10 ways with lentils

So much more than just for soup!

My dad is a man who likes his food: eating good food literally lights him up.

His favourite dish is the humble lentil soup. Which is perhaps not so surprising, considering he is Greek: pulses (beans and lentils) occupy the top ranks of the nation's favourite dishes. (Yes, really! Despite the prevailing perceptions, Greek cuisine isn't at all about souvlaki and grill platters.)

For my dad, the best lentil soup is made with brown lentils scented with bay leaf and finished with a good splash of red wine vinegar.

But he has enjoyed my own ways of cooking lentils just as much, usually a red lentil stew, or a dark lentil stir fry.

All of which highlight some of the lentils' best qualities:

easy & quick to cook (no soaking required)
take well to bold flavours
versatile in texture, depending on type
highly nutritious (one of the best sources of plant protein and fibre you can find)

For all these good reasons, a pot of lentil stew is my go-to dish for the kinds of days when I'm looking for a no-fuss, quick and good-for-left-overs meal.

And while it's easy to come up with a lot of variations just by playing with the flavours in your lentil pot, it doesn't have to be a pot: the varying textures of different types of lentils allow for dishes as diverse as stir fry or lentil 'loaf'.

With their high protein content the little pulses are ideal for veggie-based meals, but they also make for a very tasty accompaniment to meat. Also a great way to add bulk (and fibre content) to meat in sauces, bakes or burgers so you get more out of less meat.

Lentils go particularly well with: bacon, broccoli, butter, carrots, chillies, coriander, cumin, garlic, ginger, kale, ham, lemon, mustard seeds, onions, parsley, paprika, pork, potatoes, sausage, spinach, squash, tomatoes, sweet potatoes... and anything else you might like to add.

Here is a bunch of ideas, take your pick!

1. South Asian lentils

The classic dhal.
Use split lentils or split peas for that soft creamy consistency.

Soften plenty of onion, add spices (cumin, coriander, ginger, garlic, turmeric, chilli)
add more veggies (anything you have)
add red split lentils (rinsed) and stir to coat
add stock/water, chopped tomatoes and/or coconut milk
simmer until tender (about 20 mins)
serve topped with herbs, fried crispy chilly, pickles and/or a good splash of lemon juice or chilli oil.

2. Continental lentil stew/soup

The 'classic' lentil soup.
Use brown or green lentils for a bit of bite. Adjust the amount of liquid to stir the dish towards soup or stew. Proceed as above, but change up the flavours:

French style: garlic, celery, carrot, finish with vinegar and parsley
Greek style: garlic, bay leaf, oregano and carrot, finish with vinegar
Spanish style: garlic, bell peppers, paprika, tomato

3. Thai spiced lentils

I'm not sure lentils are 'typical' for Thai cooking, but cooking lentils with Thai-inspired flavourings makes for a yummy variation.

Follow the template above, and flavour with garlic, ginger, soy sauce, coconut and lemon/lime.

4. Lentils with extra substance

Add substance to any of the above by serving with sausages, ham or quickly fried spiced mince (ground meat), or fried tofu.

5. Lentil stir-fry

This is a 'dry' lentil dish.
Ideally use dark speckled (Puy-type) or black (Beluga) lentils: they keep their shape and bite.

pre-cook the lentils and drain (remember to season the cooking water with salt, a splash of vinegar and a bay leaf)
stir fry a base of garlic & ginger (and any other flavourings you like)
add veggies (I like red peppers, carrots shavings and greens)
finish with soy sauce, lemon juice and sesame oil (or make a tahini/lemon dressing)

6. Lentil tray roast

I love a veggie tray roast for its colourful simplicity.

Throw in tinned (or pre-cooked) lentils at the end to add substance and an extra layer of texture.
Especially good with roasted squash, sweet potato and/or broccoli.

7. Lentil balls

I guess you could call them lentil falafels too. Or something. Just look up 'lentil balls' for instructions, but they are all quite similar:

Mash up cooked, very well drained lentils with spices/flavourings (anything from minced garlic to ground cumin and grated cheese)
Add something to help the dough hold together (plain flour, ground linseed, chickpea flour or egg).
Form small balls or patties and bake or fry them carefully until golden/crispy on the outside.
Serve on a bed of veggies or in a sauce, with or without pasta. Also great as finger food with a dip.
Variation: form the dough into a 'loaf' instead of balls, bake in the oven, and serve sliced with a sauce (like a meatloaf).

8. Lentil hummus

Mash or blitz lentils with spices and flavourings, and some extra oil for creaminess to make a paste.
Serve as a dip, as a spread, or as a creamy base for various toppings (e.g. stir fried veggies or meat)

9. Lentil topping/filling

Make a dry-ish lentil stew (or why not lentil balls) as above and use it as a topping or filling for pancakes, tacos, and the like.

10. Lentil ragu

Make a lentil 'sauce' as above (perhaps Italian flavoured with tomato and basil?) and use it as a meat sauce or ragu for pasta, lasagna, in a pie or in a cheese bake.

Categories: COOK, EXPLORE, LIBRARY