Cooking challenge: getting my bean-hating husband to eat more legumes (beans + lentils). I decided to start with lentils because they are packed with so much nutrition and I knew I could make them lovable to someone who "thinks" he hates all legume-type foods.
These spicy, peppery, skillet-popped lentils are pretty darn fantastic. You can serve then sizzling warm, straight from the pan or cool them in the fridge to quickly add them to salads, soups or entree grain bowls. Gobble them up by the handful as a fast, power-fuel snack. Served cooled or warm, these lentils are packed with flavor and nutrition. Sprinkle them over everything!
I have three recipes to share with you, all using my one easy cooking method. The recipes: spicy pepper-popped, pepper-balsamic and harvest skillet. If you want to crave more lentils, and learn how to make them shine, try this method..
Skillet-Popped Lentils - sizzle them in a pan and you will watch how they "pop" up into nutty, crispy bits! These lentils are for all your picky eaters who hate anything close to "mushy" - these lively little gems are easy to make and fun to eat. All you need: a few minutes, some lentils, spices and a skillet:
Lentil Power! One half cup serving of lentils contains 8g protein, 9g fiber, 0g fat, 15% RDA iron - and is a good source of folate, manganese, potassium, copper, zinc, magnesium and B vitamins. Go go lentils!
Last post I said I need more turmeric in my life, now for this post "I need more lentils in my life."
Balsamic-Infused:
Harvest Skillet:
Close-up of the seasoned, peppery-popped bits:
One serving suggestion - in a bell pepper half + Vegenaise-slathered sourdough toast.
My Beloved Bean-Hater. He says they are mushy. Too big. He doesn't like the texture. Frightening childhood bean-eating memories. For a very long time he wouldn't even touch rice. Yes. RICE. Seriously, I would giggle and hold a spoonful of peas, corn, chili, lentil soups or brown rice up to his face and he would quiver in fear.
You laugh, I laugh, but then I started to worry. Here is a guy who I basically hold much responsibility for turning vegan (mostly vegan, he eats fish on occasion when we dine out). But being a vegan and not including legumes, peas and many whole grains in your diet is NOT nutritionally smart.
These foods provide vital iron, fiber, vitamins, protein and more. Plus they help add some oomph to a veggie-heavy meal.
The good news is that slowly - VERY slowly - he has added in grains and legumes. Once he realized how delicious they can be when prepared in appealing ways. Aka, mush-free.
1 - He now eats rice. But only fluffy, nutty rice. Mushy rice gets the boot.
2 - He has found he LOVES nutty grains like barley and farro, since they have a nutty rather than mushy texture. He recently gobbled down a bowl of pesto-tossed farro. I was in shock. That same weekend he devoured a side of barley. Again, shocked, who is this man and what have you done with my husband?
3 - He adores beans in the form of hummus. hooray hummus!
4 - He still will not touch (or look at) green beans, corn, peas, large whole beans.
..so what about lentils?
In the past, I had tried lentil soup, but that was a no-go. And any stewed or mushy lentils are also off limits. So how do I make lentils, nutty, crispy and texture-approved for my very picky eater?
My answer: skillet-popped lentils. He LOVES these babies. I pile them on some toast with a generous drizzle of basil-infused EVOO and he devours the plate. Success.
Skillet-Popped Lentils, Three ways:
1 - Pepper-Popped
2 - Balsamic-Pepper
3 - Harvest Skillet
Recipe 1: Basic Prep, Pepper-Popped
vegan, serves 2-3
1 15oz can lentils, rinsed well in cool water and drained
fine black pepper - add to taste
salt to taste (if lentils are unsalted in can)
¼ cup finely chopped parsley (a few generous pinches per cup of lentils)
1 teaspoon extra virgin olive oil (or to taste - this helps with the crispy edges while cooking)
cayenne (optional, add a pinch for extra spicy lentils)
Directions:
1. Open your can of lentils and drain liquid. Rinse the lentils in cool water very well. Then drain all the excess water by tossing the lentils in a large bowl strainer. I use a fine mesh strainer. Fluff the lentils a bit so they are as dry as possible. Pat them dry with a paper towel if needed.
2. Warm a large skillet over high heat. Add ½ - 1 teaspoon of extra virgin olive oil. Spread around pan.
3. When oil is hot, add about ¾ cup of lentils. Move them through the oil a bit and let them sit there sizzling in the pan. They will start to plump up and almost look like they are about to pop. Shake the pan a bit to toss the lentils for even cooking.
4. After about a minute, shake about ⅛ teaspoon (or to taste) of fine black pepper over the lentils. You can also add some salt if your canned lentils were not salted (check the can). Toss the lentils with the pepper and continue cooking. You can also add in the optional cayenne if you want extra spicy lentils. (You can even add other varieties of spices! Chipotle powder, garlic powder, turmeric, nutritional yeast, curry powder, onion powder .. anything really.)
5. You will know the lentils are ready when they look nutty, toasty and the edges are browned and dried. For the last minute of cooking, add in a few pinches of the chopped parsley and toss in pan to wilt with the lentils. Add more spices if desired too.
6. Remove these lentils and repeat the process with the remaining uncooked lentils.
Serve warm or cool in fridge for serving cool and adding to salads, lentil toast and more.
Recipe 2 - Balsamic Lentils: The preparation for balsamic lentils is the exact same as the pepper-popped lentils, the only difference is that half-way through the cooking process you add in a small splash (1 teaspoon to start, add more if desired) of balsamic vinegar. Continue cooking as above until all liquid has been absorbed. This adds an earthy, sweet flavor the the lentils. The balsamic lentils are slightly softer since they have some added liquid. (Tip: You could substitute balsamic vinegar with red wine for a rich amazing flavor too!)
Recipe 3 - Harvest Skillet
½ of one small red or orange bell pepper, diced
*You can use the other half to serve the lentils in!
½ green apple, diced
¼ cup diced butternut squash or sweet potato (optional)
pinch of grated orange peel
⅛ teaspoon cinnamon
splash of apple cider vinegar
½ teaspoon EVOO
optional: other veggies/herbs like diced sweet onion, chopped green onion, chopped mushrooms, chopped greens like kale, chopped sage and more..
Directions:
1. Cook your lentils according to the pepper-popped recipe above. Set warm cooked lentils aside.
2. Add a small drizzle of oil to skillet and add in the harvest veggies and apple. Toss around in pan, adding in the spices and orange peel as well. Cook over medium-high heat until the apples and veggies begin to brown.
3. Keep the veggies in the pan and add in the cooked lentils. Toss together over medium heat. Add the splash of vinegar and continue to cook allowing the flavors of the lentils and the veggies to mingle. This should take just a few minutes. The longer you cook, the drier your ingredients will get.
Magical skillet. Turns lentils into must-have little bits of yum!
balsamic:
bell-pepper served:
Ben says
Another alternative lentil option your husband might like is sprouted lentils! My dad used to make them and they are very earthy in flavour and crunchy and crisp in texture. They also have even more nutritional benefits I think. As for green beans, I’d like to see him turn his nose up at a raw green bean picked directly from the plant and munched right then and there. 1000x better than any other green bean I’ve ever tried
Joan M says
I wonder how this would work with other legumes/beans. Has anyone tried? Say with garbanzos, black beans, split peas...
tammy tyagi says
your husband is so lucky that he got such a beautiful wife and gets to eat wonderful dishes like this. Anyways Kathy, great job i really like the recipe and will certainly try by my own and if anything goes wrong i will ask here. cheers mate!
Myda Owens says
Do you have instructions if you're cooking them from a bag? And how NOT to make them mushy when cooking?
Ryan James says
What do I do if they are coming uncooked in a bag? Do I need to cook them first and then spice them up in the pan? Also, completely different, how do I keep split lentils from Turing to mush? I cook them in a rice cooker an then just turn to nothingness.
Myda Owens says
I cook them in a pan/pot like instructed on the bag and they still turn to mush. So I'm in the same boat
Stephanie says
Myda,
Soak the lentils over night in an pan and then rinse. Cook lentils as instructed in recipes above. Soaking overnight will make them soft but not mush like when you cook them. They are the same as canned lentils doing it this way.
Myda Owens says
Thanks! I'm going to try this tomorrow. Soaking them overnight tonight.
Myda Owens says
They make me extremely gassy when I do this, just fyi lol. But it does make them edible.
Tera Rose says
This sounds so good I might be making this over the weekend. We are always looking for new ways to cook lentils and other beans!
Kathleen Quinlan says
I do not see Lentils in my 2 grocery stores.. Also I think more recipes for elder diabetic's is needed. They usually can't handle spicy or hard to chew food.. I find it hard to find a snack for mom or good ideas keeping in mined her teeth are false and her diabetes.
Tera Rose says
you should have them in bags dried. They dont take long to cook. Look for orange or green ones in the dried bean section 🙂
Ryan James says
If you can find them, split lentils will turn to complete mush when cooked. Hope this helps!
hbk says
The hardest thing about this was cooking the dry lentils and then waiting for them ti dry (did not see canned lentils at Kroger). Made them with both olive oil and then with coconut oil. D
elicious! Made a lot...can I freeze them?
Kathy Patalsky says
Yes you can freeze them! Draining and even Pattie dry the cooked lentils can help to speed up the popping process, if that was what you mean. Thanks for trying the recipe!! 🙂
hbk says
I drained, patted, then drained in the fridge overnight in a sieve with paper towel layers, Don't know if it needed all that time but I had run out of time so I punted that day. I do not eat lentils but was intrigued when I saw them as a low cal snack (that is unless I eat too many at once!)
JenniD says
I rather not used canned foods if I can. Would this work with dried lentils cooked to just past aldente?
FoodGeekGraze says
if there were such a thing as a "no way?!?!" award, you deserve it and then some. brilliant brilliant brilliant. thank you for making my kitchen world extra amazing today 🙂
fightyoctopus says
Perfect! I can think of so many uses for these, you've opened a whole new lentil world. 😉 i don't tend to see canned lentils with the other beans - usually in the "natural foods" section - but I'm going to make a big batch from dry and freeze in reasonable sizes to try with this.
steph says
hi kathy, i have the same doubt as Sue Tate. can I make it with the bag dry lentils?
Sue Tate says
So I have never made lentils because of the texture, I'm just like your husband. I just bought some dry lentils in a bag the other day. To I need to cook them first and then skillet pop them? 🙂
Leen Van de Velde says
Hate lentils, love these, popping as I write, thanks! 🙂
Kathy Patalsky says
Super! Hope I can make a lentil LOVER out of you! 🙂
camgage says
Kathy, these are a revelation. I've made them twice this week with roasted veggies, brown rice, and a cashew-based savory sauce, and I am making them again tonight. I have been seasoning them with sea salt, black pepper, a little onion powder, a little garlic powder, and a little paprika. Yum!
Kathy Patalsky says
Hi Natalie, I'm in LA too. Von's should have canned lentils. Whole foods has too. They are in the canned beans section.
Natalie Rivera says
I never seen lentils in cans. Im in los angeles and what we have near by is Stater bros, Vons, wincos, food 4 less and 30-40 mins away we have a trader joes. how many cups of lentils do i need if i cant find the canned kind for a family of 7 ? it would be for 5 adults and 3 kids. ????
RockMyVeganSocks says
Huh - these sound super fun to make actually! I'm lucky as my hubby will eat anything I make and enjoys it too! But this would be nice to switch things up and try lentils a new and fun way. I have never bought canned lentils before - do you know if this will work with dried, cooked lentils?
Christina says
YUM!! I can't wait to try this!
Sinful Nutrition says
These look great! I'm always looking for new ways to cook lentils since they are so nutrition packed and quite the bargain! Can't wait to give this one a try, after I try making lentil hummus.
McKel Hill, MS, RDN, LDN says
Oh I adore this recipe. I love roasted/popped chickpeas- this is perfect with even more fiber and protein! 😉
Margee says
Omg what a great idea, and such a funny story about your husband! I have picky eaters around here too. Thank you for all of your wonderful recipes Kathy, you are so "out-of-the box" creative!!!
Marcia says
WOW! I've been trying to get my husband to eat more lentils also with not much luck. He never said why he didn't care for them, but just won't eat them. Since they are also great for helping to lower cholesterol (1 serving a week per Dr. Joel Fuhrman), I have been trying to sneak them into things. This will make it so much easier!
Can you tell me how much is in a can? Is it like canned beans? I'd rather make my own since I have them on hand. Say 14.5 to 16 ozs? Actually, I've never seen them canned! Thank you so much Kathy!
PS. How about a Nelly update?
Barbara Hayes says
Chaat masala... GREAT IDEA! I see these as a savory garnish for khichari.
Deborah Davis says
I too love lentils, so I really enjoyed this post. My husband has never touched a lentil--or most of the food I cook for that matter--so it is delightful to read that your husband is slowly adopting healthier foods. I am going to try this style of preparation. Hopefully, he might like them. Crossing my fingers and toes.
This American Girl says
Wow these sound amazing! I'd love to make some and sprinkle them over my salad. Perhaps I'll start today 🙂
slywlf says
Yay lentils! My first legume love 😉 This sounds fabulous - so time to break out the bag of pre-cooked I have in the freezer! I don't do cans because of the BPA and the non-BPA are not budget friendly for me. Ever since I found out how easy it is to cook large batches of beans/legumes and freeze them for later my food rotation has improved 😉
Anna Elizabeth Hart says
These look awesome!!! I love lentils. Used to have a fear of them because I heard horror stories from my family and then I actually ate them within the past 2 years and decided they were amazing. Question though, I only have dried lentils. Would I just prepare them as normal and then continue from there? Thank you!
John Hartil says
This looks good ~ I just love my lentil!!!
Emily Hawkes says
Will these soften overnight? Or if I put them in my lunchbox? I guess keep them in a separate airtight container? Thankfully lentils are one of the few 'vegan' dishes I can cook for hubs - soups, pastas, curries. I never realized how lucky I am 🙂
Vegan Richa says
such a fun idea! i can imagine these would be really addictive with some chaat masala:) I wouldnt know what I would do if hubbs didnt like lentils and beans 🙂
Kathy Patalsky says
They are not crunchy, rather toasty with a very thin crispy shell and nutty soft lentil inside.
The dried spices create a textured coating too. You could use dry lentils, cook them and then pan pop, yup.
Jen Havard says
Thanks Kathy. I am excited to give them a try.
Jen Havard says
Are these crunchy when they are "popped"?
Also, could you get similar results if you started with dry lentils that you have cooked?
Julie@thesimpleveganista says
What a super great recipe!! I love it...I've never heard of it and I'm so excited to give it a try as it sounds and looks fabulous! And fun too... totally digging on the harvest skillet....Love it Kathy. ♥
GlutenFreeHappyTummy says
those really are lovely lentils! 🙂
Kathy Patalsky says
Love to hear we have similar situations! Yes, these are total winners. You can spice/flavor them SO many different ways. Add them to a big salad and you barely know they are there, just that thee are suddenly tasty little flavored bits in each bite.
Actually, adding a splash of liquid smoke would make them "bacon" flavored .. lentil-bacon bits.
Good luck!
ti wagner says
Liquid smoke, a bit of maple syrup, some paprika, a touch of garlic powder.........that right there would be some whole food awesome "bacon" bits. Facos? Lacos? Lentos?
I'm totally going to bake some potatoes tonight and top those beauts with some popped lentil bits. I have a whole foods vegveeta sauce (from the amazing Dreena Burton) that I will then drizzle over the top. Oh yes, this sounds like a winning combination.
Lauren (@PoweredbyPB) says
Totally trying this. My partner eats mostly vegan too, except when we eat out and he hates lentils. Hope this will win him over.
Kathy Patalsky says
Thanks! And I'm sure he will be happy to hear he is not alone in his picckiness-via-textures 🙂
I agree that it can be a very gradual change from not liking something to learning to like and maybe even LOVE them.
Sarah says
These look amazing! I'm always looking for new ways to sneak lentils in. I was pretty much like your husband since childhood and could NOT handle the texture of certain foods--legumes (gritty/mushy) and meat (stringy/impossible to chew) being the biggest offenders. I obviously never bothered to learn to like meat since going vegan, but legumes HAD to be on the menu. I don't know what changed per se, but now I don't mind the texture at all. I guess it was gradual, and just a matter of adding them in small amounts to things, then increasing that amount over time. In any case, taste buds (and texture aversions) can change, and I hope your husband continues to branch out now that he knows at least one way he like legumes 🙂 It may be common knowledge, but cooking beans/lentils uncovered keeps them on firmer side, which I definitely prefer unless I'm planning to puree...