How many lentils

Aside from the lentil recipes I mentioned above, these are a few of my favorites:. Notify me of follow-up comments via e-mail. I love cooking red and green lentils with rice and seasoning it with tumeric and salt. It makes a great base for bowls. I made this with the black lentils, delicious. A definite keeper! I made the lentils in advance and quickly threw together the lemon herb dressing. This will become part of our regular rotation of dishes.

I made this recipe today and was very surprised at how much I like it. We made it with a bag of lentils green in a 6 qt pot with one bay leaf and about three tbs of barley.

Add one bay leaf and let soak in about three quarts of water overnight. Rinse your lentils with fresh water before boiling to remove any dust or debris.

Cook on a stovetop, using 3 cups of liquid water, stock, etc to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically minutes. For split red lentils, cook time is typically only about minutes.

Be sure to season with salt after cooking — if salt is added before, the lentils will become tough. Canned lentils are also another great time-saving option — just be sure to rinse them under fresh water for about one minute in order to reduce the sodium content. Lentils do not require soaking like other pulses. Other ingredients in green moong dal include onions, tomato, and ginger. The mung beans are soft at the end, but still whole, which makes for a unique consistency.

Urad dal has a rich, spicy taste to it. It uses a darker lentil, almost black in color. The lentil takes about 30 minutes to cook, after which it is pureed for a smooth consistency. Other ingredients in urad dal include ginger, garlic, and paprika.

Because the urad dal lentil can be a bit bitter on its own, the added spices provide a bolder flavor that tastes better. While you can find this food by different names, which can be confusing, both toor dal and arhar dal are the same.

The dish uses toor dar lentils, which are yellow in color. Once the lentils are cooked, ginger, turmeric, and onions are added. Other ingredients include cumin, garlic, and chili peppers. The lentils should be cooked fully so that you can mash them while cooking. The consistency of toor dal is thick and creamy and will have a golden brown color to it when finished.

Matar dal is a dish that uses dried split peas. The peas have their outer skin removed, so they are more yellow in color than the typical green you would expect from peas. Start by boiling the split peas. Once cooked, the peas will be very mushy. Add other ingredients, such as fried onions and spices. The result will be a thin dish, with a soup-like consistency. It will also be a bright yellow color. Lobia is a common dish in the Punjabi region of India.

It uses black eyed beans as its lentil base. Start by cooking onions, ginger, garlic, and spices. Then, add the black eyed beans to the mixture. Products and services. I know lentils are supposed to be good for me. But how do I prepare them? Answer From Katherine Zeratsky, R. With Katherine Zeratsky, R. Thank you for Subscribing Our Housecall e-newsletter will keep you up-to-date on the latest health information.

Please try again. Something went wrong on our side, please try again. Show references Going meatless once a week. Academy of Nutrition and Dietetics. Accessed March 31, Librarie Larousse. New York, N. Lentils of the Southwest. Department of Agriculture. Herbst ST, et al. The New Food Lover's Companion. Nelson JK expert opinion.