Savory Lentils 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.

SIMPLE SAVORY LENTILS (DAL)

Steps:

• Soak lentils in water to cover for several hours or overnight. Drain.
• Bring lentils & 4 cups water to a boil in a saucepan & stir in salt & turmeric.
• Cover & simmer about 45 minutes or until lentils are tender (but not mushy.).
• Heat oil in a small skillet over medium-high heat & cook onion, cumin & cardamon, stirring, about 3 minutes.
• Add garlic & cook, stirring, another minute.
• Stir onion mixture into lentils.
• Cook uncovered over low heat 30 minutes, stirring frequently.

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.

SAVORY RED LENTILS

Steps:

• Saute chopped onion and garlic for several.
• minutes.
• Rinse red lentils, and add with the rest of the ingredients.
• Bring to a boil, cover, and simmer for 15 minutes.
• Uncover and cook for 5 minutes more. Add more water if needed.

SAVORY LENTIL STEW

Steps:

• Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke.
• Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes.
• Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan.
• Cook, stirring, until tender, about 5 minutes.
• Mix in the cumin and coriander.
• Continue to cook, stirring, for another minute.
• Add to the soup and stir.
• Remove 3 cups of the soup to a blender.
• Puree until smooth and recombine with the rest of the soup.
• Serve with a splash of soy sauce.

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.

SAVORY LENTILS FROM PANAMA

Steps:

• Wash lentils thoroughly.
• Put them in saucepan and cover with water, add butter or oil.
• Cover and bring to a natural simmer over low heat.
• *Note-this takes a little while but prevents lentils from breaking.
• Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
• Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
• Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
• Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
• Return lentils to pan and cook 15 mins more, adding salt& pepper.