Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘lentils’

This is one of my favorite, easy soups that I make regularly.  You could easily double the recipe and freeze extra into gallon ziplock freezer bags for future dinners.  This is a great vegetarian dinner (since you get protein from the lentils) served with a toasted baguette or rice.  My whole family loves this!

Lentil Kale Soup

Recipe inspired by one that I saw on San Francisco’s Golden Gate Mother’s Group.

Lentil and Kale Soup


  • 1 Tablespoon olive oil
  • 1 cup carrots, finely sliced
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 8 cups chicken broth
  • 2 cups dry lentils (I prefer red)
  • 4 bay leaves
  • pinch of kosher salt
  • 2 bunches of kale (or spinach), chopped roughly


In a large pot, sauté the onions and carrot in the oil over medium heat for 3-5 minutes until onions turn clear.  Add the garlic and sauté.  Add the lentils and brown for 5 minutes (be careful not to burn the onions and garlic).  Add the chicken broth, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes (less for red lentils). Remove bay leaves.  Throw in kale (or spinach), cover and simmer until greens are soft (about 10 more minutes).  Remove from heat, let cool slightly, and purée in blender before serving.

Great for the whole family.  Add more salt for adults when serving.

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This is a very flavorful lentil salad if you are looking for something different…

Spicy Red Lentils

Recipe from Mayo Clinic.

Spicy Red Lentils

This Moroccan-style dish is quick to assemble. Serve it as a side dish with roasted meats or fish. In larger portions, it also makes a satisfying main course.

By Mayo Clinic staff

Serves 6.


  • 1 1/4 cups dried red lentils, picked over, rinsed and drained
  • 3 cups water
  • 1 bay leaf
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1/2 serrano chili, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons chopped fresh flat-leaf (Italian) parsley
  • 3 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 1/2 tablespoons chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar


In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside.

In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat.

In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.

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My friend Leanne introduced me to her favorite lentil soup from this Canadian cookbook.  I’ve tweaked it and it has become one of our family’s favorites.  The bright lemony taste balances well with the earthy, starchy taste of the lentils.  I could eat this once a week!  Sometimes I make twice the recipe and freeze the extra in gallon ziplock freezer bags.

Lemon Lentil Soup

Recipe adapted from Canadian cookbook Company’s Coming (May 16, 2008).

Lemon Lentil Soup

Serves 6.


2 tablespoons extra virgin olive oil

3 cups chopped onion

2 cups chopped carrots

2 ½ teaspoons oregano

4 garlic cloves, minced

2 teaspoons fresh rosemary, chopped

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

2 bay leaves

12 cups chicken stock

3 cups dried red split lentils

4 tablespoons lemon juice

2 teaspoons grated lemon zest

¼ teaspoon freshly ground black pepper

¼ cup fresh parsley, finely chopped (optional)


Heat olive oil in Le Creuset on medium-high. Add onion and carrots. Cook for 5-10 minutes, stirring often, until onion starts to brown.

Add oregano, garlic, rosemary, salt, 1 teaspoon pepper, red pepper flakes, and bay leaves. Cook for about 3 minutes, stirring often.

Add chicken stock and lentils. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 30 minutes, stirring occasionally, until lentils are very soft.

Discard bay leaves. Stir in lemon juice, lemon zest and 1/4 teaspoon pepper. Top individual bowls of soup with fresh parsley, if desired.

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