Tag Archives: lentils

Sloppy Joes with Ground Beef and Lentils

10 Aug

I have been wanting to make sloppy joes for a while, and really wanted to try using lentils instead of ground beef. Of course, my family was a little hesitant to try it with lentils, so when I found this recipe that uses lentils along with ground beef, I figured it would be a good start to try with them. We all thought it turned out really well, and next time I may try it with all lentils just to save on some cost. If I do, I will update this recipe with the all lentil version.

Sloppy Joes with Ground Beef and Lentils

Sloppy Joes with Ground Beef and Lentils
Original recipe here

What you need:

2 tablespoons olive oil
2 clove garlic, finely chopped
1 small onion, finely chopped
2 small carrot, finely chopped
1 bell pepper (red or green), finely chopped
1 cup ketchup, divided
1 cup dried brown lentils, picked over and rinsed
4 cups chicken, beef, or vegetable broth
1/2 teaspoon dried oregano
Salt and ground black pepper
1 pound lean ground beef
2 tablespoon Worcestershire sauce

How to make it:

Heat olive oil in a medium saucepan over medium-high heat. Add the garlic, onion, carrot, bell pepper and 1/4 cup ketchup and cook until the vegetables are soft. Add the lentils, oregano and broth. Bring to a boil and cook 5 minutes, then cover and reduce heat to medium-low. Simmer until the lentils are tender and most of the water is absorbed, about 35 to 40 minutes (add up to 1 cup water or broth if necessary). Season with salt and pepper.

Add the beef to a large non-stick skillet, break it up, and cook, until it begins to brown. Add the Worcestershire sauce and the remaining 3/4 cup ketchup and stir until combined. Add the lentil mixture and, if needed, up to 1 cup water or broth. Cook until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.

Slow Cooker Lentil and Kale Soup

12 Aug

 

I have been on the hunt for recipes using lentils since I got a 25 pound bag recently from Bountiful Baskets.  After getting Tuscan kale this weekend from Bountiful Baskets, I started to look at soup recipes online to see what I could find.  So, I came across this recipe, that also used celery and carrots, which I also got from Bountiful Baskets, and onion, which I have plenty of on hand.  I thought this was very good, my 5-year-old enjoyed it as well, although she ate mostly the kale.  My husband and 3-year-old turned up their noses at it, but their loss, more for me!

 

Slow Cooker Lentil and Kale Soup
Original recipe here

What you need:

1 cup lentils, rinsed and drained
8 cups water
3 vegetable bouillon cubes
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
2 whole onions, finely diced
2 cloves garlic, minced
5 cups kale, leaves removed from stems and chopped
2 teaspoons fresh rosemary, minced
1 teaspoon dried basil
1/2 teaspoon sage
salt and pepper to taste

How to make it:

Add all ingredients to the slow cooker.  Cook on low for 7 to 8 hours, or high for 3 1/2 to 4 hours.

Slow Cooker Spinach, Lentil & Tortellini Soup

22 Nov

 

This is one of my favorite soups to make.  I got the recipe from the Biggest Book of Slow Cooker Recipes, a cookbook I bought when I first got my slow cooker a few years ago.  I was secretly wishing for spinach from Bountiful Baskets, and this week, that wish was fulfilled!  And it’s pretty chilly here today, so perfect weather for eating and making soup.  The original recipe calls for ham and for chicken broth, but I make it without the ham and you can switch to vegetable broth to make this a meatless meal!  I think it tastes great without the ham, but you may choose to add it in.  Mine also looks less soup-like in the picture above because I used a larger family size package of tortellini, because that’s what my girls like the most.

Slow Cooker Spinach, Lentil, and Tortellini Soup

1/2 cup dry lentils
2 cups coarsely shredded carrots (I used the julienne blades on my mandolin slicer)
1 small onion, finely chopped
4 ounces chopped cooked ham or Canadian style bacon, optional
2 cloves garlic, minced
2 Tbsp snipped fresh basil or 2 tsp dried basil, crushed
1 1/2 Tbsp snipped fresh thyme or 1 1/2 tsp dried thyme, crushed
1/4 tsp pepper
5 cups reduced sodium chicken broth or vegetable broth
1 cup water
1 9-oz pkg refrigerated cheese-filled tortellini
1 bunch fresh spinach, slightly torn

1. Rinse lentils and drain. Place lentils in a slow cooker. Add the carrots, onion, ham or bacon (if using), garlic, dried basil and thyme (if using), and pepper. Pour broth and water over all.

2. Cover; cook on low heat setting for 6 1/2 – 7 hours or on high heat setting for 3 1/4 – 3 1/2 hours. If using the low heat setting, turn to high heat setting. Stir in tortellini. Cover and cook 30 minutes more. To serve, stir in spinach and, if using, the fresh basil and thyme.

I also like to put some shredded mozzarella cheese on my serving.

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