You’ll love these easy lentil recipes, including sprouted lentil salad and moujadara. Enjoy!
Written by monthly contributor, Mrs. Faye Henry
We did not grow up eating lentils nor did our friends. In fact, it has only been the last several years that they have been included on our menu. I had decided to look for a natural way to control my cholesterol, which was a bit high, and was blessed to find a wonderful Lebanese cookbook at a health food store. It set me on a new and interesting style of cooking and the appreciation of new foods which we had not tried before. The result was lovely in the fact that my health improved… and so did our eating habits.
Lentils were mentioned many times in the cookbook as they contribute in the lowering of cholesterol and are high in fiber. They contain 6 minerals and 2 B vitamins and are a protein. Lentils come in dozens of varieties but we enjoy the brown and green type best because they retain their shape.
They are quick and easy to prepare and have a nutty flavor. I love the aroma from them as they simmer away on the stove!
Another wonderful way to enjoy lentils is to sprout them. It does not require much effort and the taste and nutrition are worth the time. You can use the sprouts in salads, stir fry, pitas, and wraps.
Sprouted Lentil Salad
2 cups of sprouted lentils
1/2 cup of chopped celery
1/4 cup of shredded carrot
In a small jar whisk together:
2 T. olive oil
1 T. white wine vinegar
1/2 clove of crushed garlic
pinch of salt and pepper
Pour this over your salad along with fresh chopped parsley.
Allow to sit at room temperature for an hour or so.
Sometimes I will also add a squeeze of lemon.
Here is a recipe for a main course which is delicious served with a tomato salad that has been seasoned with garlic, lemon juice and olive oil; it is a Lebanese dish called Moujadara.
1 cup of uncooked lentils
1 cup of uncooked long grain rice
1 1/2 tsp. salt
2 large onions, julienned
1/4 cup olive oil
3 cups water
Rinse the lentils in cold water, drain, and place in a cooking pot. Add 3 cups of water, bring to a boil, then cook over medium heat for 15 minutes.
Add the rice and salt, return to a boil, lower the heat, and simmer on low another 15 minutes, or until the rice and lentils are tender.
Saute the onions in the olive oil until golden brown. Add to the cooked rice and lentils, and gently mix. Serve right away.
I also add a squeeze of lemon and some chopped parsley.
If you would like a very quick and easy Lentil Soup recipe, you’ll find one on my site HERE .
Perhaps you sweet ladies already enjoy the benefits of lentils? Do you have a favorite recipe?
As they say… Love your heart and eat your lentils!
Mrs. Faye Henry has been married to her sweetheart for over 41 years and together they own a lovely shop in New Brunswick, Canada. She also leads many young ladies, wives, and mothers in “Keepers of the Home” classes that she facilitates in the local community. She has a heart for mentoring younger women and fulfilling the Titus 2 mandate! Won’t you pop over and visit Mrs. Henry at The Blessed Hearth? Pour yourself a nice hot cup of tea and stay for awhile. The fire is lit and burning brightly and the candles smell heavenly. Biscuits are in the oven…