Red lentils: recipe ideas for every day

Red lentils are true all-around: rich in minerals, versatile, tasty and quick to prepare. We present three recipes with red lenses that are suitable for everyday use.

Red lentils contain a lot of fiber and keep you full for a long time. In addition, with about 26 grams of protein per 100 grams, they are a good source of protein, especially for those who want to eat without animal products. They also contain iron, zinc and magnesium.

Unlike other types of lentils, you don’t need to soak red lentils and they are fully cooked in 10-15 minutes. The legumes are therefore a great component for uncomplicated, healthy dishes such as lentil salad or lentil soup. Here you will find three additional recipes with red lenses that you can easily integrate into everyday life.

Serious: Use organic ingredients whenever possible. This way you avoid chemical synthetics pesticides and supports sustainable agriculture.

Red lentils bolognese

This Bologna is a great plant-based alternative to a classic Bologna sauce.

For two servings you need:

• 1 strain
• 1 garlic
• 1 capsicum
• 2 carrots
• 1 tablespoon olive oil
• 150 g red lentils (dry weight)
• 3 tablespoons tomato paste
• 300 grams of peeled tomatoes
• 400 ml vegetable broth
• salt and pepper
• oregano
• basilio
• paprika powder

For the preparation you need about 25 minutes:

1. Peel the onion and garlic clove. Cut the onion into thin cubes.
2. Chop the garlic and pepper. If you don’t like it so spicy, first remove the seeds from the capsicum.
3. Wash the carrots and remove the ends. Then cut them into cubes.
4. Heat the olive oil in a pan.
5. Fry the onion and garlic in the hot oil for 2-3 minutes.
6. Now add the pepper, carrot, lentils and tomato paste to the pan.
7. Let it all fry for another two to three minutes and then defrost everything with the peeled tomatoes and vegetable stock.
8. Let the bolognese boil for 10 to 15 minutes. Season them with salt and pepper and the spices.

The classic spaghetti matches this, but the red lentil bolognese also tastes good with other types of pasta.

A hearty recipe for red lentils: lentil pies

These red lentil pies are delicious accompaniments of rice, potatoes or vegetables. But they are also suitable as a finger food with a suitable dip or as a pie for burgers. They taste both hot and cold and will keep in the fridge for several days.

For about 15 patties you will need:

• 200 g red lentils (dry weight)
• 1 strain
• 1 carrot
• Fresh herbs at will, such as parsley and coriander
• 4 tablespoons flour
• 4 tablespoons yeast flakes
• salt and pepper
• 1 tablespoon curry
• 1/2 tablespoon paprika powder
• vegetable oil for frying

How to prepare the slow pies in about 30 minutes:

1. Put the red lentils in a saucepan and cover with water. Let them boil for 10 to 15 minutes until the lentils are nice and soft.
2. Meanwhile, peel the onion and cut it into thin cubes.
3. Wash the carrot, remove the ends and grate finely.
4. Chop the herbs with a sharp knife.
5. Drain the lentils with a colander after they are done.
6. Put the lentils in a bowl along with the onion, grated carrot, herbs, flour and female flakes and mix all ingredients well.
7. Season the mixture with salt and pepper and add curry powder and pepper.
8. Knead the ingredients into a modular hamburger dough. If the mixture is too mocking, add some flour. If the mass is too firm, add some water.
9. Heat the vegetable oil in a pan.
10. Form the pies with your hands and then fry them on both sides until golden brown. The pies should cook for about 3 to 5 minutes on each side.

Red slow curry with spinach and cauliflower

This recipe for Red Lentils is given two servings Lens car. For this you need:

• 1 strain
• 1 garlic
• 1/2 capsicum
• 200 g spinach or thistle
• 1/2 cauliflower
• 1/2 pepper
• 1 tablespoon olive oil
• 100 g red lentils (dry weight)
• 200 ml vegetable broth
• 250 ml coconut milk
• salt and pepper
• 1 tablespoon curry

How to prepare the red slow curry in 30 minutes:

1. Peel the onion and garlic and cut the onion into thin cubes.
2. Chop the garlic and chilli.
3. Wash the spinach and chop it with a sharp knife.
4. Wash the cauliflower and break it into bite-sized florets.
5. Wash the peppers, remove the core and cut them into cubes.
6. Heat the vegetable oil in a saucepan.
7. Saute the onion and garlic in the hot oil for 2 to 3 minutes.
8. Add the cauliflower and peppers and sauté for another 2-3 minutes.
9. Now add the lentils and mix with the vegetable broth and coconut milk.
10. Let the lentils and vegetables boil for about 10 minutes.
11. Move the chopped spinach into the lentils.
12. Season the curry with pepper and salt and add the chili and curry powder.
13. Let this boil for another five minutes.

The slow curry goes well with rice, couscous, potatoes or flatbread.

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