Rung 6'rs...Canned Lentils?!

[keriann_forgoodthistime]

Ok - so I'm slowly venturing to rung 6 - which I have to be careful with because I LOVE LOVE LOVE beans! :P

I bought a can of organic Lentils (lowest carb count/highest fiber found) - but I'm really curious as to how to season them up.

They're not AWFUL plain - but I'd like more flavor to them.

I opened the can, took 1/2 cup (there's 3 1/2 cup servings) and put it on a plate, heated it up and ate it plain with my parsley-garlic chicken for lunch...

The other 2 1/2 cup servings are portioned out in lidded bowls in the fridge - and I'm REALLY looking for an easy micro-wavable recipe so I can make them at work for lunch (so please, no stovetop options).

ANYONE??!!!!

I appreciate all answers!

[Desertthorn]

I have only had lentil soup, and I use kilbasa to flavor. But I think they would probably make an awesome salad
Have to googled? Let us know what you come up with.

[not2late]

You could probably marinade them in a good viniagrette and serve them as you would a "three bean salad".

[ElizabethLC]

Do you have time before work/at night/on the weekend to make them ahead of time and save them in the tupperwares?

If so, here's an idea. I made this allllllllllllll the time when I was doing moderate carb/not Atkins yet.

2 cans lentils (or pintos, red beans, chickpeas, whatever you have)
1/4 cup oil/fat (whatever you like... olive oil, coconut oil, bacon grease)
1/4 cup chopped onion (leave out if you want)
salt
pepper

Put in a small/medium casserole dish (mine is 7" by 5"... so they aren't really spread out that much) and bake in the oven for an hour at 350. Stir once or twice throughout and if they look like they're getting crunchy, add some water (1-2 tablespoons). The goal is cooked, and maybe a little firm, but not super crunchy.

When I made these, in order to maximize my oven being on, I would also throw two bags of frozen green beans on a jelly roll pan, blorp on some olive oil, sprinkle salt and pepper, and bake at the same time.

Then I would have side dishes for the whole week.


Edited to add: Upon re-reading, you may or may not be looking at what to do specifically with only the leftovers in your fridge at the moment. In which case, this recipe isn't the most relevant. D'oh! Maybe for next time?

[liv]

That rung is tough - the portion sizes have to be so small.
So far (and yes I am not much for your specific problem either ) I have added some lentils in salads. I like salads with garbanzo beans. I have made some hummus, I make "virtually beanless" chili, I have cooked up some dal (indian style) to go with chicken curry dishes.