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Savory lentils with heirloom tomatoes and veggies

Updated on September 8, 2014
ecogranny profile image

A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Ready to dish up!

Lentils and veggies in my rustic, new stove-to-table La Chamba stoneware pot
Lentils and veggies in my rustic, new stove-to-table La Chamba stoneware pot | Source

30 Minutes to a Colorful, Healthy, Tasty Lunch or Supper

What to do when you're out of time and need a healthy meal everyone around the table wants to dig into?

Sometimes we just don't have time or energy to cook a big meal for our family. Sure, you could hit the fast-food line, but that's as high on grease and calories as it is low on nutrition and disease-preventing vitamins, minerals and trace elements.

That's when I like to fall back on old standbys and comfort food. You? This savory one-pot meal takes only 30 minutes from setting the water to boil to setting the pan on the table. My grandchildren asked for seconds, so you know it's good.

This recipe came about almost by accident, when I needed to save some pricey organic produce before it went bad. Here's the story.


Mission: Save the veggies!

A while back, I helped my daughter and her family while Mom and Dad were busy preparing for the grand opening of their new business. Neither had time to cook. Their veggie bins were full of gorgeous organic produce. I had to get those foods into tummies—not the compost bin!

I made casseroles they could reheat on the run. Labeled them. Dated them. No one would have to guess what was what or how old it was.

On the last day, all packed to go, and with an hour to kill, I wracked my brain for something to do with ribs of celery on the edge of going soft and three nearly forgotten heirloom tomatoes now good for nothing but soup or stew. I needed a hearty, one-dish meal that would keep for a few days--comforting, as well as nourishing.

Red and brown lentils

Lentils come in a variety of colors; we buy them in bulk and store them in air-tight Fido jars
Lentils come in a variety of colors; we buy them in bulk and store them in air-tight Fido jars | Source

Lentils to the rescue

Scouring the pantry for a base, I found rice and beans in half a dozen varieties each. All would take too long to cook, but aha! Tucked in a dark corner, a bag of lentils. Perfect!

I set the water to boiling, washed the lentils, and had them cooking in less than five minutes. While the lentils softened, I minced a tiny bit of just-turning-red jalapeno pepper, sliced the celery, and chopped onion, garlic and the tomatoes.

The spicy vegetables would infuse those lentils with flavor, so I added the pepper, onions and garlic as soon as they were chopped, along with salt and a little celery seed. Turned them down to simmer till not quite soft.

Cook it all up in a handsome stove-to-table pot

La Chamba Black Clay Casserole, Medium (2 Qt)
La Chamba Black Clay Casserole, Medium (2 Qt)

Any handsome kettle or pot that takes the heat as beautifully as it frames your food will do. This is the one I used in the photograph at the top of this page.

What makes these pots so versatile is that, if you have a gas range (not electric), they can go from stove-top to table. Their rustic simplicity holds your homemade soups, stews and casseroles appetizingly on a cold, blustery day. Would you agree?

I'm so grateful to my children for gifting me with this beautiful cooking dish. La Chamba pots come in a variety of sizes. Guess what's on my Christmas wish and gifting lists!

 
Red, yellow and orange heirloom tomatoes with bell peppers
Red, yellow and orange heirloom tomatoes with bell peppers | Source

Add coarsely chopped heirloom tomatoes for flavor and color

How wonderful is it when food that tastes good is also loaded with healthful nutrients? In this recipe, we've got lycopene-rich heirloom tomatoes and several other vibrant, fresh vegetables.

Lycopene is an important anti-oxidant that helps us fight disease at the cellular level. According to a UC Davis study, the richer the tomato's color, the more lycopene we absorb. This bright red orb is a prime example.

But did you know that onions and garlic, from the allium family, are super good for us too? Their flavanoids and polyphenols help prevent certain cancers, reduce heart disease risk, and in women may even help to reduce bone loss.



Test your knowledge! How much do you know about the humble lentil?


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One of the world's healthiest foods

Then we have what some say is one of the world's healthiest foods, the teeny, tiny lentil.

Lentils are jam-packed with fiber and nutrients, and have been found to reduce cholesterol and heart disease. Not only are lentils high in the good fiber that keeps our digestive tract happy, they are a good source of iron, too.

If you have to watch your blood sugar, you'll be glad to know they have a low glycemic index as well.

Not to get too deep into the nutrient side of this dish, let's just say you get a lot of health and taste bang for your thirty minutes start-to-table.

Lentils with heirloom tomatoes and veggies recipe

Fresh autumn pears are a sweet accompaniment to this savory lentil dish
Fresh autumn pears are a sweet accompaniment to this savory lentil dish | Source

Give this easy 30-minute one-dish meal a try

Next time you're low on steam and time, give this quick, vegetarian one-dish-meal a try. I'd like to know whether your family enjoys it as much as mine do, so don't be shy about rating it or leaving a comment afterward.

Rate this recipe!

4.9 stars from 15 ratings of Lentils with heirloom tomatoes and veggies

Cook Time

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: Serves 6

Ingredients

  • 2 C Dried lentils, Rinsed
  • 1 Small to medium White or yellow onion, chopped
  • 2-3 Cloves Fresh garlic, Minced
  • 1-2 t Jalapeno pepper, Finely chopped
  • 1/2 t Sea salt
  • 1/4 t Celery seed
  • 2 Medium Heirloom tomatoes, Coarsely chopped
  • 1 Large Carrot, Coarsely shredded
  • 3 Ribs Celery with leaves, Coarsely chopped
  • 1 Small Lime, Juice only
  • 1/2 C Fresh plain yogurt, With live cultures
Nutrition Facts
Serving size: 1-1/3 cups (320g)
Calories 272
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 48 g16%
Sugar 10 g
Fiber 22 g88%
Protein 20 g40%
Cholesterol 0 mg
Sodium 246 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Additional nutrients

Nutrient
% Daily Value*
Vitamin A
63
Vitamin C
55
Calcium
8
Iron
33
*I obtained the nutritional data for this recipe from a utility on RecipeNutrition.com, which includes a caveat identical or nearly so to the one you see on the nutrition label above.

Set the water boiling first thing

  1. In large sauce pan or small soup pot, bring 4 cups water to boil.
  2. While waiting for water to boil, rinse lentils and set aside to drain; chop onion and mince the garlic and jalapeno pepper.
  3. Stir lentils into water so slowly that boiling never stops.
  4. Reduce heat to simmer and add the prepared vegetables, salt and celery seed.
  5. Chop un-skinned tomatoes fine and stir into pot. Don't worry. The skins will disappear. Heirloom tomatoes have tender skins that melt away.
  6. Shred carrot and add.
  7. Slice celery stalks horizontally on the rib, cutting only the larger pieces in half or thirds; chop the leaves; add all to pot.
  8. Add lime juice, stir, cover and simmer for 10-15 minutes, depending on how you like your lentils. We prefer our lentils whole and a tiny bit chewy. Cook 5 minutes longer if you prefer a softer lentil.
  9. Serve in bowls with a dollop of homemade Greek or plain yogurt and whole or sliced pears on the side.

Lentil fan? Or not? Weigh in!

How frequently do you include healthful lentils in your diet?

See results

Thank you

Thank you for visiting this page. I encourage you to tweak this recipe and let me know how you change it up. That's part of the fun of cooking, yes?

© 2014 Kathryn Grace

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    • ecogranny profile image
      Author

      Kathryn Grace 21 months ago from San Francisco

      Thank you! I appreciate you kind words and your sharing. Do let me know how it turns out for you, if you can, when you make it. I love hearing how folks change recipes.

    • Kailua-KonaGirl profile image

      June Parker 23 months ago from New York

      This recipe looks and sounds delish! I am not a vegan by any means as I do still love meat, fowl, and fish, but we do incorporate a lot of veggies and beans into our diet. I cannot imagine a meal without veggies & herbs from our garden.

      With that being said, I usually will only make a lentil soup/stew a few times a year and this recipe is right up my alley for comfort food during the cold winter months. I am pinning it to my Pinterest "Soup Warms the Soul" board so I can always find it again. Thanks so much for sharing it with us!

    • ecogranny profile image
      Author

      Kathryn Grace 2 years ago from San Francisco

      Spanish onions, oh yes. Wonderful with lentils! My local green grocer rarely has the sweeter Spanish onions, but when I can get them, I use them. Thanks for the suggestion.

    • ladyguitarpicker profile image

      stella vadakin 2 years ago from 3460NW 50 St Bell, Fl32619

      We like lots of onions in our lentils, I cut them medium. I use a medium to large onion. I never cut my onions fine, because we love the taste. I use Spanish onions. .

    • ecogranny profile image
      Author

      Kathryn Grace 2 years ago from San Francisco

      Thanks, ladyguitarpicker. Since we're flexitarians, we do sometimes throw in a little ham. Delicious that way. Decades ago, I would cook lentils or beans with a ham bone too.

      I'm curious how much more onion you would add. Do you chop them fine or leave them in big chunks? I like a lot of onion, but my sweetheart prefers less, so we compromise with just the one small onion in the mix. Then I add a little chopped fresh to my bowl. Love the crunch!

    • ladyguitarpicker profile image

      stella vadakin 2 years ago from 3460NW 50 St Bell, Fl32619

      Great hub and the photo looks delicious, and what time is lunch? I make something like this, but add chopped ham, and onions. We love lentils.

    • ecogranny profile image
      Author

      Kathryn Grace 2 years ago from San Francisco

      Thank you!

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      This looks wonderful!!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      You're welcome, Sheilamarie, and thank you! Always glad to find another person who cooks with lentils. They are so versatile.

    • sheilamarie78 profile image

      sheilamarie78 3 years ago

      I buy lentils in bulk and go to them whenever I don't know what else to make. This recipe sounds wonderful! Thanks!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @aesta1, your'e welcome. Hope you both enjoy it as much as we do.

    • aesta1 profile image

      Mary Norton 3 years ago from Ontario, Canada

      This is something tasty and nourishing to try. I am now the cook in the house and with just the two of us, this is a dish that I can divide and store in the freezer. Thank you.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Erin Mellor, thank you. It's tomato soup at our house today. What's yours?

    • Erin Mellor profile image

      Erin Mellor 3 years ago from Europe

      This looks great, I'm a big soup fan, but haven't tried making lentil soup yet - hurrah for autumn when I get my soup pan out.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @teaches12345, I hope you find it as easy and inviting to the palate as we do here. All the best.

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      I do love lentils but guess I need to eat more of them. Your recipe is one I would enjoy because I love tomatoes. I have all the ingredients to make this recipe and I may just to it this week.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Heidi Vincent, thank you. Nice to see you here on HubPages.

    • Heidi Vincent profile image

      Heidi Vincent 3 years ago from GRENADA

      Delicious looking lentil cookup! Congratulations on winning Hub of the Day with it too!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Fantasy Novels UK, thank you! My grandchildren surely do like this dish. I think it's the tomatoes, m'self.

    • Fantasy Novels UK profile image

      Mary-Jane Melrose 3 years ago from Scotland

      This looks like a great winter soup recipe. I love lentils and can't wait to try this. My kids love home made soup and I think this is a soup they will devour. Yum, my mouth is watering looking at the picture.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @PaynesGrey, thank you. We enjoy it in winter too. I use Roma tomatoes then.

    • profile image

      PaynesGrey 3 years ago

      I will definitely be trying this, I love one pot recipes and this one looks very tempting, perfect for the winter when salads just don't do it!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Diana Wenzel, @MarleneB, @Pawpawwrites, @Katya Drake, thank you all for your kind comments.

      @Victoria Lynn thank you, as well. I hadn't thought of freezling chopped celery. (Slapping forehead.) What a good idea. Thank you!

      @newell12345, thank you. As an almost-vegetarian, I hadn't thought of combining it with meat. Interesting ideas. I'm curious to learn what you mean by "good redpie," a new-to-me term.

      @MelRootsNWrites, thank you. They are indeed filling.

      @Nancy Hardin, @jmsp206, thank you both.

      @MPG Narratives, we are opposites! I don't enjoy chickpeas, except in hummus. I am grateful for your suggestion, because I know that lentils are not for everyone either. I'm fairly certain that, even with overnight soaking, you would have to cook the chickpeas a few hours before adding the other ingredients, as beans usually will not soften once you add salt. Do let me know how your adaptation turns out, if you have the time.

      @Adventuretravels, thank you.

    • Adventuretravels profile image

      Giovanna Sanguinetti 3 years ago from Perth UK

      Congratulations on hub of the - certainly very well deserved.

    • MPG Narratives profile image

      Marie Giunta 3 years ago from Sydney, Australia

      This is a yummy recipe but I'm afraid I would have to substitute the lentils for chickpeas, sorry I'm not a fan of lentils :( I guess I would have to soak the chickpeas the night before but other than that I can follow your recipe. Thanks for sharing and the finished meal looks so inviting. Congrats on HOTD too, well done.

    • jmsp206 profile image

      Julia M S Pearce 3 years ago from Melbourne, Australia

      Will have to make this one.Love lentils. Thanks.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      Congrats on HOTD, Kathryn! Well deserved!

    • MelRootsNWrites profile image

      Melody Lassalle 3 years ago from California

      Congratulation on HotD! I love lentils. I don't care what variety. Lentils make really good stews. They are really filling. Your recipe looks delicious!

    • newell12345 profile image

      newell12345 3 years ago

      heir-loom tomatoes mixed with lentils is a great summer combo, this dish could make the prefect side dish with some grilled chicken, or a slowly roasted top round steak. good redpie nice work.

    • Victoria Lynn profile image

      Victoria Lynn 3 years ago from Arkansas, USA

      Great idea! I have some lentils in the cabinet and didn't know what to do with them. My celery nearly always goes bad. I need to remember to use it before then. (or freeze it--I have chopped it up and frozen it before.) Pinning this recipe! Thanks for HOTD!

    • Katya Drake profile image

      Katya Drake 3 years ago from Wisconsin

      I also forgot to tell you, congratulations on getting Hub of the day! You definitely deserve it!

    • Pawpawwrites profile image

      Jim 3 years ago from Kansas

      Certainly looks and sounds delicious. May have to give it a try.

    • MarleneB profile image

      Marlene Bertrand 3 years ago from Northern California, USA

      This meal is so pretty. And then you served it up in a beautiful kettle pot. This is love. Congratulations! This is a wonderful recipe, so worthy of receiving Hub of the Day.

    • Diana Wenzel profile image

      Renaissance Woman 3 years ago from Colorado

      Returning to celebrate your Hub of the Day. Delicious!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Brite-Ideas, you are so sweet! But I thought you had.

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      oh I forgot to Add! Congrats on HoTD!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Katya Drake, you are most welcome. I hope you enjoy it as much as we do.

      @JayeWisdom, so glad you enjoyed the whole page. That means a lot to any of us who write, doesn't it?

      @techygran, thank you, and another grandmother, I see. Let's coffee! Do let me know how it turned out for you, if you have the time.

      @CatherineGiordano, thank you. I know exactly what you mean about freezing portions for those days you discover it's after 8 pm and you haven't given a thought to dinner.

      @DzyMsLizzy, thank you. I don't know if I would enjoy this without the tomatoes, but then, I'm a bit of a 'mater fanatic! If your lentils are old, they can take longer to cook. Of course, if you prefer them totally soft, they will take a little longer too. We like them a little on the meaty side.

      @Brite-Ideas, thank you. Sounds like we are having a similar day. Stop right now and take care of yourself! (Granny has spoken.)

      @MelanieKaren, thank you. I always appreciate your support.

    • MelanieKaren profile image

      Melanie Wilcox 3 years ago from Pennsylvania, USA

      As always, beautiful recipe and information :)

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      Another wonderful recipe! Really could go for this right now Kathryn, it looks wonderful - I have yet to eat today! and it's 6:00pm (like you said, take breaks online!) I broke my own rule today, no breaks! I want your soup!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      I hope you will all bear with me as I acknowledge each of your kindnesses. I'm a bit verklempt, reading your well wishes and responses.

      @billybuc, thank you! No one could have been more surprised than me.

      @Sara Smiling, glad to hear it. Do let me know how your mom likes it.

      @junecampbell, thank you.

      @My Bell, thank you. I agree. So many ways lentils are good for us.

      @Corrinna-Johnson, thank you for stopping back by. Much appreciated.

      @aka-rms, thank you. It means a lot, coming from you.

      @kevin murphy, thank you. Glad to hear it!

      @RTalloni, thank you. It's versatility is one of the things I like too.

      @VirginiaLynne, thank you. Indeed it is a good way to use leftover veggies.

      @Better Yourself, thanks for the vote of confidence!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      Thank you all for your congratulatory words. I am blown away at this honor. I shall endeavor to thank you individually here, a few at a time, and later, when I can visit your pages with time and thoughtfulness.

      @Swisstoons, thank you. Funny you should mention eating this for breakfast. We often do--the leftovers.

      @Tamara14, thank you. I'm sure you can make this in a deep skillet just as well. Hope you'll let me know how it turns out for you.

      @mySuccess8, thank you too. It sounds as if your mom and I approach the kitchen, and the refrigerator, the same way.

      @sallybea, thank you for your generous praise. It's definitely good to know I'm on the right track.

      @greatstuff, thank you. Glad to know you can use this recipe!

    • DzyMsLizzy profile image

      Liz Elias 3 years ago from Oakley, CA

      Congrats on HOTD!

      This sounds positively yummy! I'm always on the lookout for vegetarian recipes that are quick and easy.

      I have a recipe for lentil loaf that I sometimes make in the winter, but I thought lentils had to cook much longer in order to get soft.

      I just might try this dish--minus the tomatoes, which, unfortunately, hubby hates. :(

      Voted up, useful, interesting and starred.

    • CatherineGiordano profile image

      Catherine Giordano 3 years ago from Orlando Florida

      Really nice quick and easy recipe, and I think I have some lentils in the back of my pantry. I'll freeze it in serving size portions and when I'm working so hard getting a hub done that it is 8 or 9 pm and I haven't had dinner, I'll put this in the microwave and think of you.

    • techygran profile image

      Cynthia 3 years ago from Vancouver Island, Canada

      Congrats on your lovely, colorful, mouth-watering HOTD! I'm making this for lunch-- I love love love lentils! Voting up and sharing!

    • JayeWisdom profile image

      Jaye Denman 3 years ago from Deep South, USA

      Yours was a marvelous solution for saving the heirloom tomatoes (can't let those go to waste!) and celery. Excellent recipe and the entire hub was enjoyable.

      Voted Up++

      Jaye

    • Katya Drake profile image

      Katya Drake 3 years ago from Wisconsin

      I am so excited to try this recipe. I want to go home right now and make it! This looks delicious and it is so healthy. I love learning about good tasting, healthy recipes. That is very important to me and my family. Thank you for this Hub!

    • Corrinna-Johnson profile image

      Corrinna Johnson 3 years ago from BC, Canada

      This looks so yummy, I just had to come back for a second visit and to congratulate you on HotD :)

    • My Bell profile image

      Marcelle Bell 3 years ago

      Love this recipe! I will have to try it for sure. I really enjoy lentils since I'm a vegetarian. You get the bonus of good protein in a meal and almost a days worth of fiber. Meals with lentils are so filling and delicious. Congrats on HOTD!

    • junecampbell profile image

      June Campbell 3 years ago from North Vancouver, BC, Canada

      Great hub. Congrats on HOTD

    • Sara Smiling profile image

      Sara Smiling 3 years ago from Florida

      This looks like fun to make, I will definitely try this with my mom this weekend :)

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      HOTD and you just got here...that's impressive. Congrats my friend.

    • Better Yourself profile image

      Better Yourself 3 years ago from North Carolina

      Congrats of HOTD, Excellent hub and recipe! This looks like a very yummy dish, and vegetarian which works for my family. Voted up and thanks for sharing!

    • VirginiaLynne profile image

      Virginia Kearney 3 years ago from United States

      You are reminding me how much I love lentil soup, and I haven't cooked it in a while. It is a great idea to use up leftover vegetables in soup!

    • RTalloni profile image

      RTalloni 3 years ago from the short journey

      Looks like a wonderful soup! One of the reasons to love autumn is that soups are extra yummy this time of year. Thanks for posting this healthy recipe. Though it's a quick meal to make, the fact that it can be made ahead of time when we know we'll be busy with a project makes it even more appealing. Congrats on you Hub of the Day award, by the way, for this yum post!

    • kevin murphy-87 profile image

      kevin murphy 3 years ago from Ireland

      i can almost smell how good it is from the pictures haha

    • aka-rms profile image

      Robin S 3 years ago from USA

      Congratulations on the HotD honor! Well deserved.

    • Swisstoons profile image

      Thomas F. Wuthrich 3 years ago from Michigan

      I just got back from my morning walk about half an hour ago. Worked up an appetite. Man, would I like a bowlful of this for breakfast! Congratulations on your HofD award!

    • profile image

      Tamara14 3 years ago

      Delicious recipe Kathryn. My hubby loves casseroles and I love quick recipes so this is it :) Besides, now I realized there's been quite some time since our last lentils meal. Thanks for the idea and my deep skillet will have to replace your La Chamba.

    • mySuccess8 profile image

      mySuccess8 3 years ago

      From the ingredients and the cooking instructions above, it is definitely a healthy, easy and fast-to-cook food. My mum had regularly been doing a similar cooking (though with different ingredients), where she mixed a variety of ingredients, consisting mainly of fiber-rich foods and vegetables, whenever there were surplus, and cook them in a single pot, and they were delicious. This one looks really delicious too! Congrats on HotD!

    • sallybea profile image

      Sally Gulbrandsen 3 years ago from Norfolk

      ecogranny

      A well deserved Hub of the Day. The images are gorgeous, the food looks delicious and I am sure it is as nutritious as a meal should be. The perfect way to write a recipe Hub - I love lentils and can't wait to try it.

      Voted up, beautiful and interesting.

    • greatstuff profile image

      Mazlan 3 years ago from Malaysia

      I now know what to do with the rest of lentils that I had for the Indian Vaday Masala recipe. Congrats on your HOTD award!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @JanieceTobey, thank you! I hope you are as pleased this go-round.

    • JanieceTobey profile image

      JanieceTobey 3 years ago

      I've tried one of your other dishes and enjoyed it a great deal! I'm looking forward to trying this one as well!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      With the exception of bacon, @smine27, I prefer lentils and beans to meat as well. Thanks for checking it out!

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      I love this recipe because I am a bean and lentil fan. Although my friends think it's weird, I prefer lentils to meat.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Arachnea, community building indeed, and it's just plain fun. Thanks for clarifying. Dumplings! Yum.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @SandyMertens, yes quite a few, mostly shades of green and brown. Thanks for taking a look.

    • SandyMertens profile image

      Sandy Mertens 3 years ago from Frozen Tundra

      I didn't know that they came is so many colors. Looks yummy!

    • Arachnea profile image

      Tanya Jones 3 years ago from Texas USA

      Oops. Sorry, ecogranny, I should have written that more clearly. I like to make a loaf of herders bread to go with soup. To me it's great for community building when one has to break off a piece of bread from a whole that is shared by everyone at the table. That's what I meant. But I do make a mean chicken dumpling soup with biscuit dough.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Arachnea, do you have a recipe online for your herders bread soup? I'd love to give that a try. I sometimes use homemade yogurt in my creamy soups, even though it kills the cultures, for the tang it adds. So much healthier than sour cream!

      I've found that fresh lentils cook fast, but if I have lentils that have been in my cupboard six months, they may come out a little chewier than even we like in this recipe, so do use the freshest lentils you can. You might try holding off on adding the salt until they are as soft as you like them. I look forward to hearing back from you.

    • Arachnea profile image

      Tanya Jones 3 years ago from Texas USA

      I love a good lentil soup. I don't grok with all lentil soups I come across, but this one sounds absolutely scrumptious. My favorite is a lemon lentil soup, however this sounds rather wholesome and filling. I like the idea of making it with herders bread. Though the live cultures would be deactivated in the cooking from the heat, I think it a wonderful addition to your soup. I'll let you know how this comes out when get to try it. One problem I have with lentils and split peas is getting the bean soft all the way through.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Nadine May, you're welcome. Thank you for sharing your kind thoughts.

    • Nadine May profile image

      Nadine May 3 years ago from Cape Town, Western Cape, South Africa

      Thank for that delicious recipe with Lentils. I have them stored in glass jars for one day when I , like you need to do a quick meal. Very inspiring.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Suzanne Day, thank you for the vote of confidence.

      @aka-rms, thanks for taking a look.

      Hope you both enjoy it as much as we do.

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      Suzanne Day 3 years ago from Melbourne, Victoria, Australia

      I love 30 minute recipes! Great idea to serve up for a hungry family when I don't feel like cooking. Looks hearty and nutritious, so I've bookmarked this page for future reference and voted your recipe useful!

    • aka-rms profile image

      Robin S 3 years ago from USA

      I love lentil soup. This looks like it's right up my alley. Bookmarking this for later.

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      Kathryn Grace 3 years ago from San Francisco

      @DeborahDian, thank you kindly!

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      Deborah Carr 3 years ago from Orange County, California

      Reading this article made my mouth water. Delicious!

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      Kathryn Grace 3 years ago from San Francisco

      aka-rms, thank you for wanting to try it. I hope you enjoy it as much as we do.

      Gypsy Rose Lee (Love your name!), I'm glad to find another lentil fan. Thanks for passing this recipe on.

      AcornOakForest, as much as I love cheese--and use a lot of it--for some reason, I have never enjoyed it much with lentil dishes. I might sprinkle a little Parmesan Reggiano on top, but generally prefer either yogurt or Greek yogurt as a complement. Of course, technically, I do believe yogurt is a cheese!

      radhikasree, your comment, votes and sharing make it all seem worthwhile. Thank you!

      Alrady, thank you, too for your kindly comment. Perhaps this recipe will inspire you to enjoy lentils more.

    • Alrady profile image

      Alrady 3 years ago

      Awesome hub and we often don't' think of or count lentils in our diet. We should.

    • radhikasree profile image

      Radhika Sreekanth 3 years ago from Mumbai,India

      This lentil dish would mouth water everyone. Nice to read about the nutrient sides of lentils and this hub is really superb.

      Voted up, useful, beautiful and interesting. Sharing in Hubpages.

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      Monica Lobenstein 3 years ago from Western Wisconsin

      I have to admit we ruin some of the health benefits of many of our lentil dishes with a hefty dose of cheese. I will add this one (I love how quick it is!) to our recipe list. It sounds delicious even without the cheese.

    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 3 years ago from Riga, Latvia

      I love lentils so this sounds like a really delicious recipe. Passing this on.

    • aka-rms profile image

      Robin S 3 years ago from USA

      I love lentil soup. Will have to give this one a go.

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      Kathryn Grace 3 years ago from San Francisco

      Thank you Nancy. I'm glad to hear you are thinking of using it. You are correct, this recipe is especially tasty on a crisp, fall day. When I was a young bride, I had bad luck with lentils and didn't try them again until ten or fifteen years ago. Now we love them!

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      Kathryn Grace 3 years ago from San Francisco

      suzettenaples, thank you! The lime juice does add a hint of flavor that tickles the taste buds, in addition to helping to make the iron and some other nutrients a little more accessible to our bodies. I look forward to hearing from you after you've tried the recipe.

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      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      I like lentils, but I mostly use beans for my legumes. But this looks like a keeper of a recipe, and good for you for coming up with it. I think it would be delicious, especially on those chilly Fall days when you need some "comfort food." Love the recipe, voted it up. Thanks for sharing.

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      Suzette Walker 3 years ago from Taos, NM

      Great recipe and hub! I love lentils and this is such an interesting and informative hub. I find the lime juice and interesting ingredient here. I love to make up my own recipes also, and this one looks and sounds so good. I will have to try this and then let you know what I think of it. I believe I will surely like this one! So healthy.

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      Kathryn Grace 3 years ago from San Francisco

      It does indeed. If you tweak it, share how, won't you? I'm always fiddling with recipes.

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      Angela F 3 years ago from Seattle, WA

      I think the lime and jalapeno would give it a great kick! Might be trying this one soon.

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      Kathryn Grace 3 years ago from San Francisco

      BillyBuc, you're not losing your mind. I added a couple of photographs, so it looks a little different, but the content is still the same.

      Pam Irie, thanks! I hope you and your family enjoy it.

      Nadine May and jtrader, thank you.

      Oh Me, you did! I made it for dinner last night.

      Cari Kay 11, I hope you and your husband like it as much as we do.

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      Kathryn Grace 3 years ago from San Francisco

      cherylsart, your vegetarian bean dish sounds delicious. Do let me know if you post the recipe.

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      Bill Holland 3 years ago from Olympia, WA

      Am I losing my mind? Wasn't there a different hub on your site yesterday? LOL Well, whatever, this is informative and we have quite a few tomatoes that need a purpose...and you just supplied that purpose. Thank you!

    • Pam Irie profile image

      Pam Irie 3 years ago from Land of Aloha

      I do love lentils and tomatoes and everything in this recipe which makes it a must make. What a wonderful concoction!

    • jtrader profile image

      jtrader 3 years ago

      That's an interesting combination.

    • Nadine May profile image

      Nadine May 3 years ago from Cape Town, Western Cape, South Africa

      That was truly a very useful hub on lentils. Love the recipes.

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      Nancy Tate Hellams 3 years ago from Pendleton, SC

      Your recipe sounds delicious. I think I smelled it cooking.

    • Cari Kay 11 profile image

      Kay 3 years ago

      My hubby loves lentils. Haven't made anything with them in some time but that is about to change. Thanks!

    • CherylsArt profile image

      Cheryl Paton 3 years ago from West Virginia

      This sounds like a tasty recipe. Sometimes I make vegetarian bean soup flavored with mushrooms and onions.

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      Kathryn Grace 3 years ago from San Francisco

      Thank you to each and every one who has commented on this, my very first Hub, as well to all who pin and share it. What a welcome to HubPages! To all of those planning on trying it, I encourage you to come back and share your thoughts about the recipe, and especially any tweaks you gave it. It's always fun to see how people change a recipe, don't you think?

      chef-de-jour, if you've put that lentil and chick-pea curry recipe up, I'd be interested in taking a look. Sounds delish!

      Iibidii, we love multi-bean chili and sometimes include lentils too. These basic ingredients serve as the foundation for many a legume dish at our house. Like your daughter, we sometimes spice them up with more hot peppers.

      billybuc, thank you for your encouraging words. It means a lot, coming from a HubPages insider. While I am excited about this change from Squidoo to HP, I'm also quite anxious. With your kindness, you helped suage some of that.

      DrBillSmithWriter, I'm not offended. Should I be? I'm trying to figure out to what you are responding in the article when you say, "I called it a tomato." (Chuckling)

      VioletteRose, I do hope you will share the spices you add to similar dishes. I love trying new combinations.

      Happy stirring, everyone!