Savory Lentils From Panama Recipes

SAVORY LENTILS FROM PANAMA

Steps:

• Wash lentils thoroughly.
• Put them in saucepan and cover with water, add butter or oil.
• Cover and bring to a natural simmer over low heat.
• *Note-this takes a little while but prevents lentils from breaking.
• Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
• Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
• Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
• Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
• Return lentils to pan and cook 15 mins more, adding salt& pepper.

SAVORY LENTIL BARLEY SOUP

Steps:

• In a soup kettle or Dutch oven, saute onion, celery and garlic in butter until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired.

GARLICKY DAL (SAVORY LENTILS)

Steps:

• Pick over dry dal for grit; rinse a couple of times and drain.
• Bring to boil about 3 cups water in a 2-quart saucepan.
• Add dal to hot water.
• Stir in salt and turmeric powder.
• (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
• (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
• To sauté, heat the oil in a small skillet on medium heat.
• Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
• Stir, sprinkling little water if needed, until onions are golden brown.
• Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
• Add tomatoes and cook for another minute.
• 5.
• Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
• Add garam masala.
• 6.
• Serve hot, garnished with green coriander.
• Optionally sprinkle lemon juice.
• Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
• They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
• Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
• They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
• (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.