Lentils Two Ways

When I am coming up with new recipes for weekday meals, I try to keep it simple.  I don’t have a ton of time between coming home from work to putting dinner on the table to be messing around with lengthy meals.  So things that can be prepped ahead of time and then thrown together in one skillet or pan are VERY appealing to me.  With that idea in mind, I have two recipes for you today, I know, get excited!  Both of them have lentils as the main ingredient, which you can make in a big batch in the morning and then just throw in with the other ingredients when you get home at night.  It’s awesome.

Lentils Two Ways

For your lentils you will need

  • 1 cup dried lentils
  • 4 cups water

To prepare combine the water and lentils into a medium saucepan and bring the water to a boil.  Cover and simmer for about 20 minutes, then drain the water.  You can use the lentils right away or store in a container in the fridge for later

Taco Lentils

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  • 1 cup cooked lentils
  • 1/2 onion, diced
  • 1 green pepper, diced
  • 1/2 cup vegetable broth
  • 1 tbsp tomato paste
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1/4 to 1/2 tsp cayenne powder, depending on how spicy you want your lentils

1.  In a medium pan, heat a little olive oil and saute your onion until soft, about 5 minutes.  While you are cooking the onion, combine the vegetable broth, tomato paste, and seasonings and mix thoroughly.

2. Add your lentils to your pan and mix with the onions.  Add in your green peppers and heat for about 5 minutes.  Then pour your taco mix over the lentils and combine well.  Heat through for about 5 minutes.

You can serve this in taco shells, in a salad, or on it’s own.  It makes delicious leftovers as well, so make a big batch!

Asian Lentils 

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  • 1 cup lentils
  • 2-3 medium carrots, shredded
  • 1/2 onion, diced
  • 1/4 cup liquid aminos (or soy sauce, or tamari, or coconut aminos)
  • 1/4 cup vegetable broth
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup (or honey)
  • 1 tbsp sesame oil (optional, but really tasty!)
  • 3 cloves garlic, minced
  • 1 in hunk of ginger, minced

1. Combine your liquid aminos, broth, rice vinegar, maple syrup, sesame oil, garlic, and ginger and mix well.  Set this aside

2. Heat a little oil in a medium pan.  Saute your onion until it is soft, about five minutes.  Add in your lentils and carrot shreds and mix to combine.  Pour your sauce over the lentils and stir to combine.  Heat through for 5 to 7 minutes or the lentils soak up the sauce.

For this version you can serve over brown rice or quinoa.  I actually served these in lettuce wraps and they were delicious!  So there you go, two recipes using lentils and some basic kitchen staples.  See how easy it is to make quick and healthy meals? Eat up and enjoy!