The Versatile Lentil
Lentils are extremely healthy and versatile. Here are 3 different ways to explore lentils: Turkish-Style Red Lentil Soup; Black Urad Dal with Tofu Paneer; Lentil and Mushroom Loaf
Lentils do not have the most exciting reputation in many parts of the world. But there are cultures who have figured out how to use lentils effectively in the kitchen to create nutritious and tasty recipes for a fraction of what it costs to eat a meat-rich diet.
Indian cuisine is an obvious place to begin looking at lentil recipes because of the thousands of dal variations that exist (dal is the term used to both describe lentils and lentil recipes). Turkish and French cuisines also feature a number of lentil recipes ranging from thick stews to creamy and aromatic soups. And in modern vegan cooking, lentils have become a key ingredient when trying to recreate a recipe and make it into something ‘meaty’ and nutritious.
Lentils come in various sizes and shapes. Some are large and flat, while others are small and round. Most lentils cook within 30-45 minutes and require no pre-soaking, making lentils a worthy consideration for a quick meal or batch-cooking.
The three lentil recipes I have chosen to feature this week explore their versatility in the kitchen and delicious and nutritious results. The Turkish-Style Red Lentil Soup is one of my favorite soup preparations. It is simple to prepare, richly flavored, nutritious, enormously satisfying and delicious. It is a perfect representation of Turkish food. The Black Urad Dal with Tofu Paneer recipe uses a tiny bean that resembles lentils in appearance but requires much longer to cook. The effort and time invested is richly rewarded to those who make this delicious recipe. The Lentil and Mushroom Loaf is my re-creation of a childhood favorite – it is pure comfort food.
I also include a helpful list of alternative ideas and recipes using lentils that you can explore when visiting the myfreshattitude.com website.
Please feel free to leave a comment below or share your creations with me or on your social media sites. I am always happy to hear from you or answer your questions.
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Turkish-Style Red Lentil Soup
This is a simple soup to prepare. It is richly flavored, nutritious, enormously satisfying and delicious. It is a perfectly adequate representation of Turkish food.
I adore the spices, careful use of aromatic vegetables and all those red pepper pastes lending their own unique flavor profile to Turkish food. I once counted 15 different types of pepper pastes with one vendor in the spice market in Istanbul. That’s not only cool, but also shows a deep respect for building intricate flavors.
This recipe easily scales up, so making a large batch is beneficial – it will hold at least 5 days in the refrigerator or months in the freezer…which is another reason I like to make this simple and healthy recipe.