Lentil Bolognese

The red lentil Bolognese is an excellent alternative if we are tired of meat or expecting vegan guests and want to please them. The prepared ragout keeps for a long time, can even be frozen, so it's worth making in larger quantities.

For a huge portion, we will need about 700 g of tomato puree, 2-3 larger carrots, 250 g of washed but not soaked red or yellow lentils, salt, pepper, oregano, basil, 1 small head of garlic, and 2-3 heads of onions.

The preparation method is the same as the traditional ragout: first, sauté the onions in oil, then add the finely chopped garlic. After that, toss in the grated carrot, stir it, then pour in the tomato puree, season it, and boil it for about 20 minutes while stirring frequently. Then add the soaked lentils and cook the delicacy to perfection with frequent checks. Make sure to regularly replenish the evaporated water, and don't forget to re-season! It is a very tasty treat when consumed with pasta and rice.

Lentil Cream Soup

Parents of picky children know that a hand blender is a godsend for mothers. It hides everything, makes everything homogeneous, and allows us to sneak some vegetables and fruits into the diets of children who are very selective.

The advantages of red lentil cream soup include that it is quick to prepare, can be seasoned in various ways, can be easily varied depending on the soup garnish, and will be a family favorite whether served hot or lukewarm.

For my favorite red lentil cream soup recipe, you will need 500 g of washed but not soaked red lentils, 1 onion, 4-6 carrots, 3 larger sweet potatoes, salt, pepper, and 1 box of plain cream, or for lactose-intolerant or vegan children, 1 can of coconut milk or plant-based cream.

Chop the onion finely, sauté it in oil, add the finely chopped carrots, and after about 15 minutes of sautéing, add the sweet potatoes and red lentils. Pour in enough water to cover everything, then add an additional finger-width of water and cook until the lentils are soft. Season with salt and pepper, blend, and you're done! For adults, you can serve it 'enhanced' with Indian spice mix, bacon bits, or toasted seeds.

Lentil Patty

We love lentil patties not only because they are delicious, but also because they are great as a cold appetizer, allowing us to save time by preparing them in advance. They can be offered to children with sour cream or yogurt dip, and for adults, they are an excellent choice alongside leafy green salads or New Year's potato salad.

Let's see how it's made! We will need 250 g of lentils cooked in salted water until tender but not overcooked, salt, pepper, paprika, 1-2 eggs, about 150 g of breadcrumbs, which can be replaced with coarsely ground gluten-free oats if necessary, and oil for frying.

Mash the cooked lentils with a potato masher or hand blender, and if necessary, drain the excess water. Then add the spices, eggs, and about 100 g of breadcrumbs. Mix together and let it rest for a while. (If the mixture is not firm enough, add more breadcrumbs!) Then, with wet hands, form small balls or flatter patties, coat the finished balls in breadcrumbs, and fry them in hot oil. Once cooled, they are excellent as party snacks, skewered on sticks, and served alongside salads or stews.