medusa/the_information_nexus
1
0
Fork 0
Code Issues Pull Requests Actions Packages Projects Releases Wiki Activity

Update food_related/Lentil.md

Browse Source
This commit is contained in:
medusa
2024-07-12 05:19:27 +00:00
parent 9096beff34
commit 75f22108e1
1 changed files with 14 additions and 10 deletions
Download Patch File Download Diff File Expand all files Collapse all files

24
food_related/Lentil.md
View File

@@ -2,6 +2,7 @@
## Ingredients
- 3 cups green lentils, rinsed
- 2 tbsp olive oil or ghee
- 2 yellow onions, peeled and diced
- 2 carrots, peeled and diced
@@ -11,10 +12,9 @@
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 3 cups green lentils, rinsed
- 1 large potato, peeled and diced
- 2 bay leaves
- 9 cups vegetable or chicken stock
- 7-8 cups vegetable or chicken stock (reduced from original)
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: diced chicken or sausage
@@ -22,24 +22,28 @@
## Instructions
1. In a large pot over low heat, caramelize onions in oil for about 30 minutes, stirring occasionally.
1. Soak lentils: Place lentils in a large bowl and cover with cold water. Let soak for 8 hours or overnight. Drain and rinse before using.
2. Increase heat to medium. Add carrots, celery, and garlic. Cook 5-6 minutes until lightly browned.
2. In a large pot over low heat, caramelize onions in oil for about 30 minutes, stirring occasionally.
3. Stir in tomato paste, cumin, coriander, and smoked paprika. Cook for 1 minute.
3. Increase heat to medium. Add carrots, celery, and garlic. Cook 5-6 minutes until lightly browned.
4. Add lentils, potato, bay leaves, and stock. If using, add diced meat now.
4. Stir in tomato paste, cumin, coriander, and smoked paprika. Cook for 1 minute.
5. Cover and simmer for 35-45 minutes until lentils are tender.
5. Add soaked lentils, potato, bay leaves, and stock. If using, add diced meat now. Start with 7 cups of stock; add more if needed during cooking.
6. Remove bay leaves. Use an immersion blender to partially puree the soup.
6. Cover and simmer for 20-30 minutes until lentils are tender. (Cooking time reduced due to soaking)
7. Season with salt, pepper, and lemon juice.
7. Remove bay leaves. Use an immersion blender to partially puree the soup.
8. Serve garnished with parsley and optional yogurt or feta.
8. Season with salt, pepper, and lemon juice.
9. Serve garnished with parsley and optional yogurt or feta.
## Notes
- Soaking lentils can reduce cooking time and may make them easier to digest.
- If you forget to soak, you can still make the soup with unsoaked lentils. Just increase cooking time in step 6 to 35-45 minutes and be prepared to add more liquid.
- For deeper flavor, caramelize onions in advance using a slow cooker.
- Substitute vegetable stock for a vegetarian version.
- Adjust liquid as needed for desired consistency.