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So what can i do with these lentils

I bought a bag of lentils to make these lentil vegan patties that were in my meal plan. well I made like three patties today (only took 1/4 cup!) and they weren't very good.
I'll finish the two in the fridge so they dont get wasted but I don't think I want to make these again....

so any healthy recipes I should try?


Asked by ElsaSalsaaa at 10:56 PM on Mar. 25, 2011 in Food & Drink

Level 20 (9,139 Credits)
This question is closed.
Answers (8)
  • Chili??

    Answer by skittles1108 at 10:58 PM on Mar. 25, 2011

  • Lentil soups are delicious, lentil chili, there's a non-vegan lentil patty recipe that I have found on that I like a lot. Lentil and sausage soup is my favorite way to use lentils :)

    Answer by Ati_13 at 10:58 PM on Mar. 25, 2011

  • Get a ham bone (unless you're veg of course ;) ) and make some soup. Yum. Onions, carrots, celery...*drool*. Then bring it to my house lol!

    Answer by Anonymous at 11:57 PM on Mar. 25, 2011

  • typinglentil hummus. look up the recipe. you cannot go wrong with hummus.


    Answer by gwen20 at 11:27 PM on Mar. 25, 2011

    1 cup dried brown lentils, rinsed
    8 ounce can tomato sauce (or home made)
    corn tortillas (for fun, use a mix of white, yellow and blue)
    1 packet dry taco seasoning mix (or make your own with the recipe below)
    handful of textured soy protein, optional (I leave this out)
    lettuce (shredded)
    cucumber (seeded, peeled, sliced)
    tomatoes (chopped)
    lemon or lime wedges (optional)
    Cover the lentils with water in a large saucepan. They expand tremendously so use a large pot. Add tomato sauce, textured soy protein, and taco seasoning. Bring to high heat until boiling. Simmer at low heat until the mixture thickens. Add more water if necessary and stir often so that the bottom does not burn. This process will take about an hour. You want to cook it until it's about the consistency of cooked oatmeal. Taste the mixture and add more seasonings if necessary.


    Answer by rkoloms at 6:02 AM on Mar. 26, 2011

  • . In the meantime, heat the corn tortillas in the oven, directly on the oven rack for about 5 minutes at 350 degrees.
    Assemble the tacos as desired. Squeeze the lemon wedges over the tacos... yum!!
    This recipe makes a large quantity and is very flexible with the garnishes. Experiment by adding chopped avocado, cilantro, onion, etc. I prefer these without salsa since the taco filling has so much flavor on its own. Enjoy!!
    Taco Seasoning:
    4.5 tsp. paprika;
    1 tsp. cumin powder;
    0.5 tsp. oregano;
    1 tsp. chili powder;
    1 tsp. onion powder;
    0.25 tsp. lemon powder (optional, I've never used it);
    1 tsp. salt;
    1 tsp. sugar;
    0.5 tsp. garlic powder;
    1 tsp. flour;
    0.5 tsp. cocoa powder
    Mix all together and store in airtight container. Makes approx. 4 tablespoonful - the equivalent of 1 package of seasoning (enough to season 1 pound of meat or a substitute). This mix is very mild, I add cayenne.

    Answer by rkoloms at 6:02 AM on Mar. 26, 2011

  • Italian Lentil & Squash Stew
    1 1/2 cups dried brown lentils, rinse in a mesh strainer
    1 small butternut squash (1 1/4 lb.) peeled, seeded and cut in 1" chunks (about 3 cups)
    2 cups marinara sauce; home cooked or jarred (be sure the sauce does not have sugar)
    8 ounces green beans -- ends trimmed and cut in half (2 cups) (frozen is fine, though I use frozen chopped spinach
    1 medium bell pepper -- cored cut in 1" chunks
    1 large potato -- peeled and cut in 1" chunks
    3/4 cup onion -- chopped
    1 teaspoon minced garlic
    1 tablespoon olive oil
    Mix lentils and 3 cups water in a 3-quart or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils. Cover and cook on low 8 to 10 hours or until the vegetables and lentils are tender. Stir in the oil if desired. Serve in soup plates or bowls.

    Answer by rkoloms at 6:03 AM on Mar. 26, 2011

  • Try soups

    Answer by sstepph at 3:48 PM on Apr. 7, 2011

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