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Rinse lentils well under warm water using a mesh strainer. Add liquid if necessary and continue cooking until the lentils are tender but not mushy. I will tell you from experience that, due to their small size, lentils will fall right through a regular colander, so invest in a mesh sieve like the one I used linked here. Lentils are an excellent source of protein with nearly 18 grams of protein for every cup of cooked lentils which makes them a great meat alternative. https://smittenkitchen.com/2017/03/punjabi-style-black-lentil-dal To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Place the lentils in a stockpot and add 2 cups of water or vegetable broth for every 1 cup of lentils. They are inexpensive, easy to cook, protein-packed, and delicious. Rinse lentils well under warm water using a mesh strainer. Required fields are marked *. Cover with plenty of cold water and bring it to the boil. Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above. Stir in the oil, pomegranate molasses, lemon zest and juice and mix until combined. Healthy Recipes: Breakfasts, Dinners, Desserts, Snacks. Add liquid if necessary and continue cooking until the lentils are tender but not mushy. Place the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30 to 45 minutes. Red lentils are best reserved for soups and curries because they become mushy once cooked. As a matter of fact, when compared to 10 other legumes, lentils come out on top for antioxidant content in research studies. There are a lot of different kinds of lentils, but the most commonly used are green, brown, red, and black varieties. Cooking instructions for most lentils are relatively the same. 1. A recipe card for basic stovetop cooking instructions can be found further down this page. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. © Copyright 2019 - Landing Page WordPress Theme, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Please rate and leave a comment because I love hearing from you. Terri Edwards is the blogger behind EatPlant-Based, a licensed Food for Life instructor with Physicians Committee for Responsible Medicine, and a plant-based writer and speaker. More liquid can always be added as they cook if needed. Bring the water a boil over high heat, then reduce the heat to medium and add a pinch of salt. Cover and allow to cook 20-25 minutes (brown, green, and black lentils), stirring occasionally. The main difference is simply the amount of time to cook them. Adding too much liquid during cooking can leach nutrients from lentils, so it is best to use just enough water or veggie broth for them to absorb and cook in. A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page. Read More…. 4. 2. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, Superfood salad: Jamie Oliver & Jim Chapman, 150 g dark bulgur wheat, 150 g green or yellow lentils, 2 cloves of garlic, 2 fresh bay leaves, 6 spring onions, 2 ripe tomatoes, 2 red peppers, 1 red onion, ½ a bunch of fresh flat-leaf parsley, ½ a bunch of fresh mint, ½ a bunch of fresh dill, 150 ml extra virgin olive oil, 4 tablespoons pomegranate molasses, 2 lemons, 1 teaspoon sumac.