Indian, Stew

Indian lentil curry with green beans and carrots

A tasty and spicy lentil curry with Indian flavors which goes very well together with chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Serves 5

3 dl dried green lentils
1 onion, chopped
2 carrots, thinly sliced
350 g green beans
1 tbsp tomato paste
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 tbsp caraway seeds
1.3 liter of water
2 tsp herb salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
0.5 tsp cayenne pepper
Oil for frying

Heat oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion and fry for another couple of minutes. Add garlic, ginger and tomato paste and fry for one more minute. Add the lentils, water and all the spices and boil for 15 minutes. Add the carrots and boil another 10 minutes. Add the green beans and simmer for another couple of minutes. Serve the curry with chapati or rice.

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

American, Stew

Hawaiian Sloppy Joe’s

This is a vegetarian and Hawaiian version of Sloppy Joe’s burger. The tart and sweet pineapple really lifts the flavors of this dish! (The recipe is inspired from http://www.chooseveg.com/sloppyjoes)

Serves 6

3 dl dried green lentils
1 onion, chopped
2 green peppers, chopped
250 g champignons, sliced
1 pineapple, peeled and diced
2 garlic cloves, crushed
500 g passata
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground chilli pepper
1 pinch of cayenne pepper
Oil for frying

Cook the lentils according to the instructions on the package. Heat the oil in a pan and fry the champignons for a few minutes. Add the onion and fry for another couple of minutes. Include the garlic the last half-minute. Stir in the passata, peppers, pineapple, cooked lentils and spices and bring to a boil. Serve the stew in a hamburger bread or eat it just as it is.

Fusion, Salad

Chili and garlic-flavored bean salad with broccoli and mozzarella

This is a very tasty salad with balanced flavors of tangy capers, hot chilli and spicy garlic, coriander and pepper. Crunchy broccoli and mild mozzarella also contribute to the party in your mouth!

Serves 4

2.5 dl dried green lentils
500 g fresh broccoli, divided into small florets
200 g mozzarella, diced
70 g capers
4 garlic cloves, sliced
1 red chilli, chopped
1 handful of cilantro, chopped
0.5 tsp herb salt
0.5 tsp ground black pepper
Olive oil for frying

Boil the lentils according to the instructions on the package. Heat the oil in a pan and fry the broccoli for a few minutes. Add the garlic and chilli and fry another minute. Finally mix all the ingredients in a bowl.

Indian, Stew

Dhal with green lentils

What a taste explosion this dish gives in the mouth! I could feel lovely and fresh flavors of ginger, chilli, garlic and spices a long time after I stopped eating. I think it could almost be used instead of a breath freshener to give a fresh feeling in the mouth!

Serves 4

4 dl dried green lentils, rinsed
1 onion, chopped
0.5 dl of grated fresh ginger
1-2 green chillies, chopped
2 garlic cloves, crushed
7 dl water
1 tsp turmeric
1 tsp herb salt
1 tsp garam masala
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the onions for one minute. Add the garlic, chilli and ginger and fry for another half a minute. Add lentils, water and the dry spices. Boil for 30 minutes. Finally stir in the coriander. Serve the dhal together with naan bread.

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Asian, Fusion, Mediterranean, Soup

Carrot soup with green lentils and ginger crème fraiche

This is a sweet and herbal soup, whose mild flavor delightfully contrast the tangy and fresh ginger crème-fraiche. (The recipe is inspired by a recipe from Linas bag of groceries.)

Serves 5

1 kg carrots, sliced
2 onions, chopped
2.5 dl dried green lentils, rinsed
2 garlic cloves, mashed
10 dl water
1 tsp herb salt
0.5 tsp black pepper
0.5 tsp cayenne pepper
1 handful fresh thyme bundle, stripped
2 dl crème fraiche
1 tbsp ginger, grated
Oil for frying

Heat oil in a pan and fry the carrots, onions and garlic for a couple of minutes. Add the lentils, water, salt, pepper and cayenne pepper. Boil for about 25 minutes until the carrots are soft. Mix the ginger with the crème fraiche. Add the thyme to the soup and blend it into a quite smooth soup with a hand blender. Serve it together with a large dollop of ginger crème fraîche.

Italian, Pasta

Vegetarian Spaghetti alla Puttanesca

I usually tell people that all the recipes I post on my blog are very good, but this one is really a top notch recipe! What flavor explosion. I have used a recipe for Spaghetti alla Puttanesca but replaced the anchovies with green lentils to make it vegetarian.

Serves 5

400 g of spaghetti
2.5 dl dried green lentils
500 g cherry tomatoes, halved
1 onion, chopped
2 garlic cloves, crushed
130 g olives, e.g. Kalamata
2 red chillies, chopped
30 g parsley, chopped
0.5 dl capers
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Cook the pasta and lentils as directed on the packaging. Fry the onions for one minute. Add the garlic, chilli and tomatoes and simmer for about 5 minutes. Stir in capers, olives, pasta and lentils and season with salt and pepper.