Cooking with lentils - 35 recipes
Discover delectable lentil recipes. Whether your looking for a vegetarian main or a low fat side we have a lentil recipes to add to your cooking arsenol!
If you like this, you'll definitely like: Quinoa, chickpea dinner
Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
Top rated Lentils recipes
Ven pongal
By dsathwa
Soak rice and moong dal in water for 15 to 30 minutes
- Raw rice ¾ cup
- Moong dal ¼ cup
- Water 3 ½ cup
- Salt 3 tsp
- Ghee 3 tbsp
- Cashew 1 tbsp
- Peppercorns ½ tsp
- Cumin ½ tsp
- Curry leaves 6 – 7
- Ginger ¼ inch
This Protein-Rich Salad Might Be The Ultimate Detox
Lentils are an incredibly versatile ingredient and rich in protein. This healthy salad combines them with red kuri squash, chopped hazelnuts and fresh herbs.
Moong Daal Recipe
By Tanyadesigan, Easy and Simple Foods
One of the easiest and healthy snack for your tea time
- Moong Daal -1 cup
- rice - 2 tea spoon
- urad daal - 2 tea spoon
- Onions - 1/2 a big onion or 1 medium (finely chopped)
- Green chili - 1 or 2 (as per your spice level) (finely chopped)
- Perungayam - 2-3 pinches
- salt - to taste
- Oil to deep fry
- curry leaves - a few (finely chopped)
Tired of Hummus? Make this Hearty, Nutty Spread Instead
In the mood for a hearty spread that isn't hummus? Try this delicious spread made from red lentils, walnuts and mushrooms.
Rava Kichidi Chennai Style
By dsathwa
Heat 4 tbsp of oil in a pan
- Oil - 4 tbsp
- Mustard seeds - 1/4 tsp
- Urad dal/Black gram - 1 tsp
- Onion - 1/2
- Green chilli - 2
- Tomato - 1/2
- Carrot - 1
- Beans - 6
- peas - 50 gm
- Turmeric powder - 2 pinch
- Salt - 1/2 tbsp
- Water - 3 cups
- Rava/Sooji/Semolina - 1 cup
KADI
By richand
kandya kadi soy + alle+ mirsang+ amsan+salt add to cut onions
- Add mustard seeds to ghee and cook with fenugreek seeds, garlic and red chilies. Add chopped tomatoes, tamarind juice, cooked arhar/tur daal, turmeric, pepper, cumin powder, asafetida, coriander and curry leaves. Boil for a few minutes and add water from cooked daal to the mixture.
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1 522 shares
Sweet pongal (Sarkkarai pongal)
By dsathwa
Roast cashew in ghee and keep it aside
- Raw rice ¾ cup
- Moong dal ¼ cup
- Water 3 ½ cup
- Ghee 3 tbsp
- Cashew 1 tbsp
- Cardamom powder ¼ tsp
- Jaggery ½ - ¾ cup
Winter Lentil Soup
By Bluebell StClair
Hearty red lentil soup
- Onion
- Celery
- Garlic
- Red Lentils
- Red Quinoa
- Turnip Greens
- White Navy Beans
- Chicken Stock
- Pinches of flour
- Salt
- Pepper
- Cumin
- Pinch ginger
- fresh or Canned diced tomato
Uluntha vadai
By LDM
Soak dal for 1/2 hour and grind it with chillies to a smooth tough paste
- Urad dal- 1 cup
- Green chillies - 4
- Red chillies -2
- Salt
- Oil for frying
Thiruvathirai kali...a sweet rice pudding
By Aanthai
Dry roast rice and moong dal till light brown
- Rice 1 cup
- Jaggery 1 cup
- Ghee 1/4 cup
- Moong dal 1 tablespoon
- Water 3 cups
Thavul Adai
By dsathwa
Soak Dal and idly rice for at least 3 hrs
- Idly rice 1 cup
- chana dal - 1/2 cup
- Toor dal - 1/4 cup
- Moong dal - 1/4 cup
- Red chilli - 2
- Salt - 1 tbsp
- Fennel seeds - 1 tbsp
- Urad dal - 1 tbsp
- Oil - 2 tbsp
- Mustard seeds - 1/2 tbsp
- Onion - 1 chopped
Curry leaves vatha kulambhu
By LDM
Pressure cook Tuar dal
- Vatha kulambhu podi - 1 tablespoon
- Ground curry leaves- 1 tablespoon
- Mustard seeds
- Sesame oil
- Salt
- Tamarind - 1 inch ball
- Tuar dal- 1/4 cup
More Lentils recipes
-
Dragon Satay
- 1 bunch green onions
- 1 bunch cilantro
- 2 chicken thigh mushrooms
- 2 carrots
- 1 head of broccoli
- 1 can coconut milk
- 1/2 cup to 1 cup peanut butter
- 2 teaspoon garlic paste
- 2 teaspoon of olive oil
- 2 teaspoon of sesame oil
- 1 bag of rice noodles
- 1 teaspoon soya sauce
- 1 can lentils
- 1 can chicken broth
- 1/2 lemon
- 2 teaspoon brown sugar
- 1/4 package of Om Um Gon
- 1 teaspoon of Sriracha sauce
- 1 bag fried tofu
- 1 bag bean sprouts
-
Paruppu vadai.
- Chana dal - 1 cup
- Tuar dal - 1 big spoon (handful)
- Urad dal - 1 big spoon (handful)
- Green chillies -2
- Ginger - 1 inch
- Salt and asafoetida.
- Curry leaves.
- Oil for frying.
-
Thiruvaadhirai thaalatham...a gravy
- The number of Vegetables taken are in odd numbers. 7 is the magic number.
- Choices are banana, potato, carrots, pumpkin(sweet and white), squash, okra, drumstick, other root vegetables and taro root(Arbi)- 3 cups
- Steamed tuar dal- 1/4 cup
- Tamarind- 1" ball
- For grinding together:
- Red chillies- 5
- Coriander seeds - 1 tablespoon
- Tuar dal - 1 teaspoon
- Channa dal - 1 teaspoon
- Urad dal - 1 teaspoon
- Sesame seeds - 1 teaspoon
- Shredded coconut - 1 tablespoon
- Raw rice - 1 teaspoon
- Salt
- Asafoetida
- For Sauteeing:
- Oil
- Mustard seeds.
-
Turkish Lentil Soup
- 2 cups of yellow lentils
- 1 clove of garlic crushed in a garlic press
- 3 tablespoons dried mint
- 1 tablespoon basmati rice
- 2 tablespoons sumac
- chili pepper
- olive oil
- the juice of half a lemon
-
Aappam
- Idly rice – 1&1/2 cup
- Raw rice – 1&1/2 cup
- Urad dal – ¼ cup
- Fenugreek seeds – 2 tbsp
- Salt – 3 tbsp
-
Hearty Lentils
- Bag of dried Goya lentils
- Yellow onions
- Carrots
- Vegetable Oil
- Salt
- Pepper
- Worcestershire sauce (optional)
-
Pongal
- Rice- 1 cup
- Moon dal- 1/8 cup
- Water
- Salt
- Turmeric
- Peppercorn
- Jeera
- Coconut
- For sauteeing
- Curry leaves
- Green chillies- 1
- Ghee- 2 tablespoon.
- Cashew nuts -10
- Ginger- 1 inch
- Jeera
-
Ven pongal
- Raw rice ¾ cup
- Moong dal ¼ cup
- Water 3 ½ cup
- Salt 3 tsp
- Ghee 3 tbsp
- Cashew 1 tbsp
- Peppercorns ½ tsp
- Cumin ½ tsp
- Curry leaves 6 – 7
- Ginger ¼ inch
-
Marwari Tahiri
- Basmati rice,parboiled 2 1/2 cups
- Red lentils split (masoor dal),soaked and half cooked. 2 1/2 cups
- Ghee 3 tablespoons + 1 teaspoon
- Butter 2 tablespoons
- Cinnamon 2 inches
- Cloves 2-3
- Bay leaves 2
- Dried red chillies 2
- Onion ,sliced 1 small
- Garlic,finely chopped 1 tablespoon
- Ginger-green chilli paste 2 tablespoons
- Green capsicum,finely chopped 1/4
- Green peas,boiled 2 tablespoons
- Carrot,boiled 1 small
- Tomatoes,pureed 2 medium
- Gatte 1/4 cup
- Red chilli powder 2 tablespoons
- Turmeric powder 1 1/2 tablespoons
- Salt to taste
- Fenugreek powder 1 tablespoon + 1/2 teaspoon
- Coriander powder 2 tablespoons
- Chaat masala 1 teaspoon
- Onion ,sliced 1 large
- Dried fenugreek leaves (kasoori methi) a pinch
- Cashewnuts,fried 7-8
-
Paasi paruppu pongal.
- Rice- 1/2 cup.
- Moong dal- 1/4 cup.
- Ghee- 3 tablespoon.
- Pepper powder-1 tsp.
- Salt
- Ginger paste- 1 tsp.
- Hing
- Turmeric powder
- Jeera
- Cashews- 1/2 cup
-
Spicy lentils and smoked tofu
- 8 oz yellow lentil
- 2 carrots
- 1 potato
- 1 stalk of celery
- 2 tomatoes
- 2 shallots
- 1 clove of garlic
- 1 tablespoon aniseed
- 1 tablespoon coriander
- 2 tablespoon Indian curry
- 3 kafir leaves
- 1 sprig of thyme
- 2 tablespoon olive oil
- 6 oz smoked tofu
- Salt and pepper
-
Healthy Halloween hehehe cookies
- 1 1/4 cooked mixed lentils puréed
- 3/4 cup of butter
- 3/4 cup of brown sugar
- 1 egg
- 1 cup of rice flour
- 1 tsp of baking soda
- 2 tsp of vanilla
- 1/2 cup of rolled quick oats
- 1/2 cup of coconut flakes shredded
- 1 cup of slivered almonds
- 1 cup of pumpkin seeds crushed preferred
- 1 1/4 cup chocolate chips
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