green lentils

Lentils, like beans, soak up whatever flavors they’re cooked in. Here, it’s a chile oil made with both dried and fresh chiles, so it’s devilishly spiced — not just spicy. Simmer the lentils in the potent oil and some tomato paste until they’re glossy and tender, rich and spicy as you’d expect from a diavolo-style sauce. (Add more water if you’re after more of a quasi-chili.) Eat the lentils with a spray of lemon juice, parsley and-or bread crumbs on toast, grains, pasta, a sweet potato, bitter greens or all on their own. The lentils will keep for up to 4 days in the fridge; reheat over low heat or in the microwave loosened with a little water.

Lentils Diavolo

olive oil

jalapeño, halved, seeded if desired, and finely chopped

garlic cloves, thinly sliced

smoked paprika

black pepper

red-pepper flakes

tomato paste

lentils

salt

Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the jalapeño, garlic, paprika, black pepper and red-pepper flakes and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 30 seconds.

Add the lentils, and cover with 1 1/2 inches of water. Bring to a simmer over medium-high heat, then lower to a gentle simmer and cook until the lentils are soft and the water has mostly evaporated, 30 to 35 minutes. If they are looking dry at any point, add a little hot water. Season with the salt and serve.

Wholesome Green Moong lentils simmered in onion-tomato gravy made in Instant Pot. A protein rich dish, enjoy as a lentil soup along with a side of rice.&nbsp;

Green Moong Dal / Green Lentil Soup Recipe - Instant Pot & Stovetop Pressure Cooker

Ghee

tsp Cumin seeds (Jeera)

Green Chili Pepper (chopped (optional))

tbsp Ginger (minced

tbsp Garlic (minced

Onion (medium, diced)

Tomato (medium, chopped)

Water

Lime juice

Cilantro (to garnish)

tsp Ground Turmeric (Haldi powder)

Coriander powder (Dhaniya powder)

Cayenne chili powder

tsp Garam Masala

Salt

Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili and saute for 30 seconds.

Add onions, ginger and garlic. Saute for 1 minute.&nbsp;

Add chopped tomato, spices and stir.&nbsp;

Add lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.

Press MANUAL or Pressure Cook mode for 15 minutes. When the instant pot beeps, let the pressure release naturally (NPR).

Open the lid and add lime juice and cilantro. Stir and green moong&nbsp;dal is ready to be served.&nbsp;&nbsp;

Instant Pot Method

Heat oil in the pressure cooker on medium-high flame.&nbsp;Add cumin seeds, green chili and saute for 30 seconds.

Add onions, ginger and garlic. Saute for 3 minute.&nbsp;

Add lentils and water. Stir well.&nbsp;

Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 8 minutes. Let the pressure release naturally.&nbsp;

Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served. &nbsp;

Stovetop Pressure Cooker Method

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Wholesome Green Moong lentils simmered in onion-tomato gravy made in Instant Pot. A protein rich dish, enjoy as a Instant Pot Green lentil soup along with a side of rice.

Green Lentils / Green Moong Dal

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in. The combination, with the savory lentils, is a winner.

Spicy Lentil and Sweet Potato Stew With Chipotles

extra virgin olive oil

onion,

garlic cloves,

cumin seeds, lightly toasted and ground

carrots,

water

potatoes

chipotles in adobo, seeded and chopped (to taste)

bay leaf

cilantro

Lime wedges

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

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

black lentils

cauliflower (about 1 pound)

paneer,

fine sea salt

scallions, green and white parts, thinly sliced

cilantro leaves

Serrano chile, seeded, if desired

lime,

coriander seeds

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.)

This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches

Help-yourself grain fridge salad

finely grated zest and juice 2 lemons

tbsp extra virgin olive oil

tbsp clear honey

tbsp tahini

pouch of

chickpea

pomegranate

cherry tomatoes (a mix of red and yellow looks attractive), halved

mint

almonds

spring onions

pack feta

In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.

Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players – onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.

Lamb Chili With Lentils

onions

garlic

celery

sweet red pepper

jalapeno pepper, cored,

cumin

chile powder

oregano,

bay leaves

tomatoes

chicken broth, fresh

Salt and pepper

Sour cream

Limes

Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.

Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.

Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.

Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.

Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

This vegetarian moussaka is so tasty and comforting that even the most devoted of meat-eaters will love it.

Lentil moussaka bake

onion, finely chopped

garlic cloves, crushed

celery stalk, trimmed, finely chopped

carrot, finely chopped

harissa

(270 grams) Puy lentils (or green lentils)

oregano, leaves picked, chopped

1.5kg potatoes, peeled,

cheddar, coarsely grated

milliliters milk, warmed

unsalted butter, chopped

eggplants,

Micro parsley, to serve (optional)

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5348771529001-5853640786001

A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker)

lb. sweet potatoes,

carrots, chopped

onions, chopped

celery, chopped

red bell pepper, diced

garlic,

½ teaspoon EACH coriander AND cumin powder

curry powder (or more to taste)

½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric

nutmeg

broth

baby spinach, roughly chopped

lemon juice

Place the sweet potatoes, carrots, onions, celery, red...

Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.

Place half the soup into a blender along...

Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.

Season with salt, pepper and curry powder to...

Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

A nourishing lentil kale soup with hearty potato and flavorful spices. Warm, cozy, and filled with plant-based nutrients.

Lentil Kale Soup with Potatoes

yellow onion

carrots

green/brown lentils, uncooked

can diced tomatoes (or fire-roasted)

vegetable broth

kale (curly

Dice onion and carrot.

In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Meanwhile, mince garlic and dice potato.

Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.

Add 5 cups broth, tomatoes with juice, and lentils (rinsed and drained).

Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.

Meanwhile, roughly tear/chop kale into bite-size pieces, large stems removed.

Stir in kale during the last few minutes of cooking. Salt/pepper to taste as desired.

A warm and comforting lentil rice pilaf with caramelized onions. This pilaf is known as 'mujadara' in the middle east and is vegan-friendly and perfect as a side for holidays or weeknight dinners!

Lentil Rice Pilaf with Caramelized Onions (Mujadara)

brown lentils,

basmati rice

onions,

coriander

turmeric (optional)

¾ teaspoon of ground allspice

cinnamon

sugar

Prepared Shirazi salad,

PREP: Add the lentils into a small saucepan and...

PREP: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside.

SOAK: Soak the rice in a bowl of...

SOAK: Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.

CARAMELIZE: Add the olive oil into a deep, thick-bottomed...

CARAMELIZE: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once hot, add the onions and stir them to coat with the oil. Set a timer for 20 minutes. Cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or a light brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a paper towel-lined plate; set aside.

MUJADARA: Drain the soaked rice thoroughly and add...

MUJADARA: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove.

STEAM: Grab a piece of paper towel large...

STEAM: Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

Top 10 green lentils recipes from across the web

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

Top Tags

Lentils Diavolo

Green Moong Dal / Green Lentil Soup...

Spicy Lentil and Sweet Potato Stew ...

Roasted Cauliflower, Paneer and Len...

Help-yourself grain fridge salad

Lamb Chili With Lentils

Lentil moussaka bake

Winter Detox Moroccan Sweet Potato ...

Lentil Kale Soup with Potatoes

Lentil Rice Pilaf with Caramelized ...

Top 10 green lentils recipes from across the web

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

Top Tags

Lentils Diavolo

Green Moong Dal / Green Lentil Soup...

Spicy Lentil and Sweet Potato Stew ...

Roasted Cauliflower, Paneer and Len...

Help-yourself grain fridge salad

Lamb Chili With Lentils

Lentil moussaka bake

Winter Detox Moroccan Sweet Potato ...

Lentil Kale Soup with Potatoes

Lentil Rice Pilaf with Caramelized ...

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