lentils » Living Lou

Baked Lentils on Toast

May is Love Your Lentils Month and because of that I was planning on posting this recipe for Baked Lentils on Toast a few weeks ago, but then May just happened. In a good way. It’s like you blink and suddenly there are leaves on the trees and flowers blooming everywhere. It’s not quite summer yet, but finally that cold spring breeze is gone and you can almost feel summer. I love May.

My mom is from England, and while I don’t think I’ve ever seen her eat baked beans on toast, or enjoy tea and crumpets on a daily basis, we do love the Royal Family. The last time I was in England, a couple of years ago, I remember out hotel would serve baked beans on toast with every breakfast. I thought it was such an odd combination, but I obviously became obsessed. When I saw Lentils Canada was hosting a recipe contest for Love Your Lentils Month I knew I would participate, the question was what to make. I don’t cook with lentils too often, and when I do it’s always Lentil Soup but one day I had a brain wave. What about a take on baked beans on toast, using lentils instead? And voila, an hour or so later I had my first version of Baked Lentils on Toast. Which was much too onion-y. I finally got it right though, and this recipe is a great alternative to a classic.

Baked Lentils on Toast (serves 4-6)
Recipe by Lou

Ingredients

6 rashers/slices of bacon, cut into 1 inch pieces
1/2 yellow onion, chopped
2 cloves garlic, diced
2 cups dried green lentils
4 cups water
1 cup crushed tomatoes
2 tbsp maple syrup
2 tbsp molasses
1 tbsp Dijon mustard
1/2 tsp salt
1 tbsp lemon juice

Directions

In an oven safe large pot, cook bacon and yellow onion over medium heat for 4 minutes. Add garlic, cook for another minute.

Remove bacon, onion and garlic from pot and set aside.

Add lentils and water to pot. Bring to a boil, partly cover and simmer for 20 minutes.

Remove from heat, stir in bacon, onion, garlic, crushed tomatoes, maple syrup, molasses, Dijon and salt. Cover with lid.

Cook for 20-25 minutes in a 375 degree oven.

Once finished, stir in lemon juice and serve.

This recipe for Baked Lentils on Toast will be sure to impress even your most British of house guests.

- Lou

Lentil Soup

Well hello there 2012! I feel like many people will agree with me in saying that there’s something special about the beginning of a new year. It’s like a fresh start, a blank slate of sorts. It’s a new year and we can become whoever we want to be. Let’s all take 2012 into our own hands and really live; let’s make it count.

People all over the blogging world have been coming up with goals, words and resolutions for the new year. If you read my blogs over at The Kit you know how much I believe in goal setting, so of course I have goals. Currently I have a list of 16 goals, but I’m adding to it each day. Some goals are big, like exclusively posting recipes I’ve created on the blog and some are smaller, like drinking green tea every day. Of course, along with thousands of other people, one of my goals for 2012 is to eat healthily and exercise regularly. Within this health goal is the idea of eating more vegetarian and vegan meals, which is something I have wanted to do ever since watching Forks over Knives back in June.

This Lentil Soup recipe is a flavorful, healthy and comforting soup. It’s vegan, but loaded with protein and fibre from the lentils. I think it’s the cumin and coriander which really make this soup, but it’s also the velvety texture from the olive oil and the slight crunch of the lentils that make this a well balanced meal. It’s definitely a winning and simple soup recipe.

Lentil Soup (serves 6)
Recipe by Lou

Ingredients
1 1/2 cups lentils
3 cups water
1/4 cup olive oil + 2 tbsp for sauteing vegetables
3 carrots, chopped
1 rib celery, chopped
1 onion, chopped
1 1/2 tsp ground cumin
1 tsp ground coriander
3 cloves garlic, crushed
3 bay leaves
8 cups vegetable broth (or water)
1 cup crushed tomatoes
1 1/2 cups olive oil
1 tsp red chili flakes (optional)
2 tsp lemon juice (fresh lemon)
1/2 tsp wine vinegar
Pinch salt and pepper

Directions

Cover the lentils with 3 cups of water and soak for 1/2 an hour. After soaked, drain and rinse the lentils.

In a large soup pot, heat 1/2 cup of the olive oil over medium heat. Add the chopped vegetables and sauté for 3 minutes.

Add the cumin, coriander, and garlic to the pot and sauté for another 2 minutes, (add more oil if needed).

Next, add the lentils, water, and bay leaves to the pot. Cover and simmer for 25 minutes.

After 25 minutes, pour in the crushed tomatoes, remaining olive oil, red pepper flakes (optional), and the lemon juice to the pot. Cover and simmer for another 25 minutes.

Add vinegar and a pinch of salt and pepper to the soup, stir and serve.

Happy Meatless Monday everyone.

- Lou

[I've entered this recipe in the Lentils Recipe Revelations Contest, check out their Facebook page and vote for me!]