Lentil Hash Food

LENTILS WITH FRIED EGGS

Steps:

• Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
• Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
• Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

ONE POT CHICKPEA AND RED LENTIL DAHL

Steps:

• Rinse the red lentils in a sieve under cold water and empty them into a large saucepan or casserole pot.
• Add the stock and tomatoes. Bring to the boil. Skim off any foam that has risen to the top.
• Stir in the onion, ginger, garlic, chilli, curry powder, turmeric and salt. Cover with a loose lid and leave to simmer gently for about 40 mins. Check and stir from time to time. Add more water if required until Dahl has thickened.
• Stir in the drained chickpeas.
• Serve with basmati rice or naan breads

HEARTY LENTIL STEW

Steps:

• Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
• Heat the oil in a large pot or Dutch oven over medium heat.
• Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
• Toss in the garlic and for another minute or two.
• Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
• Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH

Steps:

• Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.

LENTIL HASH

Steps:

• Mix all of the ingredients together in a small bowl.
• Brown in a nonstick frying pan, stirring often.
• Serve hot.