A Selection Of Lentils & Beans
Through the years lentils and beans have increasingly become more and more popular throughout the west, especially amongst vegetarians, due to their nutritional value. From various types of lentils to making Indian dals or soups to a wide selection of beans used in salads or curried dishes, the uses are endless.
For those who have never cooked with lentils before, I cook with them all the time and recently tried a recipe with green lentils and was blown aware with the soft nutty, creamy texture. That I had to put this recipe up and recommend that vegetarians and non- vegetarians alike, get cooking!
Ingredients
500gm green lentils
500gm green lentils
2 medium onions, finely chopped
6 garlic cloves, finely sliced
1 ½ inch piece ginger, finely sliced
2-3 fresh green chillies, finely chopped
5 medium tomatoes, chopped
40gm fresh coriander finely chopped
1tsp turmeric powder
1tsp chilli powder
2tsp ground coriander
1tsp ground cumin
½tsp ground white pepper
2tsp salt
6tbsp sunflower oil
½ juice of fresh yellow lemon
Serves 4-6
Preparation
First of all, you will have to soak the lentils for upto 12 hours. Use a big pot, a litre of water and cover with a lid.
Remove the water and add 750ml of fresh cold water, bring to the boil and simmer for 20 minutes, remove from the heat and leave to one side.
In another large pan, heat up the oil on a medium heat, once hot, throw in the, onions garlic, ginger, green chillies and saute until brown.
Throw in the fresh coriander and stir fry for a minute.
Add in the chopped tomatoes, reduce heat and cook for 15 minutes, stirring occasionally.
Sprinkle in all the dried spices, stir well and pour in the lentils and lemon juice. Simmer for 30 minutes.
Green Lentil Dall
