I use lentils quite often and the biggest difference I find between red and green is red becomes more mushy (which is great for Indian dishes such as red lentil dal) and the green holds their texture more.

Hubby and I both found it very satisfying. Wow, you are a genius! Above all, I love cooking lentils because of their speedy cooking time.

This is far and beyond 5-stars! Nope! There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! Add onion, celery, and carrots and cook until softened, 3 to 5 minutes. Coriander and cilantro are from the same plant. Cut the sugar if you don’t like sweet. Like beans, salting can toughen the outer skins of the legumes and make them tough. A little too spicy for my taste buds but for those that like some bite to their food, keep it as is.
I’ve got green lentils on my grocery list.

as I remembered it from last year. I substituted the coconut sugar for date caramel because I’m avoiding added sugars- worked perfectly. I did raw and it was inedible.

I have made this in a soup pot and therefore it took me so much time. It can be served with flatbread and makes a wonderful speedy lunch. Even with these extra steps, I was able to make the sauce while the lentils cooked. We are so glad you enjoy it! Thanks so much for sharing!

DIRECTIONS. This site uses Akismet to reduce spam. Oh, I also didn’t have coconut sugar, so I just used regular sugar. I made this a few weeks ago for meal prep for the week and it has to be one of my favourite recipes I have ever made. Fresh tomato doesn’t seem quite right. To cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. A combination of oil and butter while sauteing your veggies gives it a nice buttery texture and flavor.

The flavor was really nice and warm, just a touch of sweet and heat in there with the wonderful spices. If you find it too strong pull back next time, or compensate with a bit more spice, salt, or sweetness. It includes spices such as anise, cardamom, cinnamon, ginger, nutmeg, turmeric, and peppers.

If you try this recipe, let us know! My mistake was to use fresh ginger because that’s what I had on hand. More like 3-4. So flavorful…just perfect! For more info check our privacy policy where you will get more info on where, how and why we store your data. Thanks very much for this, love the spicing! But the bitterness killed it. Was soooo yummy – and unbelievably cheap & easy to make. Thanks so much!

I made this and added a organic zucchini to the red sauce. Thanks for this!

Just made this. We all loved it. It’s exactly what we needed after coming back from the Florida Keys. Amazing dish, doubled the sauce as I am making it as a vegetarian main for Thanksgiving. Season to taste with salt and pepper and garnish with herbs if desired. Be sure to always sort through your lentils before you cook them to pick out any stones that may have gotten mixed in!
SO simple and delicious. I used all the spices in the amounts suggested and we loved it. You can also cook your lentils in vegetable stock, chicken broth, or beef broth instead of water. And cover cook for 30-35 minutes at low heat. You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.

We’re so glad you enjoy it, Sofia! Came out horribly. I pureed the garlic, onion and spices, then sauteed it for a few minutes in a nonstick pan before adding the cooked lentils.

Random, perhaps, but it was actually SO good. Whoop!

Basically I think it works on everything. My plan was to make your stuffed eggplants but, in the end, I placed a slice of grilled eggplant over a heap of herbed quinoa and used the lentils as a sauce.

I also used harissa powder instead of cayenne because it is what I had on hand. I do not substitute any ingredients as I always have most of them all the time. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! It was very good! Thanks for creating this and your hard work in posting it. The tomato past & cider vinager gives it a nice bite. Canada is the world’s leading producer of lentils— there are over 5,000 active lentil farmers in Canada. Like others suggested, I sauteed the onions, red peppers and garlic for a couple minutes first before pressure cooking. Keep the great recipe coming!!

Topped it with some homemade hummus, fresh from the garden veggies and avocado. I skipped the sweetener, but otherwise followed the recipe. Very tasty and easy to bring together. I just made this with black lentils, and it’s delicious! Served on quinoa with wilted garlicky greens. Thank You! Absolutely delicious! Im putting it over pasta in place of cayenne pepper and wished we hadn’t!

Making it in an Instant pot saves you a lot of time. Hey there, this is Rachel again. But you can also use red lentils or green lentils to make this. However, I didn’t add the sugar or apple cider vinegar and I used some organic ketchup that no one really liked instead of the tomato paste(thank you previous reviewer for this tip). I used mostly green lentils but also added some quinoa and cooked both together. Lentils are something in the pulse family: the dry, edible seeds of plants. But it tasted bitter to me. I feel like this dish is so versatile that you can use it for so many different things.

Hoping it will be a hit! Lentils contain virtually no fat and are naturally high in fiber, too.

I love lentils and how they can work with just about any cuisine! Thank you.

I can adding olives or capers to this for a bit of a different flavor, but I love it as is. Now’s the time to add any aromatics you want.

Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.

I also added a bit of water to make it more runny/saucy. Can the lentils be substituted for a different pulse? My new favorite lentil recipe! Thanks so much for sharing! Delicious! Would this work when you first roast the bell pepper until it goes black? Some of the spices common in Moroccan cuisine are cinnamon, cumin, ginger, paprika, saffron, and turmeric. It altered the flavor too much. Thanks so much for sharing! Made it for my work lunches and served with pearl barley and steamed green veggies. So good! This would make the perfect side dish or addition to salads, wraps, sandwiches, rice bowls, and more! Hope this helps! The probiotic rich thing is very true! I added a little feta at the end, just before serving. To create a super flavorful and quick sauce, I blended onion, garlic, and red bell pepper with spices like turmeric, paprika, and cayenne. It sounds like you might prefer cooking the onions first before adding to the other ingredients. Less lentils, no cayenne, lots veges not as a sauce, and used it as a side dish with chicken drumsticks. Once you combine the lentils, water, and any aromatics, just select the Manual or Pressure Cook button and cook for the 6 to 8 minutes. Notify me of followup comments via e-mail. I will definitely make it again, tweaking the recipe to my preferences. This recipe is really delicious and versatile. Delicious!!!!

I am not a big fan of the cold sauce being added to the cooked lentils. Maybe some of the folks who don’t like this have my issue with cilantro?

Thanks for the recipe I’m eager to try ? You could simply try scaling back next time! Season to taste. We ate far too much unhealthy food but still wanted to indulge. Your email address will not be published. Overall, the recipe was tasty and very easy to make.

My other half is more than happy to eat there leftovers. So simple and quick to make.

They cook quickly no matter what.

I was hesitant about not the cooking onions and pepper first after previous comments. I added sliced chicken frankfurters for the meat eaters in my family, and put a dollop of sour cream on top. Love your recipes.

thanks. I think it’s perfectly okay to eat beans and lentils, if you enjoy them, and not worry too much about the finer points. Did you include the tomato paste? – Heat was too much for me so I added 1 can of tomato sauce (I think crushed tomatoes would work amazing too), 1 more cup of lentils, and more of the other spices to minimize the cayenne. I will prbably kick it up a notch with another dash of cayenne as we like spicey food. I heated it until the pasta was warm, and served it as a main dish.

These lentil recipes will show you how to use them in a healthy soup, in Indian dal, or to add extra texture to a pumpkin stew or rice dish.

I did not have a small amount of tomato paste, but did have oven roasted tomatoes from the garden that I used instead. Hi Natalie!

xo. Really looking forward to see what you’ve coming next! and I haven’t even added the lentils yet. Sounds lovely, Michelle!

Brown lentil recipes Large, flat brown lentils that retain their shape well during cooking.

Delicious although a little heavy on the turmeric! Ever since I started having 1/4-1/2 cup a day of probiotic food, no food ever really causes me gas. I’m a vegan and my partner is pescatarian but he eats his meals with me and he said this was one of the most filling and delicious vegan meals he’s ever had :) pleasing all eaters with this one! First, rinse your lentils with fresh water before boiling to remove any dust or debris, and give them a good going-over, in case there’s a pebble in with them. Stir Well. For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network. If you do that, there’s nothing to balance out the lemon/ACV. Thanks for another great recipe. Viktor. I also sautéed the onions and garlic as those raw can have a similar effect! Check out this tutorial!

Delicious! Thanks so much! Once I put this in the eggplant rolls, and the second time I just served this as is with rice. This recipe for Instant Pot Brown Lentils is so easy and versatile.

You can add it if you want.

Cayenne can vary in amount of heat- we wonder if yours was spicier?

Easy, delicious and healthy. We’d recommend 2 1/2 cups cooked. Thanks so much!

Drain. Contrary to popular belief, you don’t have to soak lentils before you cook them. Delicious way to use up the end of the pumpkin and perfect for a slightly cool evening in early fall!

I followed the recipe to a T and it turned out perfect! I am not sure if that measurement is for dried or cooked. 1 cup dried lentils yields approximately 2 1/2 cups lentils, cooked. The lowly lentil is a pantry staple and a real star on the health front; knowing how to cook lentils will make your soups, salads, and side dishes all the more healthy and delicious. Thank you do much!

Can you please confirm the red pepper paste with onion, garlic and spices is not cooked off before it is used as an ingredient itself? Next time would you leave a rating with your review? Do you think I could make these lentils in my pressure cooker?

Season to taste with salt and pepper if desired.

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