WHAT DO LENTILS LOOK LIKE RECIPES

Name: How to Cook Lentils Perfectly
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 c. dried lentils; 2 bay leaves; Kosher salt and freshly ground pepper

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

Ingredients

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.

KHICHDI RECIPE | BON APPéTIT

Khichdi Recipe | Bon Appétit image

This spiced-up, one-pot Indian mung bean and rice stew was practically made for sick days as it requries little effort and is very comforting. But it’s also pretty great any other time, using mostly pantry ingredients to make a porridge that’s creamy, rustic, and warming through and through. Feel free to add vegetables to give it more heft (we love spinach!), and do not skip the spiced buttery drizzle on top.

Provided by Priya Krishna

Yield 4 servings

Number Of Ingredients 11

Ingredients

½ cup split green mung beans, split pigeon peas, or red split lentils
½ cup any white long-grain rice
1 bay leaf
1 tsp. black peppercorns
1 tsp. ground turmeric
1 tsp. kosher salt, plus more
¼ cup ghee or unsalted butter
2 tsp. cumin seeds
2 dried red chiles
Pinch of asafetida (optional, but really good)
Pinch of red chili powder

Steps:

Combine ½ cup mung beans and ½ cup rice in a fine-mesh sieve and rinse under cool running water until water runs clear. Transfer to a large Dutch oven or other heavy pot (the larger the better, this bubbles vigorously) and add 1 bay leaf, 1 tsp. peppercorns, 1 tsp. turmeric, 1 tsp. salt, and 6 cups water.
Bring to a boil over high heat, then reduce heat to medium and cover pot. Cook, scraping down sides and giving mixture a stir 15 minutes in, until mung beans and rice are tender and mixture resembles a stew, 20–25 minutes. (If your pot lid is threatening to blow, feel free to crack it open slightly.) Remove from heat; taste and season with more salt if needed. Let sit, still covered, while you make the spiced ghee. (Alternatively, you can make this in an Instant Pot. Cook on rice setting on low-pressure 12 minutes and naturally release pressure.)
To make the spiced ghee, melt ¼ cup ghee in a small skillet over medium-high. Add 2 tsp. cumin seeds and cook until seeds start to sputter and brown, a matter of seconds. Remove from heat and immediately mix in 2 dried red chiles, __ 1 pinch asafetida__ (if using), and 1 pinch red chili powder.
Divide khichdi among bowls and add some spiced ghee to each.

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