Recipes for Uncooked Dried Lentils

Ingredients

• 1 cup expired dried lentils
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the expired lentils under cold water and remove any debris.
2. In a large pot, heat olive oil over medium heat.
3. Add onion, carrots, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
4. Add cumin, paprika, salt, and pepper. Stir to coat the vegetables.
5. Add the expired lentils and vegetable broth to the pot.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes or until the lentils are tender.
7. Adjust seasoning if needed and serve hot.

Ingredients

• 1 cup expired dried lentils
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a saucepan, combine the expired lentils and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.
3. Drain any excess water from the cooked lentils and let them cool.
4. In a large bowl, combine the cooked lentils, cucumber, bell pepper, tomato, red onion, and parsley.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
6. Pour the dressing over the lentil salad and toss to combine.
7. Refrigerate for at least 30 minutes before serving to allow flavors to meld together.

Ingredients

• 1 cup uncooked dried lentils
• 1 can coconut milk
• 1 onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Rinse the dried lentils and soak them in water for 2 hours.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until softened.
4. Add the curry powder, turmeric, cumin, paprika, salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.
5. Drain the soaked lentils and add them to the pot. Stir to combine with the spices.
6. Pour in the coconut milk and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender and the curry has thickened.
8. Taste and adjust the seasoning if needed.
9. Serve the lentil curry hot with rice or naan bread.