another 20 minutes. When all the water’s gone try it to see if the rice and lentils are still hard, if they’re not soft enough add more water and cook until it’s gone.

When the rice and lentils are cooked add in the onions and serve with a dollop of yogurt. It looks like cat yak, but tastes awesome. I like to make it with sprouted and dried lentils (keep lentils damp in a bowl until they grow little tails, then spread on a baking sheet until crispy (takes a day or two) then store in a jar) and brown rice. If you’re feeling adventurous add in come cumin and JUST A TOUCH of allspice. It’s a very mild, rich, and warming dish and I love it.

By: Deanna

Deanna — Fri, 05 Feb 2010 07:35:24 +0000

mmm… curried lentils, mexican lentils… mmm…. it all makes me soooo hungry!

By: Molly

Molly — Wed, 03 Feb 2010 21:04:38 +0000

How funny that so many of us did lentils yesterday! My soup is very silmilar to yours but with a Mexican flavor(cumin, chili powder, cilantro, red pepper, etc.). I’ve got the recipe on my blog(current post). The texture was kinda much, probably because I used a whole pound of lentils so today I blended up what was left to make a cream soup . I froze it in quart bags and had 3 full ones! I’ll add some milk when I reheat it.

Molly, off to explore your site more!

By: donielle

donielle — Wed, 03 Feb 2010 20:41:23 +0000

@fidget, I'va had a couple people tell me they have them curried. Guess I should try that next!

By: fidget

fidget — Wed, 03 Feb 2010 16:17:48 +0000

hmm, I had no idea that I should be soaking my lentils. We love lentils here. We had them curried 2 nights ago

By: Audrey

Audrey — Wed, 03 Feb 2010 01:41:45 +0000

Well the sloppy lentils were definitely different. I mean, it was pretty decent, but my husband didn’t like it. He’s not really open to new things though, so his opinion doesn’t count! haha.
I actually used Lindsay’s recipe.
http://www.passionatehomemaking.com/2009/10/sloppy-lentils-in-the-crockpot.html
I definitely recommend trying it!