If you like a thinner dahl, add more water. If you
owder, mustard seeds, turmeric and red lentils - cook for another 5 minutes
Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
Add the lentils and stock and bring to a boil.
Cover and cook for 10 minutes, or until lentils are tender.
Stir through the lemon juice, parsley, salt and pepper.
While lentils are cooking, season the chicken with cumin.
Heat a non-stick frying pan and spray with cooking oil spray.
Cook chicken until cooked through.
Serve over lentils.
Lamb or fish fillets can be exchanged for chicken in this recipe.
Boil red lentils and water for one hour.
Chop celery, carrots and garlic.
Add stock and water to pot of lentils.
Add celery, carrots and garlic to pot of lentils.
Bring to boil.
Add tomato paste, cayenne pepper and salt.
Cover and simmer for 45 minutes.
Serve the thick, rich soup and enjoy!
Add more or less stock and/or water depending on how thick/thin you like your soup.
o boil for the lentils.
Check lentils for any stones etc
Cook your lentils.
Preheat oven to 350\
dd the green and brown lentils and stir to coat in
Combine lentils, 4 cups water, ginger and turmeric over medium heat, cover and bring to a boil. Reduce heat and cook, uncovered, for 20 mins, stirring frequently.
Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins, or until golden brown. Add mustard and cumin seeds and cook for 1 min, or until fragrant. Add to lentils.
To serve, preheat oven to 350\u00b0F. Wrap naan in foil and bake for 5 mins, or until heated. Combine olive oil and garlic and brush over warm naan. Serve with lentils.
mins, until soft. Add lentils, wine and stock. Season. Bring
ombine 3 cups water with red lentils in a large pot over
he red lentils and discard any misshapen lentils or stones.
Rinse lentils and
minute.
Add broth, lentils, bulgur, tomato paste and bay
tir in the water and lentils. Bring to a boil. Reduce
Heat oil in saucepan over medium heat. Add green onions and garlic, and saute until slightly softened, about 5 minutes. Add dried tomatoes and lentils; stir one minute. Add stock and bring to boil. Cover and simmer until lentils are cooked (about 5 minutes). Add goat cheese; stir. Serve.
eep warm.
Cook the lentils in the stock with the
br>Add 3 cups water, lentils, and salt; bring to a
resh tomatoes.
Pick over lentils, place in a sieve and
t is falling apart. The lentils should be added the last
Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.
Add vegetable stock,red lentils, salt, pepper, onions and garlic