Seasoned Mashed Lentils Food

SEASONED BLACK LENTILS RECIPE

Steps:

• In a large saucepan or deep skillet, combine the black lentils with the broth, water and spices. Bring to a simmer and simmer for about 15 to 20 minutes until tender.
• Drain excess liquid. Taste and if serving as is, season with additional salt and pepper as necessary. Or, use directly in our Lentil Salad or other recipes.

TASTY LENTIL TACOS

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
• Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
• Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
• Serve about 1/4 cup lentil mixture in each taco shell.

SEASONED BROWN LENTILS

Steps:

• Place all ingredients in a large saucepan. (If you're planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
• Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you'd like. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

VEGETARIAN CRUNCHWRAP SUPREME

Steps:

• Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
• Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
• Heat a skillet to medium heat and add the lentils. Add the spices along with 1/4 cup of water and mix well. Let the lentils cook until the water has reduced.
• Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
• Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
• Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.

LENTIL MUSHROOM STEW OVER MASHED POTATOES

Steps:

• Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
• Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
• Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
• In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
• Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
• Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
• To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
• Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
• Chop onion, and combine with the jalapeno, turmeric and curry powder.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
• Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
• Garnish each serving with minced cilantro leaves.
• Serve with basmati rice.

SEASONED MASHED LENTILS

Steps:

• Place dried lentils, and enough water to cover them, in a small saucepan.
• Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat.
• Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
• Cover pan and let sit for about five minutes before serving.

SAUCY MOROCCAN-SPICED LENTILS

Steps:

• Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
• In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
• Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
• Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
• Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.