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I bought some lentils yesterday, I'd like to make a really good soup or stew with them, but don't have any good recipes. Anyone have a good gluten-free recipe using lentils I could try?

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I was not aware that different kinds had different flavors! I have the lighter brown ones.

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Just something to be aware of with lentils. A member of our celiac disease support group who is a vegetarian and eats alot of lentils, said that she was getting sick again and had her levels checked nad they came back elevated. She figured out that it was from the little other grains that are sometimes mixed in with the lentils. She carefully picks them over now and removing the grains and hasn't had any more problems. I have also had problems with lentil dishes that were otherwise gluten-free and since hearing from her have realized that this is what it is. If there was even one stray grain I would react to it. You may want to pick through your lentils before cooking them.

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Just something to be aware of with lentils. A member of our celiac disease support group who is a vegetarian and eats alot of lentils, said that she was getting sick again and had her levels checked nad they came back elevated. She figured out that it was from the little other grains that are sometimes mixed in with the lentils. She carefully picks them over now and removing the grains and hasn't had any more problems. I have also had problems with lentil dishes that were otherwise gluten-free and since hearing from her have realized that this is what it is. If there was even one stray grain I would react to it. You may want to pick through your lentils before cooking them.

Thank you for the info. My 5 year old step son is the only one in our family with celiac, at least diagnosed at this point, and I'm not sure he would eat it anyway. I will keep that in mind though, he has been gluten free for over a year now and hasn't been glutened once, I don't want to give him anything that will hurt him. Like I said...not sure he would eat it anyway.

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I haven't done this for a long time, because I am sensitive to lentils. I used the light brown/greenish ones.

I have cooked them up and then added them about half and half with ground beef, with various recipes, such as making a mix for tacos or tortillas. They pick up the flavors and are wonderful.

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My beloved is from Sri Lanka where these are a staple part of the diet and there are lots of different types out there. He simply boils them up and mixes them into his curries. He uses the large yellow, the smaller reds and the tiny little yellow ones you get in Indian stores. He spices them with Morocan Harissa, which is as close to a spicy Sri Lankan pickle as he can find here.

But here is a recipe I dearly love. It comes from The Grit restuarant in Athens GA. It calls for split peas, really, but you can use the brown lentils. It is not very spicy.

Split Pea Dahl

1 Lb of split peas or lentils (washed! Sometimes you have to take out some small stones, etc. too)

2 quarts of water

1 small yellow onion chopped fine

2 tsp minced garlic

1.5 tsp salt (I like sea salt)

1.5 tsp curry powder

and pinches of the following spices (adjusted to taste): ginger, coriander, cumin and cayenne pepper

Chuck it all in a pot and bring it to a boil. Once it boils, you may have to skim off some foam. Reduce to a simmer and cook for an hour. Stir frequently to avoid burning the bottom and to help break down the lentils.

It will turn creamy. You can also blend it at this stage, for a consistent flavor. I like to swirl in a little coconut milk or cream (think milk art.)

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I use brown lentils and here's one of my favorites, thats odd to here about cc with lentils. I have used a few different kinds and never had a problem yet and I eat them a lot . Kroger and Meijer's brand.

Lentil Rice Loaf (vegan recipe)

1 c. brown rice

1 1/2 c. lentils

2 onions, finely minced

1 t. granulated garlic

1 t. salt

1 t. poultry seasoning, or a combination of sage, thyme, and marjoram

2 T vegan onion soup mix

1/4 c. ketchup

extra ketchup for basting

Cook brown rice, using your favorite method.

While rice is cooking, boil lentils in 4 c. water until tender. Drain off excess water if necessary. Mash very well, then combine with cooked rice and remaining ingredients, mixing until uniform.

Place mixture into a loaf pan and bake at 350

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One important thing that some aren't aware of, is that lentils, like all legumes, must be rinsed before you use them. Though they don't require soaking, you should rinse until the water is fairly clear, not cloudy or foamy. And of course, like other legumes, pick out pebbles and other debris. Do NOT count on them being clean and "ready-to-go" straight from the package.

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Thanks for all the great advice you guys! I am now ready to cook my lentils. Just one more question though...what about cooking them in a crock pot?

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