Tag Archives: lentils

Arabic lentil soup in white bowls

This Classic Arabic Lentil Soup is Perfect for Ramadan

Ramadan is a month celebrated by Muslims across the globe — and it requires fasting from food and water from sunrise to sunset. Most Muslims wake up before sunrise to have a small meal and then break their fast with a few dates and this Arabic lentil soup at sunset. Breaking the fast with soup helps to prepare the stomach for the meal to follow and it includes a lot of nutrients. Soup is also rich in fluids, which are much needed after a long day of fasting. This specific recipe uses a few simple ingredients that add a depth of flavour — and it only requires a few minutes of hands-on time.

Arabic lentil soup in white bowls

Arabic Lentil Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 6-8

Ingredients:

4 Tbsp vegetable oil
1 medium white onion, peeled and diced
1 medium potato, peeled and diced
1 ½ tsp salt
½ tsp cumin
¼ tsp turmeric
½ tsp black pepper
1 ½ cups split red lentils
7-8 cups water
Lemon juice (optional)

Arabic lentil soup ingredients on countertop

Directions:

1. In a soup pot, add the vegetable oil along with the onions, potatoes and salt. Cook for a few minutes until they soften.

2. Add the cumin, turmeric and black pepper to the onions and potatoes and continue to cook for a few minutes to toast the spices.

Related: Healthy and Hearty Soup Recipes

3. Wash and drain the lentils several times until clean. Add the lentils along with the water to the pot. Mix well, then cover and simmer on medium heat for 40-60 minutes. (Halfway through, taste and adjust the salt. Also, add more water if required, depending on the consistency you prefer).

Arabic lentil soup cooking in pot

4. Remove from the heat once the vegetables have softened and serve with a squeeze of lemon on top.

Arabic lentil soup cooking in pot

Like Amina’s Arabic lentil soup? Try her Middle Eastern eggplant casserole or her curried Brussels sprouts.

Kedgeree With Flaked Smoked Trout Will Be Your New Favourite Dish

Kedgeree, an East Indian dish composed of lentils, rice, fried onions, spices and ginger, was promptly adopted (and adapted) by the English in the 18th century and transformed into what is now a popular British breakfast. Here, we’ve swapped the traditional English smoked haddock in favour of tender, flaky smoked trout, and we swear by this recipe for brunch, lunch or any dinner occasion.

The Perfect Kedgeree: Smoked Fish With Rice, Fried Onions and Eggs

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (includes rice cooling time)
Servings: 4 to 6

Ingredients:

1 cup basmati rice
3 cooked eggs, shelled and quartered (see tip)
3 Tbsp ghee or unsalted butter or vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 Tbsp minced ginger
1 Tbsp medium curry powder or mild curry powder
1 tsp cumin seeds (or 1 tsp each cumin seeds, kosher salt and turmeric)
1 tsp kosher salt
1 tsp turmeric
2 ripe tomatoes, quartered, seeded and chopped
½ cup frozen peas, thawed
190g hot smoked trout or salmon, flaked into chunks (1 ½ cups)
3 green onions, thinly sliced
½ cup torn cilantro leaves
lemon wedges (optional)

Directions:

1. Wash the rice in a bowl covered with cold water, swishing with your hand, or until the water runs clear.

Tip: For the fluffiest grains of rice, wash and drain the rice 3x then cover with cold water for 20 minutes or until the grains are pearly white. Strain through a fine-mesh sieve and continue with the recipe.

2. Combine rice and two cups water to a medium saucepan; bring to a boil. Reduce heat to low and simmer, covered for 10-12 minutes. Remove from heat and let stand 10 minutes; fluff with a fork and spread on a large platter or baking sheet. Let cool.

3. Meanwhile, heat a large skillet over medium heat. Add butter to melt. Add onions and cook, stirring until almost softened, about 4 minutes. Add garlic, ginger, curry, cumin, salt and turmeric, and cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring until softened, 2-3 minutes.

4. Crumble in half of the cooled rice and all the peas. Stir just enough to incorporate the rice; stir in remaining rice, and cook until flavours are combined and just hot. Sprinkle with green onions and cilantro.

Related: I Cooked With 6 Trending Spices to See if They’re Actually Worth the Hype

5. Scrape onto a serving platter and top with quartered eggs and lemon wedges for squeezing (if using).

Tip: To cook eggs, bring a small pot of water to a boil. Using a spoon, gently drop the eggs and cook over a medium boil for 9 minutes. Drain and immerse under cold running water until cool. Remove shells and set aside.

Try these 25 Indian Recipes That Are Even Better Than Takeout or these 20 Healthy Mediterranean Recipes to Bookmark Right Now.

The Great Canadian Salad

Make this Canadian Summer Salad Packed with Home Grown Ingredients

In this salad, we’re combining classic Canadian ingredients, bacon and maple syrup, with two great Canadian-grown ingredients, lentils and mustard. Did you know Canada is the world’s largest exporter of lentils and mustard seeds? Really! Here, they come together in a great Canadian salad that’s a little bit sweet and a touch salty with a nice earthy crunch from grated beets and peppery bite from tender greens. Canadian pride never tasted so good.

Great Canadian Salad

Lentil, Bacon And Feta Salad With Maple Dijon Dressing

Total Time: 15 minutes
Serves: 4

Ingredients:
Maple Dijon Dressing

3 Tbsp Dijon mustard
3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1½ Tbsp maple syrup
1/8 tsp salt
1/8 tsp ground black pepper 

Lentil, Bacon And Feta Salad
2 cups cooked lentils (from 3/4 cup dry or canned)
100 g (approx. 1/2 cup) roughly diced cooked peameal bacon
100 g roughly chopped feta cheese
2 large handfuls greens, such as arugula
1/4 cup grated beets

Great Canadian Salad

Directions:
Maple Dijon Dressing:
1. Place all dressing ingredients a small jam jar, place the lid on and shake well. Refrigerate until ready to dress the salad.

Lentil, Bacon And Feta Salad:
1. In a large bowl, mix to combine lentils and bacon. Add the feta and stir gently to distribute evenly though the salad. Add the greens and beets and mix gently to avoid bruising the green leaves.
2. When ready to serve, dress the salad with your prepared dressing, to taste. Portion into bowls and serve.

Keep the Canadiana theme going and treat yourself to a little post-salad dessert in the form of butter tart monkey bread.

A Winning Canadian Soup Recipe

By Jordan Zakoor, as told to Elsa Goldstein

Jordan Zakoor entered her recipe for Citrus Red Lentil Soup as part of the PotashCorp Wintershines Warm the Heart Novice Soup Cook-Off, an event held in conjunction with the PotashCorp Wintershines Festival. And win the cook-off she did! This comforting lentil concoction is also what she serves at the Underground Cafe, a restaurant she co-owns in the Riversdale neighbourhood of Saskatoon.

My paternal grandfather was born in Windsor, Ont., but his family emigrated from Lebanon. It was his mother who taught my grandma how to cook Middle Eastern–style dishes, which we ate a lot of growing up, from hummus to tabbouleh to these amazing stuffed grape leaves. I remember my childhood food being a mix of these types of recipes in addition to more classic family-style dishes like roast beef and potatoes.

Growing up in Windsor, I ate at a lot of Lebanese restaurants as well. Most places had a staple lentil and lemon soup on their menu, and I was set on re-creating the dish at home while adding my own twist. My Citrus Red Lentil Soup recipe is inspired by my grandmother’s Lebanese cooking as well as the soup I so often enjoyed while eating out with my family in Windsor.

I now make this soup at the Underground Cafe, which I co-own and operate in Saskatoon. My partner started the café about 3 years ago, then I joined this past year. We’ve expanded the café since I joined and, while it didn’t start this way, I’ve been cooking more and more. When I added my soup recipe to the restaurant’s menu, a lot of our customers gave it rave reviews.

I’ve always loved cooking with lentils; they’re healthy, high in fibre and iron and really versatile. I like to use them in salads and pasta dishes, plus in tomato sauces and soups. Growing up, my aunt and my mom used them in a lot of vegetarian dishes, so I was very exposed to their flavour and texture.

For me, Canadian food is all about using local ingredients whenever possible. Sometimes, this can be a challenge because those ingredients might be harder to hunt down, but it’s always worth it. Here in Saskatchewan, we use a lot of locally grown grains, legumes and root vegetables, which I love. The red lentils I use for this particular recipe are also grown here in Saskatchewan. I pick them up from the SaskMade Marketplace, a small market that sells mainly locally sourced goods.

I think everyone can enjoy this recipe because it only uses a handful of ingredients yet manages to be both hearty and refreshing at the same time, thanks to the use of filling lentils and bright lemon juice.

Citrus Red Lentil Soup, courtesy of Jordan Zakoor

citrus-red-lentil-soul_Blogembed

Prep time: 15 minutes
Cook time: 35 minutes
Yield: 6 to 8 servings

Ingredients
3 tbsp (45 mL) olive oil
1 medium onion, diced
4 cloves garlic, minced
1 tbsp (15 mL) ground cumin
2 tsp (10 mL) dried cilantro
1 tsp (5 mL) dried parsley
½ tsp (2 mL) salt + more to taste
½ tsp (2 mL) ground cayenne pepper
6 cups (1.5 L) vegetable broth
2½ cups (625 mL) split red lentils
¾ cup (175 mL) freshly squeezed lemon juice
1 tbsp (15 mL) liquid honey

Directions
1. In large saucepan, heat oil over medium heat Sauté onion until translucent and slightly softened. Stir in garlic, cumin, cilantro, parsley, ½ tsp (2 mL) salt and cayenne pepper. Sauté until fragrant, about 1 minute. Pour in broth.
2. Rinse lentils well in lukewarm water. Drain.
3. Once broth is close to boiling, stir in lentils; simmer, stirring occasionally, until tender, about 20 to 25 minutes. (Optional: Once lentils are tender, purée soup slightly to get smoother consistency. The lentils tend to break down the more you boil them.)
4. Stir in lemon juice and honey until well combined. Adjust salt to taste.

Click to print, save or share this Citrus Red Lentil Soup recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

Lentil Walnut Burger Buns with Creamy Cashew Pesto

We put a twist on the classic veggie burger by creating these moist, flavourful patties and using them as the bun! Add your favourite veggies along with this creamy cashew pesto spread, and you’ve got a filling and delicious meatless Monday meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 small burger buns

888_lentil-walnut-burger-buns

Ingredients:

For the creamy cashew pesto:
1 cup raw cashews (soaked for 3 hours)
1/3 cup almond milk
2 Tbsp lemon juice
1 garlic clove
½ cup basil leaves
½ teaspoon sea salt
¼ tsp ground pepper

For the lentil walnut burger buns:
½ cup dried green lentils
2 cups water
¾ cup diced carrot
1 cup finely chopped onion
1 tsp coconut oil
½ cup raw walnuts
¼ cup buckwheat flour
2 Tbsp nutritional yeast
1 tsp dried parsley
1 tsp onion powder
½ tsp sea salt
¼ tsp cumin
¼ tsp paprika
¼ tsp coriander
¼ tsp ground pepper

Directions:
1. Bring lentils and water to a boil, and then reduce to a simmer and cover. Cook for 20 minutes. Drain excess water from the pot once the lentils are tender.
2. Meanwhile, drain and rinse cashews from the soaking water and add to a blender with the remaining ingredients for the cashew pesto. Combine until smooth and refrigerate until ready to serve the burgers.
3. Preheat oven to 375°F
4. Heat coconut oil in a pan over medium heat and cook diced carrots for 3 minutes. Add onions and cook together for another 4-5 minutes until soft.
5. Add cooked onions and carrots to food processor with lentils and remaining ingredients for the burger buns. Combine until a soft dough forms.
6. Form patties with approximately ¼ cup of the mixture and bake on a parchment lined baking sheet for 20-25 minutes, flipping half way through.
7. Spread cashew pesto on one side of a burger bun, add toppings of your choice and place another burger bun on top. Serve immediately.

See more from hot for food on their YouTube channel.

Kale, Feta and Barley Salad with Honey Garlic Vinaigrette

I think I’ve said this before, but I love kale. It tastes good year-round, and whether I’m sauteing it in some butter with garlic, baking it into ‘chips’ – which is one of the most oddly delicious things you’ll ever try, I assure you – or just chopping it up for a salad, this leafy green never lets me down.

Lately, I’ve also been debating whether or not to have a summer fling with barley. It doesn’t sound quite as cool as kale, but it’s a great grain that’s easy to cook and tastes great in a fresh salad. Cooking it until it’s el dente will give it a nice texture and let it hold up against salad dressings, without getting mushy like some types of rice.

So, I guess what I’m really trying to say is that barley is great too. So, why not put combine it with kale for a wicked summer salad?

kale-barley-salad

Prep Time: 10 mins
Marinating Time: 1 hour
Serves: 4

Ingredients:

Salad Dressing:
1 clove garlic (minced)
1 lemon (zest and juice)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp  honey
2 tsp sea salt
2 tsp ground black pepper

Salad:
1 bunch kale (thinly sliced, approx 5 cups)
2 shallots (thinly sliced)
1 1/2 cups cooked barley
1/2 cup cooked green lentils
1/2 cup feta (loosely chopped)
1/4 cup dried currants
1/4 cup pickled turnips (diced, I realize this sounds random. I picked them up in the ethnic food aisle at SuperStore a few weeks ago. Pickled red onions would be a perfectly find substitute)

Directions:

1. Place all ingredients for salad dressing into a small bowl and whisk until combined. Set aside for now.
2. Combine salad ingredients in a large bowl, pour salad dressing into the bowl and toss with tongs until evenly mixed. Let marinate in the refrigerator for at least 1 hour and toss again before serving.

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.