Why I Always Keep Cooked Lentils In My Fridge

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:   / 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:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on 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.