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Yellow Food Energy: Yellow Lentil (Lens culinaris)

By Gwen Nyhus Stewart

(In these recipes you can use whatever colour lentils you like. I used yellow lentils specifically to access the yellow food energy.)

Recipes

Baked Lentils with Cheese

12 oz. (375 g) dried lentils
2 cups (500 mL) water
2 bay leaves
2 tsp. (10 mL) sea salt
1/4 tsp. (1 mL) freshly ground black pepper
1/4 tsp. (1 mL) marjoram
1/4 tsp. (1 mL) sage
1/4 tsp. (1 mL) thyme
1 large onion, chopped
5 cloves garlic, minced
1-14 1/2 oz. (398 mL) can tomatoes
11/2 (375 mL) cups carrots, sliced
1 cup (250 mL) celery, chopped
1 red (or green) pepper, chopped
1 tbsp. (30 mL) fresh parsley, chopped
11/2 cups (375 mL) cheddar cheese, shredded

Place lentils in a shallow 9x13 inch (22x33 cm) pan with water, bay leaves, salt, pepper, marjoram, sage, thyme, onions, garlic and tomatoes and their liquid.
Bake covered at 375° (190 ° C) for 30 minutes. Remove from oven and stir in carrots and celery. Cover and bake 40 more minutes (until veggies are tender).
Remove from oven and stir in peppers and parsley, sprinkle cheese on top. Bake uncovered for 5 more minutes.

Crock Pot Lentil Soup

3 cups (750 mL) lentils
I small onion, chopped
1 cup (250 mL) green bell peppers, chopped
1 bay leaf
4 cups (1 L) chicken stock
2 cups (500 mL) water
1 can diced tomatoes, Italian flavoured
2 cups ham, diced
7 small red potatoes, diced
1 cup (250 mL) dry barley
sea salt, to taste

freshly ground black pepper, to taste

parsley

cumin

Rinse lentils and combine veggies and lentils in crockpot. Add water, chicken stock, tomatoes, and bay leaf. Season to taste. Simmer on low in crockpot for 6-8 hours.

Slow Cooker Vegetable Curry

1 cup (250 mL) yellow lentils, washed and cleaned of stones
2 cups (500 mL) water
2 cans stewed tomatoes
1 medium onion, chopped
1 small eggplant, cubed
1 bunch spinach
2 tbsp. (30 mL) curry powder
1 tbsp. (15 mL) ground coriander seed
1/2 tsp. (2 mL) cayenne pepper (or to taste)
1 tbsp. 15 mL) ground cumin
1/2 tbsp. (7.5 mL) turmeric
1 clove garlic, finely chopped

Put lentils, all the spices, and water in slow cooker, cook on high for 1 hour. After 1 hour, lentils will be partially cooked, add all the vegetables. Check flavour for spices, add more if needed. Cook until vegetables and lentils reach desired consistency. Great served over brown rice.
Cooking time will depend on slow cooker and heat setting. Will do well on low setting cooking all day, or should be ready on high after approx 3 hours. Lentils should be completely soft when done.

Yellow Lentil Soup

2 tbsp. (30 mL) olive oil
1 large onion, chopped
1 cup (250 mL) sliced or diced carrots
1 cup (250 mL) chopped celery with leaves
3 garlic cloves, crushed
8 cups (2 L) chicken broth
2 cups (500 mL) dried yellow lentils
4 tsps. (20 mL) ground cumin
2 bay leaves
2 tbsp. (30 mL) tomato paste
1 cup (250 mL) chopped parsley
2 tbsp. (10 mL) lemon juice, freshly squeezed
1-14 1/2 oz. (398 mL) can diced tomatoes

In a large pot, heat oil over medium heat. Sauté onions, carrots, celery and garlic until soft, about 5 minutes. Add broth, lentils, cumin, bay leaves and tomato paste. Bring to a boil. Reduce heat; simmer until lentils are soft, 30 to 40 minutes. Add tomatoes during the last 10 minutes. Add parsley and lemon juice, simmer 2 minutes. If using dried parsley, put in sooner. Serve in bowls.

Yellow Lentils and Leeks

2 lbs. (907.2 g) leeks, sliced 1/2 inch (12.5 mm) thick
2 large carrots, peeled and sliced
1/4 cup (50 mL) olive oil
4-1/2 cups (1 L) water
1 cup (250 mL) lentils
1 tbsp. (30 mL) tomato paste
sea salt, to taste
freshly ground black pepper

In a large saucepan or skillet, toss leeks and carrots with oil. Cook over medium heat for 5 min. until lightly browned. Stir in remaining ingredients. Cover pan and simmer for 1 hour until lentils are tender and liquid is mostly absorbed. To keep lentils intact, do not stir.

See Yellow Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of yellow, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, pages 62 – 63 for more information about what the colour yellow means and Chapter 8, Colour Energy, Plants, and Recipes pages 75 – 78 for information about using yellow in the garden and recipes.)

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