#black lentils

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Prepare this black lentil recipe for two for protein-packed beluga lentils simmered low and slow in chicken stock with aromatic vegetables.

[twiceastasty]

Fermenting Grains and Beans

Fermenting Grains and Beans

When it’s midwinter and the fermentation bug hits you, where do you turn? The logical choice to expand beyond sourdough and cheese, and the perfect pairing with this month’s Indian-Inspired Sweet-and-Sour Potatoes and Indian-Inspired Shrimp in Yogurt, seemed to be dosas. But these thin, crisp rice-and-bean pancakes offered as many challenges as advantages in my Northern Rocky Mountain kitchen. So…

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[sialiasnest]

Stress reducing lentils

This is a lazy, reduced fat version of the truly wonderful Dal Makhani I love so much. I adjusted it for everyday use, and am saving the full fat version for special occasions

1/3 cup black lentils to 1 cup water (per serving, adjust as needed)

Simmer 30 minutes in a pot with lid. (In my oven 280F is perfect, but you can do on stove if you want to stand and stir. )

Meanwhile, mince a small onion (or shallot) and some garlic, and a little grated or pureed ginger, saute in a different pot.

Optional: add 1/8 tsp garam masala.

Add a spoonful of tomato paste, and salt, to taste.

Dump the boiled lentils into the veg.

Add 1/3 cup milk (or cream or half/half, or almond milk or soymilk or etc.)

Simmer until soft, or stick in low oven until you are ready to eat. Adjust seasonings to taste. Add butter and cream, and/or cayenne or half-sharp paprika, if desired.

Put together at breakfast time, leave in slow cooker or slow oven until lunch. If you can bear the smell and wait that long!

You can eat it right after the milk is added, but it gets better the longer it simmers. I made it to 10am this time. Ah well. Make a bigger batch next time!

[foodfuck]

buttermilk chicken with lentils and collard greens

[captaincookinshit]

Berbere Black Lentil Stew with Yogurt and Cilantro | Naturally Ella

A flavorful, spicy black lentil stew that uses a homemade berbere spice blend paired with black lentils, tomatoes, vegetable broth, and yogurt.

[captaincookinshit]

Za’atar Roasted Tomato Salad with Black Lentils | Naturally.

A lovely summer tomato salad featuring softened kale tossed with burst tomatoes, za'atar, black lentils, and an easy lemon vinaigrette for dressing.

[1510recipechest]

Dal Makhani / Black Dal

[allwayshungry]

Black Lentils with cheese and greens

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 2

In short you:

cook lentils

sauté an onion

reduce vinegar

combine the lentils and onion

fold in greens

serve with something creamy

Ingredients

1/2 cup black lentils (or French green lentils)

kosher salt

2 tablespoons olive oil

1 onion, thinly sliced

1/4 cup white balsamic vinegar

5 ounces baby spinach

labneh (to taste) or burrata (one 8-oz ball) for serving, see notes above

flaky sea salt, such as Maldon, for finishing

Preparation

Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. Drain.

Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.

When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.

To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top.

Notes/ To get ahead: 

Put the lentils in a pot, bring it to a simmer, cover the pot and slide the pot off the heat. I’ll do this before we head out to afternoon activities with the kids. When I get home, the lentils are nearly cooked; I just need to bring to a simmer and cook briefly.

Sauté the onion ahead of time and just leave it in its pan on the stovetop.

You can make nearly the entire recipe ahead of time, too. If you want to do this, make it up until the point when you add the spinach. Hold the spinach till you are ready to reheat the lentils. Once they are warm, fold in the spinach.