2 Easy RED LENTIL RECIPES for a Vegetarian and Vegan Diet | Easy Lentil Recipe
Recipes in this Video
Originating from the Middle East, red lentil soup is a staple in many kitchens, celebrated for its nourishing qualities and simplicity. Traditionally enjoyed during colder months, it embodies warmth and comfort, often served with bread. Today, variations exist globally, with each culture adding its unique twist to the recipe.
Ingredients
- ●red lentils
- ●onion
- ●carrots
- ●celery
- ●garlic
- ●vegetable broth
- ●cumin
- ●coriander
- ●turmeric
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●bay leaves
- ●parsley
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add red lentils, vegetable broth, cumin, coriander, turmeric, bay leaves, salt, and black pepper.
- 5Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils are tender.
- 6Remove bay leaves and blend the soup until smooth using an immersion blender or in batches.
- 7Stir in lemon juice and adjust seasoning to taste.
- 8Serve hot, garnished with chopped parsley.
Khichdi is a traditional Indian dish often made during times of illness or as comfort food. It is a wholesome meal that combines lentils and grains, making it nutritious and easy to digest.
Ingredients
- ●1 cup red lentils
- ●1/2 cup quinoa
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 green chili, slit
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●4 cups vegetable broth or water
- ●2 tbsp ghee or oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Rinse the red lentils and quinoa under cold water until the water runs clear.
- 2In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 3Add chopped onions, garlic, ginger, and green chili. Sauté until the onions are translucent.
- 4Stir in turmeric powder and sauté for another minute to release the flavors.
- 5Add the rinsed lentils and quinoa to the pot, stirring well to combine with the spices.
- 6Pour in the vegetable broth or water and add salt to taste. Bring to a boil.
- 7Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils and quinoa are cooked and soft.
- 8Stir in garam masala and adjust seasoning if necessary.
- 9Remove from heat and let it sit covered for 5 minutes before serving.
- 10Garnish with fresh cilantro and serve hot.
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