Pantry Recipes: Lentils, 4 ways.

I love when cooking channels shout-out Chef John. What a legend!

As an Indian who has had lentils every day, Really liked the "non-Indian" way of making them. But, if you're gonna eat this frequently, then just an advice, pre-soaked lentils are softer and the thinner the lentils, the lighter(on the stomach) they are. I mean it's vegan protein, so yeah, making them light is better

Try lentil dosa/crepes/pancakes. Soak lentils overnight, grind it to a paste, add chopped onions, green chillies, coriander and salt, add some water and make a batter. Cook it like a crepe and have with coriander chutney, ketchup or pickle 😋

Also, for you environmental folks here: top 3 lentil producers are Canada, India, and US. They also take a less water than similarly protein packed legumes, are able to grow in harsh conditions, and have a long shelf life. If you live in NA, lentils are one of the cheapest and most ecological items to eat if you care about your protein, fiber, and iron (more iron per calorie than all normal meat including beef). Fun stuff.

I really love this idea of taking 1 ingredient and presenting it in multiple dishes. If possible, please make this a series.

I am currently still munching on a red lentil and sweet potato stew I made about 4 days ago and it just gets better each day. I love lentils. I work nights and when I get home in the morning I just warm up a big bowl. It’s filling and tasty and just about the easiest and most convenient way to have a healthy satisfying meal.

Wow! Lentil hummus! I must try it at home now.
As an Indian,lentil is our staple protein source.
But lentil hummus!! I never even thought about it.

My fave way to make dal personally is by sauteeing my onion, garlic, and ginger until fragrant, and then adding coconut milk and water with the lentils, along with tons of spices and herbs, and a bay leaf or two. The coconut milk really does it.

Coming from Seychelles, we eat red lentils everyday. My kids love lentils. I just make it like how we have always been making it. Just wash red lentils, put in pot with water let it cook, remove the white foam. Then add chopped onions, garlic, ginger, dried thyme, a bouillon cube, black pepper. Add water as the consistency should be creamy. Have always been told to add salt last after turning off the stove. This has been preached to us by our parents and their parents. We love to eat this with anything really, rice with fried fish which has been added to a moringa (In Seychelles, we have been eating moringa for ages, cooked different ways) "soup" or broth. Yummy with some chillies on the side.

TIMESTAMPS:
Dahl: 0:53
Roasted Garlic & Lentil Hummus : 2:45
Lentil pilaf : 4:31
Red Lentil Soup : 6:30

I also wanted to give suggestion as a south asian lentil eater...always wash lentils thoroughly and soak for at least 30 mins

Thank you. Lentils are popular in free food pantries around the Country and in these times especially recipes are needed.♥️

Few comments re the dal tadka: that's not enough water (IMO) to cook the dal. One can add a slit green chilli or two and a full tomato, scored. Add a tablespoon of ghee while cooking the dal. This helps cut down the gassiness. Once the dal is ready, remove the skin from the tomato, add it back to the pot and lightly mash the dal. After that water can be adjusted to taste. Alternatively you may add chopped tomatoes to the tempering. For a Sri Lankan style tempering add grated coconut and a tempering of garlic, black mustard seeds and onions.

Lentils are just the best

As a newbie Indian cook, I have 3 suggestions 1) If you are comfortable using a pressure cooker it is faster 2) For the Indian tadka go with a 70% ghee, 30% vegetable oil mix, tastes better and more resistant to smoking and 3) tadka for hard to digest stuff like Lentils always needs a pinch of Hing or Asafoetida, a magic tree gum from Afghanistan, that smells weird when raw but is addictive once you get used to it!

I cook lentils almost daily. I mostly cook them with some vegetables. Potato as the main vegetable and then spinach (or amaranth leaves) or bell pepper and/or brinjal (aka egg plant). I add the cooked potato, but add other vegetables half way thru the cooking. Sometimes, I also add rice to it once the lentils are half cooked, and this makes a wholesome dish. I keep the spices to red chilli powder, turmeric and black pepper. Other ingredients are the oil, salt, onion and garlic. These are all the things. I also, cook these in a clay pot, sometimes; the cooking takes more time, but the taste is different and the flavours of veggies show prominently. And, I am trying these with Moong Dal.

I love lentils made into a loaf (similar to a meatloaf) then sliced and made into sandwiches on grainy toasted bread, cheese and ketchup.

I love simmering brown lentils in beef broth with onions, garlic, thyme, and a teeny bit of basil. Heaven!

Lentil is the Chad's choice of grains. Pure protein with great taste to boot.

Hi, nice to know that at last slowly ppl are understanding, we can get proper protein from lentils, caution red lentils produce lots of heat, so anything excess,will be bad on stomach presoak them, Mung beans are best cooling in nature. 🙏🌷