Mains Smothered Lentils Recipes

BIG-BATCH MARINATED LENTILS

Steps:

• Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
• Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
• Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
• Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

SEASONED MASHED LENTILS

Steps:

• Place dried lentils, and enough water to cover them, in a small saucepan.
• Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat.
• Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
• Cover pan and let sit for about five minutes before serving.

LENTIL-SMOTHERED GREENS ON FRIED BREAD

Steps:

• Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8-10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10-15 minutes.
• Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.
• Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt.
• Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.

MAINS-SMOTHERED LENTILS RECIPE

Steps:

• Combine all ingredients in a slow cooker. Cover. Cook 8 hours on low, 4 hours on high. Add water as it is absorbed (up to 1 additional cup).