What are your favorite type of lentils, what do you use them in, why are they preferred for that dish than others?
I recently realized I have only had maybe 1 or two types, and upon searching them found they all supposedly taste different and have different textures.
Wherher it is for cheap decent soup or an old family recipe; slap me with some information
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Brown lentils.
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Dice onions, celery, carrots, in equal volume.
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Stirfry them in a pot with some olive oil.
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Throw in a sausage or some other meat with a strong flavour, just a small amount, stirfry until the outside is seared.
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Add a can of lentils and a can of tomato chunks and sauce, cook until the chunks have rendered.
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Serve with polenta or another neutral side.
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I’ve relatively recently learned about red lentil pasta, and it’s just about sworn me off wheat pasta forever. It’s healthier, it’s extremely filling, and it’s actually tasty. I can’t eat plain pasta, it’s just so bland, I need pepper at the least, or sauce and grated cheese. But with red lentil pasta, I’m content just eating it as it is.
I guess that doesn’t answer your question, but I haven’t actually had any other lentils, so for now I’ll say red is my favorite until given reason to say otherwise.
Black/brown lentils in dhal makhani. Dirt cheap readymade packages at the grocery store too.
Other than that, I used to make spicy red lentil soup with the recipe on the back of the bag from Costco but made myself sick of it years ago.
I use green and brown pretty much interchangeably. They’re both more chewy and have a more defined taste. I think the green are a little more savory and the brown can be a little more peppery, but that may just depend on the stock you have access to. They’re good in long cooking stews or bolognese. I like the brown in lentil salad. Split lentils have a lighter taste and cook faster. Red split lentils are good for a quick soup, chili, or pancake/lentil omelet. You can always make a dal, dal is always amazing. I never regret dal.
Okay so I’ve never had dal, or is it a dal? I’ve got so much to learn and it appears now is the best time to start
It’s dal or dhal depending on where you’re from.
It basically means “pulse stew.” Technically you could make it with split peas or edamame instead of lentils — or kidney beans, brown beans or black eyed peas.
Just like garam masala translates to “hot spice mix”. Every area has its own version and it’s up to you to find the blend you like.
I’m eating this right now
https://www.budgetbytes.com/slow-cooker-coconut-curry-lentils/
What’s tomato sauce in the US?
Umm… this stuff:
Makes sense. In my country tomato sauce has a lot of sugar in it and we put it on french fries. You wouldn’t want it in your dal.
that’s what we call ketchup
Similar, but fewer spices in the mix. I prefer ketchup.
I make this recipe multiple times every winter.
We don’t have lentils nearly as much as we should, but when we do, it’s usually mujadara. Here’s a pretty basic recipe. There are fancier ones out there on the internet, but I like to keep it simple and easy.
I’m living on this. So good and filling. Put a dollop of sour cream.
Nice, bookmarking that to make sometime. These recipes all seem to be giving good reason to not need as much meat from the store as well
With sausages (or plant based alternatives), potatoes, carrots, rice, classic cultural dish from my family, enjoy the constipation
You can also make tofu out of lentils: https://itdoesnttastelikechicken.com/easy-homemade-lentil-tofu/#recipe
Brown or black lentils in sloppy joes are great!
I put lentils and quinoa in a rice cooker, add some olive oil and spices, pretty good and healthy lunch
I cook green ones with a little rosemary and bay leaf, then salt and pepper them and mix them into rice. It’s pretty basic but cheap and not bad for lunch.
As a person with a Sri Lankan heritage, I regularly use red lentils to make a delicious dhal to accompany my equally delicious beef curries.
Second dhal mention I’ve seen. I need to learn how to make a good dhal it seems. Never had one I don’t think
Thanks, the tempering is meant to be mixed in or just drizzled across the top like a mustard seed dressing?
Tempering is when you fry up the spices a little first, then pour into the dhal. A hidden secret is to pour a few laddle fulls of dhal onto that hot fry pan and pour back into the pot to increase flavour.
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I do a dhal in the slow cooker at least once a week. Once you mix yourself a decent garam masala, it doesn’t really matter what else you add beyond the lentils. I usually toss in a can of diced tomatoes and a can of tomato paste; then some chicken breasts or some ground beef, or sometimes keep it vegan.
Adjust to taste, and it’s a meal that takes 5 minutes to prep in the morning for a delicious dinner ready to serve in the evening.
Usually I use green lentils.
Any particular recipe you use for the garam masala?
Not really; turns out a bit different every time.
But an easy cheat is Everest brand; it makes a good base you can add chili powders, turmeric, cardamom and cumin to taste to tweak it how you want it.
I’d use any lentils to thicken pasta sauce and add ez protein, same for soup. you could also mix in flour to form them into veggie patties. red lentils can be blended and mixed with starch to make a vegan cheese
I had never heard that before about vegan cheese. I love cheese (I’m a real outlier huh? Haha) but I’ll definitely have to try that sometime
Ham hocks in green lentil soup is one of the best soups ever.
I like the hucked ones dissolved in stuff so red and orange. That being said any type is not bad to add to a dish but I love mixing stuff and the more it mixes the better for me.
