If you know me, you should know some things about lentils. Some fact: though they are a bean you dont have to soak, they cook up in 20-25 minutes. 1 c. has 90% of the recommended amount of folic acid. Iron source when mixed with acidic foods. When mixed with grains you have complete protein. Soluble fiber in lentils acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol, and decreases insulin requirements for people with diabetes. They are cheap. At about a $1 per pound and you use 8oz dry to make 1 pound cooked.
Here are a few of my favorite recipes. I only use them in Mexican but need to expand past that.
Lentil Enchilada (I created this recipe and it is a favorite of Guy's)
8 oz lentils
2.5 c. water
1 tsp taco seasoning
Mix ingredients together over high heat until full boil. Reduce heat, cover and cook for 20 mins (They should be soft but still hold their shape). This can be done ahead of time if needed.
1/2 c. finely diced onion
Refried beans, small can fat free
1/4 c./ 1-package taco seasoning
1/4. c. water
tortillas
jar of salsa or enchilada sauce
2 c. cheddar cheese
Saute onions in a small amount of fat until translucent. Add cooked lentils (drained), beans, seasoning and water, mix well. Line the bottom of a 9*13 with a little salsa or sauce, put filled tortillas in the pan seam side down. Top with salsa or sauce and cheese. Cook at 350 until hot and bubbly.
8 oz lentils
2.5 c. water
1 tsp taco seasoning
Mix ingredients together over high heat until full boil. Reduce heat, cover and cook for 20 mins (They should be soft but still hold their shape). This can be done ahead of time if needed.
1/2 c. finely diced onion
Refried beans, small can fat free
1/4 c./ 1-package taco seasoning
1/4. c. water
tortillas
jar of salsa or enchilada sauce
2 c. cheddar cheese
Saute onions in a small amount of fat until translucent. Add cooked lentils (drained), beans, seasoning and water, mix well. Line the bottom of a 9*13 with a little salsa or sauce, put filled tortillas in the pan seam side down. Top with salsa or sauce and cheese. Cook at 350 until hot and bubbly.
Mexican Bubble Pizza
8 oz dried lentils
2.5 c water
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired
DIRECTIONS
1. Heat oven to 375°F. Boil lentils and water on high heat until full boil. Reduce heat, cover and cook for 20 mins (They should be soft but still hold their shape) ; drain. Put in skillet, add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.
8 oz dried lentils
2.5 c water
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired
DIRECTIONS
1. Heat oven to 375°F. Boil lentils and water on high heat until full boil. Reduce heat, cover and cook for 20 mins (They should be soft but still hold their shape) ; drain. Put in skillet, add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.
Lentil Tacos
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
South Dakota Taco Salad
8 oz dried lentils
2.5 c water
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package Doritos
1 (16 ounce) bottle Thousand Island salad dressing
Boil lentils and water on high heat until full boil. Reduce heat, cover and cook for 20 mins
(They should be soft but still hold their shape) ; drain. Put in skillet, add taco seasoning mix, water and soup; mix well.In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well. Have each person crunch a handful of doritos on their plate, put the salad over top, and then top with thousand island dressing.
8 oz dried lentils
2.5 c water
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package Doritos
1 (16 ounce) bottle Thousand Island salad dressing
Boil lentils and water on high heat until full boil. Reduce heat, cover and cook for 20 mins
(They should be soft but still hold their shape) ; drain. Put in skillet, add taco seasoning mix, water and soup; mix well.In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well. Have each person crunch a handful of doritos on their plate, put the salad over top, and then top with thousand island dressing.
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