Lentil food ideas

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin…

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until…

Middle Eastern Mujadara combines lentils and rice with caramelized onions! The result is a hearty side dish or main packed with flavor.

These are the best brown lentils I've ever had. They are super tasty, easy to make with lots of amazing ingredients and extremely freezable.

Warm, flavorful, and effortlessly made for pure culinary delight.

A delicious, aromatic, hearty, lentil-rice pilaf with caramelized onions and delicate spices. This pilaf is called Mujadara’ and is enjoyed all across the Levantine region.

These Ethiopian berbere spiced lentils are amazing! The tangy flavors are distinct and mildly spicy.

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You’ll love this incredible soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious - you’ll make it again and again.