A jar of dried lentils in the cupboard means a warm pot of lentil soup whenever the mood strikes. But it can also mean a batch of Indian dal, an interesting add-in for a salad, a snack of croquettes, and much more.
Lentils grow inside long seed pods. When mature, the pods are broken open and the seeds are harvest. These seeds, aka lentils, can be eaten fresh, but we're more likely to find them dried. Lentils come in a wide range of colors, and they range can in flavor from sweet and mild to nutty and earthy.
As a member of the legume family, lentils are tiny protein powerhouses. They are also high in fiber and complex carbohydrates. In short, eating lentils does a body good.
Dried lentils are cooked much like beans, though they don't typically require soaking. Use a rough ratio of one cup of lentils to two cups of water, and simmer them until the lentils become tender. Shorter cooking times yield firm lentils useful for salads and stuffings. Longer cooking times make softer, creamier lentils. These are great for making soup or mashing into fritters.
For some ideas about how to cook lentils, take a look at these recipes:
• Lentil Salad with Walnuts and Herbs
• Fridge-Clearing Lentil Soup
• Lentils with Broiled Eggplant
• Smashed Lentils with Egg
• Very Simple Dal Palak
What are your favorite recipes with lentils?
Related: My Pantry Essentials: Olive Oil, Coffee Beans, Lentils, Farro & Canned Tomatoes
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http://www.coffeemuffins.com/baked-fish-mustardy-puy-lentils/3148/
This is my favourite lentil recipe. The lentils are creamy and luxurious.
This is my go-to recipe for daal - it's really easy and delicious and versatile:
http://smultronsoul.blogspot.com/2011/10/basic-daal.html
I'm making a chipotle-chicken crockpot recipe right now (think Chipotle barbacoa but with chicken - chipotle peppers, lots of vinegar, cumin, lime, oregano, some tomato paste, garlic, onion, broth) and I threw in a cup or so of lentils with some extra liquid - so we'll see how that goes! Afterward I read the lentil soup comments and a lot of the ingredients people use in their lentil soup are similar to this barbacoa recipe, so I'm feeling good about it - never had lentils before though so I could have make some serious oversight and ruined the meal. Again, we'll see!
Basic green lentils are a great base for a deli-style salad. Boil them in salted water for 40 mins or so (or until they're cooked through but still retain their shape), drain, then while they're still warm, toss with homemade french dressing, diced celery and bell peppers, and chopped flat-leaf parsley.
I never knew how much I love them until I tried French lentils. My favorite are Barefoot contessa stewed lentils and tomatoes. http://smittenkitchen.com/2006/10/queens-and-contessas/
My friend recently gave me a recipe for mujaddara - it's delicious! Just boil 1/2 cup of lentils in 2 1/2 cups water for about 15 minutes, then add 1/2 cup cracked wheat bulgur and cook for another 5-10 minutes, adding more water if necessary. While that cooks, brown a cup of diced onion in 1/3 cup olive oil. Once the onions are nice and brown and the lentils and bulgur are done, mix it all together, salt it well (1 tsp. is good) and eat with a side of applesauce and/or cottage cheese.
Alas, I think my boyfriend is allergic or something to lentils because both times he had mujaddara it made him nauseous. :( And it didn't affect me at all. And he's definitely not allergic to wheat, onions, or olive oil. It's super unfortunate because he thought it tasted really good.
Weirdly, he has the same reaction to restaurant Chinese food, but not when I make it at home. Any ideas as to what it might be?
Lentils are delicious--but some people can be allergic. My partner has peanut allergies (peanuts are also a legume) and lentils cause an allergic reaction for him. Soybeans, black beans, and adzuki beans are all fine, though (and probably others we haven't tried--it's just lentils, chickpeas, and navy beans that seem to cause a reaction).