lentils recipe

<p>Wondering how to cook Instant Pot lentils? Here's how to cook lentils in a pressure cooker, whether you want them straight up or seasoned for a fast dinner!</p>

Instant Pot Lentils

vegetable broth (or water)

lentils

onion powder

paprika

oregano

garlic powder

black pepper

salt

In the Instant Pot, place all ingredients and give them a stir. Lock the lid and place the vent in the “Sealing” position.

Cook on high pressure for 9 minutes

Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 9 minutes. Wait while the Instant Pot cooks. (Note: It takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.)

Quick release: 

Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Open the lid and stir; there will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)

Here&#39;s an addition to your soup-as-main-meal collection!  A delicious serving of this traditional German Lentil Soup (or Linsensuppe) contains a mix of lentils, vegetables, bacon, and slices of German sausage --- one bowl will not be enough!

Traditional German Lentil Soup (Linsensuppe)

bacon, (chopped)

onion, (finely chopped)

carrot, (diced)

potatoes, (diced)

green lentils, (dried)

stock

white wine vinegar

flour

salt and pepper, (to season)

Place a medium or a large pot over medium-high heat.

Add the bacon and cook until they turn brown and crunchy on the edges.

Adjust heat to medium and add the onion --- keep cooking until it turns soft.

Sprinkle and mix the flour; then, cook for a few minutes.

Add the drained lentils and combine them with the rest of the ingredients.

Pour the stock, a bit of vinegar, salt, and pepper.

Cover with a lid, adjust heat to medium-high, and bring soup to an &#39;almost&#39; boil.

Lower the heat and let your linsensuppe simmer until the lentils soften.

Next, add the potatoes, carrots, and German sausage.

Place the lid back and keep simmering until the vegetables are tender --- taste and adjust the seasoning, as desired.

Take the pot off the heat.

Transfer your German lentil soup into serving bowls and enjoy!

One of the most popular street foods in Egypt, worth every step!

Recipe for Koshary: an Egyptian National Dish

chickpeas

oz ditalini (cooked according to package instructions)

onions

tsp kosher salt

cornstarch

Vegetable oil

tbsp onions

vegetable oil

garlic

tomato paste

tomato sauce

water

salt and pepper

tbsp white vinegar

cayenne pepper (optional)

rice

vermicelli (see notes)

HOT water

cumin (optional)

tsp cumin

salt (more

tsp black pepper

Slice onions thin. Sprinkle salt and cornstarch. Toss together. 

Add vegetable oil to a large deep pan to cover the bottom by 1-inch. Fry at 350 degree F. stirring every now and then, onions should be nice and golden brown,  Approximately 10-12 minutes. Reserve oil!

Line a plate with a paper towel. Add onions in a single layer and let drain on the paper towel. Set aside to harden.

Fried Onions

In a saucepan on medium heat add oil, and garlic. Sautè until fragrant. approximately 1-2 minutes. Be careful not to burn the garlic!

Add onions, tomato sauce, tomato paste, water, salt and pepper. Bring to a boil, reduce heat to medium-low and cover, let simmer for 15 minutes.

Tomato Sauce

In an enameled dutch oven or heavy pot on medium high heat, add oil with the fried onions, lentils, and 1 tbsp salt. Stir for 1-2 minutes. Add 4 cups water and bring to a boil. Keep heat on medium high, (it should be a gentle boil) for approximately 12-15 minutes or until the lentils are al-dente. *DO NOT DRAIN WATER.

Stir in rice, vermicelli, hot water, and additional tablespoon salt.(Option to add Cumin*) Bring to a boil, cover and reduce heat low for 12-15 minutes or until pasta is tender. Fluff with a fork.

Rice and Lentils

All the ingredients in a measuring cup. Whisk to combine.

Cumin Sauce

Koshary is all about the layering! Add the rice with lentil mixture as the base, top with cooked pasta, chickpeas, and fried onions. Drizzle with tomato sauce and cumin sauce.

A great option for serving: Arrange all the ingredients on the table and everyone can assemble with all there favorite toppings!

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1662743400/iJ9ObyJX3.mp4

Koshary Recipe

This Lentil Salad Recipe is loaded with fresh vegetables, herbs, and creamy tahini for a hearty vegan meal bursting with flavor and nutrients. Serve it on its own or as a filling side!

Lentil Salad Recipe

brown lentils

red bell pepper, chopped

orange bell pepper, chopped

green bell pepper, chopped

red onion, chopped

cucumber,

tomatoes,

parsley

olive oil

grated garlic

tahini

Tablespoons white vinegar

lemon

cumin

salt (to taste)

Boil

Rinse the lentils. In a pot, add lentils, and cover with water (about 5 cups). Bring to a boil, and reduce the heat to medium. Cook for about 20-25 minutes or until lentils are tender. Drain and let cool slightly.

Combine

In a large bowl, add the cooked lentils, chopped veggies, and parsley. Mix to combine.

Add all ingredients (oil, garlic, tahini, white vinegar, lemon juice, cumin, salt, pepper) to a mason jar or dressing jar. Mix until smooth. Pour over salad, toss to combine.

Serve

Store

Store in an airtight container in the fridge for up to 4 days.

Made this with Shawarma chicken for lunch - yummy. Also had it with Calamari starters on Sunday lunch with friends. Definitely have both of them again. Delicious !

Just needs a little more lemon and salt.  Other than that, the salad is perfect and delicious and attractive to eat.

This is salad is absolutely delicious and gorgeous!  It is easy to make and a crowd pleaser.  It's perfect as a main for a luncheon.  This recipe is one of my go-to for entertaining.

This is absolutely delicious! My whole family liked it, including my mom and grandma who are picky! Only thing is, the second time I used about half the amount of lentils because it makes a TON. So so good, thank you!!!

Easy and healthy Persian lentil soup recipe, commonly eaten during breakfast alongside bread.

Persian Lentil Soup - Mother-in-law's recipe

onion

potato

turmeric powder

tbsp olive oil/avocado oil

Add oil to the medium-sized pot. Add onion and cook until translucent over medium to low heat. Stir occasionally.

Add grated garlic, pepper, and turmeric and saute until the garlic is slightly yellowed.

Add tomato paste and washed lentils into the pot and pour the water in.

Add diced potato and leave it to boil over high heat

Once boiled, turn the heat to low again, add salt, cover the pot, and slow cook for 25 minutes.

Check to see if the potato and lentils are soft enough. Adjust the salt, turn the heat off, and enjoy while it's hot.

Top 5 lentils recipe recipes from across the web

The most viewed lentils recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Lentils

Traditional German Lentil Soup (Lin...

Recipe for Koshary: an Egyptian Nat...

Lentil Salad Recipe

Persian Lentil Soup - Mother-in-law...

Top 5 lentils recipe recipes from across the web

The most viewed lentils recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lentils

Traditional German Lentil Soup (Lin...

Recipe for Koshary: an Egyptian Nat...

Lentil Salad Recipe

Persian Lentil Soup - Mother-in-law...

The most viewed lentils recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine