WHOLE GREEN LENTILS RECIPES

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GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY) RECIPE ...



Green Lentils With Garlic & Onion (Madhur Jaffrey) Recipe ... image

This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons vegetable oil or 4 tablespoons ghee
1/2 teaspoon whole cumin seed
4 garlic cloves, chopped
1 medium onion, chopped
1 cup whole green lentil, washed and drained
3 cups water
1 teaspoon salt
1/4 teaspoon cayenne

Steps:

  • Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
  • Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.

Nutrition Facts : Calories 306.5, FatContent 14.2, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 591.7, CarbohydrateContent 32.6, FiberContent 15.2, SugarContent 2.2, ProteinContent 12.9

EASY GREEN LENTIL RECIPES - OLIVEMAGAZINE



Easy Green Lentil Recipes - olivemagazine image

Use up a batch of green lentils with our easy recipes, from hearty stew and creamy curries to baked shakshuka

Provided by Janine Ratcliffe

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Number Of Ingredients 1

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GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY) RECIPE ...
green lentils with garlic & onion (madhur jaffrey) recipe ... image
This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.
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Reviews 5.0
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