Lentil Skillet Recipes

LENTILS WITH FRIED EGGS

Steps:

• Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
• Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
• Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.

SKILLET-POPPED LENTILS WITH PARSLEY

Steps:

• Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.

HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA

Steps:

• Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
• Make a well in the lentil mixture and dollop 1/4 cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted, 2 minutes. Sprinkle with the basil and serve.
• Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

LENTIL BARLEY VEGETABLE SKILLET

Steps:

• In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
• Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
• Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

LENTIL SKILLET (WITH CUMIN AND LEMON)

Steps:

• Cook lentils in water on stovetop for 45 minutes (30 minute for half recipe).
• Drain water. Add parsley and salt.
• Mix all other ingredients and add to lentils. Warm through.

LENTIL SKILLET

Steps:

• Make rice.
• Add lentils to about 1 quart of boiling water and simmer for 20 minute.
• Meanwhile, cut veggies.
• Drain lentils into colander and leave them out of pot.
• Add butter, beef, broth, celery, carrots, and garlic to lentil pot.
• Boil for 10 minute.
• Add lentils, salt, sugar, cumin, and pepper to pot.
• Bring to Boil, then turn down to simmer for 30 minute.
• Add Cider Vinegar.
• Serve with rice.

CURRIED CHICKEN, LENTIL & MUSHROOM SKILLET

Steps:

• Pound chicken breasts to flatten and cut into bite size chunks. Place pieces into bowl and sprinkle with curry & paprika, stir spices into chicken, set aside.
• Clean and chop mushrooms, put into large skillet with 1 T olive oil and begin to cook down, stirring occassionally. Meanwhile chop up green onion, set aside a bit of the copped green tops for garnish and add the rest to skillet.
• After about 8-10 minutes add the chopped chicken & the chopped onion and brown all together stirring often. Remove browned chicken mushroom mixture from skillet and put into a glass bowl. Set aside. No need to rinse out the skillet!
• Add Chicken broth, coconut juice, chopped garlic, and bring to a boil. Turn down to a simmer as soon as it starts to boil and add in the lentils, cover, simmer, stirring occassionally, until lentils are tender (about 20-25 min).
• Stir in 2 t cornstarch to thicken and mix well. Bring up to a boil to thicken and turn the heat back down.
• Add back in the chicken mushroom mixture & heat through well.
• Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.

BEEF LENTIL SKILLET

Steps:

• In large skillet or dutch oven, brown beef and onions, and drain fat. If you choose the Smoked Sausage or Kielbasa, slice into 1/3-1/2 thick slices and brown.
• Sort lentils and wash.
• Add lentils and ALL remaining ingredients to meat mixture.
• Bring to boil, cover, and turn down to simmer. Simmer 45 mins, stirring every 15 mins or so and adding water if necessary. Most all water should be absorbed with only a little "sauce" left when ready to serve. Remove bay leaves, serve with bread and salad for complete meal.

KALE, SAUSAGE & LENTIL SKILLET

Steps:

• In large skillet, heat 1 tsp of the oil over medium heat and cook sausages until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
• Add remaining 2 tsp oil and the onion to pan and cook until browned, 4 to 5 minutes.
• Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds.
• Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits.
• Add lentils, reduce heat to maintain a simmer and cook, partially covered 40 minutes.
• Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
• Slice sausages and stir into pan along with pepper.
• Cover and cook until heated through, about 2 minutes.