Lentils are light on your wallet and heavy on nutrition.  I usually pick up the already soaked bags from Publix and cook them in a large batch.  Then, I add the cooked lentils to various recipes throughout the week.

Follow the directions on the package for firm, yet tender, lentils.  Be sure not to overcook or use too much water.  Check your lentils often and if they are to your desired firmness, simply strain then using a colander to prevent overcooking.

Once you’ve cooked your big pot-o-lentils, here’s what you can do with them:

#1 Lentil Curry:

2-3 Cups of Cooked Lentils
1 Onion
1 Green Pepper
1 Hot Pepper (Jalapeno, Goat or Chili)
1 Potato (Cut into Small Cubes)
Frozen Peas
Mustard
Butter
Olive Oil
Curry Powder (or Cumin & Turmeric)
Salt & Pepper

Heat butter and oil in large pot.  Add potato, season with salt and pepper and a little curry, and cook until softened, about 15-20 minutes.  

Add peppers and onion, season with salt and pepper, and cook until tender.  

Add more oil to the pot with a few palms of curry powder, tilt pan and stir.  This will create a thick sauce or gravy.  

Stir in lentils and frozen peas and cook on low heat for about 10 minutes.  Add more water if Curry becomes too dry.

Serve with plain Greek Yogurt.

*Try adding a little tomato paste or crushed tomato for a different flavor.

#2 Lentil Burgers:

2-3 Cups of Cooked Lentils (Firm, Not Mushy)
3 Eggs
1-2 Cups of Breadcrumbs
Bell Peppers
Onions
Salt & Pepper
Spices (Cumin, Garlic, Thyme, Parsley, Turmeric)
Tablespoon of Olive Oil (To Keep Burgers Moist in the Oven)

Take eggs out to warm them up. Crack into bowl and beat.

Line a cookie sheet with wax paper and spray with butter or olive oil spray.

Combine all ingredients in a large bowl.  I used red peppers, green onions, fresh cilantro, garlic powder and cumin.  Mix more breadcrumbs if too wet, or more olive oil and warm water if too dry.

Cover and let mixture sit for 2-5 minutes.

Form 6 patties from the mixture and arrange onto the prepared cookie sheet.

Bake at 425 for about 5-7 minutes or until they begin to brown on top.

Serve on buns, bread, crumbled over salad or just by themselves!  These “burgers” rock!

#3: Lentils & Onions (My Mujadara):

2-3 Cups of Cooked Lentils
2 White or Yellow Onions
Palm of Parsley
Palm Thyme
Olive Oil
White or Basmati Rice

Heat oil in large skillet, add onions, season with salt and pepper and cook until soft.  

Stir in Lentils and Spices.  

Serve over hot rice.