Lentils, also called masoor dal, are a nutritious and quick cooking member of the legume family. They are versatile and easily, lending a nutty flavor to many dishes or as the main ingredient in these four hearty lentil recipes. Sprout them first for added nutrients, or simply soak overnight to cook them up faster the next day. Some of the ingredients may seem a little exotic, but they can be found at most health food stores.
Do not shy away from the seaweeds, unlike the myth that they taste fishy, they add that unique umami flavor to foods without adding monosodium glutamate often found in soy products. As a bonus, the nori and dulci add important nutrients such as iodine and electrolyte minerals vital for a healthy metabolism, heart, and extra energy.
Contrary to its name, poultry seasoning is a vegan blend of Mediterranean herbs. While most typically think of it as a stuffing flavor, its unique blend of rosemary, bay leaf, sage, oregano, marjoram, and cumin provide a flavor that is savory and hearty.
Lentils and Dulci and/or Nori
- 1-pound dried lentils soaked for several hours or sprouted for three days
- 12-cups filtered water
- 1-teaspoon sea salt
- 1-teaspoon ground black pepper
- ¼-cup coconut oil or olive oil
- 1-tablespoon vinegar of choice
- 2-tablespoon dulci flakes
- 1-sheet nori paper cut into small squares
Lentils and Sesame
- 1-pound dried lentils soaked for several hours or sprouted for three days
- 12-cups filtered water
- 1-teaspoon sea salt
- 1-teaspoon ground black pepper
- ¼-cup coconut oil or olive oil
- 1-tablespoon vinegar of choice
- 2-tablespoons toasted sesame seeds
- 1-teaspoon toasted sesame oil
Lentils and Mediterranean Herbs
- 1-pound dried lentils soaked for several hours or sprouted for three days
- 12-cups filtered water
- 1-teaspoon ground rosemary
- 1-teaspoon ground bay leaf
- 1-teaspoon ground sage
- 1-teaspoon ground oregano
- 1-teaspoon ground marjoram
- 1-teaspoon ground cumin
- 1-12 ounce can tomato sauce
- 1-teaspoon sea salt
- 1-teaspoon ground black pepper
- ¼-cup coconut oil or olive oil
- 1-tablespoon vinegar of choice
Curry Inspired Lentils
- 1-pound dried lentils soaked for several hours or sprouted for three days
- 12-cups filtered water
- 1-teaspoon ground fenu greek
- 1-teaspoon ground coriander
- 1-teaspoon ground ginger
- 1-teaspoon ground garlic powder (not garlic salt)
- 1-teaspoon ground bay leaf
- 1-teaspoon ground black cardamom
- ½-teaspoon ground red pepper or cayenne pepper (optional)
- 1-teaspoon ground cumin
- 1-teaspoon sea salt
- 1-teaspoon ground black pepper
- ¼-cup coconut oil or olive oil
- 1-tablespoon vinegar of choice
Lentils and Raw Herbs
- 1-pound dried lentils soaked for several hours or sprouted for three days
- 12-cups filtered water
- 1-teaspoon sea salt
- 1-teaspoon ground black pepper
- ¼-cup coconut oil or olive oil
- 1-tablespoon vinegar of choice
- 1-tablespoon minced raw garlic
- 1-handful fresh basil leaves
- ½-handful fresh marjoram leaves
Directions for Making Lentil Stew Recipes Above
- Select ONE of the recipes above and proceed with directions.
- Simmer the lentils, 1/2 the salt, 1 tsp oil or butter, and water on lowest setting until they are as soft as desired.
- Add more water as necessary to keep them from burning.
- Turn off and remove from heat. Add remaining ingredients and serve.
- Serve with fresh buttered bread or flat-bread for a well balanced meal.