Lentil
Used in 2 recipes on RecipeWiki.
Lentils come in two broad kinds on this page, and they behave very differently. Red lentils, which are split and skinned, cook in about twenty minutes and collapse into a soft, creamy purée, which is exactly what Weeknight Red Lentil Dal wants. Green and brown lentils keep their skins and their shape, staying earthy and slightly peppery with a gentle bite, which suits Mujaddara with its topping of deeply browned onions. Neither kind needs soaking. Tip them onto a plate first and pick out any small stones, then rinse well. Old lentils take noticeably longer to soften, so buy from a shop with a good turnover.
Most often cooked with
Basmati riceRecipes with lentil
Mujaddara
Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.
Lebanese
Main courses
Vegetarian
Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
Dinner
Indian