Seasoned Lentils Recipes

SEASONED BLACK LENTILS RECIPE

Steps:

• In a large saucepan or deep skillet, combine the black lentils with the broth, water and spices. Bring to a simmer and simmer for about 15 to 20 minutes until tender.
• Drain excess liquid. Taste and if serving as is, season with additional salt and pepper as necessary. Or, use directly in our Lentil Salad or other recipes.

SEASONED LENTIL STEW

Steps:

• Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
• Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
• Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
• Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.

SEASONED MASHED LENTILS

Steps:

• Place dried lentils, and enough water to cover them, in a small saucepan.
• Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat.
• Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
• Cover pan and let sit for about five minutes before serving.

SEASONED LENTILS

Steps:

• Let the lentils soak overnight. (Optional, but will minimize development of gas after eating!).
• Place lentils in a large pot and add enough water to cover the lentils plus a little more.
• Turn stove to medium heat.
• After 15 minutes, blend all vegetables with a small amount of water from lentils and blend.
• Place blended mixture back into pot.
• Add more salt to taste.
• Enjoy lentils with salad and potatoes or brown rice.

GREEK-SEASONED LENTILS - CROCK-POT

Steps:

• Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
• In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.