Update food_related/Lentil.md

food_related/Lentil.md

@@ -15,7 +15,7 @@
 - Salt and pepper, to taste
 
 ### Directions:
-1. Rinse and soak lentils for about 30 minutes.
+1. Rinse and soak lentils in a separate container for about 4-6 hours.
 2. In a large pot, heat olive oil. Add onion, carrots, and celery. Cook until softened.
 3. Add garlic, cumin, and thyme. Cook for 1-2 minutes.
 4. Add soaked lentils, vegetable broth, and diced tomatoes. Bring to a boil.
@@ -40,11 +40,12 @@
 - Fresh parsley, chopped (for garnish)
 
 ### Directions:
-1. Rinse red lentils and cook in water until just tender, about 15 minutes. Drain and cool.
-2. In a large bowl, combine cooled lentils, cucumber, bell pepper, and red onion.
-3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
-4. Pour dressing over lentil mixture. Toss to combine.
-5. Garnish with fresh parsley. Serve chilled or at room temperature.
+1. Rinse and soak red lentils in a separate container for about 4-6 hours.
+2. Cook soaked lentils in water until just tender, about 15 minutes. Drain and cool.
+3. In a large bowl, combine cooled lentils, cucumber, bell pepper, and red onion.
+4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
+5. Pour dressing over lentil mixture. Toss to combine.
+6. Garnish with fresh parsley. Serve chilled or at room temperature.
 
 ---
 
@@ -66,12 +67,13 @@
 - Fresh cilantro, for garnish
 
 ### Directions:
-1. Rinse lentils and cook with water and turmeric until soft, about 20-25 minutes.
-2. In a separate pan, heat ghee or oil. Add cumin seeds and let them sizzle.
-3. Add onion, garlic, and ginger. Cook until onions are golden.
-4. Add chopped tomatoes and cook until soft.
-5. Add cooked lentils to the pan. Add garam masala and salt. Simmer for 5 minutes.
-6. Garnish with cilantro. Serve with rice or naan.
+1. Rinse and soak lentils in a separate container for about 4-6 hours.
+2. Cook soaked lentils with water and turmeric until soft, about 20-25 minutes.
+3. In a separate pan, heat ghee or oil. Add cumin seeds and let them sizzle.
+4. Add onion, garlic, and ginger. Cook until onions are golden.
+5. Add chopped tomatoes and cook until soft.
+6. Add cooked lentils to the pan. Add garam masala and salt. Simmer for 5 minutes.
+7. Garnish with cilantro. Serve with rice or naan.
 
 ---
 
@@ -81,8 +83,8 @@
 ### Ingredients (for 6 servings):
 
 #### Legumes:
-- 1 cup dry lentils, rinsed, soaked overnight, and drained
-- ½ cup dry chickpeas, rinsed, soaked overnight, and drained
+- 1 cup dry lentils, rinsed and drained
+- ½ cup dry chickpeas, rinsed and drained
 
 #### Veggies:
 - 1 medium onion, finely chopped
@@ -108,14 +110,17 @@
 - Fresh cilantro, chopped for garnish
 
 ### Directions:
-1. Toast the spices in a small pan for 1-2 minutes until fragrant. Set aside.
-2. Place onions, tomatoes, bell pepper, garlic, and ginger in the slow cooker.
-3. Add the soaked and drained lentils and chickpeas.
-4. Sprinkle toasted spices, salt, and pepper over the legumes.
-5. Pour in broth and coconut milk.
-6. Cook on LOW for 7-9 hours or HIGH for 4-5 hours.
-7. Stir in lemon or lime juice before serving.
-8. Garnish with cilantro. Serve hot.
+1. Rinse and soak chickpeas in a separate container overnight or for at least 8-12 hours.
+2. Rinse and soak lentils in a separate container for about 4-6 hours.
+3. Toast the spices in a small pan for 1-2 minutes until fragrant. Set aside.
+4. Place onions, tomatoes, bell pepper, garlic, and ginger in the slow cooker.
+5. Add the soaked and drained chickpeas.
+6. After 2-3 hours of cooking chickpeas, add the soaked and drained lentils.
+7. Sprinkle toasted spices, salt, and pepper over the legumes.
+8. Pour in broth and coconut milk.
+9. Cook on LOW for 7-9 hours or HIGH for 4-5 hours.
+10. Stir in lemon or lime juice before serving.
+11. Garnish with cilantro. Serve hot.
 
 ### Tips:
 - Blend a portion of the curry for a creamier texture.