Lentil & Rice Salad

A sister in our ward brought this to a potluck and it was delicious!  Wonderfully filling - garlicky and fresh tasting.

 1 1/2 cups lentils (cooked)

 1 1/2 cups rice (cooked)

 1/4 cup extra virgin olive oil

 1/4 cup cilantro, chopped

Pinch of basil

 Juice of one lime

2-3 garlic cloves, minced
2 Tablespoons soy sauce
Salt & pepper to taste

Cook lentils according to package. Set aside to cool.
Cook rice according to package. Set aside to cool.
When cool, combine lentils, rice and remaining ingredients in bowl. Toss gently.
Let stand 20 minutes before serving.

Lentil Sloppy Joes

I adapted this recipe from one I found on Chocolate Covered Katie.  My kids love it and I think it tastes so much better than regular sloppy joes!

1/2 onion, diced
3 cups cooked lentils
1 tbsp minced garlic
1 1/4 tsp chili powder
1 tbsp ground cumin
1/2 tsp salt
3/4 tsp cinnamon
1 stevia packets, or 2 tsp sugar
14 oz tomato sauce
up to 1 cup water
1 tbsp apple cider vinegar
2 tbsp soy sauce

Sauté the onion and garlic in oil until onion is translucent. Add lentils and spices, stir, then add all other ingredients and cook uncovered (stirring occasionally) until thick like sloppy joe filling.  Makes about 5 cups.  Serve on rolls with spinach, tomatoes, cheese, and whatever else you like!

Spanish Lentils

I have been searching for years for a lentil recipe that tastes like what we were served while missionaries in the Canary Islands. And I finally found this recipe over on smitten kitchen. Aaahhh... the lentils, the tomatoes, the carrots, the thyme - and to finish it off... a splash of good red wine vinegar. It tasted just as good as I remembered, although perhaps slightly healthier. If you want to make it really authentic, add sliced Spanish chorizo when you add the lentils.

(Note: Spanish chorizo is NOT the same as Mexican chorizo. Spanish chorizo is cured and sold like salami - you can usually find it at a gourmet grocery store like Whole Foods or Central Market.)

Lentil Stew

1 lb lentils
1 lb smoked sausage
4 cans (8 cups) chicken broth
2 Tbsp cumin
1 Tbsp garlic powder
salt & pepper to taste

Rinse lentils and remove any stones. Cook lentils, sausage, and broth 30 minutes. Add spices and cook for another 30 minutes. Serve with shredded cheddar cheese and sour cream.