Green Lentils With Garlic Onion Madhur Jaffrey Food

GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)

Steps:

• Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
• Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.

MADHUR'S GREEN LENTILS WITH LEMON SLICES

Steps:

• Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes. Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
• Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles. When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

LENTILS WITH ONION AND GARLIC

Steps:

• Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
• Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
• Serve lentils with onions on top.
• Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.