Tag Archive for 'lentils'

Green Lentil Hummus

The other day I cooked far too many Puy (green) lentils. I turned them into a lentil salad and lentil burgers and still had some left. A lentil hummus came to mind and that’s what I made. It has a nuttier flavour than the traditional chickpea one, but everyone loved it. I made wraps for school lunches 3 days in a row and ate the rest with cut up veggies and toasted pita chips. If you like to make things from scratch and try to avoid using cans, this one is for you. The lentils cook in less than 30 minutes without the need for pre-soaking. I cook them in plenty of boiling, unsalted water for 20-30 minutes, checking repeatedly for doneness after about 20 minutes.

The other ingredients are pretty much the same: tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. I also added water, since my lentils were quite dry and I didn’t want to add any more oil. If you use canned lentils, you might not need any water or can probably use less of it.

This recipe makes a lot of hummus – perfect for a party or a large crowd.


  • 3 cups cooked Puy lentils (about 11/4 cups dried) or 2 cans
  • 4 small garlic cloves, minced
  • 7 tablespoons olive oil (or a little less and more water instead)
  • 4 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 4 tablespoons water (less or more depending on the dryness of the cooked lentils)


Combine all ingredients (except water) in a food processor. Depending on the consistency, slowly add water, keeping in mind that this hummus tends to thicken up a bit more in the hours to come.

Warm Lentil Salad with Rocket and Goats Cheese

This recipe is an adaptation from Martha Stewart’s recipe. I have made it so many times, and depending on my garden used rocket, spinach or Swiss chard with it. With some crusty bread, it is delicious for lunch or on a buffet table. You can find Puy lentils at any good grocery store. They are dark green and have a nutty texture, which is perfect for this salad.


Serves 4

  • 3/4 cup green (Puy) lentils (4.75 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 3 shallots, thinly sliced crosswise and separated into rings
  • 1 carrot, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
  • 2 teaspoons coarsely chopped fresh flat-leaf parsley
  • 2-3 tablespoons balsamic vinegar
  • 2 cups rocket or spinach, stemmed and coarsely chopped
  • Coarse salt and freshly ground black pepper
  • 4 ounces fresh goat cheese


  1. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 20 minutes.
  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil.
  3. Drain lentils, and add to vegetables. Stir in rocket or spinach, and season generously with salt and black pepper. Crumble goat cheese on top and toss gently to combine.

Lentil Burgers with Coriander Yogurt

These vegetarian burgers are a great substitute for hamburgers. They get their crispiness from rice crumbs, lot’s of flavor from all the veggies and a bit of texture from the walnuts. I made them with green (Puy) lentils as well as orange ones, and I although they were both good, we preferred the green version. We love them with sweet potato fries and coriander yogurt (see below).

adapted from www.wholefoodsmarket.com

Serves 6


  • 2 teaspoons extra virgin olive oil
  • 1 small carrot, finely chopped
  • 1 small zucchini, finely chopped
  • 1 stick celery, finely chopped
  • 1/2 cup chopped button mushrooms
  • 2 small cloves garlic, minced
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked brown rice, divided
  • 1 1/2 cups cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
  • 1 egg, lightly beaten
  • 1 cup rice crumbs, for breading
  • 2 tablespoons olive oil, divided


Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one. Put 1 cup of rice crumbs in a shallow bowl and coat each patty with the crumbs.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining olive oil and patties. Serve hot.

Coriander Yogurt

Even though it takes a little planning, drained yogurt is a great substitute for the very rich “Greek” yogurt. It can be used sweetened (it’s delicious with maple syrup and fresh orange juice) as a fruit topping or with crumbles or cakes and savory as a dip for raw veggies, with naan bread or other Indian food, or as a side for BBQ dishes. Parsley and chives can be substituted for the coriander.


1 kg plain low fat yogurt

2 handful chopped fresh coriander, chopped

4 spring onions, white and light green parts only, thinly sliced

3 cloves garlic, finely minced (garlic press is best)

1 tablespoon lemon juice

1 tablespoon olive oil

Sea salt and freshly ground pepper to taste


  1. Place colander over bowl and line with cheese cloth
  2. Pour yogurt onto cheese cloth-lined colander and cover with plastic wrap. Place in refrigerator over night or at least 5 hours
  3. Remove drained yogurt from colander and discard liquid (whey)
  4. Mix yoghurt with coriander, spring onions, garlic, lemon juice, olive oil, salt and pepper
  5. Taste and adjust with more salt, pepper, lemon juice or oil if necessary
  6. Serve along side sweet potato fries and lentil-walnut-burgers