3 Delicious Lentil Recipes | Chef AJ Live with Michelle Davis
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Recipes in this Video
3 recipes
Lentil Crunchies are a modern American snack that showcases the versatility of lentils, a staple in various cuisines worldwide. These crispy bites are not only nutritious but also a great alternative to traditional chips, making them popular among health-conscious eaters. With their savory flavor and satisfying crunch, they have gained popularity in recent years as more people seek plant-based snack options.
Ingredients
- ●lentils
- ●olive oil
- ●garlic powder
- ●onion powder
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●nutritional yeast
- ●water
- ●fresh herbs
Instructions
- 1Rinse lentils under cold water until water runs clear.
- 2Soak lentils in water for 4-6 hours or overnight.
- 3Drain lentils and transfer to a food processor.
- 4Add olive oil, garlic powder, onion powder, cumin, paprika, salt, and black pepper to the processor.
- 5Blend until a smooth mixture forms, scraping down the sides as needed.
- 6Preheat the oven to 350°F (175°C).
- 7Spread the lentil mixture evenly on a parchment-lined baking sheet.
- 8Bake for 20-25 minutes, until golden brown and crispy, stirring halfway through.
- 9Remove from oven and let cool completely on the baking sheet.
- 10Break into pieces and store in an airtight container.
Ingredient Alternatives
nutritional yeast
Healthier: ground flaxseed
Cheaper: parmesan cheese
Ground flaxseed adds fiber and omega-3 fatty acids.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is often less expensive and has a neutral flavor.
Techniques
blendingbaking
Equipment
food processorbaking sheetparchment papermixing bowl
🌶️🌶️🌶️Low
Also Known As
Lentil CrispsLentil Chips
Ingredients
- ●1 cup red lentils
- ●1 medium sweet potato, diced
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) coconut milk
- ●2 cups vegetable broth
- ●2 tbsp curry powder
- ●1 tsp cumin
- ●1/2 tsp turmeric
- ●1/2 tsp chili powder
- ●1 tbsp olive oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add diced sweet potato, curry powder, cumin, turmeric, and chili powder. Stir well to coat the sweet potato.
- 5Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
- 6Add the red lentils and reduce heat to a simmer.
- 7Cover and cook for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- 8Season with salt to taste and stir well.
- 9Serve hot, garnished with fresh cilantro.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium
Ingredients
- ●1 cup French green lentils
- ●2 cups water
- ●1 ripe mango, diced
- ●1/2 red onion, finely chopped
- ●1/2 red bell pepper, diced
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cumin
Instructions
- 1Rinse the French green lentils under cold water and drain.
- 2In a medium saucepan, combine the lentils and water. Bring to a boil over medium-high heat.
- 3Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and let cool.
- 4In a large bowl, combine the cooled lentils, diced mango, red onion, red bell pepper, and cilantro.
- 5In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and cumin.
- 6Pour the dressing over the lentil mixture and toss gently to combine.
- 7Taste and adjust seasoning if necessary.
- 8Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
Equipment
medium saucepanlarge bowlsmall bowlwhisk
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