Red Lentils
I don't eat a lot of beans but I know how good they are for me. I picked up some red lentils at Whole Foods the other day but now don't really know what to do with them. I admit I got them because they are a nice color and look more appealing than the green. Any good ideas for what to do with them for someone who doesn't eat beans because I 'think' I don't like them?
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8 Comments:
Funny, I have a pkg of them in my cupboard right now, also. I haven't decided what to do with these yet, but in the past, I have used them in soup and as a spicy accompaniment dish with sausage. They are also absolutely great in a veg chili. You don't even miss the meat because they have such a hearty texture.
Since I discovered them several years ago, I tend to prefer the French lentils (lentils de puy) which are a dark green. They hold their shape much better for a longer cooking dish. The more common lentils (red, yellow, brown) break down more quickly.
For some lentil recipes, check Heidi Swanson's site, www.101 cookbooks.com. I think her newest book, Super Natural Foods will be one of my next acquisitions. I've browsed it at the book store and it's superb for content, set-up and photos (her own, by the way). But you can access her amazing veg recipes online and she has some really great ones for lentils.
frederika at 9:56AM on 02/16/08
Try cooking them well (I puree them, too) and using them as a sort of backdrop in a stew; they're quite good in a lamb and white been stew.
mongoose at 10:35AM on 02/16/08
Look in any Indian cookbook. Lots of uses for them in soups or as a side dish. They are very fragile and break up easily. Also, as I recall, they change color to a saffron-ish yellow. (Seasoning cue?)
lemons at 10:59AM on 02/16/08
They're great as a Lunch salad with a poached/fried Egg.
GTO at 11:06AM on 02/16/08
I've been making a Red Lentil Soup with Lemon that was in the NY Times on Jan. 9th; Google and I'm sure you'll find it. It's easy to make, and although I bump up the spices a bit, I think it's a fantastic recipe. I have shared it with a few other friends and we now joke that the local markets must be wondering why there's a run on red lentils!
Curlz at 12:18PM on 02/16/08
I use them in either soup or dal. I sort of wing it on the soup, often going with grated ginger, garam masala, diced yukon gold potatoes and diced tomato. I'm not sure of the measurements. I just throw stuff in until it looks/tastes right.
Even though red lentils have been a regular part of my pantry for decades now, I am always a teeny disappointed in their cooked color. I want it to come out all pink and gorgeous, but they don't cook pink. And every time I sigh just a bit.
chisai at 7:43AM on 02/17/08
I have been trying to recreate a dish called Red Sonia that we enjoy at Mundo Restaurant in Astoria. This is their spin on a traditional Turkish dish of cigar-shaped patties made with red lentils, bulghur and spices, and served in lettuce cups. I've made these for office potluck lunches - they're a big hit and can be served at room temperature. Google "lentil kofte".
overw8 at 9:45AM on 02/17/08
I second the mention of this recipe for red lentil soup from the NY Times. It was extolled by my soup-loving friends as "the best soup ever."
Dominic
the zen kitchen
dvchurch at 9:48AM on 02/18/08