Garlicky Dal Savory Lentils Recipes

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.

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

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.

Steps:

• Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
• In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
• Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
• Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

Steps:

• Heat the oil in a medium pan. Fry the rosemary and garlic for 1-2 mins until fragrant. Tip in the lentils and cook for a few mins until heated through. Add the lemon juice, season and serve hot or cold.

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.