the_information_nexus/food_related/Lentil.md

Slow Cooker Lentil & Chickpea Curry

Ingredients (for 6 servings):

Legumes:

• 1 cup dry lentils
• ½ cup dry chickpeas

Vegetables:

• 1 medium onion, finely chopped
• 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
• 1 bell pepper, chopped (any color)
• 3 garlic cloves, minced
• 1-inch ginger, minced or grated

Liquid:

• 2½ cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk

Seasonings/Spices:

• 2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp red chili powder (adjust to taste)
• Salt and freshly ground black pepper to taste

Finish:

• Juice of ½ lemon or lime
• Fresh cilantro, chopped for garnish

Directions:

1. The night before (or 8-12 hours before cooking):

   • Rinse the chickpeas and soak them in a container with enough water to cover by 2 inches.
   • In a separate container, rinse the lentils and soak them in water to cover by 1 inch.

2. When ready to cook:

   • Drain and rinse both the chickpeas and lentils.
   • In a small, dry pan over medium heat, toast the curry powder, turmeric, cumin, coriander, and chili powder for 1-2 minutes until fragrant. Set aside.

3. In the slow cooker, layer ingredients in this order:

   • Chopped onions, tomatoes, bell pepper, minced garlic, and grated ginger
   • Drained chickpeas and lentils
   • Toasted spices
   • Salt and pepper to taste

4. Pour the broth and coconut milk over everything in the slow cooker.

5. Gently stir to combine all ingredients.

6. Cook on LOW for 7-9 hours or on HIGH for 4-5 hours, until the chickpeas and lentils are tender.

7. Before serving:

   • Stir in lemon or lime juice.
   • Taste and adjust seasoning if needed.
   • If desired, use an immersion blender to partially blend the curry for a creamier texture.

8. Serve hot, garnished with chopped fresh cilantro.

Tips:

• For a creamier texture, blend a portion of the curry using an immersion blender.
• Serve with naan bread, lentil flatbread, or rice.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Adjust chili powder to your preferred spice level.
• For meal prep, you can combine all ingredients except the broth and coconut milk in the slow cooker insert the night before, store in the fridge, then add the liquids and cook in the morning.

To adjust servings, change the amount of legumes and proportionally adjust other ingredients.

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Lentil Soup Recipe

Ingredients

• 3 cups green lentils, rinsed
• 2 tbsp olive oil or ghee
• 2 yellow onions, peeled and diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 1 large potato, peeled and diced
• 2 bay leaves
• 7-8 cups vegetable or chicken stock (reduced from original)
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: diced chicken or sausage
• Garnish: fresh parsley, yogurt or feta cheese

Instructions

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. In a large pot over low heat, caramelize onions in oil for about 30 minutes, stirring occasionally.

3. Increase heat to medium. Add carrots, celery, and garlic. Cook 5-6 minutes until lightly browned.

4. Stir in tomato paste, cumin, coriander, and smoked paprika. Cook for 1 minute.

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. Cover and simmer for 20-30 minutes until lentils are tender. (Cooking time reduced due to soaking)

7. Remove bay leaves. Use an immersion blender to partially puree the soup.

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.

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1. Classic Lentil Soup

(Adjust servings by changing the amount of lentils and proportionally adjusting other ingredients)

Ingredients (for 4 servings):

• 1 cup brown or green lentils
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp dried thyme
• Salt and pepper, to taste

Directions:

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.
5. Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
6. Season with salt and pepper. Serve hot.

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2. Mediterranean Red Lentil Salad

(Adjust servings by changing the amount of lentils and proportionally adjusting other ingredients)

Ingredients (for 4 servings):

• 1 cup red lentils
• 2 cups water
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

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.

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3. Indian Dal Tadka

(Adjust servings by changing the amount of lentils and proportionally adjusting other ingredients)

Ingredients (for 4 servings):

• 1 cup yellow or red lentils
• 4 cups water
• 1 tsp turmeric
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 tsp garam masala
• Salt, to taste
• Fresh cilantro, for garnish

Directions:

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.

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4. Slow Cooker Lentil & Chickpea Curry

(Adjust servings by changing the amount of legumes and proportionally adjusting other ingredients)

Ingredients (for 6 servings):

Legumes:

• 1 cup dry lentils, rinsed and drained
• ½ cup dry chickpeas, rinsed and drained

Veggies:

• 1 medium onion, finely chopped
• 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
• 1 bell pepper, chopped (any color)
• 3 garlic cloves, minced
• 1-inch ginger, minced or grated

Liquid:

• 2½ cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk

Seasonings/Spices:

• 2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp red chili powder (adjust to taste)
• Salt and freshly ground black pepper to taste

Finish:

• Juice of ½ lemon or lime
• Fresh cilantro, chopped for garnish

Directions:

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.
• Serve with naan bread, flatbread, or rice.
• Can be stored in the refrigerator for up to 4 days.
• Adjust chili powder for preferred spice level.