Best Super Easy Lentils Recipes

MICHAEL'S EASY LENTIL LOAF

Michael's Easy Lentil Loaf image

This is a super easy and budget-friendly lentil loaf recipe that I've been making for a while now. With a decent side, it makes a excellent hot meal on the cheap for vegetarians.

Provided by MHawkins1116

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups water
1 teaspoon salt
1 cup lentils
nonstick cooking spray
1 cup quick-cooking oats
¾ cup shredded sharp Cheddar cheese
1 small white onion, diced
½ cup tomato sauce
1 large egg, lightly beaten
1 clove garlic, minced
1 tablespoon dried parsley
1 teaspoon dried basil
¼ teaspoon ground black pepper

Steps:

Combine water and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper; mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 23.5 g, Cholesterol 34.4 mg, Fat 5.1 g, Fiber 8.9 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 450.6 mg, Sugar 1.7 g

15-MINUTE LENTIL SOUP

15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

SUPER EASY LENTILS

Super Easy Lentils image

This is a fast main course that my omnivorous kids like. The basic recipe is from a McDougall Plan recipe site.

Provided by I hate coming up wi

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups red lentils
4 cups water
1 onion, chopped
1 bell pepper, chopped
1/2 cup carrot, grated
1 (14 ounce) can tomato sauce
2 tablespoons soy sauce
2 tablespoons parsley flakes
1 bay leaf
1/2 teaspoon garlic, minced
1/2 teaspoon dried basil

Steps:

Mix all ingredients in a medium pot, bring to a boil and reduce to low-medium heat to simmer for 1/2 hour, stirring occasionally.
Serve with whole grain - toast, rice, quinoa, rolls, etc. Freezable.

Nutrition Facts : Calories 394.3, Fat 2.5, SaturatedFat 0.4, Sodium 1052.4, Carbohydrate 70.7, Fiber 13.5, Sugar 7, Protein 27

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