Lentils (Dal Tadka, Hummus, Pilaf, Soup)
We are all aware of what's going on around the world and now more than ever is a time when we are having to make food from pantry staples. Today is all about the humble lentil, a protein-packed lens-shaped seed. So whether this is your first bag of lentils or maybe you are all in on lentil futures, I got you because we are making lentils, 4 ways.
For all of these recipes I used red lentils, however other varieties could be used, the cooking time may need to be adjusted.
Spiced Red Lentil Dal
170 g (1 cup) red lentils
500 ml (2 cups) water
2 g (1 tsp) turmeric
Coarse kosher salt, to taste
30 g (2 tbsp) vegetable oil or ghee
4 g (1 tbsp) cumin seeds
3 dried chiles (optional) (or cayenne pepper)
1/2 onion, cut into strips
1/2 cup crushed tomatoes
Method
Add the lentils, water, and turmeric to a saucepan. Bring to a boil and cover. Reduce the heat and let simmer for 10-15 minutes until tender. Add a sprinkle of salt and stir it in. Cover and set aside.
Meanwhile, heat a frying pan with the oil over medium-high heat. Add the cumin seeds and fry for 20-30 seconds. Add the red chiles for 10 seconds, be careful not to burn them. Add the onions and stir fry until the onions turn brown. Add the tomatoes and simmer for 20 seconds. Add the contents of the frying pan to the lentils. Taste it. Add salt and adjust as needed.
Serve with rice, meat, or enjoy on its own.
Roasted Garlic Lentil Hummus
1 head of garlic
170 g (~1 cup) red lentils
500 ml (2 cups) water
Spoonful of tahini
1/2 Lemon juice
4 g (~ 1 tbsp) cumin
Olive oil
Salt + Pepper
To top:
Flakey salt
Paprika
Parsley
Method:
Preheat the oven to 400 degrees. Chop the top off the head of garlic and season with salt, pepper, and a drizzle of olive oil. Wrap in aluminum foil and let roast in the oven for 35 minutes.
Meanwhile, add the lentils and water to a saucepan with a small sprinkle of salt. Bring to a boil. Reduce the heat and cover, let simmer for 10-15 minutes until done.
To a food processor, add the cooked lentils, roasted garlic, tahini, lemon juice and cumin. Give it a rough pulse. While blending, add in the olive oil until the desired consistency is reached. Taste it. Add salt and more lemon juice as needed.
Serve with flatbreads, vegetables, on sandwiches or more.
Lentil pilaf
15 g (1 TBSP) butter
1/2 onion, minced
1/2 carrot, brunoise
170 g (~1 cup) lentils
500 ml (~2 cups) stock (chicken, beef, vegetable)
1 bay leaf
1 sprig of thyme
Coarse kosher salt, to taste
Fresh ground pepper
Fresh parsley (optional)
Pad of butter (optional)
Method:
Heat the butter in a sauce pan over medium heat. Add the minced onions, brunoise carrots, a small pinch of salt and cook, while stirring, until translucent and cooked down. 6-8 minutes.
Add the lentils and saute until coated and heated through. 2-3 minutes.
Pour in the stock, add the bay leaf + thyme and bring to a boil. Reduce the heat to a simmer and cover. Let simmer for 8-10 minutes until stock is absorbed.
Add a pad of putter, parsley, salt and pepper. Fluff the lentils with a fork. Taste it. Add more salt as needed.
Red Lentil Soup
Small drizzle olive oil
1/2 onion, finely diced
4 g (~ 1 tbsp) coriander
4 g (~ 1 tbsp) cumin
2 g (~ 1 tsp) ginger
1 g (small pinch) cayenne pepper - optional
170 g (1 cup) red lentils
750 ml (3 cups) water
1/2 lemon- juice + zest, cut into strips
Coarse kosher salt, to taste
Yogurt Topping
Plain yogurt
Minced cilantro
Juice of lemon
Salt
Method:
Add olive oil to a large saucepan over medium heat. Add the onion and spices. Cook, while stirring, for 7-10 minutes just until the onions start to brown.
Pour in the lentils, strips of lemon zest and the water. Bring to a boil, then cover and reduce the heat. Simmer for 10-15 minutes or until the soup is smooth. Taste it. Add salt and pepper as needed.
Prepare the yogurt topping by mixing the ingredients together and tasting for salt. Whisk with a fork until smooth and silky.
Pour the soup into a bowl. Add a drizzle of the yogurt mixture and sprinkle of cayenne over top.
