Lentil and Kidney Bean Tacos

Lentil & Kidney Bean Tacos

Added by Adrienne Jacobs on May 13, 2013 in Legumes, Main Courses

Prep Time 5 Minutes Cook Time 50 Minutes

Servings 4

Difficulty Easy

Ingredients

• FOR THE LENTIL KIDNEY BEAN FILLING
• 1 Tablespoon Olive Oil
• 1  Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Stock
• 1 teaspoon Each: Pepper, Garlic Powder, Cumin, Smoked Paprika
• ½ teaspoons Sea Salt
• 1 cup Lentils, I Used Green, Rinsed
• 1  Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can (4 Oz. Can) Diced Green Chilies
• FOR THE TACOS:
• 4  Corn Tortillas
• 1 cup Purple Onion, Diced
• 1  Avocado (peeled, Pitted And Sliced)
• ½ cups Cojita Cheese
• Limes, Salsa, And Sour Cream For Serving

Preparation Instructions

In a large cast iron skillet add oil, onions, and garlic. Cook over medium high heat for 2 minutes, then add in chicken stock and spices. Bring to a simmer. Once simmering add the lentils, reduce heat, cover and simmer (following lentils package directions) until lentils are cooked. Mine took 40 minutes.

Once lentils have cooked, add the pepper, kidney beans, and green chilies. Cook until pepper is tender. Remove from heat and slightly mash this mixture, leaving some beans whole. Taste and adjust seasonings if needed.

Build your tacos! Top warmed tortillas with lentil mixture, onions, avocado and cheese. Serve with chips, salsa and sour cream! Enjoy.

Lentil Soup with Garbanzo Beans and Garam Masala

jtwinzz · Pass a Note! 
Posted 6 mins ago

Lentil Soup

INGREDIENTS:

·         2 onions, chopped

·         2 cloves garlic, minced

·         1 teaspoon grated fresh ginger

·         6 cups water

·         1 cup red lentils

·         1 (15 ounce) can garbanzo beans, drained

·         1 (19 ounce) can cannellini beans

·         1 (14.5 ounce) can diced tomatoes

·         1/2 cup diced carrots

·         1/2 cup chopped celery

·         1 teaspoon garam masala

·         1 1/2 teaspoons ground cardamom

·         1/2 teaspoon ground cayenne pepper

·         1/2 teaspoon ground cumin

·         1 tablespoon olive oil

DIRECTIONS:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Slow Cooker Lentil and Red Pepper Soup

Slow Cooker Lentil and Red Pepper Soup
margots-mom

2 Tablespoons olive oil
1 onion, finely chopped
4-6 cloves of garlic, chopped
1 teaspoon smoked paprika
1 large or 2 med red bell peppers, seeded and finely chopped
1 cup dried brown lentils, picked over and rinsed
5 cups water
2 tsp salt, or to taste
1-2 Tablespoons sherry or red or white wine vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion begins to soften. Stir in paprika and allow it to cook for about a minute more.
Add the chopped pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and water and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours.

Season the soup with S & P and last Tablespoon olive oil. Stir in 1 Tablespoon of vinegar, more if needed. Serve hot.

Mixed Greens and Wild Mushroom Casserole

Mixed Greens and Wild Mushroom Casserole

1 cup red lentils

2 cups veggie stock (I used veggie bullion cubes)

1 bay leaf

2 cups grated sharp cheddar

2 cloves garlic, minced

1 bag of frozen, chopped mixed greens (I found this at Whole Foods), thawed and wrung out; or equivalent fresh

1 leek, chopped finely

10-12 oz. chopped mushrooms - button, shiitake, maitake... it's all good

1 ½ cups fresh whole wheat bread crumbs

1-1 ½ Tbs. Dijon mustard

1 Tbsp. lemon juice

2 eggs

salt & pepper

1) Preheat oven to 375. Prepare spinach, breadcrumbs, cheese, leeks, garlic, & mushrooms.

2) Put stock, or water and bullion, in a small sauce pot and add lentils and bay leaf. Bring to a boil, then turn heat down, cover and simmer for 15-20 minutes until liquid absorbs and lentils are soft. Discard bay leaf.

3) While lentils are cooking, sauté leeks, garlic and mushrooms in pan. When leek/garlic/mushroom mixture is done, fish out a handful of nice-looking sliced mushrooms for the top of the casserole.

4) Put sautéed leek/garlic/mushroom into a large mixing bowl, and add lentils, spinach and breadcrumbs. Add mustard. Add cheese last, then salt & pepper to taste.

5) Lightly beat two eggs and stir in lemon juice, then add to mixture in bowl.

6) Spoon into a loaf pan (arrange mushroom slices on top if you want) and bake at 375 degrees for an hour until golden.

7) I usually serve with mushroom gravy, mashed potatoes and cranberry sauce.

Tasty Lentil Tacos

Tasty Lentil Tacos-babybearT via allrecipes.com

Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Vegan Lentil Loaf

Vegan Lentil Loaf (EliseMC_22)

Ingredients

4 cups water, plus more for sauteing

2 cups brown lentils, picked over and rinsed

1-2 yellow onions, chopped

3 garlic cloves, minced

3/4 C ketchup, divided

1/2 C bread crumbs, italian-style or plain

1/4 finely chopped raw walnuts

1/2 C finely chopped fresh parsley

2 teaspoons finely chopped fresh thyme or 1 tsp dried thyme

1-2 tbsp tamari soy sauce (or to taste)

1-2 tbsp vegetarian Worcestershire sauce (no anchovies) - you can also make a pretty easy vegetarian recipe for this if you don't want to buy the bottle

1/2 tsp freshly ground black pepper

directions

-preheat oven to 350 F. Lightly oil 4x8 inch loaf pan

-Place 4 C water and lentils in large saucepan. Cover and bring to a boil over medium-high heat, then immediately reduce heat and simmer until water is absorbed, 50-60 minutes. Check lentils after 30 min; add more water, if necessary. You want the result to be thick but with lentils cooked down to a soft texture, so add water sparingly.

-Meanwhile, saute onions and garlic in enough water to coat vegetables so they don't stick to the pan. Cook for 5 minutes, until onion is soft. Transfer to a large bowl.

-When lentils are done, remove from heat, and let stand for at least 30 minutes. They will thicken up even more. When completely cool, combine with onion/garlic mixture, and add 1/4 C (60 g) ketchup, bread crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce, and pepper. Thoroughly combine all ingredients. Adjust seasoning as necessary.

-Press mixture firmly into prepared pan, and spread remaining 1/2 C (120 g) ketchup on top. Bake for 45 minutes. Let cool for 10 minutes before slicing.

Lentil and Squash Curry Soup

Lentil and Squash Curry Soup

Ingredients

2 tsp Salt
2 T Curry powder
12 ounces lentils
2 T Unsalted butter
1 Onion diced
4 cloves Garlic minced
1 T Fresh grated ginger
1 Butternut squash, peeled seeded and cubed
2 14-oz Cans of low sodium chicken stock
2 cups Water

Preparation
Heat butter in large stock pan. Add curry powder and stir till fragrant. Add onion garlic and ginger, cook still translucent.
Add squash cook until beginning to soften, about five minutes. Add stock and water, bring to a boil. Reduce to simmer
and cook till squash is tender, about ten minutes. Stir in lentils. Cook until soft 10 to 15 minutes. Serve with cornbread!

Lentil and Brown Rice Casserole

Lentil and Brown Rice Casserole
(jtwinzz)
1 C. Lentils
1 C. Brown Rice
4 C. low salt chicken broth OR water
1/2 t. salt (omit if using broth)
2 T. butter
1 small onion, chopped
1/2 C. celery, chopped
1/2 to 1 whole bell pepper, chopped (to taste)
1 large carrot grated
4 oz mushrooms, sliced
14 oz can diced tomatoes
Optional -- 1 cup diced veggie you like (zucchini, broccoli...)

1/2 C. grated parmesan cheese

Bring broth or water and salt to a boil and add lentils and brown rice. Return to a boil, cover and simmer for 50 minutes - do not stir or lift lid. Meanwhile, melt butter in a frying pan and saute onion, celery, pepper, carrot, any other desired veggie and mushrooms till soft. Stir in the tomatoes and heat through. When rice and lentils are done, stir well, then combine with the veggies. Stir in the cheese.
You may serve just like this, but to make a prettier presentation, spread it in a baking dish, top with bread crumbs and a sprinkle of cheese and put under the broiler till bread crumbs brown.

Lentil Soup

I wasn't planning to post this soup - thought it would just be another Lentil Soup and not worth posting. But it turned out really well - different from most lentil soups I've had - more Italian, I guess. I used rosemary instead of thyme. Also, 1# of lentils is one bag - more like 2 cups. I had to add extra liquid at the end, between the pasta and beans a lot of liquid was absorbed.

Tricia’s Notes: Used rosemary instead of thyme. Needed to add additional liquid (1# of lentils = 2 cups or more)

Lentil Soup
Giada De Laurentiis/Turtlemom001

Ingredients

2 tablespoons olive oil, plus extra for drizzling

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

11 cups low-salt chicken broth

4 to 6 fresh thyme sprigs

2/3 cup dried elbow pasta

1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boilover high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzlewith olive oil, and serve.

Tagliatelle with Lentil Sauce

Tagliatelle with Lentil Sauce

2 onions, chopped

2 cloves garlic, minced

1/2 tsp cinnamon

1 15 oz can tomatoes

1 cup red lentils

2 cups water

1 package tagliatelle (any pasta will work)

Parsley

Parmesan cheese

Saute onions until tender, about 10 minutes. Add garlic, cinammon, tomatoes, lentils and water. Bring to a boil, the reduce heat, cover, and simmer until lentils are tender (about 20 minutes). Meanwhile, cook pasta in boiling water. Drain pasta, top with sauce. Add parsley and parmesan cheese.