Savory Lentils And Vegetables Recipes

10-MINUTE SAVORY LENTILS

Steps:

• Chop the carrots, onion, and parsley until they are finely diced.*
• Put all ingredients in your Instant Pot/Pressure Cooker (or pot on stove)
• Pressure cook for 10 minutes (for stove top: bring to a boil then simmer for 10 minutes until liquid is absorbed)
• Adjust seasoning if needed, and serve!

SAVORY LENTILS

Steps:

• 1. Saute onion and garlic in butter until tender. Bring stock to boil in medium sauce pan. Add lentils, salt, pepper, savory, celery,carrot, tomatoes, and sauted onion and garlic.
• 2. Simmer over low to medium heat 45 minutes or until lentils are tender and thick.

SAVORY LENTILS AND VEGETABLES

Steps:

• Add the first 12 ingredients to a large soup pot.
• Bring to a boil over medium-high heat.
• Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
• Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
• Cook over medium heat until thoroughly heated.
• Season to taste with salt, pepper, or hot sauce.

BAKED LENTILS AND VEGETABLES

Steps:

• Add the oil to a saucepan over medium heat; let oil get heated.
• Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
• Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
• Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
• Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.

SAVORY LENTIL AND SQUASH SOUP

Steps:

• Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

GARLICKY DAL (SAVORY LENTILS)

Steps:

• Pick over dry dal for grit; rinse a couple of times and drain.
• Bring to boil about 3 cups water in a 2-quart saucepan.
• Add dal to hot water.
• Stir in salt and turmeric powder.
• (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
• (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
• To sauté, heat the oil in a small skillet on medium heat.
• Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
• Stir, sprinkling little water if needed, until onions are golden brown.
• Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
• Add tomatoes and cook for another minute.
• 5.
• Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
• Add garam masala.
• 6.
• Serve hot, garnished with green coriander.
• Optionally sprinkle lemon juice.
• Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
• They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
• Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
• They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
• (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.