Ingredient Spotlight: Lentils

Thanks so much for joining us this week!  We had a blast last week focusing on Sweet Potatoes. There were so many delicious recipes linked up including Cranberry Sweet Potato Bread and Spicy Sweet Potato & Sausage Soup.  Yum. 

This week, we’re focusing on Lentils. 

I know on the surface Lentils are not that exciting, but they are a super food just like the sweet potato.  They are high in protein, have good nutrients for us (like fiber, iron & Vitamin B + 2 essential amino acids), and are dirt cheap.  Yep.  Lentils are one of the best ways to get your protein. 

But, you have to soak lentils before you use them. 

Why you ask?  Well, it’s because lentils have chemical properties that actually work to inhibit our body’s enzyme trypsin.  Trypsin is responsible for breaking down protein, so if you use lentils without soaking them, chances are you are not getting all that good protein from the lentils. 

How to soak lentils

• Pour warm or boiling water over your lentils in a large bowl
• Keep them there for at least 15 minutes, and up to 24 hours. 

Here are our favorite ways to enjoy lentils:

Simple Sausage & Lentil Soup

Cheesy Lentil & Ham Bake

Rice & Lentil Soup

Lentil Minestrone Soup

Homemade Chicken Noodle Soup

How do you like your lentils? 

An InLinkz Link-up

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Sweet Potato Pockets with Kale, Sausage & Lentils

A perfect fall twist on the beloved hot pocket. 

I first saw this recipe on Natalie’s blog and really like the idea of putting sweet potatoes and lentils with kale in a calzone.  But, Frog Prince and I aren’t a big fan of some of the spices in the original recipe. 

So, I set to work and decided to put one of our favorite fillings inside the pockets – the filling from our sweet potato risotto.  Oh. My. Goodness.

These were a huge hit!

Sweet Potato Pockets with Kale, Sausage & Lentils – Inspired by The Sweets Life

Ingredients

• 1 recipe whole wheat pizza crust
• 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
• 4-6oz baby bella mushrooms, cleaned and sliced
• 1 T minced onion
• 1 clove garlic, minced
• salt & pepper, to taste
• 1 C frozen chopped kale
• 1/2 C lentils, soaked
• 1/2 lb. Italian sausage
• Parmesan cheese

Directions

Begin by making the pizza crust dough, and when finished, set aside, covered. 

Next, boil your lentils.  To do so, first drain the water they have been soaking in.  Then, place the lentils in a saucepan, cover them with water and season with salt.  Turn the burner on to high and heat to boiling.  Reduce heat and simmer for 20 minutes.  Drain. 

Meanwhile, brown the ground Italian sausage.  Drain excess grease when the meat is cooked, and remove the sausage from the pan into a large bowl.

In the same skillet, add the cubed sweet potato, sliced mushrooms, garlic, onion and salt and pepper.  Sauté about 10 minutes until the sweet potatoes are slightly soft and the mushrooms have released all their liquids. 

Add in 1 C frozen chopped kale and heat until wilted.

Then, mix in the cooked and drained lentils. 

Remove the mixture and add it to the large bowl with the Italian sausage.  Stir until the mixture is combined. 

Divide the bread dough into 6-8 pieces, and roll each out into a small (4-6 inches across) circle. 

Place a scoop (about 1 C) of the sausage lentil filling onto one half of the dough.  Sprinkle Parmesan cheese over the top. 

Grab a small cup and put an inch or so of water in it.  Dip your fingers in the water and then dab them along the edge of the dough.  Bring the top half over to cover the filling.  Press tightly along the wet edges to seal.  Crimp with a fork, if desired.  Note – it works best to do this right on the greased/lined cookie sheet you are planning to bake these pockets on. 

Repeat until all pockets are filled. 

Using a knife, slice a little slit in the top of each pocket.  

Place into a pre-heated oven set to 425 degrees.  Bake for 15 minutes until lightly browned and puffy. 

Enjoy!

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Cheesy Lentil Bake

Would you believe it if I told you this cheesy lentil bake is one of my new favorite recipes? 

My husband liked it too, and after having leftovers declared, “This was better than the spaghetti” (a dish he loves)! 

I’ve had this recipe on my to-try pile for a long while, and honestly, I’m bummed I didn’t try it sooner. 

The original recipe just used lentils, cheese and bacon.  We swapped ham for bacon, added mushrooms and bell peppers and reduced the amount of cheese. 

We loved it! 

Cheesy Lentil Bake – Adapted from Rebekah’s Family, Food & Fun

Ingredients

• 8 oz. dried lentils, soaked
• 2 C chicken broth
• 4 oz. mushrooms, finely chopped
• 1 medium orange bell pepper, chopped
• 1 T minced onion
• 1/2 C diced, cooked ham
• 6 oz. cheddar cheese, shredded
• Pepper, to taste

Directions

Sauté mushrooms and bell pepper for 5 minutes until liquid from mushrooms has evaporated. 

Add in 1 T minced onion and ham.

Pour in chicken broth and soaked lentils.  Simmer for 5-7 minutes, covered. 

Season with pepper.  Simmer, uncovered until liquid is evaporated. 

Remove from the heat and stir in about 3 oz. of the cheddar cheese. 

Pour into a lightly greased 2-quart casserole dish.  Top with remaining cheese.

Bake at 400 for 10-15 minutes until cheese is melted and lightly browned. 

Enjoy! 

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SRC: Rice & Lentils Soup

Thursday started out with a high of 60 degrees; by 4pm, it was snowing!  We now have about an inch of snow on the ground, and chilly, chilly, weather.  Winter has arrived. 

There’s nothing better than a yummy, warm soup on cold winter days. 

Thanks to the Secret Recipe Club for introducing me to Anne and and her family; who’s delicious soup recipe was just what we needed on the coldest night since March.

Anne learned to cook from her parents and now passes that knowledge & skills onto her two adorable sons. Preparing to be missionaries in Africa, where she gets to put her French Canadian nature to good use, learning French with her family over the next year before moving to Africa.

Anne has a bunch of yummy-looking soups: Loaded Baked Potato, Cream of Eggplant & Zucchini, and Cream of Leek!   I love the diversity of her soups. 

In particular, her rice & lentils soup looked delicious.  Not to mention, it would make a great Christmas gift to a friend or neighbor all dressed up in a canning jar. 

photo from Anne

Anne, your soup is fantastic – reminds me of my mom’s homemade turkey soup! Both Frog Prince and I had seconds; and I’m really excited for leftovers in my lunch today.

Rice & Lentils Soup – Adapted from Anne

Ingredients

• 6 C chicken broth
• 2 C water
• 2/3 C brown rice
• 2/3 C lentils (green and/or red), soaked
• 1 T minced onion
• 1 T parsley
• 1/2 tsp. pepper
• 1 tsp. poultry seasoning
• 1/4 C celery, chopped
• 1 C sliced carrots (if you like carrots, add more)
• 1 C diced, cooked chicken or turkey

Directions

Soak lentils for at least 15 minutes (but up to 24 hours) – find out why, here. 

Then, add soaked lentils to 6 C chicken broth, 2 C water, 2/3 C brown rice, 1 T minced onion, 1/4 C celery, 1 C cooked chicken or turkey (we used leftover turkey), 1 C sliced carrots, and spices (1 T parsley, 1/2 tsp. pepper, 1 tsp. poultry seasoning). 

Bring the contents to a boil and then cover. 

Reduce heat to medium/low and allow the soup to slow boil for 40-45 minutes until the rice and lentils are tender. 

This soup can’t get any easier – and it’s quite delicious and hearty.  Thanks, Anne. 

 

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