![]() Most dals are made from lentils, but they can be made from other legumes or split peas. Dals and Stewsĭals are basically thick, hearty stews, though the term also refers to the legumes used to make them. Red or brown lentils can be used to make this Curried Lentil Soup and this hearty Giouvarlakia or Greek “Meatball” Soup. ![]() In 45 minutes I have a rich and hearty lentil veggie soup. I add my favorite seasonings of thyme, cumin, basil, parsley, bay leaves, salt, and black pepper. Add 2 cups of lentils, 8 cups of broth or water, and 1 1/2 cups of diced tomatoes. I saute diced onion, carrot, celery, zucchini, and garlic in a spoon of oil until they are tender. Today, I make a version of that lentil soup with lots of veggies. ![]() The first way I ever ate lentils was as a soup made from brown lentils. There’s a reason these little legumes have been around so long. Lentils, with their earthy flavor, are extremely satisfying. They cook up quickly, you can use them in a bunch of ways and you can eat them hot or cold. Unlike beans, you don’t have to soak lentils. Lentils are super-affordable and can be stored in the pantry. They are also one of the easiest legumes to digest. Lentils are a rich source of protein, fiber, iron, and folate. These legumes come in a wide variety of types with distinct flavors and textures and colors that range from green, brown and black to red, orange, yellow and gold. While they may be relatively new to me, lentils are an ancient food that dates back to about 13,000 years ago. Luckily, my taste buds grew up and now I adore lentils. Of course, back then I only knew lentils two ways: as a soup and as a loaf, neither of which my childish taste buds wanted. Lately, I have been cooking a lot with lentils – yet another food I refused to eat as a child.
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