Green or brown lentils, sometimes also called continental, are rich in protein, iron and fiber and are a mainstay of the vegetarian diet. Unlike peeled red or yellow lentils, they do not melt during cooking. This article will show you three ways to appreciate its flavor: Vegetarian Lentil Soup, Fresh Lentil Salad and Megadarra, a typical Egyptian dish.
Ingrediants
Basic Recipe of Lentils
- 225 gr of green or brown dried lentils, checked and washed
- 350 ml of water
- Salt and pepper
Vegetarian Lentil Soup
- 2 tablespoons of olive oil
- 225 gr of chopped white onion
- 1 large carrot, sliced and peeled
- 1 teaspoon of salt
- Half a kilo of green or brown dried lentils, checked and washed
- 225 gr of sliced and stewed tomatoes
- 1, 5 l of vegetable broth
- A pinch of Coriander
- A pinch of Cumin
Fresh Lentil Salad
- 225 gr of chopped red onion
- 225 gr of sliced tomatoes
- 110 gr of chopped parsley
- 2 cloves of garlic, minced
- 450 gr of green or brown lentils, checked and washed.
- 80 gr of olive oil
- 60 ml of balsamic vinegar
- 15 gr of Dijon mustard
Megadarra
- 125 ml of olive oil
- 2 Onions, finely sliced
- 300 gr of dried lentils, checked and rinsed
- 1200 ml of water
- 300 gr of long grain rice
- 1 and a half jar of Yogurt
- 2 minced garlic cloves
- 1 teaspoon of lemon juice
- A pinch of Cumin
- Salt and pepper
Steps
Method 1 of 4: Basic Lentil Recipe
Step 1. Choose and rinse the dried lentils
Dried lentils, especially if taken from a large container, are often mixed with pebbles. Examine them carefully and remove anything you don't need. Rinse them in a thinly woven colander.
Step 2. Pour the washed lentils into a pot
Step 3. Pour the water over the lentils
Bring to a boil.
Step 4. Lower the heat as soon as the water begins to boil
Simmer for about 40-45 minutes. Stir in the lentils from time to time. The lentils are cooked when they have absorbed the water and are tender.
Step 5. Remove from heat and drain well
Lentils can be simply seasoned with salt and pepper or you can use them for a green or brown lentil recipe.
- Add to warm salads, stews and fillings.
- Add the puree to soups.
- Combine with rice or bulgur as a side dish.
- Mash everything together to form a vegetarian pate.
Method 2 of 4: Vegetarian Lentil Soup
Step 1. Check and rinse the lentils
Step 2. Heat the olive oil in a large pot over medium heat
Step 3. Sauté onion and carrots
Turn the vegetables every now and then and cook them until the onion is almost transparent.
Step 4. Mix the salt, lentils, vegetable stock, tomatoes and spices
Bring the soup to a boil, then turn the heat down to low.
Step 5. Cook the soup for 40 minutes
Taste it and add salt or other seasonings as needed. Serve with bread or croutons.
Method 3 of 4: Fresh Lentil Salad
Step 1. Check and rinse the lentils
Step 2. Boil a medium pot of water
Add the lentils. Put the lid on and turn the heat down to low. Cook the lentils until tender, about 20 minutes. Drain them once they are ready.
Step 3. Make the sauce
Combine the oil, vinegar, mustard, and garlic in a bowl.
Step 4. Compose the salad
Combine the lentils, tomatoes, and onion in a bowl. Pour the sauce over it and mix. Serve as a side dish or main course for lunch.
Method 4 of 4: Megadarra
Step 1. Check and rinse the lentils
Step 2. Heat half of the oil in a pan
Add the onion and cook, stirring often, until dark brown and caramelized.
Step 3. Pour the water and lentils into the pot
Bring to a boil, then put a lid on and turn the heat down to medium. Cook for 15 minutes.
Step 4. Add onion, rice, 1 tablespoon of olive oil, salt and pepper
Cover the pot again and continue cooking for another 20 minutes.
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Check that both the lentils and the rice are cooked before removing them from the heat.
Cook Green or Brown Lentils Step 18Bullet1 -
If necessary, add more water to prevent the lentils and rice from sticking to the bottom of the pot.
Cook Green or Brown Lentils Step 18Bullet2
Step 5. Make the sauce
Mix the leftover olive oil, yogurt, garlic, lemon juice and spices in a bowl.
Step 6. Place the lentils in a bowl to serve
Sprinkle the caramelized onions on top. Serve with the yogurt sauce.
