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
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Top rated Lentils recipes
Lauki Chana Dal ( Bottle gourd & Lentil curry)

By srijata
1) Soak washed chana dal ( bengal split gram) for 1/2 hour minimum
- 1) Split Bengal gram ( Chana dal) 1 cup
- 2)Medium sized bottle gourd ( lauki )- Washed peeled and cubed to small pieces
- 3)Oil - 2 tbsp
- 4)Cumin seeds - 1/2 tsp
- 5)1/2 tsp ginger paste
- 6)Turmeric powder
- 7)Red cilly powder - 1 tsp
- 8)Coriander powder - 2 tsp
- 9)Asfoetida - A pinch
- 10)2 Green chillies finely chpped( optional)
This Protein-Rich Lentil Salad will Help Your Body Reset

Lentils are an incredibly versatile ingredient and rich in protein. This healthy salad combines them with red kuri squash, chopped hazelnuts and fresh herbs.
Indian yellow lentils with zucchini

By Memnet
In a saucepan, boil the lentils and turmeric in water, then reduce heat and simmer until the lentils are cooked but...
- 1 cup small yellow lenses.
- 1/2 tsp. turmeric.
- 1 1/4 cups of water.
- 1 1/2 cups of diced zucchini.
- 4 tbsp. vegetable oil.
- 1 large onion
- cut into thin strips.
- 2 cloves garlic crushed.
- 2 fresh green chilies
- chopped.
- 1/2 tsp. mustard seeds.
- 1/2 tsp. cumin seeds.
- some cilantro leaves and chopped fresh mint.
- 6-8 curry leaves.
- salt.
- 1/2 tsp. sugar.
- 4 tbsp. lemon juice.
- 8 oz canned chopped tomatoes.
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.
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
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
16 hummus recipes you need to scoop up immediately

PEANUTTY Thai curry hummus, garlicky carrot top hummus, sun-dried tomato hummus... here are 15 ways to REINVENT this CLASSIC appetizer.
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)
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.
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
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
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
More Lentils recipes
-
Thavul Adai
- 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
-
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
-
Curry leaves vatha kulambhu
- Vatha kulambhu podi - 1 tablespoon
- Ground curry leaves- 1 tablespoon
- Mustard seeds
- Sesame oil
- Salt
- Tamarind - 1 inch ball
- Tuar dal- 1/4 cup
-
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.
-
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
-
Aappam
- Idly rice – 1&1/2 cup
- Raw rice – 1&1/2 cup
- Urad dal – ¼ cup
- Fenugreek seeds – 2 tbsp
- Salt – 3 tbsp
-
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
-
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
-
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
Any burning questions? Our chefs answer!