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.

LENTIL BAKED ZITI

Steps:

• To cook the lentils: In a large saucepan over medium heat, warm the olive oil until shimmering. Add the onion and salt. Cook, stirring occasionally, until the onion is turning translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the lentils and water, and stir to combine.
• Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and gently simmer until the lentils are tender and cooked through, about 30 to 40 minutes. Drain the mixture well in a fine-mesh sieve and return the lentils to their pot. Set aside.
• Meanwhile, preheat the oven to 350 degrees Fahrenheit and bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Drain and return the pasta to the pot.
• Add the lentils to the pasta. Add 1/2 cup of the cheese, reserving the rest for later. Season to taste with salt (I usually add 1/4 to 1/2 teaspoon), freshly ground black pepper and red pepper flakes (if using).
• Pour 1 cup of the marinara sauce into a 13×9-inch baking dish. Spread the sauce around with a spatula so the base of the baker is evenly coated. Pour the lentil and pasta mixture into the baker and spread it so it's evenly distributed. Using a spoon, dollop cottage cheese in big spoonfuls over the pasta, then just lightly swirl the mixture a bit so the cottage cheese is still concentrated in those areas.
• Drizzle the rest of the sauce evenly over the dish (adding extra sauce if you'd like) and gently spread it over the pasta. Sprinkle the remaining mozzarella evenly over the dish. Cover the baker tightly with aluminum foil-don't let it touch the cheese-or stick a few wooden toothpicks down the center and place a generously sized piece of parchment paper, folded in the middle to make a "tent" over the baker.
• Bake for 30 minutes, then remove the covering, increase the heat to 450, and continue baking until the cheese on top is golden and spotty, 3 to 9 more minutes. Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice and serve.

25 MUST-TRY LENTIL RECIPES!

Steps:

• Place lentils, water and salt in a medium pot over high heat.
• Add any optional aromatics, and bring to a boil.
• Cover, lower heat and simmer gently until cooked through. The goal here is to get them tender, yet still hold their shape.
• Drain and use in other recipes.
• Cooked lentils will keep up to 4 days in the fridge, or can be frozen!
• Split lentils cook the fastest- check at 15 minutes! Small lentils take roughly 20 minutes, large brown lentils roughly 30-35 minutes. The smaller the lentils, the faster they cook, so just keep checking!

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.

BARBECUE "BAKED" LENTILS

Steps:

• 1 Combine the lentils, stock, garlic, onion, ketchup, sugar, molasses, paprika, chili powder, salt, cumin, cinnamon and black pepper in the canister of an Instant Pot or other multicooker
• 2 Stir to evenly distribute, then cover the Instant Pot (the steam valve should be turned to "pressure" or "sealing") and cook on high pressure for 35 minutes
• 3 Allow the pressure to release naturally for at least 15 minutes, then turn to "venting" to release the remaining pressure
• 4 (Alternately, you can cook the lentils in a slow cooker on low heat for 3 1/2 to 4 hours, until the lentils are falling-apart tender
• 5 To make the lentils in a Dutch oven, increase the stock to 4 cups, bring the mixture to a boil on the stove top, then transfer to a 300-degree oven and bake with the lid on on the middle rack for 2 hours, checking occasionally and adding more stock if the mixture looks dry
• 6 )
• 7 Remove the lid, stir, taste, and season with more salt and pepper, if needed
• 8 You can add an extra splash of stock if you want to thin the lentils out a bit, or turn on the saute function on HIGH and reduce if the mixture seems too watery
• 9 Garnish with chives or scallions, if desired
• 10 Serve warm

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.

BAKED LENTIL MUNCHIES

Steps:

• Bring lentils to boil
• Drain.
• Put out on towel to dry (this might take a while).
• Preheat the oven to 425°F.
• Line baking pan with tin foil and spray with non stick spray.
• Mix lentils and other remaining ingredients.
• Spread out on baking sheet.
• Bake for up 15 min, stir every few min, any more minutes and it will be too crispy.
• Let cool and have delicious snack.