Recipes by Christine Tizzard. Follow her on Instagram.
Red Lentil Sweet Potato Pancakes
Ingredients
- 1 cup red lentils, rinsed
- 2 cups water or vegetable broth
- 1 cup cooked, mashed sweet potato
- 2 eggs, lightly beaten
- 1/2 cup all-purpose flour (or gluten-free alternative)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- Salt and pepper to taste
- Butter or oil for frying
Directions
- In a medium saucepan, combine the red lentils and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the lentils are completely soft and have absorbed the liquid, forming a creamy consistency.
- In a large bowl, blend or whisk the cooked lentils with the mashed sweet potato until well combined.
- Stir in the beaten eggs, flour, baking powder, salt, and pepper to create a thick batter.
- Heat a skillet over medium heat with a small amount of butter or oil. Pour approximately 1/4 cup of batter for each pancake.
- Cook for 3-4 minutes per side until golden brown and cooked through. Serve warm.
Roasted Beet and Asparagus Lentil Salad
Ingredients
For the Salad
- 1 cup green lentils
- 3 cups vegetable broth or water
- 1 lb small beets (golden and red), trimmed
- 1 bunch asparagus
- 2 Tbsp olive oil, divided
- Salt and black pepper to taste
For the Dressing (Dijon Mustard Vinaigrette)
- 3 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp honey or maple syrup
Optional Toppings
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts or pecans
- Large handfuls microgreens
- 2 Tbsp capers
Directions
- Roast Vegetables: Preheat oven to 400°F (200°C). Toss beets with 1 Tbsp olive oil, salt, and pepper; wrap in foil and roast for 30-40 minutes until tender. Let cool, then peel and chop into bite-sized pieces. Toss asparagus with the remaining 1 Tbsp olive oil, salt, and pepper and roast for 10-15 minutes until tender-crisp.
- Cook Lentils: Combine green lentils and broth/water in a saucepan. Bring to a boil, then reduce heat and simmer for 25-35 minutes, or until tender but still firm (al dente). Drain any excess liquid and set aside to cool slightly.
- Prepare Dressing: Whisk together all dressing ingredients (olive oil, red wine vinegar, Dijon mustard, garlic, and sweetener) in a small bowl. Season with salt and pepper.
- Assemble Salad: In a large bowl, gently combine the cooked green lentils, roasted beets, and asparagus. Pour the dressing over the salad and toss to coat.
- Serve: Transfer the salad to a serving platter. Garnish with crumbled cheese and nuts, if desired, and serve warm or at room temperature.
Lentil Bolognese
Serves: up to 6 people
Ingredients
- 2 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 3 bay leaves
- ½ cup white wine or broth of choice
- Optional; 1/2 lb ground meat of choice
- 2 cups cooked or canned drained brown lentils
- 24 oz. (about 3 cups) tomato sauce of choice, or crushed tomatoes/passata
- Optional: 1 cup milk or cream
- Optional Add Ins: Pinch crushed red chilies, Parmesan rinds, 2-3 Tbsp chopped herbs of choice
- Salt and pepper to taste
Directions
- In a large pot, cook the onion, garlic, celery, and carrot in olive oil until softened.
- Add the ground meat and cook until browned.
- Stir in the lentils, tomato sauce, wine (or broth), and bay leaves.
- Cover and let simmer for 30 minutes. Season with salt and pepper to taste before serving.
French-Style Green Le Puy Lentil Ragout
Ingredients
- 1 cup (200 g) French Le Puy lentils, picked over for stones
- 1 carrot, trimmed and peeled, finely diced
- 1 onion, finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 2 Tbsp unsalted butter or olive oil
- 1/2 pound (225 g) finely diced combination of aromatic vegetables (e.g., shallot, turnip, or cauliflower)
- 2 or 3 sprigs fresh herbs (rosemary, thyme, or sage)
- 4 cups low sodium vegetable or chicken broth
- 1 Tbsp red wine vinegar, to taste
- Salt and pepper to taste
- Small handful minced flat-leaf parsley leaves and tender stems, for garnish
Directions
- Rinse the lentils under cold water and set aside.
- In a large pot or Dutch oven, melt the butter (or heat the oil) over medium heat. Add the diced onion, carrot, celery, and the 1/2 pound of additional diced vegetables. Sauté gently until the vegetables are softened and aromatic, about 8-10 minutes.
- Stir in the minced garlic for 1 minute until fragrant.
- Add the rinsed lentils and the herb sprigs. Pour in the broth, ensuring the lentils are covered by about two inches of liquid. Bring the mixture to a boil.
- Reduce the heat to low, cover partially, and simmer gently for 25 to 35 minutes, or until the lentils are tender but still retain their distinct, firm ‘al dente’ texture. Add more liquid if the ragout becomes too dry.
- Remove the herb sprigs. Stir in the red wine vinegar. Season generously with salt and freshly ground pepper.
- To serve, ladle the ragout into bowls and garnish with the minced parsley.
Seared Halibut with Black Beluga Lentils, Wild Ramps, and Parsnip Purée
Serves: 4
Ingredients
For the Parsnip Purée:
- 4 large parsnips, peeled and chopped
- 1 cup vegetable or chicken broth
- 2 Tbsp unsalted butter
- 2 Tbsp heavy cream (optional)
- Salt and freshly ground white pepper to taste
For the Black Beluga Lentils:
- 1 cup black beluga lentils, rinsed
- 3 cups water or broth
- 1 bay leaf
- 1 sprig fresh thyme
- 1 Tbsp olive oil
- Salt to taste
For the Halibut and Ramps:
- 4 (6 oz) wild halibut or cod fillets, skin on or off
- 2 Tbsp olive oil, divided
- 1 Tbsp unsalted butter
- 1 bunch wild ramps (or green garlic/scallions), cleaned and trimmed
- Salt and freshly ground black pepper to taste
Directions
- Prepare the Purée: In a medium pot, cover the chopped parsnips with broth. Bring to a boil, then reduce heat and simmer until very tender (about 15-20 minutes). Drain the parsnips, reserving a few tablespoons of the cooking liquid. Transfer parsnips to a food processor or blender. Add butter, cream (if using), and a splash of reserved liquid. Blend until smooth and creamy. Season with salt and white pepper. Keep warm.
- Cook the Lentils: In a small saucepan, combine the rinsed black lentils, water/broth, bay leaf, thyme, and olive oil. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes, or until the lentils are tender yet still firm (al dente). Drain any excess liquid and remove the bay leaf and thyme. Season with salt.
- Cook the Halibut and Ramps: Season the fish fillets generously with salt and black pepper. In a large skillet, heat 1 Tbsp of olive oil and the butter over medium-high heat. Once the butter is foaming, place the fish fillets (skin-side down first, if applicable). Sear for 3-5 minutes per side until golden brown and cooked through.
- Sauté the Ramps: In a separate small skillet, heat the remaining 1 Tbsp of olive oil over medium heat. Add the ramps and sauté quickly for 1-2 minutes until just wilted. Season with a pinch of salt.
- Assemble the Dish: Spoon a generous layer of warm parsnip purée onto each plate. Top the purée with a spoonful of the cooked black beluga lentils. Place the seared halibut or cod fillet on top, and finally, garnish with the wilted wild ramps. Serve immediately.
Amazing Lentil and Avocado Pudding (Crimson, Red or Yellow Lentils)
Serves: 4
Ingredients
- 1/2 cup red, yellow lentils or crimson lentils, rinsed
- 1 1/2 cups water or plant-based milk
- 1 ripe avocado, peeled and pitted
- 1/4 cup cocoa powder (optional, for a chocolate pudding)
- 1/4 cup maple syrup or honey (adjust to taste)
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional Garnish: Fresh berries, shaved chocolate, or cinnamon
Directions
- Cook Lentils: Combine the rinsed lentils and water/milk in a small saucepan. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the lentils have completely broken down into a creamy purée. Cool slightly.
- Blend Pudding: Transfer the cooked lentils to a food processor or high-speed blender. Add the avocado, cocoa powder (if using), maple syrup (or honey), vanilla extract, and salt. Blend until the mixture is perfectly smooth and velvety. If the pudding is too thick, add a tablespoon of milk or water at a time until the desired consistency is reached.
- Chill and Serve: Pour the pudding into individual serving dishes. Chill in the refrigerator for at least 2 hours to allow it to set. Serve cold, garnished as desired.