MIXED LENTILS RECIPES

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HOW TO COOK LENTILS PERFECTLY — EASY LENTIL RECIPE AND TIPS



How to Cook Lentils Perfectly — Easy Lentil Recipe and Tips image

Learn how to cook lentils so you can add these nutritious, affordable, tasty legumes to your everyday routine. It's so easy—learn from these step-by-step directions.

Provided by Kara Zauberman

Categories     dinner    side dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 3

1 c. dried lentils
2 bay leaves
Kosher salt and freshly ground pepper

Steps:

  •  Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
  • Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes. 
  • Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils. 

GENTLY SPICED DAAL RECIPE | JAMIE OLIVER RECIPES



Gently spiced daal recipe | Jamie Oliver recipes image

Showing just how great lentils can be, this dish is always a winner. Here, we’re teaming lentils with loads of vibrant fresh veg – try carrots, potatoes, cauliflower, aubergine and more – for extra goodness. It’s delicious on its own mopped up with bread, or enjoy it with fluffy rice.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 6

300 g alliums (onions, leeks or a mixture of both)
30 g garlic
3 kg mixed veg (Mediterranean, hard, root)
10 ml vegetable oil
500 g dried lentils (red split, yellow split)
1.5 litres curry base sauce

Steps:

    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
    2. Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
    3. Scrub or peel the veg, then chop into 2cm chunks.
    4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
    5. Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
    6. Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
    7. Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
    8. Season to taste with sea salt and black pepper.

Nutrition Facts : Calories 330 calories, FatContent 5 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 56.4 g carbohydrate, SugarContent 16.2 g sugar, SodiumContent 0.3 g salt, FiberContent 9.8 g fibre

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