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I’m eating this right now
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Submitted 2 weeks ago by LifeInMultipleChoice@lemmy.dbzer0.com to [deleted]
Comments
kn33@lemmy.world 2 weeks ago
alternategait@lemmy.world 2 weeks ago
I make this recipe multiple times every winter.
YoiksAndAway@piefed.zip 2 weeks ago
We don’t have lentils nearly as much as we should, but when we do, it’s usually mujadara. Here’s a pretty basic recipe. There are fancier ones out there on the internet, but I like to keep it simple and easy.
MrSelfDestruct25@fedinsfw.app 2 weeks ago
I’m living on this. So good and filling. Put a dollop of sour cream.
LifeInMultipleChoice@lemmy.dbzer0.com 2 weeks ago
Nice, bookmarking that to make sometime. These recipes all seem to be giving good reason to not need as much meat from the store as well
DozensOfDonner@mander.xyz 2 weeks ago
Do you use that as a side dish? What do you recommend to add as other dishes?
YoiksAndAway@piefed.zip 2 weeks ago
It’s a main dish for us. With the caramelized onions on top and a dollop of sour cream it’s really quite filling.
Drbreen@sh.itjust.works 2 weeks ago
As a person with a Sri Lankan heritage, I regularly use red lentils to make a delicious dhal to accompany my equally delicious beef curries.
LifeInMultipleChoice@lemmy.dbzer0.com 2 weeks ago
Second dhal mention I’ve seen. I need to learn how to make a good dhal it seems. Never had one I don’t think
Drbreen@sh.itjust.works 2 weeks ago
adespoton@lemmy.ca 2 weeks ago
I do a dhal in the slow cooker at least once a week. Once you mix yourself a decent garam masala, it doesn’t really matter what else you add beyond the lentils. I usually toss in a can of diced tomatoes and a can of tomato paste; then some chicken breasts or some ground beef, or sometimes keep it vegan.
Adjust to taste, and it’s a meal that takes 5 minutes to prep in the morning for a delicious dinner ready to serve in the evening.
toxicbubble@lemmy.world 2 weeks ago
I’d use any lentils for to thicken pasta sauce and add ez protein, same for soup. you could also mix in flour to form them into veggie patties. red lentils can be blended and mixed with starch to make a vegan cheese
LifeInMultipleChoice@lemmy.dbzer0.com 2 weeks ago
I had never heard that before about vegan cheese. I love cheese (I’m a real outlier huh? Haha) but I’ll definitely have to try that sometime
mrunicornman@lemmy.world 2 weeks ago
Lately, my go-to lazy meal has been rice with pancharatna (5-jewel) daal. It is hearty, easy, and does not need a lot of spices to be flavourful.
Udad daal Masoor daal Moong daal Chana daal Arhar daal (Please check translations online as they have various names in English. These are the Hindi names.)
Half a cup of this mix in a pressure cooker with one cup of water, or slow cook it in a saucepan. Ghee in a saucepan, as much as you want + some oil to prevent it from burning. Cumin, 2-3 cloves of garlic and one green chilli cut in half lengthwise. Pinch of salt. When the garlic is golden, put in some chopped tomatoes, add half a teaspoon of turmeric and half tsp salt, and fry until mushy. Drop in the lentils and cook slowly. Add water if you want it more runny. Taste and add the final bit of salt to taste Optional garnish with coriander leaves and best served with basmati rice.
Try cooking the basmati rice with a couple of cloves and a bay leaf for that added aroma.
DozensOfDonner@mander.xyz 2 weeks ago
TIL about different types of lentils.
We always have a few cans of the brown ones which is just used as like a replacement for ground beef in things like chilli, pasta. And ofc just in curries. Idk they seem to go very well in a lot of random stuff.
Would anyone recommend trying out other colors of lentils? Or is the taste/price/nutrition not really worth it?
ToffeeIsForClosers@piefed.ca 2 weeks ago
Black/brown lentils in dhal makhani. Dirt cheap readymade packages at the grocery store too.
Other than that, I used to make spicy red lentil soup with the recipe on the back of the bag from Costco but made myself sick of it years ago.
als@lemmy.blahaj.zone 2 weeks ago
You can also make tofu out of lentils: itdoesnttastelikechicken.com/easy-homemade-lentil…
Semi_Hemi_Demigod@lemmy.world 2 weeks ago
Ham hocks in green lentil soup is one of the best soups ever.
HubertManne@piefed.social 2 weeks ago
I like the hucked ones dissolved in stuff so red and orange. That being said any type is not bad to add to a dish but I love mixing stuff and the more it mixes the better for me.
LunarLoony@lemmy.sdf.org 2 weeks ago
I made a simple curry today which was mainly dried red lentils, with spinach, peas, carrot, and onion. I also regularly make a pasta bake with red lentils, and have previously used tinned brown lentils for slow cooker stews.
MagnificentSteiner@lemmy.zip 2 weeks ago
Red split lentils all the way! They’re great for soup that thickens itself. Great in stews or curries to thicken it a bit. There’s no danger of them having a bad texture like can happen with other lentils and they cook much quicker.
ExLisper@lemmy.curiana.net 2 weeks ago
es.wikipedia.org/wiki/Lenteja_pardina
Fry onions, garlic, chorizo and tomato with olive oil
Add water, lentils, potatoes, bay leaf and salt.
Cook in a pressure cooker for 45 minutes.
I don’t know why it’s preferred to use this type. Some ancient Spanish knowledge I guess.
Gug_does_stuff@thelemmy.club 2 weeks ago
I put lentils and quinoa in a rice cooker, add some olive oil and spices, pretty good and healthy lunch
nutsack@lemmy.dbzer0.com 2 weeks ago
I put them in the rice cooker and I add vegetables and beef and egg and butter and anything else I feel like and it’s really good and it’s better than rice. thank you very much
backalleycoyote@lemmy.today 2 weeks ago
Once a month I fill the pressure cooker with a variety of beans, brown and/or red lentils, peppers, onions, jalapeños, garlic, and sometimes kale, mushrooms, whatever is around. I overcook just slightly so the lentils break up and become my “meat”. Then I freeze most and slowly work through it over the month using it at work for lunch burritos, nachos, in ramen, over rice, etc. Cheap and handy and is the staple of my diet.
LifeInMultipleChoice@lemmy.dbzer0.com 2 weeks ago
How do you tell when they are cooked enough vs slightly overcooked?
backalleycoyote@lemmy.today 2 weeks ago
Trial and error. The lentils always cook faster than the beans and my recipe is 1c lentils and 4c of mixed beans. In my cooker running about 8min longer than the recommended time will leave my beans tender and intact but reduce the lentils to a filler consistency like ground beef. The same method works well for making vegan chili.
fdnomad@programming.dev 2 weeks ago
Green or brown lentils in a vegetable broth stew with carrots, potatos, an onion, and sausages. Make a big pot and freeze and few servings. There are better versions of this stew but I’m too lazy to prepare more ingredients
chicken@lemmy.dbzer0.com 2 weeks ago
I only really get brown lentils, the two things I tend to use them for are the main ingredient in soup (along with carrots onions potatoes etc), and for fried lentils on rice.
MolochAlter@lemmy.world 2 weeks ago
Brown lentils.
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Dice onions, celery, carrots, in equal volume.
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Stirfry them in a pot with some olive oil.
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Throw in a sausage or some other meat with a strong flavour, just a small amount, stirfry until the outside is seared.
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Add a can of lentils and a can of tomato chunks and sauce, cook until the chunks have rendered.
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Serve with polenta or another neutral side.
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inlandempire@jlai.lu 2 weeks ago
With sausages (or plant based alternatives), potatoes, carrots, rice, classic cultural dish from my family, enjoy the constipation
TheRealShadeSlimmy@lemmy.world 2 weeks ago
Brown or black lentils in sloppy joes are great!
theunknownmuncher@lemmy.world 2 weeks ago
I cook green ones with a little rosemary and bay leaf, then salt and pepper them and mix them into rice. It’s pretty basic but cheap and not bad for lunch.
disregardable@lemmy.zip 2 weeks ago
I use green and brown pretty much interchangeably. They’re both more chewy and have a more defined taste. I think the green are a little more savory and the brown can be a little more peppery, but that may just depend on the stock you have access to. They’re good in long cooking stews or bolognese. I like the brown in lentil salad. Split lentils have a lighter taste and cook faster. Red split lentils are good for a quick soup, chili, or pancake/lentil omelet. You can always make a dal, dal is always amazing. I never regret dal.
LifeInMultipleChoice@lemmy.dbzer0.com 2 weeks ago
Okay so I’ve never had dal, or is it a dal? I’ve got so much to learn and it appears now is the best time to start
adespoton@lemmy.ca 2 weeks ago
It’s dal or dhal depending on where you’re from.
It basically means “pulse stew.” Technically you could make it with split peas or edamame instead of lentils — or kidney beans, brown beans or black eyed peas.
Just like garam masala translates to “hot spice mix”. Every area has its own version and it’s up to you to find the blend you like.