124 lines
4.0 KiB
Markdown
124 lines
4.0 KiB
Markdown
## 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 for about 30 minutes.
|
|
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.
|
|
|
|
---
|
|
|
|
## 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 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.
|
|
|
|
---
|
|
|
|
## 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 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.
|
|
|
|
---
|
|
|
|
## 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, soaked overnight, and drained
|
|
- ½ cup dry chickpeas, rinsed, soaked overnight, 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. 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.
|
|
|
|
### 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. |