Baked Lentil Munchies Food

VERY VEGGIE LENTIL BAKE

Steps:

• Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
• Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
• Heat the oven to 190°C (Gas Mark 5 / 375°F).
• Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
• Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
• Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

BAKED LENTILS WITH CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
• Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

COCONUT LENTIL CURRY

Steps:

• In a large saucepan or pot, heat 1 tablespoon of the oil over medium heat. Add the cumin seeds and fry for 30 seconds, or until they darken in color slightly and are fragrant.
• Add onion and sauté until tender, 5 to 7 minutes, then add the garlic and sauté for 30 seconds to 1 minute more, until tender. Finally, add the curry powder and fry for 30 seconds, to release the aroma
• Add the lentils, spinach, stock, and crushed tomatoes. Bring to a boil, then lower heat to a gentle simmer and cook for 15 to 20 minutes, or until the lentils are tender but not falling apart.
• Meanwhile, in a large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the eggplant and cherry tomatoes, season with ½ teaspoon of salt and fry until the eggplant is soft and golden brown and the tomatoes blister, about 10 minutes.
• When the lentils are ready, add the eggplant mixture, coconut milk and the remaining teaspoon of salt, or to taste, to the lentils. Heat for a minute, then serve with your choice of garnishes.

MUNCHIES (LENTILS)

Steps:

• In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes.
• Drain Spread out on paper towels to dry.
• Preheat oven 425°F.
• Line baking pan with sides with foil.
• Spray with pan spray.
• Toss lentils with oil, spread out on pan in single layer.
• Bake in oven 10-15 minutes.
• Watch carefully, stirring often, til crisp.
• Combine salt and seasonings sprinkle over lentils and toss.
• Cool.
• Store in air tight container.