Basic Lentils Recipes

BASIC FRENCH LENTILS

Basic French Lentils image

A humble peasant dish, this will be best made with real French _lentilles du Puy_. Adapted from Dorie Greenspan's _Around My French Table_ as published by Caroline Russock at Serious Eats. http://bit.ly/d4IBaV

Provided by DrGaellon

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup lentils, du puy
1 clove
1 small onion, peeled
1 medium carrot, trimmed, peeled, and cut into 4 to 6 pieces
1 celery rib, trimmed, peeled, and cut into 4 to 6 pieces
1 garlic clove, smashed, peeled, and germ removed
1 bay leaf
3 1/2 cups vegetable broth or 3 1/2 cups water
1 tablespoon cognac (optional)
1 shallot, finely chopped, rinsed, and patted dry (optional)
freshly ground pepper

Steps:

Pick over the lentils, removing any stones. Rinse under cold water and drain well.
Put lentils in a saucepan. Cover with water. Bring to a boil and cook 2 minutes. Pour into strainer and rinse with cold water. Rinse saucepan as well and return lentils to pan.
Push the clove into the onion and place onion in saucepan. Add carrot, celery, garlic, bay leaf and stock. Bring to a boil, then reduce to a simmer and cook 25-30 minutes until almost tender. Skim off any solids that rise up while cooking. Season with salt and pepper and cook an additional 5-10 minutes until fully tender. Add Cognac, if using.
Drain the lentils (save the cooking liquid if you're planning to reheat them later). Discard the garlic, bay leaf and clove. Dice the vegetables and stir back into the lentils along with the shallot, if using.
Serve hot or at room temperature. Store lentils and cooking liquid separately in airtight containers in refrigerator up to 3 days; reheat lentils in cooking liquid in a covered saucepan over low heat.

BASIC LENTILS

Basic lentils image

Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Supper

Time 55m

Yield Makes 6 portions

Number Of Ingredients 11

Ingredients

2 tbsp coconut oil
2 onions , chopped
4 garlic cloves , chopped
large piece of ginger , chopped
300g red split lentils
1 tsp turmeric
2 tomatoes , roughly chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black mustard seeds
1 lemon , juiced

Steps:

Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
Heat the rest of the oil in a frying pan. When it's very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.

Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

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