Pantry Recipes: Lentils, 4 ways.
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- čas přidán 30. 06. 2024
- Today's video is all about the humble lentil, a protein-packed lens-shaped seed. So whether this your the first bag of lentils or maybe you are all in on lentil futures, I got you because we are making lentils, 4 ways: Red Lentil Dal, Lentil Pilaf, Lentil Soup, and Lentil Hummus
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As an Indian who has had lentils every day, Really liked the "non-Indian" way of making them. But, if you're gonna eat this frequently, then just an advice, pre-soaked lentils are softer and the thinner the lentils, the lighter(on the stomach) they are. I mean it's vegan protein, so yeah, making them light is better
Here in South America we love lentils! At least the vast majority of people eat them where I live.
I like a good tarka, any videos for authentic recipes you got?
I always soak them too overnight
@Riya Sebastian thanks, I already watch cookingshooking, a great channel.
Always soak lentils, beans and chickpeas.
I love when cooking channels shout-out Chef John. What a legend!
I literally just came here from a Food wishes video!
"And as alweeys... Enjoyyy!" 😁
"Around the outside, around the outside, around the outside..."
He is after all the King of the youtube food ring
Try lentil dosa/crepes/pancakes. Soak lentils overnight, grind it to a paste, add chopped onions, green chillies, coriander and salt, add some water and make a batter. Cook it like a crepe and have with coriander chutney, ketchup or pickle 😋
I like the sound of that👍
You are most welcome. You can also add sausages to your lentil if you want. But it has to be a spicy sausage. Bon appétit
That's a South Indian dosa tho 😃
This sounds great!
@@planetuntoherown9961 well, a traditional dosa has rice and lentil(not these ones). This is more like what we call a deerda in Marathi or cheela
I really love this idea of taking 1 ingredient and presenting it in multiple dishes. If possible, please make this a series.
Also, for you environmental folks here: top 3 lentil producers are Canada, India, and US. They also take a less water than similarly protein packed legumes, are able to grow in harsh conditions, and have a long shelf life. If you live in NA, lentils are one of the cheapest and most ecological items to eat if you care about your protein, fiber, and iron (more iron per calorie than all normal meat including beef). Fun stuff.
I am currently still munching on a red lentil and sweet potato stew I made about 4 days ago and it just gets better each day. I love lentils. I work nights and when I get home in the morning I just warm up a big bowl. It’s filling and tasty and just about the easiest and most convenient way to have a healthy satisfying meal.
Sounds like an advert for Big Lentil
Now I'm curious about that stew :)
Mashimero There are many recipes on CZcams and the internet. I make mine with coconut milk and garnish with coriander (cilantro).
@@monisolaelliott9346 Sounds delicious! I'll look it up
Can you give us the recipe please. Am just beginning to try the vegetarian way of cooking and am looking for easy recipes. Many thanks.
🌲🌝☘️
My fave way to make dal personally is by sauteeing my onion, garlic, and ginger until fragrant, and then adding coconut milk and water with the lentils, along with tons of spices and herbs, and a bay leaf or two. The coconut milk really does it.
I was planning a c milk and chickpea thing soon. now you have me reconsidering. lentils instead? thx
I always have coconut milk in my pantry! I love using it in my salmon dinner with turnip greens
I've never thought to add coconut milk, I will definitely try this
Coming from Seychelles, we eat red lentils everyday. My kids love lentils. I just make it like how we have always been making it. Just wash red lentils, put in pot with water let it cook, remove the white foam. Then add chopped onions, garlic, ginger, dried thyme, a bouillon cube, black pepper. Add water as the consistency should be creamy. Have always been told to add salt last after turning off the stove. This has been preached to us by our parents and their parents. We love to eat this with anything really, rice with fried fish which has been added to a moringa (In Seychelles, we have been eating moringa for ages, cooked different ways) "soup" or broth. Yummy with some chillies on the side.
ann barran thank you for the wonderful recipe. Much appreciated. 🌲🌝☘️
@@elizdonovan5650 you are most welcome. You can also add a few cloves if you wish and sometimes I add a little bit of curry powder. My kids also love served with white rice and stewed chicken or beef.
Thanks, I used to make it this way, it's quite a universal recipe but I no longer use a bouillon cube as I find it too salty. I use stock cubes with certain vegetable soups or gravies instead.
@@ria1636 welcome Ria. I use vegetable stock also which is very good too.
TIMESTAMPS:
Dahl: 0:53
Roasted Garlic & Lentil Hummus
: 2:45
Lentil pilaf
: 4:31
Red Lentil Soup
: 6:30
*Dal
Thank you
Thank you sir!
@@chidambaranathans1975
No point trying to fix an English transliteration of a non English word
@@RexGalilaeYeah, it’s a real naan-issue
(sorry, I’ll see myself out)
Wow! Lentil hummus! I must try it at home now.
As an Indian,lentil is our staple protein source.
But lentil hummus!! I never even thought about it.
Lentils are just the best
I also wanted to give suggestion as a south asian lentil eater...always wash lentils thoroughly and soak for at least 30 mins
Do they have to be cooked also after they are soaked?
@@lisamichele5286 yes..soaking lentikz reduces cooking time and becomes easy to digest also
@@nehas1134 Thank you Neha :)
@@nehas1134 not everyone does that
Few comments re the dal tadka: that's not enough water (IMO) to cook the dal. One can add a slit green chilli or two and a full tomato, scored. Add a tablespoon of ghee while cooking the dal. This helps cut down the gassiness. Once the dal is ready, remove the skin from the tomato, add it back to the pot and lightly mash the dal. After that water can be adjusted to taste. Alternatively you may add chopped tomatoes to the tempering. For a Sri Lankan style tempering add grated coconut and a tempering of garlic, black mustard seeds and onions.
Yeah that dal was thick asf. And dal will thicken in the fridge if you have leftovers, so that would become a literal brick in the fridge. Dal is supposed to be on the thinner side. Could you imagine eating this with rice? I'd never get the lump out of my throat!
@@ebrakefml there are thicker dals that we eat with puri or pakwan (which is a traditional Sindhi fried bread), and even "dry" cooked dals like yellow moong which remain fairly whole and is used for paratha stuffing or as a side dish, but this wasn't enough water for even cooking the masoor properly, and you do need to mash it a little. I'm all for adapting dishes to suit your palate (Indians masalafy EVERYTHING 😂) and don't believe in all that cultural appropriation stuff, food is to be enjoyed the way you like it, but this was just not cooked properly.
@@ebrakefml Not too thin but not too thick either. Also best tadka ingredients are Asfoteida, Cumin seeds and Red Chillies with Desi Ghee. Try it sometime
@@SG-pc4sv Asfotieda is something I've never been able to come across although I have seen it in some recipes. I hear it ads a uniquely awesome flavor. We grow our own chilis and cumin, so our dal is always packed with these! Dal is about the only thing I've gotten a good grip on though, so if anyone has any really good sources for authentic recipes, I'm soo all ears!
@@dinasawlani I've only ever seen puri in travel and foodie videos, but it looks bomb lol. I'm definitely learning that Indian food is so regionally different and there are endless dishes to try! I've never seen masoor dal this thick though. I've always seen/eaten it as a mashed up stew consistency with some liquid to it, so it's cool to find out that there are different versions. Thanks for all the info 😊
Thank you. Lentils are popular in free food pantries around the Country and in these times especially recipes are needed.♥️
I love simmering brown lentils in beef broth with onions, garlic, thyme, and a teeny bit of basil. Heaven!
I cook lentils almost daily. I mostly cook them with some vegetables. Potato as the main vegetable and then spinach (or amaranth leaves) or bell pepper and/or brinjal (aka egg plant). I add the cooked potato, but add other vegetables half way thru the cooking. Sometimes, I also add rice to it once the lentils are half cooked, and this makes a wholesome dish. I keep the spices to red chilli powder, turmeric and black pepper. Other ingredients are the oil, salt, onion and garlic. These are all the things. I also, cook these in a clay pot, sometimes; the cooking takes more time, but the taste is different and the flavours of veggies show prominently. And, I am trying these with Moong Dal.
OH MY GOD! I always wanted to learn to make lentils a different way than lentil "soup". Your third dish is amazingly tasty! I am eating it right now.
I just changed some ingredients and added some like garlic and ginger and its amazing. Thank you so much!!!!
As a newbie Indian cook, I have 3 suggestions 1) If you are comfortable using a pressure cooker it is faster 2) For the Indian tadka go with a 70% ghee, 30% vegetable oil mix, tastes better and more resistant to smoking and 3) tadka for hard to digest stuff like Lentils always needs a pinch of Hing or Asafoetida, a magic tree gum from Afghanistan, that smells weird when raw but is addictive once you get used to it!
Hi, nice to know that at last slowly ppl are understanding, we can get proper protein from lentils, caution red lentils produce lots of heat, so anything excess,will be bad on stomach presoak them, Mung beans are best cooling in nature. 🙏🌷
This concept does not exist in English of food making you “hot” or “cool.” Just letting you know. My family is Pakistani so I know what you mean though.
@@TheShows247 Same, my family's Sri Lankan
I have found out that adding some tablespoons of red lentils to pasta sauces (mostly tomato based sauces) makes them very creamy and more filling. It also adds protein to the dish. I try to cook more plant-based meals and this is an easy way to sneak in some proteins. It's also good with bolognese sauce (I make it with vegan minced meat).
I do exactly the same - they’re so great added to sauces and curries and stews and soups… I sneak them in everywhere. They thicken sauces and add lots of protein and good vitamins and minerals… Just gives a perfect texture and loads of flavour. Mmm…
Nice techniques, Ethan! I loved the captions, too, especially the shout out to Chef John. Have you thought much about buckwheat? It is nutritious, and good for the soil, and I don't think we use it as much as we should.
I haven't used buckwheat in a long time! That may be a good idea to try out.
@@EthanChlebowski Try soaking raw buckwheat groats (the green-ish ones) for at least 2-3 hours. Then rinse and drain. Mix in blender and use instead of flour in any baking. Spice bread is a good suggestion I think. Just calculate how much heavier your groats got after soaking and reduce other liquid in the recipe correspondingly.
I only like green lentils,I love them cold in a salad with onions,green onions,olive oil and a dash of balsamic vinegar!
I love all kinds of lentil everything but I haven't had a cold green lentil salad in years and now you're making me hungry!
Not sure whether anybody mentioned it here yet, but another great, easy lentil classic is Mujadara (Lebanese lentils and rice topped with crisp caramelized onions and chopped parsley).
Crisp caramelized onions? Wow, I got to try this 😊
I love red lentils ! Great new ideas to try ! Thanks !!!
Lentils, my most favourite thing in the world, sold me on subscribing to your channel - your simple approach, techniques and explanations to food are quite Fabulous - cheers from Canada
So im from india and we eat lentils almost everyday and its refreshing to see so many different ways of cooking it...my mom kinda makes them in the same way over and over again and it gets kinda boring....maybe i'll try making one of these recipes someday
Do the lentils need to be soaked and or cooked before they can be used in these recipes? :) Thank U.
@@lisamichele5286 rinsed definitely, soaked is up to you. I don't personally soak my lentils, just lima beans and red beans since they are thicker. But it's up to you seriously.
@@lisamichele5286 soaked lentils takes less cooking time. Same with rice. For arhar, masoor, urad, malka and moong soak for 20 min and for chole, rajma and kala chana soak for 7-8 hours.
@@heeratanzi1003 Thank you!!!
@@lisamichele5286 yes, always wash 2-3 times & always soak... you'll be able to get rid of the frothy stuff... for red lentils (masoor) 1hr soaking is fine.. most other daals require 3-4 hr (arhar, yellow moong, green moong etc) to overnight (urad, kaali urad, chickpeas, chana, rajma) soaking..
Lentil is the Chad's choice of grains. Pure protein with great taste to boot.
Beautiful demo…I love lentils and they are so delicious! Thanks for the new recipes🤗
I made the lentil pilaf and I love it! Helping me stick to my fiber diet, thank you!
First recipe is authentic but just some extra ideas: not everyone adds tomatoes from what I know and some families crush or grind the daal depending on their texture preferences. Also, I think people usually brown the onions a lot more, to the point when they're almost burnt, but that's also to taste.
Also you wouldn't add cumin first, it would burn! That's cooking 101.
@@SS-wi4tm In traditional Indian Tadkas (=tempered spices), spices are added first, and then vegetables are added.
“Lentil Hummus” is known as Buticha in Ethiopian cuisine
❤️💛💚
I love lentils in tomato sauce with broken spaghetti mixed in.
Sounds great.
Thank you for this beautiful episode! I need to include lentils in my diet more
Try some hallumi caramelized in mango chutney on top of the Dal, it's super good.
Loved the footnotes, shout out to Chef John. Thank you for the video. God Bless, stay safe.
You are missing out on a lot of spices for the dal tadka. mustard seeds, ginger, garlic, garam masala
Lot of people prefer not eating too many spices. You can add if you want.
Bruh why garam masala in dal? Then it just taste like sabzi. Mustard seeds, cumin, curry leaves, caramelized onions, garlic, ginger, green chillies, tomatoes, turmeric and salt. Topped with chopped coriander leaves and ghee.
Exactly.
New sub here. I like your clear directions and your touch of goofiness.
I love lentils. One of the best dishes I ever ate (in a wonderful, rustic Italian restaurant in upstate NY) was kale and lentils with garlic. Simple yet loaded with flavor.
I love lentils made into a loaf (similar to a meatloaf) then sliced and made into sandwiches on grainy toasted bread, cheese and ketchup.
I love how accessible your recipes are!
I especially love the lentil hummus because I love making chickpea hummus but I never thought to do it from lentils! Will definitely try this soon 🤗
Thanks! I've been looking for ways to use my red lentils other than to make soup. Good timing to find this video.
Thank god for this video. I've been trying for the longest time to find anything decent on lentils for a first time recipe. This helps a lot.
The quality of the recipe and videos, and the consistency that you’re dishing them out has to be commended.
Lentils are my favorite food. I definitely need more lentils in my pantry.
I just bought 20 pounds of lentils and a lot of whole spices on Amazon. You might say I’m a fan of lentils. :-) Thanks for the video. I keep making coconut curry lentils and I really need to find a new favorite.
In the Dal recipe just before you add the tomatoes fry some sliced garlic until brown and to stop them overcooking then add the tomatoes. Really adds a depth of flavour to the Dhal. Also some mustard seeds with the onions. Yummy.
I'm in the "all in on lentils futures" category. This info is golden, many thanks!
Thank you for the recipe! Lentil soup is one of my favorites!
I love that you bring it with the wooden spoons.... That's what's up 💯💯💯💯
Great ideas, I'm going for the lentil pilaf, thank you so much.
Cooked lentils without seasoning are very healthy for your dogs as well.
Prebiotic resistance starch and fiber.
Awesome cheap preventive anti cancer treatment for your furry friend ♥️🐶
no
Suzan w Yes, I add some to my homemade dog food recipe.
Excellent! Thank you for creative ideas.
Having Daal with Rice... is my go-to comfort food... it is so delicious, light on the tummy & one can add some fried veggies on the side, some Indian pickle perhaps.. and it becomes the food of Gods
Beautifully made and explained! Lentils are the super food of the future.
I love lentils! Lots of ways to use them!
There really are, so much protein too!
Just discovered your channel and it refueled my passion to cook up some new dishes. I never quite managed to cook a decent dhal. Something was always off balance with the spices. Something tells me this time I'll get it right. Thank you for the great video and greetings from Indonesia^^ PS: ciuld you do a video on pickled condiments like pickled red onions (the one you used in your sandwich bread) or pickled lemons. Would be great to have those ready to lift up a dish and get a break from Asian tasting food :D
Great recipes! Love the bit of humor too! 💕
Lentil hummus!!!.Going to definitely try that one(I already make the other dishes ) Thanks for the tip:)
Good ! Thank you ! I love this idea . ( that’s a risotto -lentils ~ )
So, more idea , very best ;Thank you!
I made the Dal Tadka today and it was amazing. I added some extra spices, and also some potato and carrot to make it more of a meal. Just an amazing dish, and a tiny swirl of soy sauce (a bit unconventional I know) makes it perfect!
I soy what you did there
@Lalit Anand Thanks for the tip! I already eat rice and lentils most days for lunch, so knowing I can cook them together and spice them up with a wider variety of flavors is going to come in real handy.
Thank you they all look great
As someone who spends $900 a month eating out, this is so appreciated. Please don’t stop making videos.
$900 a month?!🤯
@@prodbynaaz roughly, it’s why I’m always broke
Goddamn, I screamed
One thing my mom does to season lentils for daal is tossing a stock cube in the water she boils them in. Turns out insanely flavorful in the end.
Wash and soak, drain the frothy stuff away.
Mom did a nice lentil soup with with goat or lamb broth instead of water and seasoned much like you but did use lemon or yogurt topping but she would have enjoyed that. I will have to try it the next lentil soup
I love the lentils recipes on here!
I like how you explore various cuisines. 👍
My man that is a crazy way to zest a lemon - didn’t it get very bitter??
Absolutely loving your videos though, I really enjoy the way you present and explain your recipes! Big thanks 🙏
Pro tip: soak your lentils in water, salt and whatever seasonings you will use at least an hour before you want to cook them. They'll cook faster and the longer you soak them, the more they soak up the flavor. 😍
Never thought about adding salt & spices! Thank you
On the contrary you should throw out the water you have been soaking the lentils in after sorting and washing and use fresh water for cooking. Use the the spices and herbs whilst cooking but add the salt after cooking.
For what it's worth: etymologically, lentils are not lens shaped, lenses are lentil shaped.
You juste became one of my favorite cooking show...
This looks sooo delicious.
Adding mustard seeds to the initial fry of cumin seeds is a nice extra. Also a can of coconut milk if you want more comfort.
That Dahl is good . Added garlic and ginger because garlic and ginger, but Perfect melt in the mouth lentils without dissolving .
Stuck the landing... hahahah The "hummus" is so amazing. My son and I made it for lunch!
I tried a few of these and they were delicious.
Wash.Your.Lentils if you saw how they were stored before being packaged you would
wash? as in rinse it off?
How are they stored?
Alvin Roque-Otento yep
@@imthedrivingcrooner cover with water, swish about and rinse till water is clear
@@imthedrivingcrooner as you wash your beans ,your rice , ....I wash them in a pot several times . Wash ,rinse ,wash rinse until the water is not dirty anymore .
Never liked lentils until I tried blending them. So much better when they're creamy!
Had to subscribe after seing this video. Very fun ideas!
That piece of fallen onion is really driving me crazy. Pick it out!!
Same here
and a little carrot cube later...
(hi did eventually pick)
Just relax please . Nothing happened .
Simple yet tasty🤤
Thanks Eth!
Coming from an Indian background, lentils are basically the main building block in my daily diet. Once I moved to a new country away from family, I remember screwing up my first ever rice and lentil dish, Khichdi, because I added not enough water, spices, or asafoetida, and it just ended up a solid block of mess.
Although after failing and trying many times, I've begun to use them as "meat" replacements in most of my cooking (which has also gotten much better as I understood the effects of adding the right amount of salt, oil, and spice more and more as we all went into quarantine). I will say this: invest in a good pressure cooker from one of those Indian stores. That will cut down your cooking time significantly.
My friend, you're far better than Jamie Oliver. You're a great teacher with simple instructions!
You cook very yummy delicious meals
Just recently made my own version of green Chile stew with lentils (not technically vegetarian because I used chicken brother like I normally would). Added verde salsa, oregano and some spices (I think cumin, and chili powder and cayenne?) to the broth and cooked the lentils in that. Cooked it a bit too high, but I kind of liked that some of them burst and some were still intact, gave some body to the soup. I also cooked some small diced potatoes with the lentils and added some chopped sautéed bell peppers at the end. Lastly I added canned green Chile’s. Delicious! Tasted just like green Chile stew I normally make minus the pork roast! I think I might even like it better.
I cook my Lentils with Brown Rice, as they do cook in about the same amount of time...sometimes I add Spices to it.....right in the Rice Cooker. Yes, I use spices of India, sometimes the Spices of Mexico. I use the green and brown Lentils. Buy in bulk.
Easiest way to cook daal. Wash the lentil and put it in pressure cooker with boiling water. Add salt to taste and turmeric. And then cover the lid. Wait for 20-30 mins (depends upon the lentil you are cooking, but generally it is done in the time). Let it cool and in the meantime prepare for tadka. Cummins seed, red chilli, garlic, onion, tomato, ghee/oil, you can also add garlic. Works best with Ghee and eat it with rice.
I find chickpeas disgusting no matter what’s done to them, so I SUPER appreciate the lentil and garlic hummus. LOVE lentils and LOVE garlic. Can’t wait to try this.
Trinidad has a dhal dish also however here we pronounce it “dah-l” and most Trinis would make it in a soup like consistency and at the end the heat oil and add cumin seeds (geera) to the hot oil then adding all of that to the cooked dhal. It’s usually eaten with white rice and curried meat such as chicken or goat.
I added soy suace oyster sause and bacon fat to the first recipe (and some rosemary and basil) and chopped veggies with mushroom too, and waaaw it tastes so good :D
Awesome :D i love lentils
All these look amazing!!! I’ll have to try one (or all) of these recipes next time I’m making lentils! I just used up my current stock making some Ethiopian style unfortunately
Very nice, I haven't had ethiopian food in forever!
try making lentil tofu. Soak lentils overnight. Drain and blend with roughly double the weight of water to dry lentils you started with. Put in a pan over medium heat and stir until the mixture starts to form soft peaks. Then pour out into a flat tray and leave in the fridge to cool and solidify (if it don't solidify, you didn't cook it quite long enough). Then tip it out and cut up into cubes. Honestly really good, especially when fried a little before adding to soups or noodles or stir fries, so basically tofu. And they freeze well and cook fine from frozen so perfect for making in bulk
My grandmas lentil soup is like the quintessence of my childhood. And she always put a bay leaf or two in😂
great shout out to our big papa Chef John XD ; good stuff man , lentils , such a great staple =] ; soup and curry the best versions imho
The dal tadka and pilaf are almost identical, aside from about 20% of the process.
The lentil hummus is a great idea, as lentils get softer sooner than chickpeas do, plus there isn't the chickpea shell to manage. Hell, that is a great way to eat a huge volume of lentils.
I’m eating Dahl watching 😊Dahl my favourite comfort food ❤
Nice video! Especially liked the lentil hummus recipe!
Here's few small tips for daal tadka.
If you are making Daal, boil the lentils with salt and green chillies (the red chillies added during tempering will add little to no heat). Also, if you have boiled the lentil with turmeric, simmer the whole thing after adding tadka, the raw taste of the turmeric will go away and a much better flavour will prevail. Alternatively you can add turmeric directly in the tempering/tadka oil, but be mindful of not burning it.
Also, Red lentil(we call it musur daal in India) is not ideal for typical tadka as was done in this video. Traditionally toor/arhar daal often mixed with moong daal is used. Red lentil tastes best with different tempering spices, I cook them either with Kalonji (nigella seeds) or a whole spice blend called panch phoran.
I understand, this is a pantry raid video of what you have in pantry, so all these might not be available on hand.
Are toor, arhar daal and moong daal all different types of lentils (like red lentil = musur daal) or are they different types of grains? Sorry but I'm not familiar with those terms. I've only heard of red, green and puy lentils.
@@milomilo55 yes they are different form lentil. In India lentils are known as daal and the soup dish prepared from them also known as daal (at least in North India, in South India they are known differently). Toor daal (also known as arhar daal) is what you call Pigeon Peas in English and Moong Daal is your standard Moong Bean. However, it's worth remembering most of the times we use a de skinned and split version for daal preparation as opposed a whole and skinned version. In India there are dozens of different varieties of lentils/daals in use. I hope that answers your question.
Edit: I must add that there's no right or wrong way of cooking daal, it all depends on personal preference and whatever ingredients are available. I sometimes just boil red lentils with diced onions, salt and green chillies (in a pressure cooker no less) and eat it with rice and a little bit of ghee. I felt J needed to add that, in case I was coming accross as an haughty snob.
I know what we're having for dinner tonight! ❤