black lentils

<p>This black lentils recipe is a tasty way to serve up this hearty plant based protein: simmered in broth with garlic and herbs.</p>

Seasoned Black Lentils Recipe

black lentils (2 1/4 cups)

vegetable broth

water

salt

thyme

tarragon (optional)

garlic powder

In a large saucepan or deep skillet, simmer the black lentils with the broth, water and spices for about 15 to 20 minutes until tender.

Drain excess liquid. Taste and if serving as is, season with additional salt and pepper as necessary. Or, use directly in our Lentil Salad or other recipes. 

Coconut Black Lentil Curry is a creamy and crazy delicious vegan curry recipe. Using coconut milk instead of heavy cream keeps this buttery dal makhani dairy free without losing any of the richness you crave.

Coconut Black Lentil Curry (vegan dal makhani)

urad dal

black chickpeas (see notes)

coconut oil

onion,

– 2-inch piece ginger, finely minced

garlic cloves, finely minced

cumin seeds

coriander seeds

tomatoes,

garam masala

curry powder

turmeric and chili powder

sea salt

coconut milk

Place the urad dal and black chickpeas in a pot and cover with a few inches of water. Set aside to soak for at least 2 hours or up to 12 hours.

Drain the water from the pot and add fresh water. Bring the water to a boil then reduce the heat to a low simmer, cover the pot, and let it cook until the chickpeas are soft, about 1 hour. Drain and rinse.

Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the ginger and garlic and continue to cook for 2-3 minutes, stirring often. Add the cumin seeds and coriander seeds to the pan and cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until the oil begins to glisten, about 5 minutes.

Add 1 cup of water, the garam masala, curry powder, turmeric, chili powder, salt, and the cooked urad lentils and black chickpeas to the pan and stir. Bring the pot to a boil then reduce the heat to low. Let it simmer, uncovered, for 20 minutes, stirring occasionally.

Using the back of a spoon, mash a few of the lentils. Stir in the coconut milk and heat through. Taste and add more salt if you&#8217;d like.

Delicious! I made it with a pack of precooked puy lentils so it took no time at all and they have a great consistency Natco sell canned kala chana which you can get in most asian supermarkets in East London :)

this looks so tasty. I am so gonna try this. thanks for sharing this.
Lots of love!

Just made this and boy oh boy is it tasty!  Mine turned out a bit looser than I expected but still very very good.  This one's a keeper!

So yum! We left out the chilli so it would be mild for the kids and we all loved it. - so flavoursome and deliciously creamy.  Will definitely be making again, thank you!

We just moved to a new area and while looking around, found an Indian grocery. We bought black lentils on a  whim. I searched for recipes and found this one - it is simmering away right now making the house smell yummy! We can’t wait to eat tonight!

I found the beluga lentils in a health food store and made this recipe tonight. It is absolutely amazing! My new favourite lentil dish.

This was delicious!   I used coconut milk yogurt that I made (too runny to eat as yogurt)...but yum in this.

Ha, loved the "Indian argument" story. and yes I know exactly how that would have gone down. Silly white people know nothing! I was told the same when I made the mistake of commenting on some Indian history. 

Any way, love the recipe and the idea of adding coconut was great, like a Southern Indian version of Dal Makhani. I made it for a vegan mate of mine and he loved it..

It turns out I mistaked the Urad beans for beluga lentils, and I followed this recipe with beluga lentils instead of urad beans :D I skipped the chickpeas because I forgot to soak them, but otherwise the recipe works great with black beluga lentils as well, I just creamed it up a bit with stand blender in the end.

Overall the taste is to die for so everything turned out well, but I'll look out for actual urad beans and repeat the recipe!

I bought a ton of black lentils off the clearance shelf at my super market and needed a recipe since I am new to cooking with dry beans.  I made this tonight and it was amazing!  The flavors were subtle, but delicious.  My husband even liked it and curry dishes are not his thing. 

It wasn't too hard to make (although it did require some planning because I had to soak the beans and buy some ingredients I didn't have on hand).  

After dinner, I froze the left overs, too.  This seems like it will freeze well which is nice. 

I will definitely be making this again.  It is so nice to find a tasty vegan dish!

I loved it! Will definitely be a staple in our house now. Thank you for sharing!

Absolutely delicious recipe! We did think it need some acid at the end, so we added juice from half a lemon.  The flavors popped!  Served with fresh cilantro on top over lemongrass rice.  Just perfect!

This recipe is amazing I used brown lentils as a sub cause that’s what I have and even my daughter enjoyed a meatless vegan meal . I made the roti too

Wonderful dish. Our teenage boys approved of it.
Thank you!

I love this dish! The cumin seeds make this so flavorful and delicious. I used regular chickpeas; I’ve done it with dried and canned and both curries turned out great!

https://content.jwplatform.com/videos/DblQjrda.mp4

A creamy coconut lentil curry recipe that makes the ideal vegan dinner. 

Creamy Coconut Lentil Curry

Indulge in a sweet chocolatey treat while getting a healthy dose of protein with these flourless brownies.

Black Bean Brownies

Cup Oats, rolled, gluten-free

Cups Black Beans, canned, no salt added

Cups Black Lentils, canned, no salt added

Cup Cocoa Powder, unsweetened

Teaspoon Sea Salt

Cup Maple Syrup

Cup Coconut Oil

Tablespoon Vanilla Extract

Teaspoon Baking Powder

Cup Chocolate Chips

Pulse oats to a fine powder for about 10 seconds and set aside.

Combine oat powder with remaining ingredients, except for the chocolate chips and baking powder, and blend until completely smooth.

Mix in the baking powder and stir in one cup of chocolate chips.

Optional: Sprinkle extra chocolate chips (a mix of semi-sweet and dark) over the top.

Bake brownies for 15 to 18 minutes, and then let it cool for at least 10 minutes.

The Indian cheese paneer doesn’t typically show up in salads, but this one from food writer Nik Sharma’s cookbook, “Season,” involves cutting paneer into cubes and roasting it alongside cauliflower for about 25 minutes (though doing so for longer wouldn’t hurt). Paneer maintains its structure in heat, so its skin will come out of the oven charred, its insides still soft. You’ll stir the paneer and cauliflower with green and black lentils, cooked and drained, and scallions, resulting in a pleasing jumble of textures. Drizzle it with a cilantro-lime dressing, which gives the salad a tart kick.

Roasted Cauliflower, Paneer and Lentil Salad

green lentils

cauliflower (about 1 pound)

paneer,

fine sea salt

black pepper

olive oil

scallions, green and white parts, thinly sliced

cilantro leaves

Serrano chile, seeded, if desired

lime,

black peppercorns

Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they've reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.

While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.

Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

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Top 4 black lentils recipes from across the web

The most viewed black lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seasoned Black Lentils Recipe

Coconut Black Lentil Curry (vegan d...

Black Bean Brownies

Roasted Cauliflower, Paneer and Len...

The most viewed black lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine