American, Fusion, Mediterranean, Patties and burgers

Lentil burgers with feta cheese and sun-dried tomatoes and coleslaw

These lentil burgers have a delicious Mediterranean taste. They are nice to eat with any type of side dish. Here is a suggestion with coleslaw, which is so good!

Serves 4

1 batch lentil burgers (recipe below)
1 batch coleslaw (recipe below)
1 batch garlic yoghurt (recipe below)
8 hamburger buns (preferably wholemeal)
8 lettuce leaves
1/2 red onion, sliced
1 tomato, sliced

Prepare the lentil burgers, coleslaw and garlic yoghurt according to the recipes below. Serve the burgers in hamburger buns together with lettuce leaf, garlic yogurt, sliced tomato and red onion.

Lentil burgers with feta cheese and sun-dried tomatoes

2 dl red lentils
2 carrots, roughly grated
1 onion, finely chopped
1 dl sunflower seeds
3 dl oatmeal
150 g feta cheese, coarsely crumbled
1 dl sun-dried tomatoes, shredded
1 tsp herb salt
1 tsp ground chilli pepper
2 tsp oregano
Oil for frying

Boil the lentils according to the instructions on the package. Mix them with the other ingredients. Shape the batter to 8 burgers and fry them in oil until they become browned on both sides.

Coleslaw

400 g white cabbage, shredded
2 carrots, cut into thin sticks
1/2 red onion, chopped
2.5 dl crème fraiche
1 tbsp tomato paste
1 tsp Dijon mustard
0.5 tsp herb salt
0.5 tsp ground black pepper

Mix.

Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed

Mix.

Fusion, Soup, South American, Thai

Coconut lentil soup with green curry and quinoa

This soup has delicious flavors of coconut, lime and green curry. It has a mild spiciness and a nice chewiness of the quinoa. The recipe is inspired by a recipe from Kung Markatta’s website.

Serves 4

1.5 dl quinoa
2.5 dl dried red lentils
6 dl water
4 dl coconut milk
1 zucchini
2 garlic cloves, crushed
2 tbsp grated ginger
2 tsp green curry paste
2 tsp herb salt
0.5 tsp black pepper
2 tbsp lime juice
Oil for frying

Cook the quinoa according to the instructions on the package. Heat oil in a pan and fry the garlic for half a minute. Add the red lentils, water, coconut milk, ginger, curry paste, salt and pepper and boil for about 10 minutes. Include the zucchini the last 2 minutes. Blend the soup with a hand blender. Stir in the lime juice and quinoa and serve!

Fusion, Soup

Beet and lentil soup with almond and pea chutney

This is a dish with exciting flavor combinations. The soup is very hearty, which gives an exciting contrast to the tart ginger-flavored pea and almond chutney. (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 5-6

Beet and lentil soup

1 onion, chopped
1 kg beets, peeled and cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
3 dl dried red lentils
1 garlic clove, crushed
1 tsp herb salt
0.5 tsp ground black pepper
1 liter of water
Oil for frying
Sea salt for serving

Almond and pea chutney

200 g almonds
300 g green peas
5×5 cm ginger
2 tbsp freshly squeezed lemon juice
1 dl water

Heat the oil in a pan. Fry the almonds until they are dark brown. Put them aside. Fry the onion, garlic, beets and carrots for a couple of minutes. Add water, lentils, salt and pepper and boil for 30 minutes, or until the beets and carrots are soft. Blend the ingredients for the almond and pea chutney in a food processor into a mash. Serve the soup with a large dollop of chutney and sprinkle with sea salt.

Fusion, Soup

Saffron-flavored lentil and chickpea soup with lemon-flavored cream cheese and chickpea cream

This soup has very exciting flavor combinations! The saffron taste from the rich tomato soup goes very well together with the fluffy and lemony chickpea and cream cheese cream. I also like how the dish gives me associations to saffron buns and cheesecake 🙂 (The recipe is inspired from the book “Smaker från Saltå Kvarn” by Åsa Swanberg.)

Serves 4-5

Saffron-flavored chickpea soup

400 g cooked chickpeas (drained weight)
1 dl dried red lentils, rinsed
1 onion, chopped
1 garlic clove, crushed
500 g crushed tomatoes
5 dl water
1 g saffron
0.5 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a pan and fry the onion for one minute. Add the garlic and fry for another minute. Add the remaining ingredients and simmer for 10 minutes. Serve the soup with a large dollop of lemon-flavored cream cheese and chickpea cream (recipe below).

Lemon-flavored cream cheese and chickpea cream

230 g cooked chickpeas (drained weight)
200 g cream cheese
1 garlic clove, crushed
Zest from one lemon
0.5 tsp herb salt
1 pinch of ground black pepper

Blend all ingredients in a food processor until smooth and fluffy.

Indian, Soup

Lentil soup with curry and lemon

This is a fresh tasting soup with its tangy lemon flavor and a spiciness which is balanced by the creamy crème fraiche.

Serves 5

2 onions, chopped
3 dl dried red lentils, rinsed
3 potatoes
2 parsnips
1/4 celeriac, peeled
3 carrots
3 garlic cloves, crushed
1 dl freshly squeezed lemon juice
1 liter water
1.5 tbsp yellow curry powder
1 tsp chilli flakes
1 tsp turmeric
0.5 tsp ground black pepper
1.5 tsp herb salt
1.5 dl of crème fraiche
Oil for frying

Cut all the root vegetables into 2 cm cubes. Heat the oil in a pan and fry the onion for a couple of minutes. Add the root vegetables and garlic and fry for another couple of minutes. Add the water, lentils and the spices. Boil for about 12-13 minutes, until the vegetables become soft. Blend the soup quite smooth with a hand blender and stir in the lemon juice. Serve the soup with a dollop of crème fraiche.

Italian, Lasagna and gratin

Lasagna with cottage cheese, zucchini and feta cheese

A tasty lasagne with a rich tomato and cottage cheese sauce layered with zucchini and topped with a lovely touch of saltiness from the feta cheese.

Serves 5

1 onion, chopped
2 carrots, coarsely grated
1 dl dried red lentils, rinsed
500 g cottage cheese
9 lasagne plates
1 zucchini, sliced lengthwise
400 g tomato passata
3 garlic cloves, crushed
2 tbsp tomato paste
2 tsp basil
2 tsp oregano
1 tsp thyme
1 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp ground black pepper
200 g feta
Oil for frying

Preheat the oven to 225 °C. Fry the onions for about 30 seconds. Add the carrots and garlic and cook for another couple of minutes. Add the tomato passata, lentils, tomato paste and all the spices and simmer for about 5 minutes. Pull the pan off the heat and stir in cottage cheese. Make three layers of the lasagne plates, sauce and zucchini slices in an ovenproof dish. Start with lasagne sheets at the bottom and finish with sauce on top. Crumble the feta over the top and cook in the oven for about 20 minutes.

Fusion, Soup

Carrot soup with blood orange and ginger

An invigorating and colorful soup which cheers up, with lovely flavors of blood orange, ginger and carrot.

Serves 5

1 kg carrots, sliced
2 dl dried red lentils, rinsed
1 onion, chopped
2 garlic cloves, crushed
2 tbsp grated fresh ginger
Juice from two blood oranges
1.2 liter water
1.5 tsp herbal salt
0.5 tsp ground black pepper
1-2 pinches cayenne pepper
3 dl cashew nuts
Oil for frying

Heat the oil in a pan and fry the cashew nuts until golden brown. Put them aside. Fry the onions for a couple of minutes. Add garlic, ginger and carrots and fry for another minute. Pour in the water and add the lentils and the spices and cook for 10-15 minutes until the carrots are soft. Pull the pan off the heat and pour in the blood orange juice. Blend the soup with a hand blender until it becomes quite smooth. Serve it topped with fried chashew nuts.

Middle eastern, Soup

Sweet and sour couscous and lentil soup

A rich and spicy soup with a slight tartness. The highlights are the yoghurt which gives a nice contrast to the spiciness and the cashew nuts which give the soup a crunch.

Serves 5

1 leeks, sliced
2 onions, chopped
2 carrots, sliced
1 zucchini, sliced
2.5 dl dried red lentils, rinsed
1 dl couscous
1.5 l water
1 tbsp grated fresh ginger
2 tbsp lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying
2 dl cashew nuts
Yoghurt as topping

Heat the oil in a large pan and fry the cashew nuts until golden brown. Put them aside. Fry onions and leeks for about 1 min. Add the vegetables, ginger and garlic and fry for another couple of minutes. Add water, lentils, couscous, lemon juice and spices. Simmer for about 10 minutes. Serve the soup topped with a dollop of yogurt and cashew nuts.