the_information_nexus/food_related/Lentil.md

Lentil Soup Recipe

Ingredients

• 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
• 3 cups green lentils, rinsed
• 1 large potato, peeled and diced
• 2 bay leaves
• 9 cups vegetable or chicken stock
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: diced chicken or sausage
• Garnish: fresh parsley, yogurt or feta cheese

Instructions

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

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

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

4. Add lentils, potato, bay leaves, and stock. If using, add diced meat now.

5. Cover and simmer for 35-45 minutes until lentils are tender.

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

7. Season with salt, pepper, and lemon juice.

8. Serve garnished with parsley and optional yogurt or feta.

Notes

• 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.