Munchies Lentils Recipes

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MUNCHIES (LENTILS)



Munchies (Lentils) image

Make and share this Munchies (Lentils) recipe from Food.com.

Provided by L DJ3309

Categories     Lunch/Snacks

Time 2h10m

Yield 2 cups

Number Of Ingredients 7

1 cup lentils (not red)
1 quart water
2 tablespoons canola oil
1/2 teaspoon coarse salt
1/4 teaspoon onion powder
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper

Steps:

  • In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes.
  • Drain Spread out on paper towels to dry.
  • Preheat oven 425°F.
  • Line baking pan with sides with foil.
  • Spray with pan spray.
  • Toss lentils with oil, spread out on pan in single layer.
  • Bake in oven 10-15 minutes.
  • Watch carefully, stirring often, til crisp.
  • Combine salt and seasonings sprinkle over lentils and toss.
  • Cool.
  • Store in air tight container.

BAKED LENTIL MUNCHIES



Baked Lentil Munchies image

I love this recipe- I took another recipe I found and played with the ingredients. The other recipe called for less of other ingredients, but this taste better this way, I think. So AWESOME AND HEALTHY!!!

Provided by jcpropheticsoul

Categories     Lunch/Snacks

Time 1h15m

Yield 1 Cup, 2 serving(s)

Number Of Ingredients 7

1 cup lentils (any more and they won't bake right)
1 quart water
2 tablespoons oil, canola
1/2 teaspoon kosher salt
1/2 teaspoon garlic spread
1/2 teaspoon curry powder
1/2 teaspoon hot chili powder

Steps:

  • Bring lentils to boil
  • Drain.
  • Put out on towel to dry (this might take a while).
  • Preheat the oven to 425°F.
  • Line baking pan with tin foil and spray with non stick spray.
  • Mix lentils and other remaining ingredients.
  • Spread out on baking sheet.
  • Bake for up 15 min, stir every few min, any more minutes and it will be too crispy.
  • Let cool and have delicious snack.

DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 21

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

  • Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  • Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  • Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  • Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  • Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g

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