Big Batch Marinated Lentils Recipes

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LENTIL BOLOGNESE

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

Provided by Anna Stockwell

Categories     Olive Oil     Bacon     Onion     Garlic     Wine     Tomato     Pasta     Butter     Parmesan

Yield 4-6 servings

Number Of Ingredients 12



Lentil Bolognese image

Steps:

  • Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
  • If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
  • Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
  • Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
  • Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
  • Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
  • Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan, (for serving; optional)

RANCH-STYLE BAKED LENTILS

The Palouse area of northern Idaho and eastern Washington is known as the "Dried Pea and Lentil Capital of the World". I serve this as a main dish, or as a side dish for picnics and barbecues. I've used the recipe for many years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 8



Ranch-Style Baked Lentils image

Steps:

  • Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. , Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes.

Nutrition Facts :

2 cups dried lentils (4 cups cooked)
2 teaspoons salt
5 cups water, divided
1 pound lean ground beef (90% lean)
1 envelope onion soup mix
1 cup ketchup
1 teaspoon prepared mustard
1 teaspoon cider vinegar

BRAISED CELERY WITH LENTILS AND GARLIC

Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.

Provided by Anna Stockwell

Categories     Olive Oil     Celery     Garlic     White Wine     Herb     Egg     Wheat/Gluten-Free     Dairy Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12



Braised Celery With Lentils and Garlic image

Steps:

  • Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
  • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
  • Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

¼ cup plus 1 Tbsp. extra-virgin olive oil
1 bunch celery, leaves reserved, stalks sliced ½" thick on a diagonal
6-8 garlic cloves, thinly sliced
1 tsp. kosher salt, plus more
½ cup dry white wine or dry vermouth
A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)
2½ cups low-sodium beef, chicken, or vegetable broth
2 cups Big-Batch Marinated Lentils
4 large eggs
Flaky sea salt
Freshly ground black pepper
Crusty bread (for serving; optional)

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