Why I Always Keep Cooked Lentils In My Fridge
Earthy Goodness Kitchen
288,794 views
Creamy red lentil dip, Roast squash and red lentil pasta sauce and Mexican-style red lentil fritters.
Click/press on more for the recipes.
Join the Earthy Goodness Kitchen Community: Patreon: EarthyGoodnessKitchen
-------------------------------
👨🍳 MY KITCHEN ESSENTIALS
Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze
Microplane Zester - https://amzn.to/4m7TC6N
Chopping board oil - https://amzn.to/42uRa3f
A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!)
-------------------------------
RECIPES IN VIDEO:
Dukkah recipe : How Chefs Build Incredible Salads
Cooked Red Lentils
Makes about 750g cooked lentils
Ingredients
300g dried red lentils (about 1½ cups)
1 litre vegetable stock (4 cups)
Method
Rinse the red lentils thoroughly under cold water until the water runs mostly clear.
Add the lentils and vegetable stock to a saucepan and bring to a boil.
Reduce the heat to a gentle simmer and cook, uncovered, for 12–15 minutes, stirring occasionally, until the lentils are tender but not completely mushy.
Drain through a sieve.
Creamy Red Lentil & Tahini Dip
Makes: about 350–400g
Ingredients
250g cooked red lentils (about 1½ cups)
50g tahini (3 tbsp)
1 small garlic clove
1-2 tbsp lemon juice
½ tsp harissa paste
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp extra virgin olive oil
Method
Finely grate the garlic directly into a food processor or blender. Add the lemon juice and leave to sit for 5–10 minutes. This helps to mellow the pungency of the raw garlic.
Add the cooked red lentils, tahini, cumin, harissa, smoked paprika, salt, pepper and olive oil.
Blend until completely smooth and creamy. You may not need any water, but if the mixture is too thick to blend smoothly, add a little cold water gradually until you reach your desired consistency.
Taste and adjust the seasoning. Spoon into a bowl and make a swirl in the centre. Finish with dukkah or simply a drizzle of the oil from the harissa.
Chef’s tip: The dip will thicken slightly as it cools, so don’t worry if it seems a little looser immediately after blending.
Roasted Squash, Red Lentil & Sun-Dried Tomato Pasta Sauce
Serves 3–4
Ingredients
½ medium butternut squash (about 500g / 3½ cups), peeled and cut into chunks
4 garlic cloves, unpeeled
1 tbsp olive oil
2 tbsp sun-dried tomato paste
250g cooked red lentils (about 1½ cups)
100g silken tofu (about ⅓ cup)
250ml vegetable stock (1 cup)
½ tsp dried sage or thyme
1–2 tsp sherry vinegar or lemon juice
Salt and black pepper
300–350g pasta (about 3–3½ cups)
Method
Place the squash, unpeeled garlic cloves and a nice sprig of rosemary on a roasting tray. Toss with the olive oil, salt and black pepper. Roast at 210°C fan / 410°F for 25–30 minutes, until the squash is tender and caramelised and the garlic is soft. Alternatively, air fry at 170°C / 340°F for 15–18 minutes, shaking halfway through.
Squeeze the roasted garlic from its skins into a blender. Add the roasted squash, cooked red lentils, silken tofu, sun-dried tomato paste, vegetable stock, ½ tsp dried sage and 1 tsp sherry vinegar. Blend until completely smooth.
Cook the pasta until al dente, reserving some of the cooking water before draining.
Pour the sauce into a large pan and warm gently. Add the pasta and toss, loosening with a little pasta water until glossy and silky.
Taste and adjust the seasoning. Serve topped with vegan Parmesan.
-------------------------------
STAY IN TOUCH
If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more: Patreon: EarthyGoodnessKitchen
📺 Subscribe to the channel: https://tinyurl.com/ybab95ea
🙋🏼♀️ Connect on Instagram: Instagram: earthygoodnesskitchen
-------------------------------
TIMELINE
0:00 Intro
Cooking the red lentils
1:30 Creamy red lentil dip
5:20 Roasted Squash, Red Lentil & Sun-Dried Tomato Pasta Sauce
9:50 Mexican-Style Red Lentil Fritters
-------------------------------
Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.
20 Comments
Thank you for reminding me that butternut squash makes excellent pasta sauce, because I have 4 large squash ripening on my deck garden now. I love to make soup with them, but this sounds better to me.
I never thought to pre-cook lentils and keep them handy, but it makes so much sense. Great tips!
Why I Always Keep Cooked Lentils In My Fridge
Earthy Goodness Kitchen
288,794 views
Creamy red lentil dip, Roast squash and red lentil pasta sauce and Mexican-style red lentil fritters.
Click/press on more for the recipes.
Join the Earthy Goodness Kitchen Community: Patreon: EarthyGoodnessKitchen
-------------------------------
👨🍳 MY KITCHEN ESSENTIALS
Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze
Microplane Zester - https://amzn.to/4m7TC6N
Chopping board oil - https://amzn.to/42uRa3f
A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!)
-------------------------------
RECIPES IN VIDEO:
Dukkah recipe : How Chefs Build Incredible Salads
Cooked Red Lentils
Makes about 750g cooked lentils
Ingredients
300g dried red lentils (about 1½ cups)
1 litre vegetable stock (4 cups)
Method
Rinse the red lentils thoroughly under cold water until the water runs mostly clear.
Add the lentils and vegetable stock to a saucepan and bring to a boil.
Reduce the heat to a gentle simmer and cook, uncovered, for 12–15 minutes, stirring occasionally, until the lentils are tender but not completely mushy.
Drain through a sieve.
Creamy Red Lentil & Tahini Dip
Makes: about 350–400g
Ingredients
250g cooked red lentils (about 1½ cups)
50g tahini (3 tbsp)
1 small garlic clove
1-2 tbsp lemon juice
½ tsp harissa paste
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp extra virgin olive oil
Method
Finely grate the garlic directly into a food processor or blender. Add the lemon juice and leave to sit for 5–10 minutes. This helps to mellow the pungency of the raw garlic.
Add the cooked red lentils, tahini, cumin, harissa, smoked paprika, salt, pepper and olive oil.
Blend until completely smooth and creamy. You may not need any water, but if the mixture is too thick to blend smoothly, add a little cold water gradually until you reach your desired consistency.
Taste and adjust the seasoning. Spoon into a bowl and make a swirl in the centre. Finish with dukkah or simply a drizzle of the oil from the harissa.
Chef’s tip: The dip will thicken slightly as it cools, so don’t worry if it seems a little looser immediately after blending.
Roasted Squash, Red Lentil & Sun-Dried Tomato Pasta Sauce
Serves 3–4
Ingredients
½ medium butternut squash (about 500g / 3½ cups), peeled and cut into chunks
4 garlic cloves, unpeeled
1 tbsp olive oil
2 tbsp sun-dried tomato paste
250g cooked red lentils (about 1½ cups)
100g silken tofu (about ⅓ cup)
250ml vegetable stock (1 cup)
½ tsp dried sage or thyme
1–2 tsp sherry vinegar or lemon juice
Salt and black pepper
300–350g pasta (about 3–3½ cups)
Method
Place the squash, unpeeled garlic cloves and a nice sprig of rosemary on a roasting tray. Toss with the olive oil, salt and black pepper. Roast at 210°C fan / 410°F for 25–30 minutes, until the squash is tender and caramelised and the garlic is soft. Alternatively, air fry at 170°C / 340°F for 15–18 minutes, shaking halfway through.
Squeeze the roasted garlic from its skins into a blender. Add the roasted squash, cooked red lentils, silken tofu, sun-dried tomato paste, vegetable stock, ½ tsp dried sage and 1 tsp sherry vinegar. Blend until completely smooth.
Cook the pasta until al dente, reserving some of the cooking water before draining.
Pour the sauce into a large pan and warm gently. Add the pasta and toss, loosening with a little pasta water until glossy and silky.
Taste and adjust the seasoning. Serve topped with vegan Parmesan.
-------------------------------
STAY IN TOUCH
If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more: Patreon: EarthyGoodnessKitchen
📺 Subscribe to the channel: https://tinyurl.com/ybab95ea
🙋🏼♀️ Connect on Instagram: Instagram: earthygoodnesskitchen
-------------------------------
TIMELINE
0:00 Intro
Cooking the red lentils
1:30 Creamy red lentil dip
5:20 Roasted Squash, Red Lentil & Sun-Dried Tomato Pasta Sauce
9:50 Mexican-Style Red Lentil Fritters
-------------------------------
Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.
Mexican-Style Red Lentil Fritters
Makes 8–10 fritters
Ingredients
250g cooked red lentils (about 1½ cups)
4 spring onions, finely sliced or 1 small red onion (about 90g), finely diced
1 small red pepper (about 90g), finely diced
100g butternut squash (about ¾ cup), coarsely grated
2 garlic cloves, finely chopped
60–80g potato starch (about ½–⅔ cup)
1 tbsp ground flaxseed or chia seeds
1 tbsp nutritional yeast
1½–2 tbsp fajita seasoning
1 tsp Mexican oregano
Zest of ½ lime
Method
- If cooking in the oven, preheat to 200°C fan / 400°F.
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add the spring onions or red onion and red pepper and cook for 4–5 minutes, until softened.
- Add the grated butternut squash, garlic, fajita seasoning and Mexican oregano. Cook for another 3–4 minutes, stirring regularly, until the squash has softened and most of the moisture has cooked away.
- Add the cooked red lentils and cook for another 2–3 minutes, stirring regularly, until warmed through and any excess moisture has cooked away. Remove from the heat and allow the mixture to cool slightly.
- Transfer the mixture to a large bowl. Add the potato starch, ground flaxseed or chia seeds, nutritional yeast and lime zest. Mix thoroughly until everything is well combined and you have a sticky mixture. If it feels too wet, add more potato starch as needed, up to 80g total.
- Divide the mixture into 8–10 portions and shape into small, fairly flat patties.
- Place the fritters in the fridge for 30–60 minutes to firm up.
- Heat a thin layer of oil in a frying pan over medium heat. Fry the fritters for 3–4 minutes on each side, until deeply golden and crisp.
- To cook in the oven, place the fritters on a lightly oiled baking tray, brush or spray the tops with a little oil and bake at 200°C fan / 400°F for 20–25 minutes, flipping halfway through.
- To cook in the air fryer, lightly spray or brush the fritters with oil and air fry at 170°C / 340°F for 12–15 minutes, flipping halfway through, until golden and crisp.
- Serve hot with avocado, tomato salsa and your favourite toppings.