LENTIL SERVING SIZE RECIPES

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LENTIL PASTIES RECIPE - FOOD.COM



Lentil Pasties Recipe - Food.com image

A veggie version of my corned beef pasties, these can also be served hot or cold as a picnic or for lunch.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs shortcrust pastry
8 ounces onions, peeled and finely chopped
8 ounces carrots, peeled and finely diced
1 lb cooked lentils (puy)
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
salt and pepper
1 egg, beaten, for glazing

Steps:

  • Heat the oven to 400°F.
  • Roll out the pastry and cut out 6 circles 8in in diameter.
  • Heat the oil and cook the onions and carrots slowly in it until soft.
  • Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
  • Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.

Nutrition Facts : Calories 865.7, FatContent 50.2, SaturatedFatContent 12.2, CholesterolContent 35.2, SodiumContent 792.4, CarbohydrateContent 87.7, FiberContent 13, SugarContent 5.4, ProteinContent 17.4

LENTIL CHILI RECIPE | EATINGWELL



Lentil Chili Recipe | EatingWell image

This vegan lentil chili is easy and satisfying, with earthy flavors balanced by spices. Use this basic chili recipe to customize with your favorite add-ins.

Provided by Liz Mervosh

Categories     Healthy Chili Recipes

Total Time 40 minutes

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 medium poblano peppers, seeded and chopped
1 medium white onion, chopped, plus more for garnish
¼ cup tomato paste
5 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
5 cups water
2 (14.5 ounce) cans no-salt-added diced tomatoes
1?½ cups dried red lentils
½ cup finely chopped fresh cilantro leaves and tender stems, plus more for garnish
¾ teaspoon salt

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add poblanos and onion; cook, stirring occasionally, until the onion is softened and translucent, 7 to 8 minutes. Add tomato paste, garlic, chili powder, cumin and smoked paprika; cook, stirring often, until the mixture is very fragrant and the garlic softens slightly, about 2 minutes.
  • Add water and tomatoes; bring to a boil over high heat. Stir in lentils; return to a boil. Reduce heat to medium; simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Stir in cilantro and salt. Divide the chili among 6 bowls. Top each with chopped onion and cilantro, if desired.

Nutrition Facts : Calories 280 calories, CarbohydrateContent 46 g, FatContent 6 g, FiberContent 9 g, ProteinContent 14 g, SaturatedFatContent 1 g, SodiumContent 430 mg, SugarContent 7 g

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