ISO lentil recipe

lilylove

lilylove

Active member
I'm looking for a recipe using lentils as the main ingredient...

I want something that will end up with a mild flavor and be thick like
mashed potatoes, that can be used as a side dish.

I want to serve it with venison steaks and steamed or roasted veggies...


Any ideas?

THANK YOU!!!:wink::wink::wink:
 
Saute finely diced onion, carrots and celery in a bit of butter or olive oil...add a smashed garlic clove and brown gently. Deglaze the pan with sherry, then add the lentils and cook in the fat and sherry for 5 minutes. It's hard for me to guage the water without seeing how much lentils you want to use...but the package will give you an option for soup thickness. Cut that in half. I like to add a bit of beef stock or ham bone to lentil...and you could as well. I'd probably stick with beef since you want to serve it with venison. Add S&P to taste. Keep an eye on the water level. You can always add more, but you really cannot take away. Lentils cook quickly, less than 30 minutes at a simmer.
Before serving, I'd add fresh rosemary, parsley and lemon zest, also to compliment the venison.
 
Here are a couple of thoughs substitute lentles for chick peas and make Hummus or you could make basically what I do with lentles for a spread but would work fine as hummus type dish or potato replacement.

Lentil Spread – Hot or Cold

1 cup dried green lentils
2 tbsp butter
1 (more) onion chopped
½ red or yellow bell pepper chopped
1 tsp garam masala (a spice mixture see recipe below)
½ tsp each cayenne & salt
¼ tsp pepper
¼ cup tomato sauce.

Put lentils in a medium pan & cover generously with water. Bring to a boil on high heat.
Turn heat to medium low, cover & simmer until tender, about 40 mins. Drain.
Melt butter in a skillet on medium heat. Add onion & cook. Stir in bell pepper, garam masala, cayenne, salt & pepper. Cook while stirring 3 – 5 mins until mushy.
Puree in a food processor blending in tomato sauce.
Anna did not puree it, because we are not using it as a flatbread spread. She was in a hurry so used canned green lentils. She also says you can substitute chick peas.
garam masala (spice blend used above)
Ingredients:

Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams

Method:

1. Mix all ingredients and lightly roast on a tawa.
2. Grind in a mixie and sieve to get a fine powder (garam masala)
 
Vera...this is perfect! Thanks!!! We're having company Thursday and I think I'll try it out! Yummy!!!

Joe, yours sounds more like a dip that would be great for an a party! so I've copied and pasted. THANK YOU!!!!!!!
 
Joe, got yours copied and pasted, since I have everything but the yellow pepper. Garam masala is a cool spice blend!

Going to have to put garlic in mine, though. :-)

Lee
 
I'm with you Lee but I usually add it to the lentils and not the spice mix as I prefer fresh garlic.
 
joec said:
I'm with you Lee but I usually add it to the lentils and not the spice mix as I prefer fresh garlic.
Click to expand...

Well, yeah, that's what I meant. LOL!

Confusing the way I wrote it - sorry!

Lee
 
VeraBlue said:
Saute finely diced onion, carrots and celery in a bit of butter or olive oil...add a smashed garlic clove and brown gently. Deglaze the pan with sherry, then add the lentils and cook in the fat and sherry for 5 minutes. It's hard for me to guage the water without seeing how much lentils you want to use...but the package will give you an option for soup thickness. Cut that in half. I like to add a bit of beef stock or ham bone to lentil...and you could as well. I'd probably stick with beef since you want to serve it with venison. Add S&P to taste. Keep an eye on the water level. You can always add more, but you really cannot take away. Lentils cook quickly, less than 30 minutes at a simmer.
Before serving, I'd add fresh rosemary, parsley and lemon zest, also to compliment the venison.
Click to expand...



Just got done making these and let me tell ya they ROCK!!!:applause::clap::applause::clap:!!!! Made them for our guest tonight but I have serious doubts about there being any left by the time he gets here! OH MY GOD!!! They are good!!! I did something pretty strang for me and pretty much stuck to the recipe that Vera gave. I did add extra garlic and at the end just added lemon juice.

THANKS VERA!!! YUMMMY YUMMMMY YUMMMMY!!!!!!:applause::applause::clap:
 
I have a recipe for rice and lentil stew that you can find HERE

499-rice-and-lentil-stew.png
 
Mmmm, so many excellent ideas floating around in here. These might be just what I'm looking for to get me as into lentils as my husband is. :thumb:
 
VeraBlue said:
Saute finely diced onion, carrots and celery in a bit of butter or olive oil...add a smashed garlic clove and brown gently. Deglaze the pan with sherry, then add the lentils and cook in the fat and sherry for 5 minutes. It's hard for me to guage the water without seeing how much lentils you want to use...but the package will give you an option for soup thickness. Cut that in half. I like to add a bit of beef stock or ham bone to lentil...and you could as well. I'd probably stick with beef since you want to serve it with venison. Add S&P to taste. Keep an eye on the water level. You can always add more, but you really cannot take away. Lentils cook quickly, less than 30 minutes at a simmer.
Before serving, I'd add fresh rosemary, parsley and lemon zest, also to compliment the venison.
Click to expand...



Vera- decided to add your wonderful lentil dish to Greekster dinner! YUMMY. THANKS AGAIN
 
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