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#1 missypuss

Posted 24 February 2013 - 10:19 AM

I bought some french lentils the other day and just wanted to know what the differece is between those and the red ones?  anyone know of any good sites to go to for recipes to use them?

#2 ednaboo

Posted 24 February 2013 - 10:23 AM

Red lentils break down to a puree when cooked, French lentils and green/brown lentils maintain their shape.  I think red are quicker to cook too.

#3 Perpetual

Posted 04 April 2013 - 08:52 PM

Bumping this!

I have a pack and I'm not sure what to do with them. The recipe on the back for a beet and feta salad does not appeal and when I made a dal it was gross.

Any suggestions?

#4 feralisles

Posted 04 April 2013 - 08:58 PM

The French lentil salads are delicious.  They cook the lentils and add finely chopped red onion, parsley (and sometimes coriander) with balsamic vinegar and olive oil.

#5 sonnykins

Posted 04 April 2013 - 09:03 PM

Lentil, roast red pepper, haloumi salad with olive oil and parsley. Or as a side with roast chicken.


#6 baking101

Posted 04 April 2013 - 09:09 PM

The French style lentils are really nice cooked until tender, tossed through some sautéed garlic and chili and dressed with lemon and salt. I often serve this with some nice sausages or chicken breast and a big salad.

#7 Delillah1

Posted 04 April 2013 - 09:23 PM

Try this lentil soup. Put lentils in a saucepan and cover with cold water. Bring to the boil and simmer for about 5 minutes. Rinse in cold water. Now you can make the soup.

1 litre of chicken or veg stock
300 ml tomato passata
1 brown onion peeled and left whole
A couple of carrots diced
A couple of celery stalks diced
2 Tablespoons Extra virgin olive oil
500 g french or brown lentils


Put everything in a pot and bring to the boil. Add a little water if it seems too thick. Simmer soup for about 30 minutes.  I usually discard the onion but sometimes DH will eat it.

Grind some pepper to taste. You won't need salt unless there is no salt in your stock. If it is homemade add salt to taste.

Done!


#8 Fright bat

Posted 04 April 2013 - 09:28 PM

Sorry but dal with French lentils would definitely be yuck!

French lentils have a lovely earthy flavour. Use as a salad base with your favourite veg - butter sauté mushrooms and spinach is tasty. Use in a tagine/stew with root veggies and Moroccan spices.

#9 Natbub0610

Posted 06 April 2013 - 09:37 PM

French lentils with butter, saute mushies and spinach, droool!!! Yum!!

For a lazy version, I cook the lentils, drain, splash with bit of olive oil, add chopped tomatoes, bit of grated cheese, salt n pepper. First time I made it, I got to eat it all, the 2nd time, I didn't last past lunch, the whole family loved it!

Edited by Natbub0610, 06 April 2013 - 09:42 PM.


#10 Riotproof

Posted 06 April 2013 - 09:45 PM

This recipe is really good http://www.jamieoliver.com/recipes/beef-re...rice-beans-peas if you have dried, you'll need to precook them.

#11 cuddlebud

Posted 07 April 2013 - 08:01 PM

These are my favorite French/Puy lentil recipes:

http://www.theage.com.au/news/entertainmen...l?page=fullpage

http://www.taste.com.au/recipes/7590/halou...th+lentil+salad
(use boiled puy instead of brown)

http://www.deliaonline.com/recipes/type-of...uy-lentils.html







#12 unicorn

Posted 07 April 2013 - 09:16 PM

Warm salad with roast veggies, some herbs and whatever else
Sauté onions, capsicum, some spices add softened lentils, coconut cream and warm.
I made a lentil and barley soup last night, boring as, but even the fussy one went back for seconds and was happy to have left overs tonight. I rinsed the lentils and barley, covered with water and a dollop of marmite, and boiled, when soft I pulled them out and put diced carrot and sweet potato into the water and softened, threw the barley mix back in, by this time the water had evaporated enough to make a thick almost stew consistency.
Served with home made naan bread.




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